Travel – Page 5

Astrid Y Gaston

Astrid Y Gaston
Av. Paz Soldán 290, San Isidro
Lima 27, Perú
+511 442-2775
Official Site

For those that don’t know who Gaston Acurio is, he is one of Peru’s greatest ambassadors; bringing Peruvian food and ingredients to the world. He is the Rene Redzepi and the Ferran Adria of Peru, giving birth to nouvelle Peruvian cuisine that we all know. A restaurateur with an empire of more than 40 restaurants stretching in three different continents and arguably one of the most and influential figures in the world of gastronomy. His flagship Astrid Y Gaston in Lima was voted as one of the 50 best restaurants in the world, occupying the 18th spot in 2014.

After studying at Le Cordon Bleu in Paris, he came back to Lima, Peru and opened Astrid Y Gaston in 1995. Chef Acurio began serving French cuisine and later turning it into a Peruvian inspired fare using only local ingredients while applying the techniques and skills that he acquired in Europe. In September 2014, he announced his retirement from the restaurant relinquishing control of his flagship to Executive Chef Diego Munoz who had been in that position for the past two years.

Prior to this year, the restaurant was located in Miraflores for twenty years after relocating to Casa Moreyra in San Isidro (the only restaurant I visited outside of Miraflores). Walled in from the outside, Casa Morerya is an elegant Spanish colonial hacienda. Complete with its own garden, patio, event space, a food lab and another restaurant called La Barra that offer a la carte dishes of Astrid Y Gaston’s tasting menu.

On my arrival at this Relais & Chateaux property, I was received at the restaurants spacious reception area, then after verifying my reservation I was asked to be seated at the patio to wait as my table was prepared. A few minutes later the hostess emerged and gave me an escorted tour of the compound that eventually led to kitchen where Chef Munoz was busy with his brigade and then to my table.

The restaurant’s modern décor has a dining room that’s clean, airy with high ceilings and bookshelves throughout.There were plenty of windows to brighten up the room with hardwood flooring and grey walls that has beautiful artwork. Large round oak tables paired with ivory padded chairs were distanced far apart from each other giving each guest their own personal space.

Astrid Y Gaston offers one tasting menu ($125 or Sol 386) for both lunch and dinner that consist of 27 courses and changes every six months. The menu tells the story of Peru and on my visit it was titled Memories of My Land inspired by food and flavors that every Peruvian had growing up.

The first chapter was “Let Us Toast in The Good Old Days”. I was served with cocktail called guinda of Huaura made from Huara cherry (a province in Peru) and was accompanied by a snack. That was followed with“Sweet After School”, a cookie tin that contained an ambrosial of small bites. Barquillos made of lemon basil, strawberry, rocoto pepper and yogurt. Ginger and chicken skin camotitos, merengue kisses with black botija olives and anchovies, then the charada made with prawns and peanuts. They were served with lucuma chocolate and chestnut ice cream.

Memories of My Land:

The next chapter was “Home Memories”. A trio consisting of interesting dishes that were meticulously crafted beginning with the medlar beverage called Garden Fruits. Water infused with exotic Peruvian fruits encased in a large ice cube that needed to be drunken right away. Then there was the vibrant “Mom’s Patita”, suckling pig trotter (substituted with chicken) with mustard and cress. To finish, a crispy Grandma’s Torrejita or chickpea with white asparagus caviar.

“Summer at The Beach” is the “Raspadilla” made with vegetable ice, syrups, fruits and herbs from the restaurants garden. It had a refreshing and wonderful vegetable essence. “Morning of Punta avocado and crackers” sliced avocado, garnished with white sesame seeds, green onions, aji limo pepper, maca, and candied lemon slices. The plate was placed the long way on the table then I was instructed to eat from the front. There was a lot of elements on one plate that produced some very good flavors. It got better with the next course. “Frozen Delicia Apple”, apple ceviche with leche de tigre of rocoto, sea urchin and borage. The curled thinly sliced apple gave the fruitiness that the compliment the citrusy sauce and creaminess of the urchin. Lastly, “That Pink-Clam Chowder” made with fake pink clams from pacae (with a taste and texture like clam) with tender fava beans, creamy potatoes and swimming in spicy sea food broth. A light dish with a profound savor from the sea. The trio makes up “Products that are leaving us”, local ingredients that either disappeared or were replaced.

“Recipes That Are Leaving Us” are split into two courses. The first was shrimp tails cooked with roasted peanuts, garlic roasted onion broth, mirasol pepper, nuts, huacatay and shrimp essence oil. The shrimp had a lovely firm textures that was married to an outstanding pungent aromatic sauce. The second was the “Escabeche of Cojinova”, smoked onions with marinade oil, tomatoes and aji pepper which had a terrific intense smokiness to it.

“Homage to mashed potatoes with fried eggs” the sole representation of “Going Back Home”and was inspired from a home coming dish after being gone for such a long time. Made with chaulina potato cream, chicken jus, dried tomatoes and pocini, fried quail eggs, tomato powder and spinach.Poached eggs on top it had a creamy texture along with a complexity of flavors.

A journey to the different region of Peru in“Regional Longing” began with a tasty dish called “Between a Potato Ajiaco and a Tongue”. Semi-dried native potatoes, fresh cheese cream, onions, roasted yellow aji pepper and beef tongue. It was followed by “Rabbit Pachamanca”, rabbit loin and liver with corn, garlic cream, oca and olluco. The lean rabbit loin and the nuttiness of liver shared with all the other ingridients created a pleasant dish. “Homage to Shambar”, brisket, pork rib broth (was substituted), bean germs and peppermint sprout. The tender pieces of briskets were flavored superbly and marked the completion of the savory courses.

“Children Pranks” was playful introduction to the sweet plates. The enjoyable “The tasty banana and cheese” was made with Isla banana, spices caramel and pisco, crumbs of paria cheese, arugula and black pepper. “Pomegranate Wars During the Break” pomegranate bombe was served on woven steel wires. A dish that had the WOW factor. An explosion in the mouth that felt like a broken glass. “Strawberry with Milk” was a sugary blend of condensed milk and strawberries while the U-Alianza, homage to Mazamorra Morada (Peruvian purple pudding) and arroz con leche was a small bite of compacted saccharine.

Sweet Memory were “Lima blanquillos”, apricot cooked with chamomile, almond cake, apricot kernel ice cream and “Why is it called King Kong?” Made with quince compote, peanut jelly, herb soup and flower ice cream, it was a big mess of goodness on plate.

The kitchen reminisced with the flavors that were changed in the last chapter “Lost Flavors”. “Real Chocolate Bar with Peanut and Cocada” was the petit fours. Finally to conclude this monumental meal was a made to serve “Emoliente”, a classic Peruvian drink is typically served hot during winter. Here it was served in both cold and hot together in one glass with a plantain leaf that served as a separator between two temperatures.

After nearly four hours I was finally done. This was a fine meal, each of the 27 or so courses flowed fluidly with an excellent succession of taste with one to two bites one after the other. Everything about this meal was theatric, from the moment the server explained the theme of the tasting menu and the story of each dish to the presentation of some of the courses that were crafted in front of my table. The cooking techniques were interesting and even playful in creating different textures, elaborate flavors that carefully constructed in each plate. The successful pairing of wines (Sol 255 or $84 for the wine pairing) from Spain, Italy, Portugal, Chile and South Africa was just an exclamation to excellence.

Wine Pairing:

Service at Astrid Y Gaston was formal and professional. Majority of the time there’s one individual server focused on one specific table creating a more personal experience. There was definitely no shortage of staff and each and every one of them spoke perfect English which was expected to handle the influx of foreign diners that visits this restaurant on a daily basis.

As the birthplace of nouvelle Peruvian cuisine, Astrid Y Gaston paved the way to restaurants like Central and IK Restaurante. This is just not any other restaurant but an institution. For 20 years it has been on top of its game and still lives up to its reputation among the very best not only in Peru but the world. Though Gaston Acurio is no longer in the kitchen the restaurant is in good hands under Chef Diego Munoz.

Visiting Peru is not complete without coming to Astrid Y Gaston. The restaurant and Gaston Acurio is as synonymous to Peru as Machu Pichu and the lines of Nazca.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing set to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you must ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their state appears to be the same as yours.

IK Restaurante

Dining Room

IK Restaurante
Calle Elías Aguirre 179,
Miraflores 15074,
Lima, Peru
+511 6521692
Official Site

When travelling I make an effort to choose at least one restaurant to visit in that city without the Michelin guide credentials or the 50 Best Restaurant accolades. The ones that are deemed underrated with cries of injustice from their avid fans. That’s when I came across IK Restaurante and added it to my dining itinerary in Lima, Peru.

IK Restaurante was the first solo project of young and talented chef Ivan Kisic. A rising star in Peruvian gastronomy, he was set to open this restaurant three years ago until a tragic accident took his life at the age of 34. Instead of scrapping the project, his brother Franco, who at that time was working with Albert Adria in Barcelona, decided to return back to Peru and continue what Ivan had begun. In 2013 the doors were opened and has been well received by critics and the dining public.

In the kitchen, Franco works with a team of talented chefs that include his cousin Monica Kisic, designing menus that utilize local ingredients prepared with modern techniques. A la carte and six and eight course tasting menu is available for both lunch and dinner but to get a better understanding of the skills the kitchen possesses I had the ten course tasting menu for Sol 280 ($94).

Tasting Menu:

To start I was served a trio of pacae (a local fruit), araccha and coconut mouse and finally the avante-gardish alpaca loin with chocolate. It was stimulating to my palate, teasing it for what is to come next.

The first course was a large river prawn in a fava bean puree, coral bread, and Andean herbs. Served whole, the meaty prawns were cooked in four different textures but with similar tastes. Grilled scallops in coffee butter sauce with camu camu and celery followed after. Swimming in coffee butter, the scallops were able to absorb the buttery and bitter taste while the camu camu provided some tartness to this excellent dish. The third course was a grilled veal sweetbreads, ollucos, chalaquita sauce also known as “Highland Sweetbreads”. Scrumptious and colorful, this dish was outstanding.

Before the next course arrived, I was presented with a sardine in oil and garlic served in a can accompanied by a piece of pickle. Bonito fish lacquered in escabeche sauce with pickled vegetables and cause vinaigrette followed. The contrast of sweet and sour was wonderfully paired with a fresh piece of bonito. The spicy yuyo was the next, made with native potatoes, Peruvian chili sea-weed and mushrooms. Combined, this dish was a savory collision of earth and ocean with a hint of spiciness.

Sudado de anguila or eel, cooked in eel sauce, saffron, tomatoes, chilli and mushroom served and cooked in an oven bag. When opened an aroma of scrumptiousness was released along with an intense flavor. Plátano with Lima beans, egg yolk, rice crisp and pallar puré was beautifully served in dried leaves with a delightful creamy texture. Alpaca stew or “La Puna” was the eighth and final course before the sweet dishes. The stew has a bounty of flavors that brilliantly coexist with the roast beef, charqui, quinoa, and Andean perfumes.

There were two desserts to finish the tasting, the first was the broken bon-bon wrapped in Peruvian chocolate with a rich citrusy filling of key lime cream and rocoto chili paper. Finally, cooling of the palate was the refreshing “Selva Blanca” made with cocoa mucilage sorbet, cupuaçu iced mousse, chirimoya.

This was an outstanding meal and inexpensive compared to other restaurants in the US and Europe of the same caliber. Having the ten courses tasting portioned properly was enough to let diners get a grasp of each dish. There was a lot of creativity and precise execution in the kitchen. The flavors are defined and have Peru all over it. To add, Sommelier, Pedro Guerero, beverage pairing (an additional Sol 120 or $40) was spot on. His choice of three types of wine from Chile, Argentina and Spain, and a cocktail with sake, fino Sherry and lychee liquor drops. Delizzia and cream of organic chocolate from Quillabamba Cusco and pisco brandy from Ica, Perú was paired with the desserts.

Beverage Pairing:

Set in the busier part of Miraflores in Lima, I was welcomed with the warmth of Peruvian hospitality on my arrival and was immediately drawn to the cozy sunken bar that resides in the front for pre meal drinks.The dining room has tall ceilings with plenty of wood and designed to replicate a wooden food crate. The atmosphere is hushed with lots of vibrant green plants on the wall and the humming of the forest and sound of sea wave is played throughout, allowing me to be one with nature.

Not all of the staff speak English well but they were very attentive to every guest that are occupying one of those smooth uncovered round tables that are clustered together in the dining room. A window that stretches the length of the kitchen shows the kitchen staff in action while guests enjoy their meal.

Although there is no shortage of fine dining in Lima Peru, IK Restaurante is a great addition to grown trend of Modern Peruvian cuisine that is sweeping the gastronomic world. Sure it might not have the star power like the more established restaurant like Central and Astrid Y Gaston, but in the span of less than three years, it has impressed the dining public. Soon there will be flocks of travelling epicureans from all over the world visiting this restaurant. IK Restaurante will be a force to be reckoned with in years to come.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a therapy preassigned to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In complement, there are some of explanations and pharmacists are as a rule able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other humanity even if their condition appears to be the same as yours.

Maido

Maido
Calle San Martin 399, Miraflores
(esquina con Calle Colón)
Lima, Peru
+511 4462512
Official Site

In the late 19th century there was a great Japanese migration to Peru. Looking for gold and land they brought along their cuisine that later became part of the Peruvian culture. Known as Nikkei, it is the ultimate fusion cuisine of Japanese techniques using local Peruvian ingredients. There are many “Nikkei” restaurants in Peru, especially in Lima where Maido sits among the very top. The restaurant was recognized as one the best in Latin America ranking #7 in Latin America’s 50 Best Restaurants in 2014.

Like most of Lima’s fine dining establishments, Maido is located in the Miraflores District on a nondescript street. There are no signs outside, valet personnel and a door man standing in the front is enough to prompt curiosity from passerby’s. In this multi-level restaurant guests are led up a spiral staircase to get to the dining room on the second floor where the sushi chef behind the black marble sushi bar welcomes your arrival. There are rows of ropes dangling horizontally that cover the entire ceiling in the dining room while bare top rectangular blonde wood tables partnered with grey leather padded seats fill up the space. There’s also a kaiseki style chamber on the third floor for private dining.

Chef and Owner Mitsuharu Tsumura, (a Peruvian of Japanese descent) desired opening his own restaurant which led him to Japan. There, he learned the kitchens strict discipline and developed his culinary techniques while fully understanding Japanese cuisine. He returned back to Peru with what he gained from Japan, laying the foundation of Maido.

A la carte and two types of tasting menus are offered for both lunch and dinner. I had the tasting menu called the “Nikkei Experience” for Sol 370 ($125). The “Nigiris Experience” (a tasting menu that consists of 20 pieces of the fresh catch of the day) looked enticing as well, but unfortunately time was not on my side.

Nikkei Experience:

The Bonito-Porcon-Umami and its nice combination of salty and sweet flavors jump started this 15 course tasting. The dish was made with chopped bonito fish on potato crackers served with chawamushi or egg custard. Lapas Cebiche, raw clams served in a half shell with avocado and pulverized chulppi corn that provided a grainy texture to the deep sea flavors. Then there was the Rocoto Relleno, beef rib eye stuffing deep fried in tempura batter. The crusty tempura outer shell was a prelude to the delicious and tender rib eye stuffing.

Tofu Ccapchi, tofu turned into a creamier consistency with tomatoes marinated in mirin for a hint of saltiness then garnished with baby corn and crispy potatoes. The Pajesapo Sandwich followed, fried pajesapo fish (monk fish or frog fish), steamed bun, tartar sauce, and a creole salad. The fish was fried fittingly leaving the inside nice and moist. Sivinche, made with river prawns, cilantro sprouts, flying fish roe and jora chica (corn beer) sauce for a bit of sourness. Fresh sea urchin, squid and salmon roe served in a cocktail glass was served afterward and you could definitely taste the freshness as it still had the remnants of the ocean. The next course was sushi from the sea that came in twos. Octopus and scallops from Paracas. Served with chopped tomato and avocado on top, the octopus had lovely firm texture. Meanwhile, the scallop was meaty with an added bit of maltiness from the maca emulsion.

The second half of the tasting was a transition from seafood to poultry and land proteins. Lamb dumpling or Seco De Cabrito, served in a bamboo steamer was distinctive yet was such a profound flavor. Then there was the Cuy San, a small piece of fried Guinea pig or cuy (a delicacy of Peru) with yucca cream and sprouts. This was a first for me eating this type of animal and it was very interesting. Cuy meat was lean with a taste similar to rabbit. The yucca cream provided a rich sauce which went well with it. Next up was Sushi from the earth. Three pieces of sushi made from red meat; grilled pigeon, al pobre (steak and egg) with quail egg, and crispy duck. Each individual piece were both pleasing and somewhat fascinating.

Hen stock with sichimi and lime served with crispy skin followed. The crispy skin had an undistinguishable texture but at the same time retained the fried chicken skin characteristics. The stock on the other hand shocked the palate with a burst of flavor from all directions. Next was the miso black cod. An excellent piece of fish cooked to perfection and draped in sweet miso sauce. Braised short ribs on top of fried rice with cured meat and served on a piece of heavy rock. This was a superb dish of luscious short ribs that melted in the mouth. It was perfectly complimented with fried rice flavored with cured meat.

Finally it was on to the sweet stuff and the first to arrive was the Cebiche dessert, a hodge- podge of lemon ice cream, sweet potato paper, chili macaroons, cherimoya, and tangerines. This was a refreshing, yet fruity dish with just a dash of spiciness to it. Coffee and cacao (C &C) was a stark contrast from the previous dessert. It was slightly bitter from the coffee powder which balanced the sweetness of the rich chocolate. A shot of espresso to go with the petit-fours finished the Nikkei Experience.

For an additional Sol 120 ($40) I had the beverage pairing with the tasting. It was pleasant but the absence of sake was noticeable, especially for a Japanese restaurant. I mentioned this omission to the manager and he acknowledged what was missed and was willing to make up for it.

Wine Pairing:

Service at Maido was approachable and unpretentious. The friendly staff provided a relaxed atmosphere in the dining room. Though not all the servers spoke English, they were engaging especially the sushi chefs behind the bar. Language was not an issue as there was a manager who spoke perfect English and took care of mostly non-Spanish speaking guests.

Maido is one of the restaurants that I had to visit in Lima (Central is the other one). My hopes were high, but I’m glad to say that I had an excellent meal there. Chef Tsumura’s pristine flavor combination of Japan and Peru on each plate one course at a time was a stroke of genius. His use of local and foreign ingredients as well as applying his own technique in modernizing the Nikkei cuisine was creative.

Peru’s Nikkei combines the culinary wealth of two countries separated by the Pacific Ocean. Maido reinvention and representation of this cuisine continues to solidify Lima and Peru as a gastronomic powerhouse.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing prescribed to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you have to ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their condition appears to be the same as yours.

Central

DSCN5999

Central
Calle Santa Isabel 376 Miraflores,
Lima 18, Peru
+511 2428515
Official Site

In the past few years there has been an explosion of Latin cuisine in the global gastronomy stage which can be compared to the New Nordic movement in Scandinavia. Peru and its capital city, Lima, is the epicenter of this trend. With influences from Pre-Columbian, Spanish, African and East Asian, the city has been dubbed as the gastronomic capital of Latin America. In the past twenty years, Lima’s restaurant scene has blossomed and has seen an influx of fine dining along with young and innovative chefs, like Chef Virgilio Martinez, who are popularizing Modern Peruvian cuisine.

Chef Martinez’s restaurant, Central, is considered to be amongst the top restaurants not only in Peru, but throughout the world. This year, Central was awarded the top spot in the 50 best restaurants in Latin America and no. 15 on the prestigious San Pellegrino The World’s 50 Best Restaurants list. It was also voted as the top restaurant in the nation by SUMMUM Peru for the past three years.

Early in his career, Chef Martinez cooked in the US, Europe, and Asia. Upon returning to his native homeland he became the head chef of Gaston Acurio’s flagship restaurant, Astrid y Gaston in Lima, arguably the most celebrated restaurant in Peru. He was also chosen to be the head chef in the Madrid and Bogota branches. Afterwards, he opened Central with his then girlfriend Pia Leoni (now his wife). To date, he also has a restaurant in Cuzco and in London also called Lima, the first Peruvian restaurant to receive a Michelin star.

Central is located on the quiet residential street of Miraflores, a few blocks away from Larcomar shopping mall and can be easily bypassed if you’re not looking for it. The restaurants modest exterior blends in with the rest of the homes in the area. Two tall wooden doors serve as the entrance. In the front is a pisco bar with dark lighting and it was also where I waited as my table was being prepared. The bi-level layout is designed with a modern interior and the main dining room is bright with high ceiling and plenty of natural light. An open kitchen behind glass walls looked out into the dining room. The tables were covered in neat white cloth and sparsely spaced with affluent locals who make up the majority of the guests. On the second floor are more tables and a wine storage area enclosed in glass.

For both lunch and dinner the restaurant offers a la carte and two types of tasting menus, “The Matter of Elevation” (seventeen courses) for 388 Sol ($132) and the “Corto Central” (eleven courses) for 288 Sol ($97). I opted for the “Matter of Elevation” on my visit.

The tasting began with pisco and grapefruit juice that included herbs made of oranges. A parade of small dishes followed, beginning with Paita Expedition, frog fish with crispy algae. Then, Orchard of Mala or cactus milk with retama petals that was lightly citrusy and floral. Dry Andes made with chacao clay and ocas (a form of tuber). This was the first time I’ve eaten clay, it had a fascinating soiled flavor. The Ten Mile Fish was calamari with sargassum (seaweed) served atop sea rock. Diversity of Corn, created with three types of local corn (choclo, kculli and corn from San Geronimo) in different textures. High Jungles was made with Yacón, a yam grown in the Andes, and duck, all served in a wooden box of open achiote. The Dead Amazon, Ungurahui, Achiote and Coca Leaf was made into crunchy chips finished off this part of the tasting.

Matter Of Elevations:

Bread that was smoked in leaves for an extra smoky flavor came with two types of butter and was served before the big plate arrived. I enjoyed this bread so much that I had to request more!

The first main dish was Rock of the Sea made with clam and sweet lemon. The skillful technique used created a firm yet foamy texture with plenty of acidity, making this a wonderful dish. The next dish was a delicate yet tart Cold Cultivation, made with scallops, loche squash, and tombo. A vegetarian dish called “Valley Between the Andes” made with avocado, tree tomato or “tamarillo”, and a grain known as kiwicha. This was a trifecta of nuttiness, tanginess and sweetness. Octopus in The Dessert continued the tasting. The Octopus was cooked perfectly with airampo (usually used for coloring) along with a creamy sauce and corn for additional texture.

Extreme Altitude, (where the main ingredient, cushuro, a bacteria that grows at altitudes of 11,000 ft in the province of Cusco) followed. It had a look and feel similar to fish roe. This was supplemented by tunta (freeze dried potato) to create a interesting dish. Prior to the next course arriving, the server showed me a whole beef heart that was cooked and dehydrated and later shaved on top of kaniwa(a type of Peruvian quinoa) and served with milk. This delectable dish was called Mountain Beef.

There was an array of dessert that followed. First was a chocolaty Arid Forest with algarrobo and mamey that sweetens the cacao from the Palo Blanco region of Peru. Afterward was Coco Leaf Environment, (coffee, chiromaya, muna mint), such a fruity and refreshing blend. Barks and Resin Jungle followed, shambo quiro, sachapapa, and huampo. This had just a hint of sweetness. To finish the tasting was Theobromas Solar Infusion, an Amazonian fruit macambo infused with stevia as a sweetener.

The Matter of Elevations tasting was an educational and informative culinary tour of Peru’s rich biodiversity landscape. It tells the elevation where each ingredient that was used in the course came from. I enjoyed this meal very much, as the flavors were just fascinating to my palate. Wine pairings were mostly European and can often pose a challenge for such a tasting, but Central’s sommelier conquered it. The wines chosen were paired perfectly with the distinct taste of the food.

Wine Pairing:

Exceptional hospitality at Central was expected and definitely received. The service was attentive and polite. The staff is well trained and spoke excellent English. Courses were explained clearly and they were more than happy to give me a tour of the kitchen when requested.

With all the accolades that have been given to Central, my expectation was running high. It was met with the brilliance of Chef Martinez that was displayed during my visit. The ingredients that were procured from the jungle of the Amazon, to the mountains of the Andes, the ocean of the Pacific and from their own personal garden were masterfully created. The different textures and combination of flavors were both complex and interesting. Each plate was a work of art, beautifully arranged with vigorous colors. This exceptional cuisine merits its place among the very top and continues to impress the dining public. Restaurants like Central have continuously put the city Lima on the world stage.

For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication prescribed to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you have to ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In supplement, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may switch on erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their state appears to be the same as yours.

Dome *

Dome
Grote Hondstraat 2
Antwerp, Belgium
+32 3 239 9003
Official Site

On my trip to Belgium and the Netherlands this year, I noticed that most of the restaurants I’ve visited were owned and operated by husband and wife. It’s a family business; the husband is usually in charge of the kitchen while the wife is responsible for the front of the restaurant. The same can be said for Dome in Antwerp’s Oud-Berchem, the owners are husband and wife Chef Julian Burlat and Sophie Verbek, who like many couples in the business own multiple dining venues. Their culinary portfolios include Dome Sur Mer, a seafood bistro and bakery/grocery, Domestic, all located within 100 feet from each other.

Chef Burlat was born in France and has cooked under the likes of Pierre Gagnaier , Alain Duccase and Bernard Pacaud, – the A list in French gastronomy. In 2003, him and his wife opened Dome. And six years later in 2009 it was awarded a Michelin star. It has held it ever since.

Located in a stunning Art Nouveau building, Dome’s airy circular dining room sits below an elaborated designed dome where the floors are made of mosaic marbles and walls in white. Uniformed brown leather benches and chairs that are paired with two topped tables covered in sky blue table cloth fills up this gorgeous dining room.

A la carte as well as a tasting menu is available. On my visit I chose the tasting menu or the “Carte Blanche” that cost 79 euros and consists of seven courses. The tasting began with small munchies to excite the appetite, which the octopus salad stood out the most.

Carte Blanche:

For the first course I was served endives with Comte cheese and cooked with emulsion of patata Negra sprinkled with black truffles. A rich and creamy dish with a touch of earthiness.

The second course was meaty North Sea crabs with ponzu for a hint of citrus and accompanied with both raw and cooked salsify for extra oyster like flavor. Carpaccio of fresh scallops was served next, a light and aromatic broth that was infused with lotus flower and beet root and garnished with crispy beef tongue for texture.

Codfish with cheese and mint followed, an avant-garde combination which created a lovely complex of flavors. The dainty cod fish lay on top of couscous that was supplemented well with carrots and saffron. Afterwards a wonderfully cooked sweetbreads. Made with Japanese artichokes, pickled cauliflower, and puree of split peas with coriander, it stayed in tune with each other to create a flavor that complimented the sweetbreads.

The dessert course commenced with a dark chocolate pudding and kiwi sauce. The sweet and sour taste, along with the bitterness of the dark chocolate posed well with one another. Finally, to finish up the meal and to clean the palate, a refreshing passion fruit yogurt sorbet was served.

Chef Burlat is an ingredient driven chef who only uses what’s available on that day.By cooking them with simplicity he allows the ingredients to be the star of the dish. With the application of classical French techniques he delivers a menu with an arrangement of excellent flavors.

Dome’s wine list is made up of predominantly French. Throughout dinner, the wines paired were French except for one lone Italian wine. The sommelier was fantastic elevating the taste of each dish to another level.

Wine Pairing:

Service at Dome is smooth and friendly. Sophie was there from the moment that I walked into the restaurant until the time I left. She and her staff were attentive and were more relaxed than most restaurants I’ve visited in Europe, they were engaging as well. Sophie provided reading materials as I waited for the next course, although I did not need them as I spent my time talking to her and the server while waiting.

Antwerp restaurant scene is already bustling with some fantastic places and with a restaurant like Dome, it solidifies the city’s gastronomy. With extremely good food and a beautiful setting, Chef Burlat and his wife Sophie have something good going on in this restaurant.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication set to treat few ailments. What do you have to regard about cialis vs viagra? When you buy remedies like Levitra you have to ask your druggist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In complement, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their condition appears to be the same as yours.

De Godevaart

Dining Room

De Godevaart
Sint-Katelijnevest 23
2000 Antwerp, Belgium
+32 3 231 89 94
Official Site

Highly underrated, Antwerp gastronomy lives in the shadow of other Belgian cities like Bruges and Brussels. It has quality eateries that’s worth a visit and I can attest to that after spending four days eating my way through various places. From visiting Michelin starred restaurants to countless bistros and brasseries, the city owns a solid dining landscape. There are places that deserve more recognition like De Goodevart in Old Antwerp. Highly rated among locals and epicureans alike it hasn’t really taken off for global recognition, although web search results favorable write ups and reviews.

Housed in an historic building, De Godevaart has three dining rooms and an outdoor terrace (available during nice weather) that is frequented by locals. The room in the front is airy, bright, and tall ceilings with plenty of whites. The other rooms are a tad darker with more colors and an old fire place with a large mirror above. Walls are designed with intricate artistry as well as showcasing artwork of various musicians and two antiquated chandeliers that lights up the space. The outdated interior has floors that have seen its better days. There is very little privacy among guests as the tables are close to each other.

The kitchen is under the guidance of a young and talented Chef/Patron Dave De Belder. He has a dazzling resume that includes cooking at some of the worlds most renowned restaurants like El Bulli, and El Celler De Can Roca in Spain, and the Netherlands with De Librije. When he opened De Godevaart he introduced molecular gastronomy to the city of Antwerp.

There are several set menu choices along with an a la carte. The prices are expensive, yet I wanted to experience Chef De Belder’s talent. I opted for the 110 Euros seven course menu with dessert. I was on to a culinary adventure that began with bread sticks placed on top of parmesan cream sprinkled with dried tomato. Then fried chicken skin with cheese seasoned with chili and garlic was served. It had a burst of flavor with a beautiful crunch.

Tasting Menu:

The first course started with the delicate flavors of Octopus with chilled mussel broth and fennel. The chilling of the broth while retaining the mussels flavor was both a bold and clever move by the chef. Afterwards cod and shrimp with leeks was served. Not only was the cod center stage, it was also in the background infused within the broth. This created two varied types of mildness. Halibut with rocket salad and Jerusalem artichoke was the third course. The fish’s firm texture and clean taste were complimented very well with its sauce and other elements.

The next course was hearty Texan meat ribs with buttermilk and pickled vegetables. In this dish the chef decided to turn up the heat and added some spiciness to a fantastically moist pulled meat covered in eggs, sunny side up style. This was followed by a dish made of two types of beef, the wagyu and charoalis with buckwheat and artichoke. A carnivores delight that showcased these individual mouthwatering flavors cooked to perfection.

The first dessert course was a signature dish that was brilliantly prepared and displayed creativity. It was a duplicate of a forest where the soil is made from chocolate, mushroom made of chocolate mousse, greens from pistachios and mandarin gel to give it some color. This visually stunning dessert was delicious. Then finally, coffee yoghurt and bergamot dessert was served, combining a bitter and sweet taste balancing the contrast of flavors.

In this tasting menu the complexity of each course came with an excellent amount of textures and flavors. There is serious talent in the kitchen that is far superior to some of the one and even two star restaurants that I’ve visited. If there was something De Godevaart could add to their repertoire, it would be a wine pairing. During my visit it was not available with their tasting menu but I was still able to enjoy a few glasses of whites recommended by my server.

Service was attentive and engaging to some degree. From the moment I walked in, genuine and welcoming smiles were flying from its all female staff dressed in black from top to bottom. The pleasantness and the relaxed atmosphere in the dining room from the staff dictated a wonderful dining experience.

When a restaurant charges steep prices the expectation is high and disappointment often occurs, but here the prices are warranted. From start to finish the kitchen and staff deliver. Chef De Belder’s innovative cooking technique merits at least a star or two that the Michelin guide cannot keep overlooking. To call De Godevaart underrated is an understatement, this is an excellent restaurant that will eventually gets its due.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing set to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In complement, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their state appears to be the same as yours.

De Karmeliet ***

De Karmeliet
Langestraat 19
8000 Brugge, Belgium
+32 50 33 82 59
Official Site

*This restaurant is now closed

Dutch north Belgium, known as Flanders is the nation’s gastronomic region and home to more Michelin stars per inhabitant than anywhere else in the world. The province of West Flanders and its capital, Bruges, is a haven for such accolades. It houses a total of eight Michelin star venues, including two with 3 stars (Belgium hosts a trio of three star restaurants and all are located in Flanders). I had the pleasure of dining at one of them, De Karmeliet.

Located about twenty minutes by foot from Bruges train station and situated in the heart of this medieval city, De Karmeliet is the brainchild of Chef Geert Van Hecke. Along with his wife who runs the front of the house they own and operate this fine dining institution. For seventeen years the restaurant has held the prestigious three star rating from the Michelin guide, a testament of consistency in performing at high levels year in and year out.

A well known individual in Belgian gastronomy, Chef Van Hecke has outstanding culinary pedigree. He was mentored by the legendary French chef Alain Chapel, cooked at Villa Lorrain in Brussels (the first restaurant to have a three Michelin stars outside of France), and worked in various kitchens in the Gallic region. Fine dining is written all over him and in 1996 he was awarded the third star at De Kameliet making history by becoming the first Flemish chef and restaurant in Flanders to receive such honors.

Classic yet elegant with modern aesthetics is the best way to describe the décor of De Karmeliet. A lounge area is near the front complete with a bar and comfortable sofas, where guests can start with a drink before their meal. Upstairs are calm and hushed dining rooms with high ceilings, clean white walls, and tables covered in perfectly pressed tablecloths with silverware placed in precise positions. There are paintings and sculptures on display throughout the restaurant.

After arriving at De Karmeliet, I was escorted to the glass enclosed section of the lounge where the kitchen is visible. There, I was given the menu and was served homemade potato chips with shaved parmesan cheese to snack on. The prices are expensive and on par with the three Michelin starred restaurants in Paris. After careful consideration I opted for the “Brugge Die Scone”, the six course tasting menu for 210 Euros.

The meal began with a plate preparation of an amuse-bouche. Small nibbles with complex taste and a plate of buttery goose liver mousse. Afterwards I was led to the dining room where I resumed my meal.

Brugge Die Scone:

The first course exhibited the treasure of the North Sea. Marinated John Dory with king crab, tomato juice, and a salad of baby marrow with anchovies. The buttery texture of baby marrow and the saltiness of the anchovies were in symphony with the taste of the deep-sea. This was followed by hop shoots with sobayon of white beer, soft boiled egg and ham “Duke of Berkshire”. Since I don’t eat pork, the restaurant was accommodating to my dietary restriction and substituted the pork with cured duck bits.

Up next were roasted French scallops, ravioli with green asparagus and black truffle from Richerenches. The juicy scallops were delicious and along with the profound taste of black truffles the different elements in the dish gave it a nice flavor profile. Next was the roasted langoustine and goose liver, marinated eggplant with infused seaweed and lemon. The langoustine was roasted impeccably that the infusion of seaweed and lemon gave it more depth, while the nuttiness of the goose liver gave added additional texture.

Then came the milk fed lamb, roasted with rosemary, salsifys a brun and a blanc. It had a nice little hint of spiciness, but the highlight was the lamb itself. I was never a fan of lamb because of the smell, but this dish had no odor. The lamb meat was tender, succulent and cooked excellently. I enjoyed it so much that I had to tell the chef.

A selection of cheeses was the sixth course. Served with crystallized fruits and crusts of bread. The lady of the house brought the cheese cart and I allowed her to choose for me. Although I was more than happy with her selections, I would’ve rather had another savory course and made this course optional.

There were two desserts to finish the tasting. The first was called “A Few Sweet with Fruits”, yet there were no fruits to be seen on the plate, but rather a mixture of mousses and sorbet made from fruits. This was a refreshing dessert that wasn’t overly sweet. Finally, the “Dessert with Chocolate” served with petit-fours, a plate of beautifully arranged Belgian chocolate ended the meal on a high note.

There was a fine selection of predominantly French wines that were available by the bottle but limited options by the glass. Luckily for me the sommelier picked a nice Sauvignon Blanc and at 19 Euros per glass it was a bit pricey. A wine pairing for an extra 100 Euros was also available.

When booking this restaurant I had concerns with service from reading various media outlets on the web, but after dining at De Karmeliet my concerns were laid to rest. The staff were attentive and as a solo diner they also provided reading materials as I waited in between courses. The lady of the house was seen in the dining room and did most of the talking with the guests. Like most fine dining in Europe, the service was “speak when spoken to” and uptight which by now I’d grown accustomed to.

For a restaurant like De Karmeliet who had been a three Michelin star for many years it was easy to fall back and just keep doing what got them to the top. Instead they reinvent themselves and step out of their comfort zone to continuously create flavors using high quality foreign and seasonal Flemish ingredients. Having the distinction of being my first three Michelin star meal in Europe, my high expectations was met and allowed me to enjoy the meal. This is an outstanding restaurant with exceptional cuisine.

For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication prescribed to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you have to ask your druggist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In supplement, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile malfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their condition appears to be the same as yours.

Daalder

DSCN5756

Daalder
Lindengracht 90
1015 KK Amsterdam, Netherlands
+31 20 624 8864
Official Site

Finding a place to dine in the Netherlands on a Monday is quite a challenge since most of the top and Michelin rated restaurants are closed. Luckily Daalder, a restaurant located in the residential neighborhood of Jordaan in Amsterdam, was open. A quick research online produced nothing but praises and it’s considered to be one of the most exciting restaurants in Amsterdam.

In charge of the kitchen is Executive Chef Gulle De Beer, who previously worked at some of Amsterdam’s notable restaurants that has included Ron Blaauw, Envy, and Bord’ Eau. On my visit sous-chef Freek van Noortwijk was at the helm and since a la carte was not an option (only set menus of 3, 4, 5 and 6 courses for dinner and lunch) I allowed the Chef to work his culinary magic and requested the six course.

Chef van Noortwijk started with a few snacks of smoked almonds that I bypassed and grissini’s with fresh chick pea cream.

The amuse bouche of fresh salad with Dutch shrimp, cabbage,turnip and spring onions with cream of cauliflower, kaffir lime, curry and green apple was a terrific, light and refreshing start.The lively tartare of salmon with varieties of beetroot, horseradish cream, watercress, herring caviar and shallot rings was my first course. The exquisite combination of flavors melded beautifully.

A second course of sea bass on bread crust, variety of fennel and sauce of Pernod had a nice delicate texture. It was followed by pasta shell with cubes of smoked eel, cream of Jerusalem artichoke, salcornia and bread crumbs. The smoked eel permeated the sauce making it not only memorable, but my favorite dish of the tasting.

Thigh of chicken with parsnip cream, anise mushroom, capers, beurrenoisette and a crouton of sourdough which was cooked perfectly was flavorful. For the main course, I was served a Hoisin glazed cheek of veal with spicy bean salad, rice cracker, bok choy and sour cream. Veal cheek has an excellent soft texture and the spiciness was enough for my palate to handle. More heat can be added if requested.

The Chef was accommodating to my request of five savories and one sweet for dessert. He prepared a variety of mango with white chocolate cream, Thai basil ice cream and coconut crumble. The combination of sweet and sour was excellent and the right ending for this meal.

The sequence of courses in my tasting was harmonious and the wine pairing that I requested went perfectly. High quality cooking, yet reasonably priced for a restaurant of this caliber. This was one of the cheapest meals I’ve had in Europe, six courses (60 euros) along with the wine pairing totaled to $104!

Chef van Noortwijk’s talent in the kitchen did not disappoint and exceeded my expectations. The flavor profile in each dish combined with fresh local ingredients was masterful.

Wine Pairing:

Since it was Monday, Daalder was not busy and the server was able to pay a lot more attention to me. Service was relaxed, friendly and unpretentious. Even Chef van Noortwijk, though he was busy prepping for dinner service, was still able to stop by my table a few times to chat.

Daalder is a tale of two restaurants. From the outside it looks like an ordinary bistro blending with the rest of the neighborhood. Its long blond wooden bar, uncovered tables paired with hard wooden seats in the front gave a homey vibe where one can get a drink or garb a quick bite to eat. Towards the back of the restaurant, behind the bar, the setting changes a little. There are cloth covered tables with neatly arranged silverware to go along with comfortable padded chairs. Its white washed walls are decorated with several paintings. A large colorful peacock painting on top of the open kitchen looks out toward the dining room completes the interior.

Highly rated by Gault Millau and other media outlets, my meal at Daalder is comparable if not better than other top rated restaurants that I’ve been to. There is serious talent here that is highly underrated and fails to be recognized by the Michelin Guide. On their home page the restaurants goal is to become “the simplest ‘Michelin Star Cafe’ in the world”. Hopefully they can get one this year, as it deserves one.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication set to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their condition appears to be the same as yours.

Bord’Eau **

Bord’Eau
Nieuwe Doelenstraat 2
1012 CP Amsterdam, Netherlands
+31 20 531 1705
Official Site

De L’Europe Hotel in the center of Amsterdam is one of the most luxurious accommodations in the city. Owned by the Heineken family and made famous by Alfred Hitchcock when he chose the hotel as a location for his film Foreign Correspondent. It also houses the two Michelin star restaurant Bord’Eau.

Opened in 2012 Bord’Eau received its first star after only a few months in operation, then the second star a year later. In two years the restaurant propelled to gastronomic feat, accomplishing that which is rarely done.

Bord’Eau is located in the lobby of the hotel, its contemporary designed dining room has evenly spaced tables covered in white cloth to match with comfortable ivory padded chairs.Gold rounded plates hang above, filling the low ceilings, while the walls are adorned with metallic gold. There are windows sizeable enough to provide plenty of natural light in the room. Sets of two top tables by the windows overlooking the Amstel River is preferred seating if available. There’s also a private dining enclosed with glass cases that display an array of bottled wine.

The restaurant offers two set menus, a five course for 98 Euros and the six-course for 10 euros more. A la carte is also available but on my visit I had the six course tasting.

My meal began with a cup of strong flavored duck broth with added spices that I found pleasing. Following the broth were a crisp, sweet and salty lobster canapé and a sour, yet alluring, oyster with red wine canapé.

Tasting Menu:

Afterwards a smooth and creamy foam of risotto, truffles and egg yolk was served. Tartare of veal, caviar and marrow that was simply sublime was next. A combo that is always wonderful.

My first official course was beetroot baked in salt and crust with wasabi ice cream, an interesting marriage of Asian flavors. The fresh vegetables and the cold temperature from the ice cream was ingenious. A big piece of succulent scallop with cream of artichoke and black truffle was the next course. The sweet deep sea flavor of the scallop and earthiness of the generous shaving of black truffles was immaculate.

Langoustine with jus, coconut served with tempura vegetables, and hand of Buddah was the next course. An Asian inspired dish where the langoustine was perfectly prepared with the sauce enhancing the taste.

Next was the fillet of sole and fennel, crunchy and stewed with gnocchi, zest of lemon and sea urchin sauce. The different flavors profiled in this dish worked in harmony with one another.

The lone red meat on the menu was the Duck a la Royale with young turnip and salted lemon that was too salty if eaten by itself. Head sommelier, Dennis Apeldoorn, was genius in pairing Austrian St. Laurent wine that reduced the saltiness and turned it into an enjoyable dish.

The dessert was a piece of art and visually stunning. Crystallized sugar, in the form of a green apple where the inside was made of green apple sorbet shaped to replicate the apple core. Even the seeds where made of chocolate! It sat on top of caramel and walnuts. If there was a perfect ten dessert this would be it. This alone highlighted the tasting menu.

Along with my tasting I added the wine pairing for 78 Euros that Dennis Appledorn paired with each course brought out an additional level of taste. The wines are predominantly French which was fitting for this restaurant.

This was a fantastic meal, as the dishes were sophisticated as well as well put together. The man responsible for the kitchen is Executive Chef Richard van Oosetnbrugge. He previously oversaw Restaurant Envy in Amsterdam before being tapped to handle all of De L’Europe Hotel eateries. His French cuisine, using local ingredients, at Bord’Eau has earned him the GaultMillau Chef of the year in 2014.

Like any fine dining in Europe the service is professional, a bit uptight but welcoming. The staff were friendly and I liked the fact the maître d recognized that I was a solo diner and provided reading materials while I waited in between courses. The service matched the food and made my dining experience at Bord’Eau an outstanding one.

Wine Pairing:

Visitors come to Amsterdam for the famous canals, architectures and even the Red Light district. As far as being a fine dining destination, it’s still not there. It has plenty of good restaurants and the ethnic food scene rivals that of New York City. What it lacks is fine dining that will put it on the map of gastronomy. With the emergence of Bord’Eau this restaurant might actually do that.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing preassigned to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their condition appears to be the same as yours.

De Librije ***

De Librije
Broerenkerkplein 13-15
8011 TW Zwolle, Netherlands
+31 38 421 2083
Official Site

With the exception of Paris, most of Europe’s top eateries are located outside of the main cities in towns that you’ve never heard before. Traveling by train or car in order to get there is required and staying overnight at a hotel is almost mandatory. The Netherlands is no different. De Librije, arguably the finest restaurant in the country, also happens to be located 75 miles away from the capital Amsterdam in the city of Zwolle.

The restaurant is owned and operated by Chef /Patron Jonnie Boer and his wife Therese who serves a dual duty of sommelier and the Lady of the house. The couple met while working in De Librije and in 2002 they became the proud owners. Chef Boer began his career here as an apprentice in 1986 and for more than 20 years he has elevated De Librije to culinary stardom. Under his watchful eyes the restaurant was awarded three Michelin stars in 2009 (one of only two in the Netherlands) and has held it ever since. It’s consistently voted as one of the best restaurant in the world every year. Along the way he became one of the country’s most decorated chefs and a leading figure in Dutch gastronomy.

De Librije is housed in a 16th century monastery located in the middle of Zwolle. On my arrival I was welcomed with a friendly reception by one of the managers. He then led me through a short curved hallway, passing by the kitchen, and in to the luxurious dining room where my table awaited me. The airy dining room that can seat up to forty guests is designed with tall ceilings, partnered with large windows that provide plenty of natural light. The tables paired with high back black velvet seats are spaced perfectly. There is enough room for a conversation with out over hearing the neighboring diners. And in the middle hanging high above is a rustic crystal chandelier that serves as the centerpiece of the room.

As I perused at the menu I was served with a fermented tea that aroused my palate from all the flavors touching my taste buds. I had already decided for the eight course tasting for 185 Euros. The concept allows guests to choose four dishes and the kitchen will handle the rest.

To start was the amuse-bouche of shrimp and oysters that were both raw, served in a bowl that replicated the sea. There was also an anchovy crisp plated on the fish skeletal. A lovely presentation on both dish and the flavors of the North Sea. The next amuse-bouche was beef tartare and oyster, a signature dish of the restaurant that was assembled on top of my hand. Made with chive cream, lettuce, beef tartare, oyster, oyster cream, potato puffs and an oyster leaf all on top of each other were combined elegantly.

The first course was smoked mackerel with turmeric, tulip bulbs and goose liver that Chef Boer himself brought to my table. The dish was vibrant and colorful, with a lovely smoky flavor to match. Then followed a meaty piece of langoustine with vanilla kombucha and pickled vegetables that was processed in the restaurant. It was well balance and a bit acidic to my liking. Served in between the first two courses were warmed multigrain bread with goat butter.

Next was the sweet water perch with spices oil and mustard seed which had great depth and was properly supplemented with bitterness from the vegetables. The delicious bounty of the North Sea and its oceanic essence was on display in the following course, sole with beurre noisette, immature juniper berry, Jerusalem artichoke and crabs. There were a number of ingredients in this dish that went well together brilliantly.

After several seafood dishes, the next few courses were red meat. First up was sweet bread in BBQ pineapple and peanut sauce with miniature shrimp. This intricate combination was interesting. Next was the pigeon prepared in various ways that was perfectly cooked and made with star anise, white pepper, and kohlrabi juice which showcased a delectable variety of texture.

The Epoisses made with acid-curd cheese from the Bourgogne, rabbit kidneys and potato juices was similar to a cheese course. The texture was slimy but bearable and the pungent taste subdued the gaminess of the rabbit kidney.

The transition to sweets began with chocolate and cheese, a combination that complimented each other. Then came the solidified rice pudding with beet root liquor, orange, and coconut. The crispy, sweet and tangy taste was enjoyable. The sweet Thai green curry with mango, pineapple, and ginger beer was a killer fusion of sweet and spicy taste and the star of all the desserts. There were a few more sweets that followed, a yogurt and chocolate mint served on top of a rock and chocolate kisses in Maggie boxes, and finally dried orange with mascarpone to clean the palate ended the tasting. A parting gift of edible joint was very clever and fitting.

I did not bother for the wine list and instead requested the pairing that included wines that Theresa fermented herself. Each wine was properly designed to enhance the flavors of each course.

Growing up in the area, Chef Boer is familiar with the regions seasonal bounty that inspires the cuisine at De Librije. Each course in my tasting was exceptional and the richness of Northern Holland is on display in every plate. The technique in combining numerous components together to create multiple flavors was skillful. The absence of foie-gras, caviar and other luxurious ingredients that are commonly seen at three star restaurant were not missed.

Along with De Librije, the Boer’s also own two Michelin starred restaurant Librije’s Zusje and Librije’s Hotel within walking distance from each other. They know the importance of service. On my visit, Theresa was present in the dining room and her personal touch of hospitality was felt. She provided the guest the menu and answered their questions if there was any, then stopped by each table more than once to make sure each guest were well taken care of. This type of four star service trickles down to the young staff. In the beginning they were a little uptight but as the meal went on they adjusted and were more relaxed. In turn it made for a fun dining experience for me. Service was flawless, the dining room was patrolled every so often while the rest of the staff monitors each guest out of sight.

Wine Pairing:

Every eatery that I’ve visited in Amsterdam the staff never failed to mention De Librije as the nation’s premiere restaurant. After visiting, it is something that I will not argue with. I, myself, had a memorable meal there. From getting to the restaurant, walking through the charming street of Zwolle, to the actual meal, savoring each dish and up until the train back to Amsterdam was an experience that I can do all over again. De Librije is a restaurant that’s worth a special journey.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing prescribed to treat few ailments. What do you have to regard about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In supplement, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their condition appears to be the same as yours.