Bagá: Avant-Garde Flavors and Emotional Journey in the Heart of Jaén, Spain
I left Bagá unable to express in words all that Pedro Sánchez's cuisine made me feel. It took me 17 months to feel ready to explain it in writing and…
Osteria alle Testiere
The seafood of Venice and the Adriatic coast to the south is…
Austrian White Wines (September – December 2014)
In this brief article, I will review the following wines: 1993 Nikolaihof…
Joshua Skenes’s Saison, Part II
Joshua Skenes is one of the few chefs, not only in the…
A Theory of the Creation of a Dish: Part I
Food has the power to nourish not only our bodies but also…
A Trip to Alba: Not Only Good Truffles
Main courses are equally successful at Da Renzo. Roasted suckling pig with balsamic vinegar is as good as one can get in Spain (say;at Zuberoa) and the pork is the…
A Search for Authenticity: Uliassi and Casa Marcial
How can one justify talking about these two seemingly very different restaurants…
Gastromondiale’s Madeleines of 2018
Gastromondiale, we are moved by dishes that entice our senses and only…
French Haute Cuisine: Dead or Alive? Reflections on L’Ambroisie and Le Cinq
Sensationalism and marketing gimmicks aside, is it true that the Haute Cuisine…
The Society of the Illusionists: The World’s 50 Best Restaurants List
Once a year in the early spring, the restaurant world holds the…
Stravaganza Mediterranea
The participants in the event included Albert Adrià of elBulli, Andoni Luis…
Editor's Pick
Best Meals in Scandinavia in 2022: Part 2 (Stockholm)
I dined at various restaurants in Copenhagen and Stockholm after the long and dark days of the pandemic. This particular…
Thoughts on New German Cuisine and a recent dinner Werneckhof by Geisel
The high-end cuisine in most of the German speaking parts of Europe…
Le Calandre and Da Vittorio: The Two Best Restaurants in Italy
Following our trip to Alba, we had four more outstanding meals in…
Opinion
Paul Bocuse: Larger than Life
When a living legend is no longer living, the air…
Bagá: Avant-Garde Flavors and Emotional Journey in the Heart of Jaén, Spain
I left Bagá unable to express in words all that Pedro Sánchez's cuisine made me feel. It took me 17…
Uliassi: A Culinary Journey Through Sea, Game, and Innovation in Senigallia, Italy
Uliassi is located in Senigallia, in the province of Ancona (Le Marche), at the level of Florence and Zadar (Croatia).…
Christian Bau’s Victor’s Fine Dining: A Culinary Journey of Balance, Flavor, and Innovation
High End French Gastronomy is Alive and Well in Germany: Part 3
Claus-Peter Lumpp at Bareiss: Mastering the Art of Culinary Variations
High End French Gastronomy is Alive and Well in Germany: Part 2
Nomicos: A Disappointing Meal with Many Problems
In his review, Vedat Milor recounts a disappointing dining experience at Nomicos. From the letdown of a promising "Menu Truffe"…
Quality in Every Bite: Table by Bruno Verjus
Discovering Table by Bruno Verjus is like entering a world where everything is about top-notch quality in food. In this…
Assiette Champenoise and Its Gastronomic Highs and Pies
In his comprehensive review, Vedat Milor delves into the peaks and valleys of his culinary experience at Assiette Champenoise, a…
Between Brilliance and Bland: Deconstructing Guy Savoy’s Three-Star Experience
Embarking on a culinary journey at Guy Savoy's renowned establishment is an experience steeped in history and gastronomic prestige. Having…
Plénitude: Navigating Arnaud Donckele’s Culinary Journeys
Embark on a gastronomic journey through the renowned Plénitude, located within the Cheval Blanc hotel in Paris, as acclaimed chef…
Maison Lameloise: Tradition Lightened by Eric Pras, but Where’s the Culinary Spark?
After a 30-year hiatus, my wife and I revisited Lameloise, a renowned restaurant now under the guidance of chef Eric…
Tales from Le Cinq: Navigating the Flavors of Excellence and a Few Potholes
In this review, Chef Christian Le Squer's culinary prowess shines as he continues to impress diners at Le Cinq with…
High End French Gastronomy is Alive and Well in Germany: Part 1 (Waldhotel Sonnora)
Vedat Milor welcomes you to a gastronomic journey celebrating the legacy of the late Chef Helmut Thieltges and the seamless…
A Theory of the Creation of a Dish: Part II
Food has the power to nourish not only our bodies but also our souls. For many, the experience of dining…
Best Meals in Scandinavia in 2022: Part 2 (Stockholm)
I dined at various restaurants in Copenhagen and Stockholm after the long and dark days of the pandemic. This particular…
A Theory of the Creation of a Dish: Part I
Food has the power to nourish not only our bodies but also our souls. For many, the experience of dining…