Restaurants
- Jason Wang added a new meal Dinner at Restaurant Barr at Barr
Schnitzel Wiener Art: Dry aged free range pork, peas, horseradish, and anchovies
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Restaurant Barr, Copenhagen (July 2017)
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- Jason Wang added a new meal Dinner at Ramen to Bíiru Nørrebro at Ramen to Bíiru
Spicy Yuzu Ramen: Our original chicken broth, chili and yuzu, kombu base, topped with soy-marinated pork belly, spring onions, and Wakame seaweed
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Ramen to Biiru, Copenhagen (July 2017)
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- Jason Wang added a new meal Dinner at Relæ at Relae
Juice pairings: Apple and lemon thyme | Black tea and pineappleweed | Chamomile with Spanish chervil | Grilled lemon and juniper | Wild rice with yellow flower | Salted plums and sage | Gooseberry and black currant | Blueberry and woodruff | Jasmine tea and quince
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Relae, Copenhagen (July 2017)
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Juice pairings: Apple and lemon thyme | Black tea and pineappleweed | Chamomile with Spanish chervil | Grilled lemon and juniper | Wild rice with yellow flower | Salted plums and sage | Gooseberry and black currant | Blueberry and woodruff | Jasmine tea and quince
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Relae, Copenhagen (July 2017)
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- Jason Wang added a new meal Dinner at Slurp Ramen Joint at Slurp Ramen Joint
Shio Ramen: Salt based ramen topped with chashu (pork), tamago (egg), negi, orange tagetes, lemon thyme, basil, and arugula
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Slurp Ramen Joint, Copenhagen (July 2017)
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- Jason Wang added a new meal Dinner at Johns Hotdog deli at John's Hotdog Deli
? Hotdog fix with a side of chocolate milk ?✌️
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John’s Hot Dog Deli, Copenhagen (July 2017)
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One night in Berlin before leaving Europe just to have dinner at Ernst, which we were told is one of the best new restaurants in the world by trusted sources. After being served 40 courses over 3.5 hours, we certainly agree. Not only did Grace and I love our experience at Ernst, but felt that it was one of the most enjoyable meals we've ever had! It certainly puts Berlin on the global food destination map.
What's remarkably impressive is that Ernst is founded and run by prodigy Chef Dylan Watson-Brawn, who is just 24 years old. Originally from Vancouver, Dylan left school at the age of 16 and became the first gaijin to work in the kitchen of legendary 3 Michelin Star Ryugin in Tokyo. As expected, there are many Japanese elements at Ernst, starting with the counter-only seating around an open kitchen. But before Ernst opened, Watson-Brawn was already serving meals out of his apartment when he was 19.
The experience at Ernst changes with every visit as ingredients and produce constantly change. For example, the asparagus we ate was only in season for 2 weeks. The foundation of the menu at Ernst is the small gardens and dairies in Berlin and its surrounding regions, with carefully sourced and ethically raised meat and fish interspersed throughout. Throughout the meal, Watson-Brawn explained to us the years of meticulously sourcing and establishing personal relationships with producers that ultimately allows them to do what they do. In a nutshell, the philosophy here is "when produce is pristine, less is more". And we wholeheartedly agree!
If Ernst was more accessible, we would easily come here every week. It's always dynamic and every course was delightful. Even after 40 courses and 3.5 hours, we weren't tired and wanted more! No doubt Ernst will continue to receive global recognition as word spreads. Munchies predicts that Ernst will be Berlin's first 3 Michelin Star restaurant. But even without it, it already has loyal fans locally and from all around the world.
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- Jason Wang added a new meal Dinner at DiverXo at DiverXO
Beet, lychee, soy milk, and roasted milk
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DiverXO, Madrid (April 2018)
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- Jason Wang added a new meal Dinner at Couvert Couvert at Couvert Couvert
Mignardise: Hot chocolate with caramel and salted butter, cheesecake, milk chocolate with coffee, financier with cherry, sorbet
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Couvert Couvert, Heverlee (July 2017)
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- Jason Wang added a new meal Dinner at The Jane Antwerp at The Jane
Juice Pairings: Bloody Mary | Water from Portugal, naturally sparkling, granite salt | Celery, ginger, and cucumber | Beetroot, horseradish, apple | Tomato, lime | Sparkling water from Auckland, NZ infused with cucumber and lime | L'Antidote, grapejuice with 40 different kinds of herbs, apple, lime | Apple, zucchini, fresh mint | Strawberry, watermelon,... More
Juice Pairings: Bloody Mary | Water from Portugal, naturally sparkling, granite salt | Celery, ginger, and cucumber | Beetroot, horseradish, apple | Tomato, lime | Sparkling water from Auckland, NZ infused with cucumber and lime | L'Antidote, grapejuice with 40 different kinds of herbs, apple, lime | Apple, zucchini, fresh mint | Strawberry, watermelon, lime, mint
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The Jane, Antwerp (July 2017)
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- Jason Wang added a new meal Dinner at Chambre Séparée at Chambre Separee
Extensive Juice Pairings: Berries | Nasturtium and sorrel | Rhubarb and lemon | Soda of elderflower and geranium | Hibiscus | Fresh cherries and gooseberry | Lovage with fermented berries and rosehip | Infusion of coffee beans, beetroot, and thyme | Different cuts of aged lamb, kohlrabi, and coriander infused foam | Tea | Ice tea, lavender, and pine... More
Extensive Juice Pairings: Berries | Nasturtium and sorrel | Rhubarb and lemon | Soda of elderflower and geranium | Hibiscus | Fresh cherries and gooseberry | Lovage with fermented berries and rosehip | Infusion of coffee beans, beetroot, and thyme | Different cuts of aged lamb, kohlrabi, and coriander infused foam | Tea | Ice tea, lavender, and pine | Soda made from rose petals
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Chambre Separee, Gent (July 2017)
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