About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
Social
Additional Links
Restaurants
Copy the code to embed the post
- Gerhard Huber added a new meal Lunch at Ibai at iBAi by Paulo Airaudo
Ibai, a revered restaurant in San Sebastián, is celebrated for its deep-rooted Basque culinary traditions. Founded by Alicio Garro, Ibai gained fame for its exceptional seasonal dishes, especially its seafood offerings like hake in green sauce and kokotxas. Alicio's dedication to selecting fresh market ingredients and his unique cooking methods earned... More
Ibai, a revered restaurant in San Sebastián, is celebrated for its deep-rooted Basque culinary traditions. Founded by Alicio Garro, Ibai gained fame for its exceptional seasonal dishes, especially its seafood offerings like hake in green sauce and kokotxas. Alicio's dedication to selecting fresh market ingredients and his unique cooking methods earned Ibai a loyal following.
Following a brief closure, Ibai has been revitalized under the guidance of Paulo Airaudo, an Argentine chef who has earned two Michelin stars. Airaudo, deeply connected to San Sebastián, took on the task of preserving Ibai's legacy while adding his innovative flair. His team includes Nico Baron, a young Venetian chef, and Martín Flea, a seasoned sommelier with a decade of experience working with Martin Berasategui. This new leadership has successfully reinterpreted classic dishes, maintaining the essence of Ibai's original offerings while introducing contemporary touches.
Customer reviews frequently highlight Ibai's intimate, nostalgic atmosphere, often comparing it to dining at a friend's home. The service, led by Giulia Ugolini, and the expanded wine selection curated by Martín Flea, contribute to a well-rounded and enjoyable dining experience
Ibai stands out for several unique aspects, including its discreet location, limited seating, and a menu that evolves with the seasons to showcase the best available ingredients. This seasonal approach, coupled with the legacy of Alicio Garro and the innovative perspective of Paulo Airaudo, sets Ibai apart from other dining establishments in San Sebastián.
In summary, Ibai excels in preserving Basque culinary traditions while embracing contemporary influences, making it a must-visit destination for both locals and visitors to San Sebastián. The restaurant's dedication to quality, tradition, and innovation ensures a memorable dining experience that honors its storied past while looking towards the future. Less
Copy the code to embed the post
- Gerhard Huber added a new meal Lunch at Da Filippo - Trattoria at Da Filippo with Tomoko Morikawa
Da Filippo, a trattoria in San Sebastián, offers a menu of traditional Italian cuisine with a contemporary style. Opened in December 2019 by Chef Paulo Airaudo, Da Filippo aims to combine the flavors of Italy with modern culinary techniques. The restaurant uses high-quality products from small local and Italian producers to create dishes that transport... More
Da Filippo, a trattoria in San Sebastián, offers a menu of traditional Italian cuisine with a contemporary style. Opened in December 2019 by Chef Paulo Airaudo, Da Filippo aims to combine the flavors of Italy with modern culinary techniques. The restaurant uses high-quality products from small local and Italian producers to create dishes that transport diners to the past while providing a fresh, modern dining experience. This approach has earned Da Filippo a recommendation from the Michelin Guide .
Da Filippo’s ambiance is relaxed and fun, with a focus on high-quality food and service. The restaurant’s dedication to Italian culinary traditions, combined with innovative techniques, makes it a standout destination for lovers of Italian cuisine in San Sebastián . Less
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Narru at Narru
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at KOMU at KOMU
Komu, the celebrated fine dining restaurant in Munich's Hackenviertel district, offers a culinary experience that is both sophisticated and meticulously crafted. Helmed by the acclaimed chef Christoph Kunz, who has previously earned two Michelin stars at Alois Fine Dining, Komu promises a menu that merges contemporary European, French, and Japanese... More
Komu, the celebrated fine dining restaurant in Munich's Hackenviertel district, offers a culinary experience that is both sophisticated and meticulously crafted. Helmed by the acclaimed chef Christoph Kunz, who has previously earned two Michelin stars at Alois Fine Dining, Komu promises a menu that merges contemporary European, French, and Japanese influences.
The recent menu at Komu exemplifies Kunz's dedication to high-quality ingredients and flawless execution. The eight-course meal, priced at 249 Euros with an additional wine pairing for 129 Euros, begins with Stör (Sturgeon) paired with green tomato and Pimiento, setting a tone of fresh, delicate flavors. Following this, the Kohlrabi with pear and smoked butter offers a subtle blend of sweetness and smoky richness, showcasing Kunz's skill in balancing flavors.
Next, the Kaisergranat (langoustine) with salted lemon and tarragon provides a delightful burst of citrus and herbaceous notes, while the Rotbarbe (red mullet) with peas and ginger continues the journey with a hint of spiciness that complements the natural sweetness of the fish. The menu progresses to heartier dishes with the Alte Kuh (old cow) featuring asparagus and spruce shoots, presenting a robust and earthy profile that stands out as a centerpiece of the meal.
The cheese course, Brin d'Amour with tagetes and melon, introduces a floral and fruity interlude, preparing the palate for the dessert. The final course, Erdbeere (strawberry) with caviar and pandan, is an innovative combination that juxtaposes the familiar sweetness of strawberries with the unexpected brininess of caviar and the aromatic touch of pandan, leaving a memorable impression .
While the ingredients and execution of the dishes are undeniably top-notch, the menu at Komu has been described as somewhat too polished and safe. The dishes, while impeccably prepared, tend to lean towards classic combinations and presentations that, although pleasing, may lack the bold personality and inventive flair some diners seek. This observation highlights a desire for a bit more daring and distinctive character in the offerings, something that might push the boundaries of traditional fine dining.
In conclusion, Komu excels in providing a high-end dining experience with dishes that reflect precision and quality. Chef Christoph Kunz's expertise is evident in every course, making it a must-visit for those who appreciate culinary artistry. However, for diners looking for a more adventurous and personality-driven menu, Komu might feel a bit too polished. Nevertheless, its refined execution and harmonious flavors ensure that it remains a standout in Munich's vibrant gastronomic scene.
Komu, the celebrated fine dining restaurant in Munich's Hackenviertel district, offers a culinary experience that is both sophisticated and meticulously crafted. Helmed by the acclaimed chef Christoph Kunz, who has previously earned two Michelin stars at Alois Fine Dining, Komu promises a menu that merges contemporary European, French, and Japanese influences.
The recent menu at Komu exemplifies Kunz's dedication to high-quality ingredients and flawless execution. The eight-course meal, priced at 249 Euros with an additional wine pairing for 129 Euros, begins with Stör (Sturgeon) paired with green tomato and Pimiento, setting a tone of fresh, delicate flavors. Following this, the Kohlrabi with pear and smoked butter offers a subtle blend of sweetness and smoky richness, showcasing Kunz's skill in balancing flavors.
Next, the Kaisergranat (langoustine) with salted lemon and tarragon provides a delightful burst of citrus and herbaceous notes, while the Rotbarbe (red mullet) with peas and ginger continues the journey with a hint of spiciness that complements the natural sweetness of the fish. The menu progresses to heartier dishes with the Alte Kuh (old cow) featuring asparagus and spruce shoots, presenting a robust and earthy profile that stands out as a centerpiece of the meal.
The cheese course, Brin d'Amour with tagetes and melon, introduces a floral and fruity interlude, preparing the palate for the dessert. The final course, Erdbeere (strawberry) with caviar and pandan, is an innovative combination that juxtaposes the familiar sweetness of strawberries with the unexpected brininess of caviar and the aromatic touch of pandan, leaving a memorable impression .
While the ingredients and execution of the dishes are undeniably top-notch, the menu at Komu has been described as somewhat too polished and safe. The dishes, while impeccably prepared, tend to lean towards classic combinations and presentations that, although pleasing, may lack the bold personality and inventive flair some diners seek. This observation highlights a desire for a bit more daring and distinctive character in the offerings, something that might push the boundaries of traditional fine dining.
In conclusion, Komu excels in providing a high-end dining experience with dishes that reflect precision and quality. Chef Christoph Kunz's expertise is evident in every course, making it a must-visit for those who appreciate culinary artistry. However, for diners looking for a more adventurous and personality-driven menu, Komu might feel a bit too polished. Nevertheless, its refined execution and harmonious flavors ensure that it remains a standout in Munich's vibrant gastronomic scene.
Copy the code to embed the post
- Gerhard Huber added a new restaurant list Best restaurants in Paris at a glance By GoodFood
To find innovative, affordable and usually unstuffy dining in the French capital, head to the east of the city.
East is best – the north-east to be precise. Head for the 10th, 11th and 20th arrondissements, just east of the perennially popular but often overpriced Marais district, to find fun and contemporary French food delivered with innovative... More
To find innovative, affordable and usually unstuffy dining in the French capital, head to the east of the city.
East is best – the north-east to be precise. Head for the 10th, 11th and 20th arrondissements, just east of the perennially popular but often overpriced Marais district, to find fun and contemporary French food delivered with innovative panache. The east end offers the city’s most unfussy food, but don’t expect handsome Haussmann boulevards. The working-class east end of Paris has long been a ‘drôle mélange’ (funny mix) of Seventies apartments, warehouses and functional shops, and in the Belleville neighbourhood where Édith Piaf was born, it even has its own ‘Cockney’ accent of sorts. Less
Copy the code to embed the post
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at NISHIAZABU K+ (K+) at K+ (K+)
NISHIAZABU K+ (K+), located in Tokyo's Nishiazabu district, is a renowned Italian restaurant celebrated for its exceptional cuisine and intimate ambiance. The restaurant is led by head chef Watanabe Tatsumi, who is known for his meticulous approach to Italian cooking. The menu features both classic and innovative dishes, including standout items like... More
NISHIAZABU K+ (K+), located in Tokyo's Nishiazabu district, is a renowned Italian restaurant celebrated for its exceptional cuisine and intimate ambiance. The restaurant is led by head chef Watanabe Tatsumi, who is known for his meticulous approach to Italian cooking. The menu features both classic and innovative dishes, including standout items like crab croquettes with caviar, carbonara with truffles, and tagliolini Genovese.
K+ offers a unique dining experience with a set course menu, which transitions to a la carte options later in the evening. The restaurant's extensive wine list caters particularly to enthusiasts of rare and premium vintages, enhancing the dining experience. The cozy setting, complemented by soothing jazz music, provides a relaxing and refined atmosphere.
Customer reviews highlight the high quality of the food, praising the texture and flavor of the pasta dishes and the well-curated wine selection. The service is often described as charming and attentive, contributing to the overall positive dining experience. The restaurant's intimate setting, with just a few tables and counter seats, allows for a personalized and engaging meal.
K+ stands out in Tokyo's vibrant dining scene for its dedication to high-quality Italian cuisine and its intimate, relaxed environment. The restaurant's commitment to excellence is evident in the meticulous preparation of dishes and the careful selection of wines. Whether for locals or visitors, K+ offers a memorable Italian dining experience that combines exceptional food, fine wine, and a welcoming atmosphere.
. Less
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Hachikian at Hachikian
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at scaglia(スカーリア) at scaglia(スカーリア)
New Italian place. The chef trained first in Florence and then moved to Alba because he likes the cuisine of Peimonte.
His pasta is very good, two pasta dishes were served.
Trofie Abalone Genovese: Handmade in the restaurant, the Trofie pasta paired exquisitely with tender abalone and rich Genovese pesto. The fresh, artisanal touch elevated the... More
New Italian place. The chef trained first in Florence and then moved to Alba because he likes the cuisine of Peimonte.
His pasta is very good, two pasta dishes were served.
Trofie Abalone Genovese: Handmade in the restaurant, the Trofie pasta paired exquisitely with tender abalone and rich Genovese pesto. The fresh, artisanal touch elevated the dish, making it exceptionally flavorful and memorable.
Spaghetti Kinka Pork with White Bitter Melon: This dish featured delicate spaghetti combined with succulent Kinka pork and subtly noticeable white bitter melon. The bitter melon added a surprising depth, enhancing the overall taste and making it a standout experience.
The rest is also good, but I think the Chef really shows his passion when cooking pasta. Less