La Madonnina del Pescatore: Traditional and Modern Seafood Dishes in Senigallia

LOCATION - HISTORY - PEOPLE - CUISINE Located at Lido di Marzocca in Senigallia (Ancona, Le Marche), on a beach about 6 km south of the city center, the restaurant…

By Carola Sitjas I Bosch 31 Min Read
Wine Rating Standards: Against Dumbing Down

Professions develop their own standards. Often these standards reflect their self-interests and…

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Le Calandre and Da Vittorio: The Two Best Restaurants in Italy

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Gastromondiale’s Madeleines of 2017: Part I (Editors)

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Tributes to Bernard Pacaud, Part I: The Silence of the L’Ambroisie

In terms of experiencing this Age d’Or de la Gastronomie, which is…

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Vedat Milor 55 Articles
My obsession with exquisite products and wines with character developed…
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When I was born, I was destined to dine. When…

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Excellent Aged California wine: Le Cigare Volant

Both of these wines have been offered to me, courtesy…

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Is Turkish Wine on Par with World Standards?

A Turkish entrepreneur and wine educator has been inviting some…

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Spanish Red Wines (September – December 2014)

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Gastronomic Trip to Donostia/San Sebastian

6 trips in the last 7 years and we are as thrilled about the Spanish Basque country and cooking as we were in the beginning. Perhaps more so as we…

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Tokyo Journal by David Kinch

The Michelin guides awards more three stars to Tokyo than…

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French Haute Cuisine: Dead or Alive? Reflections on L’Ambroisie and Le Cinq

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La Madonnina del Pescatore: Traditional and Modern Seafood Dishes in Senigallia

LOCATION - HISTORY - PEOPLE - CUISINE Located at Lido…

31 Min Read
Dining in New York: Jean-Georges, Le Bernardin, Brooklyn Fare and Others

Recently, we have spent a very enjoyable four days in…

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A Trip to Alba: Not Only Good Truffles

Main courses are equally successful at Da Renzo. Roasted suckling pig with…

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My 2017 You Can Never Go Home Again (Or Can You?) Tour

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Bruce Palling and Wall Street Journal: Poverty of Western Restaurant Criticism and Ibai in Donostia

We are witnessing a very interesting moment in history today, regarding food…

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Gastromondiale’s Madeleines of 2018

Gastromondiale, we are moved by dishes that entice our senses and only…

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One Part Genius To One Part Hype: Nouvelle Cuisine Française Clarified

The term “Nouvelle Cuisine” is not as new as one might think.…

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Editor's Pick

One Part Genius To One Part Hype: Nouvelle Cuisine Française Clarified

The term “Nouvelle Cuisine” is not as new as one might think. Marin codified 18th-century French cuisine, while Menon (pseudonym)…

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Le Meilleur Bouillabaisse: Le Petit Nice

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La Madonnina del Pescatore: Traditional and Modern Seafood Dishes in Senigallia

LOCATION - HISTORY - PEOPLE - CUISINE Located at Lido di Marzocca in Senigallia (Ancona, Le Marche), on a beach…

31 Min Read

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…

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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).…

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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

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Claus-Peter Lumpp at Bareiss: Mastering the Art of Culinary Variations

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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"…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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