Foodle

Brine asparagus feather with sauco flower and raifort
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Our next stop on the tour was to Enigma where Albert Adria and his team embark on a new journey after the reopening, little remains of the previous Enigma, they have searched for the ideal formula so that the diners can enjoy a different gastronomic experience.
At Enigma the kitchen is inspired by seasonal products. Of course, applying the knowledge of more than 35 years of experience where tradition and innovation go hand in hand for the benefit of the product itself.
What an incredible week. The Achefabroad best of Spain tour was a huge success and I honestly think that the lineup was unbeatable. 8 days, 12 amazing restaurants and 11 even more amazing gastronauts. Time to catch up properly with the posts so you can see exactly why you should be heading to all these world class restaurants. Please click the link in my bio to see what other fantastic tours we have coming up (Scandinavia, Thailand & Spain) DM me for more info.
We will be heading back to Enigma next year in May for my best of Spain tour 2025 so please reach out if you’d like to grab one of the seats before they all go!
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Michelin Guide - ⭐️
OAD - 53
W50B - 59
Best Chef Awards - 2
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #bestofspaintour #worlds50bestrestaurants #worlds50best #eater #michelinguide #grandspaintour Less

Chef Floyd Lyttle with hand speared kingfish touched with charcoal, finger lime, ginger, cauliflower, Umeboshi tapioca, Swede

👨‍🍳: @floyd_lyttle
🏠: @miro_christchurch
📌: Christchurch

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Recommended bowl: A5 rank wagyu

Located on the 7th floor in the Mylord Building above Shinjuku station, this shop takes its theme from Mensho Tokyo SF, located in San Francisco, CA. Some of the menu items here are popular items in the U.S. shop, such as the green matcha tori paitan ramen, as well as the A5 kuroge wagyu shoyu ramen, made with an oversized slice of premium Japanese beef and topped with yuzu. The noodles are made in house by Mensho and contain quinoa. Super convenient considering the proximity to the station and unique quality make this an easy go-to. Less

7) Beef Wellington – beef tenderloin, duxelles, Jimmy Nardello pepper 😍😘🥰

When @conroy_matt and @chabelacoss tag team and make a culinary baby, you get this classic wonder. Every morsel of this course was delicious! 🤤👏😋
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What I posted about @lutecedc on my second visit on 2/7/2021: “Lutèce carries a palpable charm I find highly endearing” ❤️

What I posted about Lutèce on my nineteenth visit on 7/29/2023: “Dining here is a charm that grows into deep amour, the kind that inspires and refreshes itself with each new service” 💙

Over a period of time, if you use consistent language to praise a restaurant, that’s probably a good indication they are doing many things right 👏
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#hungryglomad_washingtondc #foodgram #foodgrams #foodiegram #foodiegrams #foodpic #foodpics #foodaddict #foodaddicts #goodeats #seriouseats #forkyeah #igfoodie #igfoodies #igfoodporn #igfoodpic #igfoodpics #igfoodshare #instafood #frenchfood #frenchcuisine #bistronomy #bistronomie #eeeeats #lefooding #foodporn #mystorywithmichelin #yesmichelinguide #buzzfeedfoods #beefwellington Less

Ensalada de ventresca de atún con pepino, raifort y un licuado de ensalada de lechuga y tomate. Laminado de mormo, suero de cebolla y aceite picante. Huevas de grano de atún con emulsión de roteña y croutons.

En el comedor de Alevante (Novo Sancti Petri, Chiclana) y para la jornada de ronqueo organizado por Petaca Chico, un menú brillantísimo que combinaba seis platos del menú del restaurante con seis de los cortes de atún preferidos de cocinero en recetas tradicionales puestas al día.

Creo que algo parecido escribí el año pasado o, al menos, lo pensé: Alevante es, probablemente, el “tapado” entre los grandes “tapados” de Andalucía. Quizás más a nivel de público que en cuestión de reconocimientos. El caso es que si no se percibiese como la “segunda marca” de Ángel León tendría mucho más crédito y no faltaría en la agenda de cualquier buen aficionado. Porque la cocina de Cristian Rodríguez está más que testada - recordemos que buena parte de los platos proceden de Aponiente - pero aquí pasan por el tamiz de la cocina clásica y se ajustan y refinan: conjuntos elegantes y sutiles, salsas sedosas y bien trabadas y cocciones precisas. De algún modo es un restaurante más accesible y “amable” que su hermano vanguardista. Y todo ello flanqueado por una sala sobresaliente que dirige Ricardo García y que participa activamente en el acabado de los platos y domina el difícil arte de manejar los tiempos del servicio. Y con la bodega que gestiona Jun Carlos Hernández que hace un muy buen trabajo de sumillería ofreciendo vinos verdaderamente singulares y relevantes, con especial atención a su entorno más cercano. Un restaurante “total” al que volver de manera recurrente. @granmeliasanctipetri @angel_leon_aponiente @petacachico @alevanteangelleon Less

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