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Restaurants
- Neil A. Chef added a new meal Dinner at 212 at Restaurant 212
Lunch at ⭐️212 in Amsterdam. A thoroughly enjoyable experience. I love a good counter, and this is a good counter (despite the astonishing €33 supplement price tag for the oxtail main🤯) Dive in next time you are in Amsterdam. A very strong one star.
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- Neil A. Chef added a new meal Dinner at Spectrum at Spectrum
Dinner at ⭐️⭐️ Spectrum in Amsterdam. Several people recommended that I eat here, sighting it as THE restaurant to visit whilst in the city, and I am grateful that they did. It’s exciting when you visit restaurants that are clearly pushing for that next accolade, wether that is a new young-gun shooting for her/his first Michelin star or an... More
Dinner at ⭐️⭐️ Spectrum in Amsterdam. Several people recommended that I eat here, sighting it as THE restaurant to visit whilst in the city, and I am grateful that they did. It’s exciting when you visit restaurants that are clearly pushing for that next accolade, wether that is a new young-gun shooting for her/his first Michelin star or an established two star that is reaching for the pinnacle. Spectrum feels like the latter. Maybe the chefs will say that they don’t care about such things but it certainly has an air of confidence and boldness that suggests otherwise. I say confidence because not all the dishes are pretty to look at, but they deliver on flavour. Meaning that the kitchen has made a conscious decision that any further prodding of tweezers will compromise the dish.
There are two menus here, one being a vegetarian menu. I was advised by more than one person to order the vegetarian menu as the cooking is apparently incredible. Not being psychotic, I decided to order the regular menu containing delicious meat and seafood but to ask them very nicely to add a couple of dishes from the vegetarian menu as well. They were more than happy to oblige. I recommend you do the same, it’s certainly not too much food.
There were certainly echoes of the excellent restaurant De Librije in Zwolle, where chef Sidney Schutte and restaurant manager Sascha Speckemeier worked together over a decade ago.
Overall it was a great meal and I look forward to them being awarded a third ⭐️. It’s only a matter of time. Less
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- Neil A. Chef added a new meal Dinner at Tickets at Tickets
Avocado pizza with king crab and chipotle mayonnaise 🦀 🥑 🍕 🌶 .
Another visit to @ticketsbar A must visit when in Barcelona for it’s never ending creativity
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Michelin Guide - ⭐️
OAD - 32
W50Best - 20
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic... More
Avocado pizza with king crab and chipotle mayonnaise 🦀 🥑 🍕 🌶 .
Another visit to @ticketsbar A must visit when in Barcelona for it’s never ending creativity
.
Michelin Guide - ⭐️
OAD - 32
W50Best - 20
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #spanishfoodie #barcelonafoodies #barcelonaeats #tickets #ticketsbarcelona #elbarri Less
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- Neil A. Chef added a new meal Dinner at AÜRT at Aürt
And finally we come to the desserts at Aürt
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Citrus, sheep's milk yogurt,
and vodka
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Fig leaf ice cream
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Sweet potato, cocoa and
Olorosco
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Dinner a few weeks ago at @aurtrestaurant Aürt, located in the Hilton Diagonal Mar Barcelona. As best as I can describe it (and with the help of their own literature), the philosophy of the cooking... More
And finally we come to the desserts at Aürt
.
Citrus, sheep's milk yogurt,
and vodka
.
Fig leaf ice cream
.
Sweet potato, cocoa and
Olorosco
.
Dinner a few weeks ago at @aurtrestaurant Aürt, located in the Hilton Diagonal Mar Barcelona. As best as I can describe it (and with the help of their own literature), the philosophy of the cooking here revolves around the use of a minimal amount of ingredients in each dish but treated with effective technique. Clear, pure, natural dishes are created with minimal intervention from the chefs. That is to say that they don’t fuck around with the food just for the sake of making a pretty plate or trying to impress with an overcomplicated dish that detracts from the core ingredients. This is a very tricky balance to maintain so effectively, as they do here. In my mind it is a very Japanese way of thinking. Certainly worth a look when in Barcelona. @arturmartinez_aurt .
Michelin Guide - ⭐️
OAD -
W50Best - .
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #spanishfoodie #barcelonafoodies #barcelonaeats #aürt #hiltondiagonalmarbcn Less
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- Neil A. Chef added a new meal Dinner at UNDERDOCKS at UNDERDOCKS
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- Neil A. Chef added a new meal Dinner at Disfrutar Barcelona at Disfrutar
I was lucky enough to visit ⭐️⭐️ @disfrutarbcn in Barcelona a couple more times before Christmas within the space of just a couple of weeks (full review with all pics & wine is up on my Facebook now, link in bio ☝🏻) So this post covers both meals. It really blows my mind the level of creativity at this restaurant. I mean, the... More
I was lucky enough to visit ⭐️⭐️ @disfrutarbcn in Barcelona a couple more times before Christmas within the space of just a couple of weeks (full review with all pics & wine is up on my Facebook now, link in bio ☝🏻) So this post covers both meals. It really blows my mind the level of creativity at this restaurant. I mean, the chefs are ex-El Bulli so maybe I shouldn’t be that surprised. But bare in mind that they run two menus, one consisting of their more classic signature dishes (between 30 and 40 by the way) and the other more forward thinking menu of dishes that are developing as the seasons pass and as the ideas are perfected by the team to a point where they are put on the menu (also 30 to 40 servings). So on any given day when you walk into the restaurant, they will have in the region of 80 different dishes coming out of that kitchen. And that doesn’t include all the tweaking that they must have to do in order to pander to the multitude of dietary requirements that are now so common place.
Pretty amazing right? Then consider this, I have been quite a few times now because I love the place, and sometimes, like this post, I have been and returned within a week or two. They keep track of this and so the result is that they produce a menu that has maybe 50% different dishes than the last time you came. That’s around 15-20 new dishes or dishes from the repertoire that they will call upon because they don’t want you to become bored of the menu. This is the true test of ambition and drive in a restaurant. As my friend @jeffrey_merrihue said, the El Bulli flame shines brightly at Disfrutar
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Michelin Guide - ⭐️⭐️
OAD - 12 (2019)
W50Best - 9 (2019)
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #spanishfoodie #barcelonafoodies #barcelonaeats #disfrutar #disfrutarbarcelona #disfrutarrestaurant Less
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- Neil A. Chef added a new meal Dinner at Ernst at ernst
Another fantastic meal at Ernst in Berlin last month. I am really becoming a bit of a fanboy about this place. And to preempt the inevitable couple of people who historically have always piped up about portion sizes when I post my meals from here, remember that there are between 30 and 40 courses. No one leaves Ernst hungry.
I can’t really think... More
Another fantastic meal at Ernst in Berlin last month. I am really becoming a bit of a fanboy about this place. And to preempt the inevitable couple of people who historically have always piped up about portion sizes when I post my meals from here, remember that there are between 30 and 40 courses. No one leaves Ernst hungry.
I can’t really think of an example outside of Japan where the chefs are being so pure to the product. I think most dishes have 3 or less core ingredients here, sometimes just a single ingredient ! There is such confidence in this style of cooking, with really nothing to hide behind. You may go to a restaurant and have you breath taken away by the beauty and intricacies of a dish with complexity of layers and presentation, but you absolutely have the same thing here. The dishes, in my opinion, are beautiful to look at and the complexity comes from the time taken to source the absolute best ingredient at the exact moment in time that it is at its peek and deserves to be showcased. Then to find a way to enhance that ingredient and show it’s true potential through ageing, fermenting, curing, seasoning or any other of a myriad of techniques employed by Dylan and the team.
Ernst will close towards the end of April (possibly sooner with the current situation developing) to redesign the space. I have been told it will reopen with just 6 covers, giving Dylan more opportunity to focus on the cooking and the customer. So what is currently a tough reservation will become even harder. I think there was talk of doing 2 sittings but I would be interested to see how that works as the meal in it’s current format takes a good 3 hours and that it at quite a fast pace. So you would either be seated very early indeed or finishing very late but we will see. There is also talk of opening a wine bar across the street with a more casual offering. Exciting times ahead for sure.
My Facebook feed is currently 90% corona virus related stuff and I of course realise the seriousness of the current situation. There is a split between my friends with some saying to self isolate now and others encouraging to support your local small businesses by still going out to eat or to shop unless you fall into the higher risk percentage of the population. At this stage I will go with the later and continue to eat out as long as I am allowed to although I fear that here in Germany we are just a few steps behind Spain, Italy and other countries that are now on full lockdown. One thing that I would say is that if you have restaurant reservations that have to be cancelled because of travel restrictions or the restaurant having to close down for a while then rather than ask for a refund (if you’ve prepaid) just try to move the reservation or get a voucher for a future meal. Indeed, if you haven’t prepaid then if you can, buy a voucher for a future meal anyway. Businesses like this who run on very slim margins and rely on steady cash flow are going to be in real trouble very soon so I would encourage you to take this into consideration. But most of all, pick up the phone and talk to each other and lookout for one another. Stay safe everyone 🙂 Less
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- Neil A. Chef added a new meal Dinner at Da Terra at Da Terra
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- Neil A. Chef added a new meal Dinner at Estimar at Estimar
Last post about Estimar I promise (for now anyway 😐). Monkfish, sea anemones and of course don’t forget desserts of flan and cheesecake 😍
My next stop in Barcelona was to one of (if not the) best seafood restaurant in the city, @estimarzafra Estimar. And I have to express my gratitude to @the.hungry.tourist for first introducing... More
Last post about Estimar I promise (for now anyway 😐). Monkfish, sea anemones and of course don’t forget desserts of flan and cheesecake 😍
My next stop in Barcelona was to one of (if not the) best seafood restaurant in the city, @estimarzafra Estimar. And I have to express my gratitude to @the.hungry.tourist for first introducing me to this incredible restaurant 3 years ago. Here, @rafazafra_ brings in the very best of the day’s catch, lays it out in front of the small open kitchen and then works his magic. Having visited a few times now, my advice is to go with a small group and just let Rafa and his team cook what ever they want for you. Never say stop! Just keep eating! It might be a while until you have it this good again 😉
Now open in Madrid
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Michelin Guide - 🍽
OAD - 1 (gourmet casual)
W50Best - ‘Discovery’
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #spanishfoodie #barcelonafoodies #barcelonaeats #estimar #estimarmadrid #estimarzafra #seafood Less
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- Neil A. Chef added a new meal Dinner at StreetXO at StreetXO
Popping in back in February 2020 to try some new dishes at StreetXO London which unfortunately I hear has closed now.