Adam The Food Fetishist

This is Copenhagen’s ugliest restaurant🇩🇰🥬

At @restaurantgrim , 28-year-old Chef @casper.nielsen.97 rejects what some call the Michelin dogma. Instead: casual, seasonal, regional produce, almost exclusively from his parents’ farm in Northern Denmark 🇩🇰

Vegetables picked in the morning, delivered by afternoon, served that evening. Farm-to-table done right. Danish peas. Danish potatoes with elderflower beurre blanc (a tribute to his dad, who picks 4 tons by hand annually). Technique that’s close to 1-star level at half the price 🥕🥔

Menus at 70€ or 120€. No stuffy atmosphere. No breaking the bank and better than some starred restaurants in the city. Just good food with good ingredients and not part of the restaurant mafia groups.

Let me know in the comments what your favorite independent Copenhagen restaurant is, and send this to a friend you’d like to go with.
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This is one of Portugal’s only Michelin-starred Japanese restaurants 🇵🇹🇯🇵⭐️

Just 30 minutes outside Lisbon, in Cascais, you’ll find @kappo.cascais One of only two Michelin-starred restaurants in the city, where Portuguese ingredients meet Japanese philosophy.

Chef @tiagopenao trained under Japanese chefs for years, building a cuisine rooted in the traditions of kappo: “cut and cook” - a chef-led tasting menu focused on technique, seasonality and respect for the product.

From carabinero with its own bisque and egg emulsion to pristine local seafood prepared with Japanese restraint, the menu showcases Portugal’s best ingredients through a Japanese lens.

The meal ends with a traditional Edomae sushi sequence - local tuna, hamachi and sardines prepared according to classic techniques. Easily the highlight, and reason enough to return.

Kappo captures the spirit of Japan while remaining unmistakably Portuguese. A Michelin star well deserved.

Send this to someone you’d like to try it with 🍣
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📍 Kappo, Cascais, Portugal 🇵🇹
💶 Tasting menu: €155
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*invited
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This might be the world’s best Korean restaurant and it’s not in Korea 🇰🇷⭐️⭐️

At 2-Michelin-starred @koancph in Copenhagen, Chef @kristianbaumann tells his story: Korean heritage, Danish roots, trained at Noma and Relæ. The result is a seamless blend of Korean flavors and Nordic ingredients that feels deeply personal.

White kimchi with Danish cabbage. Oolong tea soufflé with seaweed ice cream and caviar. But the revelation: rice cooked in a traditional Korean cast-iron Gamasot, served with Danish fjord shrimp. It felt like a window into Baumann’s soul, the best rice dish of my life.

Unlike many of Copenhagen’s fine dining restaurants, Koan has its own identity. Not a copy and a story still being written.

Send this to someone you’d like to go with and let me know in the comments where I should chase stars next.
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📍 Koan, Copenhagen – Denmark 🇩🇰
💶 Tasting menu: 3,800 kr - €500
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*invited
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I travelled to another country just to eat at this Chinese restaurant... was it worth it? 🇩🇰🚆🇸🇪🥢

A Michelin-starred chef @french_gastronomi told me I had to visit @lu.malmo in Malmö, so I jumped on the train from Copenhagen to find out.

Within one bite, I understood the hype. Authentic Cantonese cooking led by a 72-year-old grandmother who still cooks every day with incredible care and passion.

The Iberico char siu was the highlight, the dry-aged Peking duck didn’t disappoint, and the aubergine with XO sauce is an absolute must-order.

If you’re visiting Malmö, or even if you’re in Copenhagen - this place is well worth the trip if you really want chinese, especially with the favorable Swedish krone.

Send this to the friend you’d take on this food trip. 🥢
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📍Lu, Malmö, Sweden 🇸🇪
💶 around €30-€60
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This might be Denmark’s best pasta 🇩🇰🍝 and it might even be better than in Rome 🤯

Most Italian restaurants in Copenhagen leave me wondering why I didn’t just cook pasta at home.

Then there’s @hosfischer

For almost two decades, David Fischer has perfected one thing: Roman pasta. His legendary Cacio e Pepe is all you need—simple ingredients, flawless execution, and over 140,000 plates of practice.

Rich, creamy, peppery and outrageously good, it’s the closest thing to Rome I’ve found in Denmark... and maybe even better.
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📍 Hos Fischer, Copenhagen
💰 Cacio e Pepe: DKK 165 - €22
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This was the definition of a cliche fine dining restaurant ⭐️⭐️

Horváth rejects luxury ingredients entirely. No caviar, no foie gras; mostly vegetables elevated through extraordinary technique.

Some dishes genuinely amazed me. Others felt more like a statement than something I’d actually want to eat. Add a natural wine pairing that was... memorable... and the whole experience became the definition of a Berlin fine dining cliché.

You’ll either think it’s genius or wonder if it’s one big social experiment.

Watch and judge for yourself.
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📍Horváth, Berlin - Germany
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*invited
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This is Germany’s next Michelin-starred restaurant and I’ll tell you why! ⭐️⭐️🇩🇪

At @thecloudbykaefer in Munich, Chef @jens_madsen_ has created a gastronomic universe based on culinary nomadism.

Season one: South and East Africa. From traditional Dombolo with morels to grouper with coconut sauce inspired by Cape Malay cuisine; every dish is completely novel.

In a world where restaurants copy each other endlessly, The Cloud stands apart. It’s creative and delicious. Flavors unknown to most, expanding your culinary dictionary with every bite.

Opened less than a year ago with no stars yet, but already operating at 2-star level and undoubtedly one of Europe’s most interesting restaurants and a preview of what’s coming.

Special thanks to @kilianktr , a loyal follower since June 2024 who won my giveaway and joined me on this journey.

Follow for a chance to come Chasing Stars with me next time.

Watch the full deep dive on YouTube coming Tuesday - Link in Bio (not onlyfans..😅).
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📍 The Cloud, Munich – Germany 🇩🇪
*Invitation
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#ChasingStars #thefoodfetishist #thecloud #germany #michelin Less

This caviar bar is a must visit when in Berlin 🇩🇪🥄

If you’re visiting Berlin, do yourself a favour and head straight to the @pearlossolberlin by @altonakaviar inside @kadeweofficial

A place where the answer to “can they add caviar to it?” is usually yes.
Oysters? Yes.
Potatoes? Yes.
Burgers? Absolutely.

In fact, adding 50g of caviar to a @goldies_smashburger burger just a few metres away might be the best €100 you’ll spend in the city 🍔

Save this for your next Berlin trip.
And send it to the friend who’d happily put caviar on literally everything. 🥄
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This is one of the world’s most unique restaurants 🇩🇪⭐️⭐️

At 2-Michelin-starred @codaberlin in Berlin, Chef @rene.frank.coda creates non-conformist fine dining using only pastry techniques and natural sweetness. Floating between sweet and savory in a universe of umami.

Flavor combinations that shouldn’t work but do: buttercream miso with dulsi seaweed. Chicken skin with grilled apple and shallot ice cream. A world-famous popsicle of pecan, Jerusalem artichoke, and caviar - hallucination in a dish.

Coda is what an LSD trip tastes like. Rebellious, bold, divisive. Berlin in its essence. The dishes stand alone, each telling its own story.

Don’t try to understand - you’ll probably fail. But that’s what makes it exciting.

Send this to a friend you would like to go with and see you next time 🫡
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📍 Coda, Berlin – Germany 🇩🇪
💶 Tasting menu: €294
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*invited
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Doubek - The Theatre of Fire 🔥

I discovered @restaurant_doubek led by @stefandbk and @selina_nora in September last year - and was literally set on fire and blown away 🔥 🤯

A small basement in Vienna’s 8th district with only 6 tables provided me with one of my greatest culinary experiences. I had no clue what happened, but to me it was clear this was ⭐️⭐️⭐️restaurant already. My revisit in January 2026 only confirmed what I already knew.

To me, Doubek is defined by three P’s:
Product
Precision
Passion

And maybe a fourth P - Perfection.

Every dish is full of emotion and power. Often seemingly simple dishes with only one or two components reveal an ocean of complexity and creativity, like teardrop peas with a dashi beurre blanc which is one of the best servings of my life.

Every detail matters, completely obsessed - whether picking the right tableware or having Nora’s mother sew the holders for their special made chopsticks or their herb butter which is delicately placed by one person to maintain consistency - each individual leaf and sprout places in the butter 🌿 🧈

And yet what’s most striking is that they say: “each time before service, we have so many ideas - and we never execute all of them” which has virtually been impossible for me understand - because what they deliver is perfection. From folding the toilet paper in the shape of Chef Doubek’s fan 🪭, to showcasing the 50+ citrus varieties they grow on their rooftop overlooking Vienna 🍋 - this is a couple destined for the stars ✨

But what’s most special is not the restaurant or the magical experience which you will never forget - what’s most special is them:
Nora and Stefan.

They are some of the most genuine, passionate and kind people I have ever met and they deserve all the best in the world and I am proud to call them friends.

Without a doubt one of the best restaurants in Europe, if not the world at the moment. So go to Vienna and thank me later, or coincidentally @restaurant_doubek will be doing a one month residency on my home turf jn Copenhagen at @thepagoda_tivoli from the 13 June till 11 July.
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*Disclaimer, I was invited.
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