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Restaurants
- Neil A. Chef added a new meal Dinner at Knystaforsen at Knystaforsen
Eel and oyster mushroom
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An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram have been on a long journey to reach this point in their... More
Eel and oyster mushroom
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An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram have been on a long journey to reach this point in their lives where they seem to have found contentment in these woods with their family. Nicolai was a very successful chef excelling in both the classics and the new Nordic cuisine inspired by the avant-garde Spanish influences of the El Bulli group for whom he also worked. But the eventual realisation that, having opened his own successful and highly regarded Nordic bistro, this life was not fulfilling him and the love was not there while cooking in this environment, a change was in order.
A successful career in television followed involving projects like Masterchef Denmark. But good jobs, financial security and a home in Copenhagen still did not complete the puzzle and bring them the contentment and happiness that they were looking for.
They decided to purchase a property in the Swedish woodlands and what was once a weekend home has now morphed into a restaurant where Nicolai can finally cook with contagious joy and from the heart. He seems so happy to bring people into his home and cook a menu of incredibly tasty dishes that incorporate produce from the surrounding terroir, the river, the forest, and use fire and smoke in some way in every dish. The perfect marriage of ingredients touched by fire and served with incredible classical sauces results in one of the best meals that me and Hayley have ever had. We also stayed in one of their comfortable rooms and enjoyed a terrific breakfast in the morning. I cannot recommend this place highly enough
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Michelin Guide - ⭐️🍀
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Knystaforsen at Knystaforsen
Smoked cream “waldorf”
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An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram have been on a long journey to reach this point in... More
Smoked cream “waldorf”
.
An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram have been on a long journey to reach this point in their lives where they seem to have found contentment in these woods with their family. Nicolai was a very successful chef excelling in both the classics and the new Nordic cuisine inspired by the avant-garde Spanish influences of the El Bulli group for whom he also worked. But the eventual realisation that, having opened his own successful and highly regarded Nordic bistro, this life was not fulfilling him and the love was not there while cooking in this environment, a change was in order.
A successful career in television followed involving projects like Masterchef Denmark. But good jobs, financial security and a home in Copenhagen still did not complete the puzzle and bring them the contentment and happiness that they were looking for.
They decided to purchase a property in the Swedish woodlands and what was once a weekend home has now morphed into a restaurant where Nicolai can finally cook with contagious joy and from the heart. He seems so happy to bring people into his home and cook a menu of incredibly tasty dishes that incorporate produce from the surrounding terroir, the river, the forest, and use fire and smoke in some way in every dish. The perfect marriage of ingredients touched by fire and served with incredible classical sauces results in one of the best meals that me and Hayley have ever had. We also stayed in one of their comfortable rooms and enjoyed a terrific breakfast in the morning. I cannot recommend this place highly enough
.
Michelin Guide - ⭐️🍀
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Restaurang Äng at ÄNG
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Breakfast tasting:
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HASH BROWN, 7 MONTH AGED PONZU, GRAPE VINEGAR & TRUFFLE SAUCE. AGED HAM
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CHESTNUT MUSHROOM VELOUTE
& LOCAL CHEESE FOAM
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LIGHTLY CURED NORWEGIAN SALMON TARTARE. DILL, CHIVES, MUSSEL SAUCE & ROSSINI CAVIAR
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KOJI FERMENTED BARLEY & CRAB
PANCAKE, DILL, KALIX SALMON ROE
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KOJI FERMENTED BARLEY PORRIDGE, COOKED IN FERMENTED TOMATO... More
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Breakfast tasting:
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HASH BROWN, 7 MONTH AGED PONZU, GRAPE VINEGAR & TRUFFLE SAUCE. AGED HAM
.
CHESTNUT MUSHROOM VELOUTE
& LOCAL CHEESE FOAM
.
LIGHTLY CURED NORWEGIAN SALMON TARTARE. DILL, CHIVES, MUSSEL SAUCE & ROSSINI CAVIAR
.
KOJI FERMENTED BARLEY & CRAB
PANCAKE, DILL, KALIX SALMON ROE
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KOJI FERMENTED BARLEY PORRIDGE, COOKED IN FERMENTED TOMATO JUICE. CHEESE, BUTTER & SORBET OF TOMATO & CHILLI WITH FERMENTED TOMATO POWDER
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‘ANG BENEDICT’
SMOKED EGG, FRENCH TOAST, SPINACH, NETTLES & TRUFFLE SAUCE
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Wagyu butter, spiced salami, pork fillet cured, CARROT & CUMIN FLAT BREAD, LIVER PARFAIT & REDCURRANT, sage sour dough
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LOCAL CHEESE WHEAT PUFF. FERMENTED CHESTNUT MUSHROOM POWDER
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LAVENDER MADELEINES & LAVENDER BRÛLÉE
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Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning glass house restaurant for a delicious meal.
In their own words:
“The heart of ÄNG is in Halland. We have the freedom of exploring cultures and cooking techniques from around the world, but we won’t leave home.
We work mostly with what’s right outside our door and refine it to its greatest potential. Many of the ingredients you will find in our dishes are freshly picked from nearby forests, beaches and fields every morning. The organic Scandinavian Ästad wines in our cellar are produced only 100 meters from the restaurant.
This idea – or limitation – is what drives us to constantly discover new ways to create innovative culinary experiences for our guests, always on a sustainable foundation.”
Highly recommended
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Michelin Guide - ⭐️🍀
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Restaurang Äng at ÄNG
SANTANA Apples from Tvaaker. Stout from Halmstad brygghus
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CHEESE. Arla Unika, Gulaklimp.
CHEESE. Arla Unika, Hallands Himmel
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TRUFFLE from Gotland
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Fika
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Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa... More
SANTANA Apples from Tvaaker. Stout from Halmstad brygghus
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CHEESE. Arla Unika, Gulaklimp.
CHEESE. Arla Unika, Hallands Himmel
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TRUFFLE from Gotland
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Fika
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning glass house restaurant for a delicious meal.
In their own words:
“The heart of ÄNG is in Halland. We have the freedom of exploring cultures and cooking techniques from around the world, but we won’t leave home.
We work mostly with what’s right outside our door and refine it to its greatest potential. Many of the ingredients you will find in our dishes are freshly picked from nearby forests, beaches and fields every morning. The organic Scandinavian Ästad wines in our cellar are produced only 100 meters from the restaurant.
This idea – or limitation – is what drives us to constantly discover new ways to create innovative culinary experiences for our guests, always on a sustainable foundation.”
Highly recommended
.
Michelin Guide - ⭐️🍀
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Restaurang Äng at ÄNG
JERUSALEM ARTICHOKE from Lingome. Caviar.
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SOURDOUGH BREAD. Rye and wheat from Berte Qvarn.
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Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before... More
JERUSALEM ARTICHOKE from Lingome. Caviar.
.
SOURDOUGH BREAD. Rye and wheat from Berte Qvarn.
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning glass house restaurant for a delicious meal.
In their own words:
“The heart of ÄNG is in Halland. We have the freedom of exploring cultures and cooking techniques from around the world, but we won’t leave home.
We work mostly with what’s right outside our door and refine it to its greatest potential. Many of the ingredients you will find in our dishes are freshly picked from nearby forests, beaches and fields every morning. The organic Scandinavian Ästad wines in our cellar are produced only 100 meters from the restaurant.
This idea – or limitation – is what drives us to constantly discover new ways to create innovative culinary experiences for our guests, always on a sustainable foundation.”
Highly recommended
.
Michelin Guide - ⭐️🍀
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Restaurang Äng at ÄNG
PIKE PERCH from Mälaren
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Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning glass house restaurant for a delicious... More
PIKE PERCH from Mälaren
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning glass house restaurant for a delicious meal.
In their own words:
“The heart of ÄNG is in Halland. We have the freedom of exploring cultures and cooking techniques from around the world, but we won’t leave home.
We work mostly with what’s right outside our door and refine it to its greatest potential. Many of the ingredients you will find in our dishes are freshly picked from nearby forests, beaches and fields every morning. The organic Scandinavian Ästad wines in our cellar are produced only 100 meters from the restaurant.
This idea – or limitation – is what drives us to constantly discover new ways to create innovative culinary experiences for our guests, always on a sustainable foundation.”
Highly recommended
.
Michelin Guide - ⭐️🍀
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Restaurang Äng at ÄNG
SCALLOP from Fröja. Tomato from Varberg.
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SQUID from Rörö. Tomato from Sibbarp.
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STINGING NETTLE from the meadows. Chili from Varberg
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Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy... More
SCALLOP from Fröja. Tomato from Varberg.
.
SQUID from Rörö. Tomato from Sibbarp.
.
STINGING NETTLE from the meadows. Chili from Varberg
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning glass house restaurant for a delicious meal.
In their own words:
“The heart of ÄNG is in Halland. We have the freedom of exploring cultures and cooking techniques from around the world, but we won’t leave home.
We work mostly with what’s right outside our door and refine it to its greatest potential. Many of the ingredients you will find in our dishes are freshly picked from nearby forests, beaches and fields every morning. The organic Scandinavian Ästad wines in our cellar are produced only 100 meters from the restaurant.
This idea – or limitation – is what drives us to constantly discover new ways to create innovative culinary experiences for our guests, always on a sustainable foundation.”
Highly recommended
.
Michelin Guide - ⭐️🍀
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Restaurang Äng at ÄNG
CELERIAC from Kullahalvön.
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BLUE MUSSEL from Orust.
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Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning glass... More
CELERIAC from Kullahalvön.
.
BLUE MUSSEL from Orust.
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning glass house restaurant for a delicious meal.
In their own words:
“The heart of ÄNG is in Halland. We have the freedom of exploring cultures and cooking techniques from around the world, but we won’t leave home.
We work mostly with what’s right outside our door and refine it to its greatest potential. Many of the ingredients you will find in our dishes are freshly picked from nearby forests, beaches and fields every morning. The organic Scandinavian Ästad wines in our cellar are produced only 100 meters from the restaurant.
This idea – or limitation – is what drives us to constantly discover new ways to create innovative culinary experiences for our guests, always on a sustainable foundation.”
Highly recommended
.
Michelin Guide - ⭐️🍀
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Letter Soup - elBulli1846
elBulli dish no 1062 from 2004. elBulli challenged the idea of shape and form in a multitude of ways. This is a fresh cheese ice cream with amaretto, strawberry soup, and strawberry meringue.
The shape was inspired by pop art and alphabet pasta. Technique: Fresh cheese ice cream, amaretto reduction, strawberry soup, and strawberry... More
Letter Soup - elBulli1846
elBulli dish no 1062 from 2004. elBulli challenged the idea of shape and form in a multitude of ways. This is a fresh cheese ice cream with amaretto, strawberry soup, and strawberry meringue.
The shape was inspired by pop art and alphabet pasta. Technique: Fresh cheese ice cream, amaretto reduction, strawberry soup, and strawberry dry meringue letters
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
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Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
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Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Andy Warhol - Alchemist
An interpretation of Andy Warhol’s iconic banana that first appearedon the sleeve of the Velvet Underground & Nico album from 1967. Technique: The crispy casing made from banana juice and milk protein is filled with a Manzano banana sorbet, cachaça gel, tonka bean gel, lemon puré, and a fluffy jasmine meringue.
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elBulli... More
Andy Warhol - Alchemist
An interpretation of Andy Warhol’s iconic banana that first appearedon the sleeve of the Velvet Underground & Nico album from 1967. Technique: The crispy casing made from banana juice and milk protein is filled with a Manzano banana sorbet, cachaça gel, tonka bean gel, lemon puré, and a fluffy jasmine meringue.
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elBulli Chocolate Box - elBulli1846 & Enigma & Alchemist
elBulli was the first restaurant to make a chocolate box containing multiple chocolates the aim was to manifest generosity. Alchemist has replicated the original chocolate box served at el Bulli for this event, with 9 different chocolates, three from each restaurant
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Bioluminecance
The glowing test-tube cocktail is inspired by nature and the amazing phenomenon of bioluminescence. The glow effect is completely natural, due to a powder extracted from bioluminescent jellyfish. It contains spheres filled with lime and lemon juice
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#sinergia Less