Vedat Milor

My obsession with exquisite products and wines with character developed in tandem during my graduate studies at U.C. Berkeley. The food at the International House, Berkeley was beyond belief for somebody born in Turkey who was accustomed to fine home cooking. Chez Panisse came to my rescue and was an eye opener for me in the sense that I had never thought that one could eat great food in restaurants. (Even to this day, the best of the Turkish cuisine can only be experienced in households.) At about the same time, I also discovered the taste of decent, affordable French wines at Kermit Lynch. Next I was rewarded a nine months fellowship in France intended for Ph.D. research. Yet, in practice, I primarily studied how to wine and dine at the Michelin starred restaurants, including 30 or so meals at the best restaurant of the time, Robuchon’s Jamin (when there still was a 140 FF lunch menu, equivalent to about 15 USD given the exchange rate in the 1980s). The rest is history. In 2004, while working at Georgia Tech as an associate professor, Mikael Jonsson and I started Gastroville and laid out criteria for restaurant evaluations. We parted ways in 2009 when he decided to devote himself to Hedone in London. I launched Gastromondiale and transferred the articles I had written to this website. Gastromondiale is now on its way of becoming truly “mondiale” (global) through the addition of three more editors and several contributors.
53 Articles


Sometimes the most simple (but not simplistic) is also the most decadent. But one is equally flabbergasted to see that…

3 Min Read

Stravaganza Mediterranea

The participants in the event included Albert Adrià of elBulli, Andoni Luis Aduriz of Mugaritz,Alain Passard of L'Arpège, Pedro Subijana…

21 Min Read

A Trip to Venice

The sheer utterance of this name conjures up images of romance and beauty, but not culinary treasures. This is strange…

33 Min Read

Osteria alle Testiere

The seafood of Venice and the Adriatic coast to the south is one of the very best and unique in…

11 Min Read

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 in France is on the verge of death?…

19 Min Read

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

Following our trip to Alba, we had four more outstanding meals in Italy: superb fresh seafood at Alla Testiere in…

22 Min Read

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…

26 Min Read

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…

13 Min Read