Documenting great food, great wine and great restaurants.
| Barcelona: June 2024 | Other visits: December 2022 (Main article) |
Since our last visit to Enigma in December 2022, the restaurant has solidified its new business model and accelerated efforts to elevate the dining experience with the highest ambitions. We had the pleasure of dining with Ferran Adrià, who invited us …
Meursault: January 2024
If there was a time when Meursault was known for its toasty oak, buttery notes, and density, that era is essentially over. Meursault now comes in different forms. This shift has been primarily due to the influence of Jean-Marc Roulot in the region. Roulot prefers leaner profiles …
Barcelona: December 2022
Disfrutar could succinctly be described with the words technique, magic and gastronomic pleasure. However, this summary omits much of what occurs behind the scenes.
While some may view Disfrutar merely as a disciple of elBulli, it has distinctly carved its own niche. Indeed, the restaurant inherits elements …
The sheer number of pintxo bars in San Sebastián is overwhelming, and while the quality is generally superb, it does vary from place to place. With this guide we attempt to provide a curated selection of our personal favourites, though it’s important to remember this is not an exhaustive list.
These aren’t just …
Brussels: December 2023
After a wave of innovation, there is often a resurgence of historical practices. For instance, following the Nouvelle Cuisine movement of the 1970s, the late 1980s witnessed a revival in the pursuit of precision and technical prowess in cooking. Similarly, the aftermath of the avant-garde cuisine of …
Brussels: December 2023
Lambic beer, despite its rising popularity, remains a somewhat difficult-to-understand niche segment. Having written our guide decoding what it is, how it tastes and how it’s made, the next logical step would be to introduce its best producers – Cantillon and 3 Fonteinen.
Both producers provide guided …
It’s a curious phenomenon that lambic beer, now a cult beer internationally, has been largely overlooked in its native Belgium since the 1960s. Yet, an international revival has emerged following the rise of natural wines that began in France during the 1990s. Lambic beers, known for their spontaneous fermentation process, …
Cadaqués: September 2022
Whereas the trio of Disfrutar – Oriol Castro, Eduard Xatruch and Mateu Casañas – has already achieved global success and is on the brink of becoming the best restaurant in the World’s 50 Best Restaurants ranking in 2024, it is interesting to visit their first venture solo in …
| Errentería: October 2023 | Other visits: September 2021 (Main article) |
Mugaritz has taken a new approach to their seasonal menus, titling them in the manner of art exhibitions. The theme for 2021 was ‘The first times’, and for 2022 it was ‘The reasons behind taste’. For their 25th anniversary in 2023, …
Pernand-Vergelesses: July 2023
We had been planning a visit to Bonneau du Martray for quite some time. This was inspired by our session with John Kongsgaard, who held the Burgundian domaine in high regard. He had visited when Jean-Charles le Bault de la Morinière was in charge. The estate …