Melissa F

As we moved to the main dining room at @iristherestaurant, the menu continued its exploration into the ecosystem of the ocean with the use of oysters, scallops, and cuttlefish for the first two dishes. The restaurant has chosen not to use beef but instead opted for wild game and bird which have significantly lower CO₂ in order to meet the challenge of global warming. For the meat courses, we were served a tartar of grilled raw venison and a twist on Peking Duck with nordic ingredients, flavors, and techniques. Finally the desserts were a showcase of the nature in Norway - a fitting tribute to the beautiful mountain views that can be seen from the dining room.

The second part of our menu:

COASTAL HARMONY
Hand dived scallops, oysters, and weeds

WEEDS OF THE SEA
Norwegian cuttlefish, kelp, unripe strawberries, and lovage

CHANGE OF HEART
Tartar of venison, grilled leeks, and sourdough crumble

LUCKY DUCK
Duck from Holte Gård, asparagus, mussel, and pepper

SPRUCED UP
Crispy tart, brown butter, and Rossini Oscietra caviar

MALM & MELDER
Mascarpone, strawberry, chervil, and bird-cherry

“UT PÅ TUR ALDRI SUR”
Bon-bon chocolate, Choux au craquelin & Opera cake

Thank you @ani.kamadsen for this amazing experience!
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1*, Iris
Rosendal, Norway
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The second part of our menu at @danielberlinrestaurant continued with highlights such as the poached quail where the only complaint was that there was too little of it 😆, langoustine tail cooked in brown butter, and milk fed lamb cooked over fire!

- Langoustine tail cooked gently in brown butter
- Poached quail, canola shoots & truffle
- Sourdough bread & butter
- Milk fed lamb cooked over the fire
- Rhubarb, milk & bird cherry blossom
- Sweet box

Thank you @d_berlin for the wonderful meal!
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2*, Vyn Restaurant
Simrishamn, Sweden
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Congratulations to @danielberlinrestaurant @d_berlin for getting ⭐️⭐️ Michelin stars just 7 months after opening!

Our meal at Vyn took place in the upstairs private dining room where guests were free to gather around the kitchen island to observe the chefs in action. The first part of our menu started with a king crab tart garnished with a piece of pork cheek, followed by a beautiful bowl of caramelized celeriac with lojrom roe. Then we were handed a shell of langoustine which unveiled a hidden treat when you turn it upside down. The egg x 5 was a new creation using 5 types of eggs including fish, chicken, etc. One of my favorites was the ingenious hot & cold scallop - cooked perfectly to give you the best texture and flavor. Finally, the white asparagus with fjallko cream was easily another highlight.

The first part of our menu:

- Kalix löjrom, caramelised celeriac & verbena
- Warmed king crab, Linderöds pork cheek & spring herbs
- First serving of langoustine
- Egg, egg, egg, egg & egg
- Hot & cold scallop, dill & sugar kelp
- White asparagus, sunflower & fjällko cream
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2*, Vyn Restaurant
Simrishamn, Sweden
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The second part of our menu at @autem_milano:

Veal Sweetbread, altedo asparagus and caviar

Pigeon cooked by its full and served with all his parts: chest, wings, filet, priest bite, tartelette with all his less nobles part and orange marmalade

Pre-dessert
- lemon sorbet, tarragon oil, vodka and caviar

Dessert
- chocolate cake with hazelnut from Piedmont and Cristal salt

Petit Fours
- cherry
- rosemary chocolate
- red fruit gele
- roasted marshmallow
- citrus biscuit
- “Le Valda“ mint and anise candy

Thank you Chef @lcnatalini and team for the excellent meal and wonderful hospitality!
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Autem
Milan, Italy
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An imaginative first meal in Paris at 1* @restaurant_at by Japanese Chef @atsushitanaka360. Not limited by any culinary category, the chef’s creations are a poetic mix of flavors and colors. The meal was full of surprises from beginning to end with many interesting dishes.

The first part of our menu:

- Leek / Beetroot
- Pine Tree / Sea Bream / Clams
- Veal / Pea / Watercress
- Red Tuna / Boshi / Rhubarb
- Oyster / Sorrel / Lovage
- Spider Crab / Carrots / Tonka
- Camouflage: Banka Trout / Juniper / Parsley
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1*, Restaurant A.T
Paris, France
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Other bites we had in Bologna 🇮🇹:

@osteriabottega - a highly recommended trattoria in the city center. Everything we tried was fantastic from the pillowy soft tagliatelle with ragu bolognese, the tortellini in broth, the flavorful mortadella, and the delicious Sunday dessert!

@allegra_bologna - a hip coffee shop famous for its croissants turns into a wine bar bistro at night.

@trattoriadame - one of the few trattorias open on Sunday nights. Food was just okay and came out suspiciously fast.
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Bologna, Italy
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Finally made it to @amerigo1934! A charming unassuming trattoria located 45 minutes from Bologna, the restaurant has been serving traditional cuisine of the region since 80 years ago. They’re best known for for their classic tagliatelle in ragu and tortellini in broth, but new creations have been added over time such as the popular whipped “Amerigo” egg with green asparagus. Don’t miss the egg yolk gelato and my favorite - milk gelato with balsamic vinegar!

The restaurant also runs a locanda nearby with 5 rooms in an old stone building. The rooms are simple and rustic, but full of character. We stayed in room #3 which was where wood was once stored in the house. A sweet Italian breakfast spread was also included in the stay!
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1*, Amerigo 1934
Savigno, Italy
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The second part of our menu at @autem_milano:

Veal Sweetbread, altedo asparagus and caviar

Pigeon cooked by its full and served with all his parts: chest, wings, filet, priest bite, tartelette with all his less nobles part and orange marmalade

Pre-dessert
- lemon sorbet, tarragon oil, vodka and caviar

Dessert
- chocolate cake with hazelnut from Piedmont and Cristal salt

Petit Fours
- cherry
- rosemary chocolate
- red fruit gele
- roasted marshmallow
- citrus biscuit
- “Le Valda“ mint and anise candy

Thank you Chef @lcnatalini and team for the excellent meal and wonderful hospitality!
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Autem
Milan, Italy
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Find someone who looks at you the way @lobetloic looks at lobsters🦞!

Last meals in Paris:

Chef’s Table at @le_bon_georges - a classic Parisian bistro. The Chef’s Table menu is established the same day based on deliveries of fresh seasonal produce.

L’Assiette - famous for its cassoulet and country fare dishes.
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Paris, France
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