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- João Wengorovius added a new meal Dinner at Belcanto - José Avillez at Belcanto
Crunchy and melt-in-your-mouth at the same time. “The egg and the chicken” @belcanto_joseavillez
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- João Wengorovius added a new meal Dinner at Boragó Restaurante at Boragó
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- João Wengorovius added a new meal Dinner at Boragó Restaurante at Boragó
It was the end of spring in the South-South but there were still plenty of flowers and leaves to eat at Boragó in Santiago do Chile.
The ones they pick and the ones they make up.
Plus the rock plants and the seafood and seaweed that Rodolfo’s geniality turns into the most imaginative and delicious dishes, to our surprise and delight. He knows that... More
It was the end of spring in the South-South but there were still plenty of flowers and leaves to eat at Boragó in Santiago do Chile.
The ones they pick and the ones they make up.
Plus the rock plants and the seafood and seaweed that Rodolfo’s geniality turns into the most imaginative and delicious dishes, to our surprise and delight. He knows that to do differently you have to go the extra mile. Search more, experiment more, create more.
This is a reassuringly original place, out of the way and out of the norm.
2023 was a year of many noteworthy meals, to which I may refer later, but the two I had at @boragoscl with @rgborago (in March and December) were certainly among the very best ones. First dish: Native Spring aromas salad “A la Van Gogh”. Second: Spring poppies, picha picha, Chilean Morell and nalca. The is Kollof seaweed. Less
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- João Wengorovius added a new meal Dinner at Belcanto - José Avillez at Belcanto
Crunchy and melt-in-your-mouth at the same time. “The egg and the chicken” @belcanto_joseavillez
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- João Wengorovius added a new meal Dinner at Boragó Restaurante at Boragó
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- João Wengorovius added a new meal Dinner at Nuema at Nuema
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- João Wengorovius added a new meal Dinner at NUEMA at Nuema
“You have to make the most of your surroundings. That’s one of the most important things I took away from my stay at @nomacph “ tells me @alejochamorro the Ecuadorian chef @nuema_restaurante in Quito. “That, and discipline”.
Nuema is quite a refreshing surprise in this vast world of fine dining (or whatever... More
“You have to make the most of your surroundings. That’s one of the most important things I took away from my stay at @nomacph “ tells me @alejochamorro the Ecuadorian chef @nuema_restaurante in Quito. “That, and discipline”.
Nuema is quite a refreshing surprise in this vast world of fine dining (or whatever you want to call it). Original presentations, depth of flavour, nice setting.
As we were being presented with a sequence of native ingredients, cooked to perfection, Alejandro kept telling us “The best is yet to come”.
Aesthetics matter. No one can deny it. They can sometimes mislead you. Create expectations that are not delivered.
But here, as each dish arrived, your brain was telling you that it would taste good, and then it did.
But Alejandro kept telling us “The best is yet to come”.
He was referring of course to the desserts of his wife and co-owner @piasalazarort named World’s Best Pastry Chef 2023 @theworlds50best whom he met and worked together for several years, at Astrid y Gaston before opening Nuema.
And the Chirimoya/Pollen/Tangerine arrives. And then the Chamomile/ Moringa/Honey. And then Coconut/ Black garlic/Yeast. And finally Cacao and Mucilage. A grand finale indeed.
Very promising place.
Making the most of their surroundings. Less
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- João Wengorovius added a new meal Dinner at NUEMA at Nuema
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- João Wengorovius added a new meal Dinner at Boragó Restaurante at Boragó
It was the end of spring in the South-South but there were still plenty of flowers and leaves to eat at Boragó in Santiago do Chile.
The ones they pick and the ones they make up.
Plus the rock plants and the seafood and seaweed that Rodolfo’s geniality turns into the most imaginative and delicious dishes, to our surprise and delight. He knows that... More
It was the end of spring in the South-South but there were still plenty of flowers and leaves to eat at Boragó in Santiago do Chile.
The ones they pick and the ones they make up.
Plus the rock plants and the seafood and seaweed that Rodolfo’s geniality turns into the most imaginative and delicious dishes, to our surprise and delight. He knows that to do differently you have to go the extra mile. Search more, experiment more, create more.
This is a reassuringly original place, out of the way and out of the norm.
2023 was a year of many noteworthy meals, to which I may refer later, but the two I had at @boragoscl with @rgborago (in March and December) were certainly among the very best ones. First dish: Native Spring aromas salad “A la Van Gogh”. Second: Spring poppies, picha picha, Chilean Morell and nalca. The is Kollof seaweed. Less
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- João Wengorovius added a new meal Dinner at Diverxo at DiverXO
“I always want to do something different, that’s my focus. And I feel totally free to create whatever I want!”
A conversation with David Muñoz after a glorious lunch, for lack of a better word to describe an impressive sequence of delicious dishes (some of which are very recent and not yet on the printed menu), totally unexpected conceptions... More
“I always want to do something different, that’s my focus. And I feel totally free to create whatever I want!”
A conversation with David Muñoz after a glorious lunch, for lack of a better word to describe an impressive sequence of delicious dishes (some of which are very recent and not yet on the printed menu), totally unexpected conceptions that emerge from David’s prodigious imagination and are then further enhanced by Miguel Ángel Millán’s always inspired pairing.
The truth is that the result is like nothing else. Less