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- João Wengorovius added a new meal Dinner at SeaMe at Sea Me
One of my favorite quick snacks in Lisbon. Sardine nigiri (if you take a “Prego” - Portuguese traditional steak sandwich w/ garlic and mustard - with it, makes the greatest surf and turf) @seame.peixariamoderna
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- João Wengorovius added a new meal Dinner at at Central
Virgilio Martinez’s CENTRAL being crowned the new Nº 1 at the @theworlds50best this year, signals not just a remarkable performance of Peru (@centralrest , @mitsuharu_maido , @kjollerest , @maytalima ) but also a much-deserved spotlight of Latin America in the world’s gastronomy.
The region... More
Virgilio Martinez’s CENTRAL being crowned the new Nº 1 at the @theworlds50best this year, signals not just a remarkable performance of Peru (@centralrest , @mitsuharu_maido , @kjollerest , @maytalima ) but also a much-deserved spotlight of Latin America in the world’s gastronomy.
The region had 12 restaurants on the list plus “The World’s Best Female Chef 2023” which this year was awarded to elena_reygadas from @restauranterosetta in Mexico City by the hands of Leonor Espinosa @leoescocina from @leorestaurantcol in Bogotá (last year’s winner) and “The World’s Best Pastry Chef 2023”, which was given to @piasalazarort from @nuema_restaurante in Quito.
In the pics, six dishes from @centralrest that stayed with me since last February, Elena Reygadas, Leonor Espinosa and Pía Salazar:
“Murike grouper, Razor clams, Vongole”
“Sea urchin”
“Mil Lab, “Native potatoes, Cushuro, egg yolk, beef”
“Lobster, Aji Amarillo”
“Amazonian Water: Pacu, watermelon, Coca Leaf”
"Octopus, sea lettuce, codium" Less
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- João Wengorovius added a new meal Dinner at KABUKI Lisboa, Portugal at Kabuki Lisboa
@kabuki_lisboa
“Egg, caviar niguiri”/ “Sea urchin”/ chef @paulinho__alves_itamae
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“Charley Marley Goes to Mexico — Eggplant, mole and chianina”. Delicious.
@gucciosteria
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- João Wengorovius added a new meal Dinner at Quique Dacosta Restaurante at Quique Dacosta
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- João Wengorovius added a new meal Dinner at Spazio Niko Romito Bar e Cucina at Spazio Roma
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- João Wengorovius added a new meal Dinner at Marlene, at Marlene,
A glimpse from the soulful cuisine of @chefmarlenevieira at her @marlene.restaurant in Lisbon. “Cuttlefish/ boletus mushrooms”, “Lamb, celery, yellow beetroot”, “Scarlet Shrimp Xerém”, Sous Chef Mário Cruz @mari_o_cruz
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- João Wengorovius added a new meal Dinner at Casadonna Reale at Reale
Mist in Abruzzo, “Porcini mushroom jelly, almond and black truffle”, @nikoromito in the kitchen, “Radicchio and peanuts”
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- João Wengorovius added a new meal Dinner at Casadonna Reale at Reale
“Lentils, hazelnut and garlic oil” and “Capellini pasta with leeks” at @ristorantereale The contrast of textures from the lentils al dente and the jelly underneath is just perfect. The pasta is another version of a memorable dish I had here a couple of years ago of capellini and tomato water, this time with an extraction and reduction... More
“Lentils, hazelnut and garlic oil” and “Capellini pasta with leeks” at @ristorantereale The contrast of textures from the lentils al dente and the jelly underneath is just perfect. The pasta is another version of a memorable dish I had here a couple of years ago of capellini and tomato water, this time with an extraction and reduction of leeks which is used to cook the pasta, sautéed in this sauce, instead of first boiled in water. Excellent. Less
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- João Wengorovius added a new meal Dinner at Casadonna Reale at Reale
“Interrogate the product until it confesses to its strengths.”
As I taste the new menu at @ristorantereale from Niko Romito in Abruzzo, this old advertising strategy saying comes to mind again.
The phrase is attributed to famous British adman Robin Wight (1979-1999), known for advocating the approach of starting by discovering an unequivocal... More
“Interrogate the product until it confesses to its strengths.”
As I taste the new menu at @ristorantereale from Niko Romito in Abruzzo, this old advertising strategy saying comes to mind again.
The phrase is attributed to famous British adman Robin Wight (1979-1999), known for advocating the approach of starting by discovering an unequivocal truth about the product and then exploiting it to its fullest extent.
And here I am thinking about this at Niko’s restaurant where they question each ingredient extensively, one at a time, exploring its limits and possibilities, discovering its essence and making it shine.
In a process which often involves extraction, reduction, and concentration in search of more depth of flavour and spectrum of textures for each ingredient.
And then expressing it with simplicity, pureness, and minimalism. Remember “L’assoluto di cipolle” (“The Absolute Onion”)?
This plant-based menu asks again the same questions. How far can a leaf of broccoli go? (“Broccoli leaf and anise”, here in the picture) Or, a humble potato? (“Potato soup”). Niko will show you.
You just have to close your eyes to conventional thinking and let yourself go. Less