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Restaurants
- Neil A. Chef added a new meal Dinner at Materia ristorante at Materia
Marrow & saffron
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Another visit to ⭐️ @materia_ristorante in Cernobbio just a stones throw from Lake Como. I visited in 2020 and really enjoyed the meal, and with such a young and ambitious chef I was keen to check in post lockdown (June 21) . @davidecaranchini was unable to open outdoors when restrictions were slightly relaxed... More
Marrow & saffron
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Another visit to ⭐️ @materia_ristorante in Cernobbio just a stones throw from Lake Como. I visited in 2020 and really enjoyed the meal, and with such a young and ambitious chef I was keen to check in post lockdown (June 21) . @davidecaranchini was unable to open outdoors when restrictions were slightly relaxed so I think he had only been open for maybe a week or two when we visited in June. Some new dishes and some dishes I recognised from last time, or at least the theme of the dish with the preparation having been tinkered with during lockdown. Overall another great meal in a restaurant that I would urge you to check out if you are in the area. It's less than an hour from Milan and easy on the train. Randomly, the last video in this post was of the room I booked for the night of the meal. What are the chances of booking a hotel room that used to be the location of the restaurant that you happen to be visiting that evening!? It's true, that suite and terrace used to be the old Materia. Me and my dining companion were saying throughout the meal how amazing it would have been to eat it on that terrace instead of down the hill. I don't know why they moved locations, I'm sure they had good reason to but it's a shame.
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Michelin Guide - ⭐️
OAD - 84
W50B - ‘Discovery’
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- Neil A. Chef added a new meal Dinner at Da ö Battj at Ristorante Da Ö Batti Portofino - Ristorante Da Ö Batti
A little trip to Portofino back in July to research the secret recipe for the langoustines at my new boss's favourite spot. And to "research" some bellinis also 🙄
It really is a secret recipe and they refused to give any clues as to how exactly they prepare them. We even resorted to (jokingly) feigning a dairy intolerance to check if they use butter... More
A little trip to Portofino back in July to research the secret recipe for the langoustines at my new boss's favourite spot. And to "research" some bellinis also 🙄
It really is a secret recipe and they refused to give any clues as to how exactly they prepare them. We even resorted to (jokingly) feigning a dairy intolerance to check if they use butter but the straight faced answer came back "maybe”. To be fair they were incredible and we ordered the
same dish across the square at Delfino to
compare. Definitely something makes them tastier at Da U Batti.
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Michelin Guide -
OAD -
W50B -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less
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- Neil A. Chef added a new meal Dinner at Da Terra at Town Hall Hotel at Da Terra
Strawberry
Gariguette / Sheep's Yogurt / 40 Year Old Balsamic
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Another visit to @daterrarestaurant back in June. It just keeps getting better and better. Well deserved of it's two Michelin stars. I've had many lesser three star experiences.
@rafacagali is really going from strength to strength. Highly recommended.
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Michelin... More
Strawberry
Gariguette / Sheep's Yogurt / 40 Year Old Balsamic
.
Another visit to @daterrarestaurant back in June. It just keeps getting better and better. Well deserved of it's two Michelin stars. I've had many lesser three star experiences.
@rafacagali is really going from strength to strength. Highly recommended.
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Michelin Guide - ⭐️⭐️
OAD - 120
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less
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- Neil A. Chef added a new meal Dinner at Frog by Adam Handling at Frog by Adam Handling
Cocoa nib, yuzu, dandelion root
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Lunch back in June at @frogbyah Frog by Adam Handling, which I personally feel has been long overlooked by the all knowing Guide Michelin. I've been to plenty of one star restaurants that don't come close to this level of cooking. Anywhere that serves their bread with butter, crisp chicken skin,
liver parfait... More
Cocoa nib, yuzu, dandelion root
.
Lunch back in June at @frogbyah Frog by Adam Handling, which I personally feel has been long overlooked by the all knowing Guide Michelin. I've been to plenty of one star restaurants that don't come close to this level of cooking. Anywhere that serves their bread with butter, crisp chicken skin,
liver parfait AND chicken gravy automatically gets my vote.
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Michelin Guide - 😋
OAD -
W50B -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less
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- Neil A. Chef added a new meal Dinner at Casamia at the General at Casa Bristol
Strawberry S'more
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Diplomático/Raisin
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Choccie Biscuit
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Rhubarb
feat. Goatz Curd
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Dinner back in June at @casamiabristol . Plenty to love about this restaurant with the talented chef @zakhitchman bringing the fire and fun from Ynyshir to Bristol. There is the unmistakable DNA of Gareth Ward’s Welsh masterpiece Ynyshir here... More
Strawberry S'more
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Diplomático/Raisin
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Choccie Biscuit
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Rhubarb
feat. Goatz Curd
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Dinner back in June at @casamiabristol . Plenty to love about this restaurant with the talented chef @zakhitchman bringing the fire and fun from Ynyshir to Bristol. There is the unmistakable DNA of Gareth Ward’s Welsh masterpiece Ynyshir here with his mantra of ‘fun dine not fine dine’ very much writ large. However, Zak’s own identity shines through in this 26 course rollercoaster of flavour, fire and fun. Well worth seeking out.
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Michelin Guide - ⭐️
OAD -
W50B -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less
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- Neil A. Chef added a new meal Dinner at Maos at Mãos
Kaiyo whisky sunken honey cake and blackberries
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Apricot seed milk ice cream with sakura and green plum vinegar
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Petit sān
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Another fantastic evening at @maos.bms Maos back in May when restaurants were finally allowed to open their doors to indoor dining. I love this place. On my last visit in May 2020 the food was great as it always... More
Kaiyo whisky sunken honey cake and blackberries
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Apricot seed milk ice cream with sakura and green plum vinegar
.
Petit sān
.
Another fantastic evening at @maos.bms Maos back in May when restaurants were finally allowed to open their doors to indoor dining. I love this place. On my last visit in May 2020 the food was great as it always is, but of course the ambiance suffered due to the loss of the original communal dining table and the lack of freedom to wander around during the meal and chat to @edoardopellicano Edoardo and
the team or even eat courses in the kitchen. This time you couldn't keep me out of the kitchen and they have configured the dining room to still feel like a communal dining experience even though different groups are of course sat at different tables. It was a much more relaxed and enjoyable evening. Can't wait to go back.
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Michelin Guide - ⭐️
OAD - 90
W50B - ‘Discovery’
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less
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- Neil A. Chef added a new meal Dinner at Contraste Milano at Contraste
Roses cake with vanilla icecream
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Cream, strawberry & chilli
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Lunch in July at @contrastemilano_ . A terrific experience with a long tasting menu of playful and ingenious dishes, accompanied by warm, friendly service. I got to be a guinea pig again as they presented me with a dish that is a work in progress. The concept was rather than... More
Roses cake with vanilla icecream
.
Cream, strawberry & chilli
.
Lunch in July at @contrastemilano_ . A terrific experience with a long tasting menu of playful and ingenious dishes, accompanied by warm, friendly service. I got to be a guinea pig again as they presented me with a dish that is a work in progress. The concept was rather than ageing a single ingredient, to age an entire dish. A kind of pasta was made from the starch of the pasta water and together with a tomato oil it is aged in bee's wax then opened up table side and finished with caviar. Certainly a work in progress but I always feel very grateful when a restaurant
sends out a dish like this. Definitely a restaurant I'll be heading back to as soon as I can.
.
Michelin Guide - ⭐️
OAD - 112
W50B - ‘Discovery’
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less
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- Neil A. Chef added a new meal Dinner at Contraste Milano at Contraste
Raw ox & foie gras
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Codfish, wasabi, almond oil & raspberry emulsion
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Lunch in July at @contrastemilano_ . A terrific experience with a long tasting menu of playful and ingenious dishes, accompanied by warm, friendly service. I got to be a guinea pig again as they presented me with a dish that is a work in progress. The concept was rather... More
Raw ox & foie gras
.
Codfish, wasabi, almond oil & raspberry emulsion
.
Lunch in July at @contrastemilano_ . A terrific experience with a long tasting menu of playful and ingenious dishes, accompanied by warm, friendly service. I got to be a guinea pig again as they presented me with a dish that is a work in progress. The concept was rather than ageing a single ingredient, to age an entire dish. A kind of pasta was made from the starch of the pasta water and together with a tomato oil it is aged in bee's wax then opened up table side and finished with caviar. Certainly a work in progress but I always feel very grateful when a restaurant
sends out a dish like this. Definitely a restaurant I'll be heading back to as soon as I can.
.
Michelin Guide - ⭐️
OAD - 112
W50B - ‘Discovery’
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less
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Petit fours
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A stellar ⭐️⭐️⭐️ meal in Milan back in July at @chef_enricobartolini Enrico Bartolini. Highly recommended.
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Michelin Guide - ⭐️⭐️⭐️
OAD - 82
W50B -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics... More
Petit fours
.
A stellar ⭐️⭐️⭐️ meal in Milan back in July at @chef_enricobartolini Enrico Bartolini. Highly recommended.
.
Michelin Guide - ⭐️⭐️⭐️
OAD - 82
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less
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Rhubarb & raspberry
.
A stellar ⭐️⭐️⭐️ meal in Milan back in July at @chef_enricobartolini Enrico Bartolini. Highly recommended.
.
Michelin Guide - ⭐️⭐️⭐️
OAD - 82
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics... More
Rhubarb & raspberry
.
A stellar ⭐️⭐️⭐️ meal in Milan back in July at @chef_enricobartolini Enrico Bartolini. Highly recommended.
.
Michelin Guide - ⭐️⭐️⭐️
OAD - 82
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less