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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 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
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- João Wengorovius added a new meal Dinner at Ocean Restaurant at Ocean
"Feijoada" - Lobster, Pork belly, Chorizo".
A menu inspired by Brazilian flavours? By an Austrian chef in Portugal?
The introduction took me by surprise. A good surprise, by the way.
I had made a point of not trying to find out anything beforehand about what I was going to eat. Which requires a certain amount of discipline when information stumbles... More
"Feijoada" - Lobster, Pork belly, Chorizo".
A menu inspired by Brazilian flavours? By an Austrian chef in Portugal?
The introduction took me by surprise. A good surprise, by the way.
I had made a point of not trying to find out anything beforehand about what I was going to eat. Which requires a certain amount of discipline when information stumbles in front of you at the turn of every scroll.
But I do my best to counter this paradox in the world of fine dining, where diners arrive having seen all the photos, videos and descriptions of the experience they're about to have and yet still want to be surprised…
Brazil actually follows on from "A Journey to India" (Setúbal, Cape Verde, Ghana, Mozambique, Goa), and "On the Route of the Islands" (Azores, Madeira and São Tomé), a recreation of the routes of discovery in search of flavours and influences that remain in Portuguese food today.
An exploration of the give and take of many years of exchanging products, techniques and cultural references.
"The next one will be Macau and Japan," says @hansneuner (who, despite having been in Portugal since 2007, always has that gift of being an outsider who can have another look at things).
The result is a blend of the exotic and the familiar, a reawakening of references and memories of quintessential dishes and ingredients (feijoada, pão de queijo, manioc, moqueca, barbecue, maminha,...), which serve as a starting point for something that is not intended to be literal, nor a reproduction of what already exists, but rather an spark for the creative process, never leaving out the good use of the Algarve's excellent produce along the way.
I left in a curious mood about the next menu. @restauranteocean Less
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- João Wengorovius added a new meal Dinner at Cozinha das Flores at Cozinha das Flores
No, this isn't the “pastel de nata”, our beloved sweet egg custard tart.
It's the savoury, slightly spicy and super delicious "turnip natas with caviar" from @nunoviajante's new restaurant in Porto, @cozinhadasfloresporto.
Not to be missed.
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A visit to @rest_fortalezadoguincho, which has held a Michelin star in Portugal for a long time (since 2001) to get to know the work of @gil.vieira.fernandes, the young chef with solid culinary background that includes work experiences and internships in several renowned restaurants ( @delibrijezwolle @restauranteocean... More
A visit to @rest_fortalezadoguincho, which has held a Michelin star in Portugal for a long time (since 2001) to get to know the work of @gil.vieira.fernandes, the young chef with solid culinary background that includes work experiences and internships in several renowned restaurants ( @delibrijezwolle @restauranteocean @restaurant_geranium @vilajoya @martinberasategui ) who took over the leadership of the restaurant in 2018.
Here are five highlights from the “Memories” menu where recollections of his youth in his hometown of Lourinhã are combined with his understanding of the context (the restaurant is located right in front of the fabulous Guincho beach near Cascais) and terroir.
Hottentot fig (Carpobrotus edulis) marshmallow , Greater amberjack and tomato gazpacho
Iberian Black Pig , Carrots, Pear
King crab from the Azores, homemade achar sauce, octopus
Thaw
Limpet Less
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- João Wengorovius added a new meal Dinner at Ocean Restaurant at Ocean
"Feijoada" - Lobster, Pork belly, Chorizo".
A menu inspired by Brazilian flavours? By an Austrian chef in Portugal?
The introduction took me by surprise. A good surprise, by the way.
I had made a point of not trying to find out anything beforehand about what I was going to eat. Which requires a certain amount of discipline when information stumbles... More
"Feijoada" - Lobster, Pork belly, Chorizo".
A menu inspired by Brazilian flavours? By an Austrian chef in Portugal?
The introduction took me by surprise. A good surprise, by the way.
I had made a point of not trying to find out anything beforehand about what I was going to eat. Which requires a certain amount of discipline when information stumbles in front of you at the turn of every scroll.
But I do my best to counter this paradox in the world of fine dining, where diners arrive having seen all the photos, videos and descriptions of the experience they're about to have and yet still want to be surprised…
Brazil actually follows on from "A Journey to India" (Setúbal, Cape Verde, Ghana, Mozambique, Goa), and "On the Route of the Islands" (Azores, Madeira and São Tomé), a recreation of the routes of discovery in search of flavours and influences that remain in Portuguese food today.
An exploration of the give and take of many years of exchanging products, techniques and cultural references.
"The next one will be Macau and Japan," says @hansneuner (who, despite having been in Portugal since 2007, always has that gift of being an outsider who can have another look at things).
The result is a blend of the exotic and the familiar, a reawakening of references and memories of quintessential dishes and ingredients (feijoada, pão de queijo, manioc, moqueca, barbecue, maminha,...), which serve as a starting point for something that is not intended to be literal, nor a reproduction of what already exists, but rather an spark for the creative process, never leaving out the good use of the Algarve's excellent produce along the way.
I left in a curious mood about the next menu. @restauranteocean Less
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- João Wengorovius added a new meal Dinner at Amelia by Paulo Airaudo at Amelia by Paulo Airaudo
Amelia
Snapshot from the counter at Amelia watching the work of Argentinian Chef Paulo Airaudo and his team as I delight myself with a dish of Blue Lobster and Pumpkin - a highlight of a sequence of delicious courses on the set menu.
A focus on exceptional ingredients, technique perfectionism and good teamwork. @paulo_airaudo @restaurantamelia... More
Amelia
Snapshot from the counter at Amelia watching the work of Argentinian Chef Paulo Airaudo and his team as I delight myself with a dish of Blue Lobster and Pumpkin - a highlight of a sequence of delicious courses on the set menu.
A focus on exceptional ingredients, technique perfectionism and good teamwork. @paulo_airaudo @restaurantamelia Less
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- João Wengorovius added a new meal Dinner at Restaurante Mugaritz, Errenteria at Mugaritz
"Harmony: sea sips". Oysters and Champagne, a classic pairing reinvented. Familiar/Unfamiliar, again. What better way to celebrate the 25th anniversary of Mugaritz this year. I'll drink to that.