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Restaurants
- Neil A. Chef added a new meal Dinner at Direkte Boqueria at Direkte Boqueria
Matcha green tea smoked cheesecake
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Another visit to @direkte_boqueria . When we visited, the restrictions in place in Barcelona meant that restaurants were only allowed to open from 1300 to 1630, and with reduced capacity dependent on the size of the space. For a tiny 9 seat Japanese style counter you might have thought that would spell... More
Matcha green tea smoked cheesecake
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Another visit to @direkte_boqueria . When we visited, the restrictions in place in Barcelona meant that restaurants were only allowed to open from 1300 to 1630, and with reduced capacity dependent on the size of the space. For a tiny 9 seat Japanese style counter you might have thought that would spell disaster. But Arnau has actually managed to increase business by putting tables in the space outside his tiny kitchen in the Boqueria market. So while we were just a socially distanced three inside at the counter, there were I think ten or twelve sitting outside for each of the two sittings that Arnau efficiently bangs out.
This was my fourth visit and I have to say that the food keeps getting better and better.
It’s one of my must visit restaurants in Barcelona now. Highly recommended.
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Michelin Guide - 🍽
OAD - 11 (European casual list)
W50B -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
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- Neil A. Chef added a new meal Dinner at Bisavis at Bisavis
Baby squid, peas & blood pudding
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Aged tartare
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Beef cheek & sweetbread
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Panna Cotta
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Lunch at @bisavistavern in Barcelona. Your exuberant host and chef is Eduard Ros. Until only a few years ago he was a practicing lawyer with a passionate hobby for interesting wines and cooking. He then decided to quit his day job and open up Bisavis... More
Baby squid, peas & blood pudding
.
Aged tartare
.
Beef cheek & sweetbread
.
Panna Cotta
.
Lunch at @bisavistavern in Barcelona. Your exuberant host and chef is Eduard Ros. Until only a few years ago he was a practicing lawyer with a passionate hobby for interesting wines and cooking. He then decided to quit his day job and open up Bisavis where he serves just a maximum of 12 counter seats single handedly. An incredibly good value and competently cooked tasting menu of produce driven dishes is accompanied by some fantastic and sometimes extremely hard to find wines from Eduard’s collection. I really enjoyed our lunch there and it was very telling that of the 8 people eating that day, 4 of us were chefs. If you can bag a seat there then you are in for a treat.
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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 Less
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- Neil A. Chef added a new meal Dinner at Suculent - Restaurant at Suculent
Chocolate dessert & stuffed strawberries
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Lunch at @suculent_restaurant in Barcelona. David Egui sums the place up much better than I can here and I hope he doesn’t mind me nicking a small chunk of his excellent article on the restaurant.
Even though I was feeling a little under the weather the day I ate there, I could still recognise... More
Chocolate dessert & stuffed strawberries
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Lunch at @suculent_restaurant in Barcelona. David Egui sums the place up much better than I can here and I hope he doesn’t mind me nicking a small chunk of his excellent article on the restaurant.
Even though I was feeling a little under the weather the day I ate there, I could still recognise some of the brilliance in @tonetromero ‘s cooking. Thanks to some guy called Kristian for introducing me to this hidden gem 🙏🏻
“Despite its brilliant trajectory since it opened in 2012, Suculent remains a well-kept secret of Barcelona; one of those restaurant where other chefs go to feast on their days off. Without pretensions or luxuries, chef Toni Romero has spent years renewing and giving his own twist to traditional Mediterranean dishes, with hints and influences from other cultures.
Here the focus is not necessarily on technique – which is something that Romero knows quite well having spent years cooking at elBulli with the Adrià-brothers, Arzak and Akelarre – as it is on the flavor. Broths and sauces are where the real DNA of Suculent can be found and almost every dish is created with that in mind. The emotional energy of Barcelona is concentrated, reduced and turned into intense bases that cover every single vegetable, piece of fish or meat.”
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Michelin Guide - 🍽
OAD - 9 (gourmet casual list)
W50B -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
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- Neil A. Chef added a new meal Dinner at Lasarte at Lasarte
Marron cream, smoked ice cream, coffee & cocoa
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Petit fours
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Lunch at ⭐️⭐️⭐️ Lasarte in Barcelona back in March. Everything you would expect from a three star restaurant of this caliber.
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Michelin Guide - ⭐️⭐️⭐️
OAD - 71
W50B - ‘discovery’
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#achefabroad #itravelforfood #foodie #foodies... More
Marron cream, smoked ice cream, coffee & cocoa
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Petit fours
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Lunch at ⭐️⭐️⭐️ Lasarte in Barcelona back in March. Everything you would expect from a three star restaurant of this caliber.
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Michelin Guide - ⭐️⭐️⭐️
OAD - 71
W50B - ‘discovery’
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
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- Neil A. Chef added a new meal Dinner at Mont Bar at Mont Bar
My next stop in Barcelona was to the excellent @mont_bar Mont Bar where you are in the excellent hands of ex Tickets and Pakta chef's @agudo.fran Fran Agudo and @jaumemarambio Jaume Marambio. The food is as you would expect from these two exciting and innovative cooks. Tapas and small plates that are both inventive while... More
My next stop in Barcelona was to the excellent @mont_bar Mont Bar where you are in the excellent hands of ex Tickets and Pakta chef's @agudo.fran Fran Agudo and @jaumemarambio Jaume Marambio. The food is as you would expect from these two exciting and innovative cooks. Tapas and small plates that are both inventive while respecting the traditional. My kind of place and I would highly recommend it when next you are in town.
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Michelin Guide - 🍽
OAD - 160 (gourmet casual list)
W50B -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
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- Neil A. Chef added a new meal Dinner at Caelis at Caelis
Crusted beef in vines ashes
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Air of rhubarb and lychee
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My first restaurant tour of 2021 was to Barcelona where the first stop was to ⭐️ Caelis in the Ohla Hotel. Not really a destination restaurant for me but one of the only options for an evening meal that isn’t bounced around on the back of a Deliveroo courier. Restaurants were closed for... More
Crusted beef in vines ashes
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Air of rhubarb and lychee
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My first restaurant tour of 2021 was to Barcelona where the first stop was to ⭐️ Caelis in the Ohla Hotel. Not really a destination restaurant for me but one of the only options for an evening meal that isn’t bounced around on the back of a Deliveroo courier. Restaurants were closed for eat in dinner unless you were staying in the hotel that the restaurant was situated in.
As you know, I love a kitchen counter, and Caelis provides just that. Although quite a deathly quiet experience with just me at the counter and one other two top dining that night, overall it was a pleasant enough meal. I think they just need to pipe a bit of background music in there to liven it up a bit.
It was a longish tasting menu that was served at quite a pace as they require everyone to be finished and out at 10pm. No bad dishes and a couple of excellent ones. One dish of sea cucumber carbonara and another of roasted leek are definitely on the long list for best dishes of the year so far. Desserts did feel like an afterthought though.
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Michelin Guide - ⭐️
OAD - ‘recommended’
W50B -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
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- Neil A. Chef added a new meal Dinner at Caelis at Caelis
Roasted leek in charcoal, green sauce and caviar
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Sea cucumber carbonara and truffle
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My first restaurant tour of 2021 was to Barcelona where the first stop was to ⭐️ Caelis in the Ohla Hotel. Not really a destination restaurant for me but one of the only options for an evening meal that isn’t bounced around on the back of a Deliveroo courier.... More
Roasted leek in charcoal, green sauce and caviar
.
Sea cucumber carbonara and truffle
.
My first restaurant tour of 2021 was to Barcelona where the first stop was to ⭐️ Caelis in the Ohla Hotel. Not really a destination restaurant for me but one of the only options for an evening meal that isn’t bounced around on the back of a Deliveroo courier. Restaurants were closed for eat in dinner unless you were staying in the hotel that the restaurant was situated in.
As you know, I love a kitchen counter, and Caelis provides just that. Although quite a deathly quiet experience with just me at the counter and one other two top dining that night, overall it was a pleasant enough meal. I think they just need to pipe a bit of background music in there to liven it up a bit.
It was a longish tasting menu that was served at quite a pace as they require everyone to be finished and out at 10pm. No bad dishes and a couple of excellent ones. One dish of sea cucumber carbonara and another of roasted leek are definitely on the long list for best dishes of the year so far. Desserts did feel like an afterthought though.
.
Michelin Guide - ⭐️
OAD - ‘recommended’
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
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- Neil A. Chef added a new meal Dinner at 20 TRE at 20Tre
My first meal of 2021 back in January was in Genoa (where I am currently based) at the excellent @ristorante20_tre where the cooking is solid and packed full of flavour. Fantastic hospitality as well and I am looking forward to revisiting soon now they are reopening after the latest lockdown. Certainly worth checking out if you happen to... More
My first meal of 2021 back in January was in Genoa (where I am currently based) at the excellent @ristorante20_tre where the cooking is solid and packed full of flavour. Fantastic hospitality as well and I am looking forward to revisiting soon now they are reopening after the latest lockdown. Certainly worth checking out if you happen to be in Genoa
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Michelin Guide - 🍽
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
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- Neil A. Chef added a new meal Dinner at Badrutt's Palace Hotel at Badrutt's Palace Hotel
Felchlin Maracaibo 65%
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Birthday dinner before Christmas at ⭐️⭐️Igniv St Moritz. Equally as good as my meal the night before at Igniv Bad Ragaz. With the same theme of sharing dishes running through the menu but with a definite identity and personality of the chef Marcel Skibba. Fantastic service and even a nice little birthday surprise at... More
Felchlin Maracaibo 65%
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Birthday dinner before Christmas at ⭐️⭐️Igniv St Moritz. Equally as good as my meal the night before at Igniv Bad Ragaz. With the same theme of sharing dishes running through the menu but with a definite identity and personality of the chef Marcel Skibba. Fantastic service and even a nice little birthday surprise at the end of the meal. The hotel is incredible to. Highly recommended.
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Michelin Guide - ⭐️⭐️
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
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- Neil A. Chef added a new meal Dinner at Igniv at Igniv by Andreas Caminada
Mandarin - peanut
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Egg royal - speculoos - sea buckthorn
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Sorbet - grapefruit - raspberry
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Ball of sugar - passion fruit
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Walnut - honey
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Candy store:
Chocolate
Fruit jellies
Pralines
Lolly
Madeleines
Cannelés
Montélimar
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Just a short stroll down a corridor from ⭐️⭐️ Memories in the @resortragaz is ⭐️⭐️ @igniv.badragaz... More
Mandarin - peanut
.
Egg royal - speculoos - sea buckthorn
.
Sorbet - grapefruit - raspberry
.
Ball of sugar - passion fruit
.
Walnut - honey
.
Candy store:
Chocolate
Fruit jellies
Pralines
Lolly
Madeleines
Cannelés
Montélimar
.
Just a short stroll down a corridor from ⭐️⭐️ Memories in the @resortragaz is ⭐️⭐️ @igniv.badragaz by @ignivbyandreascaminada
Igniv is the family of restaurants created by three Michelin star chef Andreas Caminada of ⭐️⭐️⭐️ Schloss Schauenstein in Switzerland. There are currently four branches, three in Switzerland in Zurich, St Moritz and Bad Ragaz, and another that opened in 2020 in Bangkok. Coming highly recommended by several friends, I decided to kill two Ignivs with one stone and visit both Bad Ragaz and St Moritz.
The idea behind Igniv is to create a shared dining experience with each chef interpreting this philosophy in their own way and putting their own individual character into a tasting menu of dishes to be shared around the table.
Even dining alone they managed to adapt the menu to provide an incredible experience.
It’s not often you can visit a ⭐️⭐️ restaurant with such a homely and relaxed approach. Indeed the word Igniv derives from the Rhaeto-Romanic word for ‘nest’, meaning that Igniv’s guests should “feel as comfortable and cared for as a little bird in it’s nest”. Well along with the stellar wine pairing, I certainly did. Both experiences were exceptional and I haven’t experienced such hospitality on that level for a while. I can’t wait to go back.
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Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less