Dinner at Maos

Dinner at Maos

at Mãos on 25 January 2021
Photo Views
58
Meal Views
100

Roasted acorn ice cream and Iberico
.
Petit fours
.
After the Faroe Islands I was heading for World’s 50 Best Restaurants Number 1 Mirazur in France but with a quick one night stop over in London so I got to pay another visit to one of my favourite spots in London, @maos.bms
I was interested to see how chef Eduardo @edoardopellicano had dealt with the restrictions put in place due to Covid as this was formerly a single communal table where the guests were encouraged to interact with each other and also where one could wander around into the kitchen and chat to the chefs, even eat courses in the kitchen, or into the wine room. Quite the opposite now applies of course with the room divided into several tables observing social distancing. In an effort to maintain that interaction with the kitchen they have built a small counter on one side of the room where Eduardo finishes a lot of the dishes over a Japanese style grill. So it’s a shame to lose what I felt, having visited several times, was a great concept in the communal table and the general vibe of being at someone’s house at a dinner party rather than at just another restaurant.
However, the food still stands out and it’s clear to me that Eduardo and his team are very much included in the group of kitchens and chefs that have been using their time during lockdown wisely and to great effect to develop and hone their menus. The result is a menu of 12 or so dishes that I will be rushing back for.
Highly recommended
.
Michelin Guide - ⭐️
OAD - 87
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #maos #londoneater #eaterlondon #eater #londonfoodie

Roasted acorn ice cream and Iberico
.
Petit fours
.
After the Faroe Islands I was heading for World’s 50 Best Restaurants Number 1 Mirazur in France but with a quick one night stop over in London so I got to pay another visit to one of my favourite spots in London, @maos.bms
I was interested to see how chef Eduardo @edoardopellicano had dealt with the restrictions put in place due to Covid as this was formerly a single communal table where the guests were encouraged to interact with each other and also where one could wander around into the kitchen and chat to the chefs, even eat courses in the kitchen, or into the wine room. Quite the opposite now applies of course with the room divided into several tables observing social distancing. In an effort to maintain that interaction with the kitchen they have built a small counter on one side of the room where Eduardo finishes a lot of the dishes over a Japanese style grill. So it’s a shame to lose what I felt, having visited several times, was a great concept in the communal table and the general vibe of being at someone’s house at a dinner party rather than at just another restaurant.
However, the food still stands out and it’s clear to me that Eduardo and his team are very much included in the group of kitchens and chefs that have been using their time during lockdown wisely and to great effect to develop and hone their menus. The result is a menu of 12 or so dishes that I will be rushing back for.
Highly recommended
.
Michelin Guide - ⭐️
OAD - 87
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #maos #londoneater #eaterlondon #eater #londonfoodie

Huacatay and wild berries
.
After the Faroe Islands I was heading for World’s 50 Best Restaurants Number 1 Mirazur in France but with a quick one night stop over in London so I got to pay another visit to one of my favourite spots in London, @maos.bms
I was interested to see how chef Eduardo @edoardopellicano had dealt with the restrictions put in place due to Covid as this was formerly a single communal table where the guests were encouraged to interact with each other and also where one could wander around into the kitchen and chat to the chefs, even eat courses in the kitchen, or into the wine room. Quite the opposite now applies of course with the room divided into several tables observing social distancing. In an effort to maintain that interaction with the kitchen they have built a small counter on one side of the room where Eduardo finishes a lot of the dishes over a Japanese style grill. So it’s a shame to lose what I felt, having visited several times, was a great concept in the communal table and the general vibe of being at someone’s house at a dinner party rather than at just another restaurant.
However, the food still stands out and it’s clear to me that Eduardo and his team are very much included in the group of kitchens and chefs that have been using their time during lockdown wisely and to great effect to develop and hone their menus. The result is a menu of 12 or so dishes that I will be rushing back for.
Highly recommended
.
Michelin Guide - ⭐️
OAD - 87
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #maos #londoneater #eaterlondon #eater #londonfoodie

Grilled Kintoa and black garlic kosho
.
After the Faroe Islands I was heading for World’s 50 Best Restaurants Number 1 Mirazur in France but with a quick one night stop over in London so I got to pay another visit to one of my favourite spots in London, @maos.bms
I was interested to see how chef Eduardo @edoardopellicano had dealt with the restrictions put in place due to Covid as this was formerly a single communal table where the guests were encouraged to interact with each other and also where one could wander around into the kitchen and chat to the chefs, even eat courses in the kitchen, or into the wine room. Quite the opposite now applies of course with the room divided into several tables observing social distancing. In an effort to maintain that interaction with the kitchen they have built a small counter on one side of the room where Eduardo finishes a lot of the dishes over a Japanese style grill. So it’s a shame to lose what I felt, having visited several times, was a great concept in the communal table and the general vibe of being at someone’s house at a dinner party rather than at just another restaurant.
However, the food still stands out and it’s clear to me that Eduardo and his team are very much included in the group of kitchens and chefs that have been using their time during lockdown wisely and to great effect to develop and hone their menus. The result is a menu of 12 or so dishes that I will be rushing back for.
Highly recommended
.
Michelin Guide - ⭐️
OAD - 87
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #maos #londoneater #eaterlondon #eater #londonfoodie

Aged red bream and fermented trompette
.
After the Faroe Islands I was heading for World’s 50 Best Restaurants Number 1 Mirazur in France but with a quick one night stop over in London so I got to pay another visit to one of my favourite spots in London, @maos.bms
I was interested to see how chef Eduardo @edoardopellicano had dealt with the restrictions put in place due to Covid as this was formerly a single communal table where the guests were encouraged to interact with each other and also where one could wander around into the kitchen and chat to the chefs, even eat courses in the kitchen, or into the wine room. Quite the opposite now applies of course with the room divided into several tables observing social distancing. In an effort to maintain that interaction with the kitchen they have built a small counter on one side of the room where Eduardo finishes a lot of the dishes over a Japanese style grill. So it’s a shame to lose what I felt, having visited several times, was a great concept in the communal table and the general vibe of being at someone’s house at a dinner party rather than at just another restaurant.
However, the food still stands out and it’s clear to me that Eduardo and his team are very much included in the group of kitchens and chefs that have been using their time during lockdown wisely and to great effect to develop and hone their menus. The result is a menu of 12 or so dishes that I will be rushing back for.
Highly recommended
.
Michelin Guide - ⭐️
OAD - 87
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #maos #londoneater #eaterlondon #eater #londonfoodie

Poached cuttlefish dumpling and pork broth
.
After the Faroe Islands I was heading for World’s 50 Best Restaurants Number 1 Mirazur in France but with a quick one night stop over in London so I got to pay another visit to one of my favourite spots in London, @maos.bms
I was interested to see how chef Eduardo @edoardopellicano had dealt with the restrictions put in place due to Covid as this was formerly a single communal table where the guests were encouraged to interact with each other and also where one could wander around into the kitchen and chat to the chefs, even eat courses in the kitchen, or into the wine room. Quite the opposite now applies of course with the room divided into several tables observing social distancing. In an effort to maintain that interaction with the kitchen they have built a small counter on one side of the room where Eduardo finishes a lot of the dishes over a Japanese style grill. So it’s a shame to lose what I felt, having visited several times, was a great concept in the communal table and the general vibe of being at someone’s house at a dinner party rather than at just another restaurant.
However, the food still stands out and it’s clear to me that Eduardo and his team are very much included in the group of kitchens and chefs that have been using their time during lockdown wisely and to great effect to develop and hone their menus. The result is a menu of 12 or so dishes that I will be rushing back for.
Highly recommended
.
Michelin Guide - ⭐️
OAD - 87
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #maos #londoneater #eaterlondon #eater #londonfoodie

Celeriac, braised chicken skin and black truffle
.
After the Faroe Islands I was heading for World’s 50 Best Restaurants Number 1 Mirazur in France but with a quick one night stop over in London so I got to pay another visit to one of my favourite spots in London, @maos.bms
I was interested to see how chef Eduardo @edoardopellicano had dealt with the restrictions put in place due to Covid as this was formerly a single communal table where the guests were encouraged to interact with each other and also where one could wander around into the kitchen and chat to the chefs, even eat courses in the kitchen, or into the wine room. Quite the opposite now applies of course with the room divided into several tables observing social distancing. In an effort to maintain that interaction with the kitchen they have built a small counter on one side of the room where Eduardo finishes a lot of the dishes over a Japanese style grill. So it’s a shame to lose what I felt, having visited several times, was a great concept in the communal table and the general vibe of being at someone’s house at a dinner party rather than at just another restaurant.
However, the food still stands out and it’s clear to me that Eduardo and his team are very much included in the group of kitchens and chefs that have been using their time during lockdown wisely and to great effect to develop and hone their menus. The result is a menu of 12 or so dishes that I will be rushing back for.
Highly recommended
.
Michelin Guide - ⭐️
OAD - 87
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #maos #londoneater #eaterlondon #eater #londonfoodie

Piedmont chestnuts and Baerii caviar
.
After the Faroe Islands I was heading for World’s 50 Best Restaurants Number 1 Mirazur in France but with a quick one night stop over in London so I got to pay another visit to one of my favourite spots in London, @maos.bms
I was interested to see how chef Eduardo @edoardopellicano had dealt with the restrictions put in place due to Covid as this was formerly a single communal table where the guests were encouraged to interact with each other and also where one could wander around into the kitchen and chat to the chefs, even eat courses in the kitchen, or into the wine room. Quite the opposite now applies of course with the room divided into several tables observing social distancing. In an effort to maintain that interaction with the kitchen they have built a small counter on one side of the room where Eduardo finishes a lot of the dishes over a Japanese style grill. So it’s a shame to lose what I felt, having visited several times, was a great concept in the communal table and the general vibe of being at someone’s house at a dinner party rather than at just another restaurant.
However, the food still stands out and it’s clear to me that Eduardo and his team are very much included in the group of kitchens and chefs that have been using their time during lockdown wisely and to great effect to develop and hone their menus. The result is a menu of 12 or so dishes that I will be rushing back for.
Highly recommended
.
Michelin Guide - ⭐️
OAD - 87
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #maos #londoneater #eaterlondon #eater #londonfoodie

Beef fat aged lobster, preserved gooseberry and Isle of Wight tomato
.
After the Faroe Islands I was heading for World’s 50 Best Restaurants Number 1 Mirazur in France but with a quick one night stop over in London so I got to pay another visit to one of my favourite spots in London, @maos.bms
I was interested to see how chef Eduardo @edoardopellicano had dealt with the restrictions put in place due to Covid as this was formerly a single communal table where the guests were encouraged to interact with each other and also where one could wander around into the kitchen and chat to the chefs, even eat courses in the kitchen, or into the wine room. Quite the opposite now applies of course with the room divided into several tables observing social distancing. In an effort to maintain that interaction with the kitchen they have built a small counter on one side of the room where Eduardo finishes a lot of the dishes over a Japanese style grill. So it’s a shame to lose what I felt, having visited several times, was a great concept in the communal table and the general vibe of being at someone’s house at a dinner party rather than at just another restaurant.
However, the food still stands out and it’s clear to me that Eduardo and his team are very much included in the group of kitchens and chefs that have been using their time during lockdown wisely and to great effect to develop and hone their menus. The result is a menu of 12 or so dishes that I will be rushing back for.
Highly recommended
.
Michelin Guide - ⭐️
OAD - 87
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #maos #londoneater #eaterlondon #eater #londonfoodie

Badger flame beetroot, goat's milk and black currant wood
.
After the Faroe Islands I was heading for World’s 50 Best Restaurants Number 1 Mirazur in France but with a quick one night stop over in London so I got to pay another visit to one of my favourite spots in London, @maos.bms
I was interested to see how chef Eduardo @edoardopellicano had dealt with the restrictions put in place due to Covid as this was formerly a single communal table where the guests were encouraged to interact with each other and also where one could wander around into the kitchen and chat to the chefs, even eat courses in the kitchen, or into the wine room. Quite the opposite now applies of course with the room divided into several tables observing social distancing. In an effort to maintain that interaction with the kitchen they have built a small counter on one side of the room where Eduardo finishes a lot of the dishes over a Japanese style grill. So it’s a shame to lose what I felt, having visited several times, was a great concept in the communal table and the general vibe of being at someone’s house at a dinner party rather than at just another restaurant.
However, the food still stands out and it’s clear to me that Eduardo and his team are very much included in the group of kitchens and chefs that have been using their time during lockdown wisely and to great effect to develop and hone their menus. The result is a menu of 12 or so dishes that I will be rushing back for.
Highly recommended
.
Michelin Guide - ⭐️
OAD - 87
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #maos #londoneater #eaterlondon #eater #londonfoodie

Red prawn tart and Kaluga caviar
.
After the Faroe Islands I was heading for World’s 50 Best Restaurants Number 1 Mirazur in France but with a quick one night stop over in London so I got to pay another visit to one of my favourite spots in London, @maos.bms
I was interested to see how chef Eduardo @edoardopellicano had dealt with the restrictions put in place due to Covid as this was formerly a single communal table where the guests were encouraged to interact with each other and also where one could wander around into the kitchen and chat to the chefs, even eat courses in the kitchen, or into the wine room. Quite the opposite now applies of course with the room divided into several tables observing social distancing. In an effort to maintain that interaction with the kitchen they have built a small counter on one side of the room where Eduardo finishes a lot of the dishes over a Japanese style grill. So it’s a shame to lose what I felt, having visited several times, was a great concept in the communal table and the general vibe of being at someone’s house at a dinner party rather than at just another restaurant.
However, the food still stands out and it’s clear to me that Eduardo and his team are very much included in the group of kitchens and chefs that have been using their time during lockdown wisely and to great effect to develop and hone their menus. The result is a menu of 12 or so dishes that I will be rushing back for.
Highly recommended
.
Michelin Guide - ⭐️
OAD - 87
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #maos #londoneater #eaterlondon #eater #londonfoodie

Shiso leaves, grilled short rib and roasted yeast
.
Wild mushroom, boar and schisandra
.
After the Faroe Islands I was heading for World’s 50 Best Restaurants Number 1 Mirazur in France but with a quick one night stop over in London so I got to pay another visit to one of my favourite spots in London, @maos.bms
I was interested to see how chef Eduardo @edoardopellicano had dealt with the restrictions put in place due to Covid as this was formerly a single communal table where the guests were encouraged to interact with each other and also where one could wander around into the kitchen and chat to the chefs, even eat courses in the kitchen, or into the wine room. Quite the opposite now applies of course with the room divided into several tables observing social distancing. In an effort to maintain that interaction with the kitchen they have built a small counter on one side of the room where Eduardo finishes a lot of the dishes over a Japanese style grill. So it’s a shame to lose what I felt, having visited several times, was a great concept in the communal table and the general vibe of being at someone’s house at a dinner party rather than at just another restaurant.
However, the food still stands out and it’s clear to me that Eduardo and his team are very much included in the group of kitchens and chefs that have been using their time during lockdown wisely and to great effect to develop and hone their menus. The result is a menu of 12 or so dishes that I will be rushing back for.
Highly recommended
.
Michelin Guide - ⭐️
OAD - 87
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #maos #londoneater #eaterlondon #eater #londonfoodie