Europe – Rays Picks NYC

Amador ***

Amador
at Weingut Hajszan Neumann
Grinzinger Str. 86,
1190 Vienna, Austria
+43 660 9070500
Official Site

It had been nearly eight years since my last visit to Vienna. Back then, Austria’s capital did not have a three-Michelin-starred restaurant—something I always found surprising for a city of this caliber, widely regarded as the epicenter of a country with a deep and proud culinary culture. That all changed with the arrival of German three-Michelin-starred chef Juan Amador, who, after years of success in Germany, chose Vienna as the home for his namesake restaurant, Amador.

Restaurant Amador opened in 2015 and was immediately awarded two Michelin stars. Just two years later, the third star followed, making it the first restaurant in Austria to receive such an honor. This marked the third incarnation of Amador. The original restaurant opened in Langen, Germany, where it earned three stars, before relocating to Mannheim and once again achieving the same accolades—prior to finally settling in Vienna.

German-born chef and owner Juan Amador is no stranger to Michelin recognition. He earned his first star as head chef at Restaurant Petersilie in Lüdenscheid, followed by two stars at Schlosshof in Aschaffenburg, before opening his own eponymous restaurant. Chef Amador is widely regarded as one of Germany’s most accomplished and influential chefs.

Amador is located on the outskirts of Vienna, reachable by tram or taxi, tucked into a quiet residential neighborhood. The restaurant is housed in a working winery, with the dining room set inside a former wine cellar. Vaulted brick ceilings create a dramatic yet restrained atmosphere. Uniform round tables are dressed in thick white tablecloths, while the interior leans modern and minimalist, dominated by white and red tones. Lighting is soft, and music is kept so low it’s nearly imperceptible—allowing full focus on what’s happening on the plate.

Amador is open exclusively for dinner and offers a single nine-course tasting menu priced at €395. Dinner began with “Tapas & Snacks,” a rapid-fire barrage of small bites. The King Crab, Jalapeño, Bisque delivered deep crustacean flavor, served alongside a potato roll generously filled with sweet crab meat. One of the restaurant’s signatures, Walk in a Forest, followed—an earthy composition of mushrooms, parsley, and smoked dried eel, layered with smoke and umami.

TAPAS & SNACKS:

The Balfego Tuna, Roscoff-Onion, Chicken Skin arrived as a tartlet filled with rich, fatty tuna. The Canale l Norway Lobster l Perigod Truffles was particularly memorable: the traditionally sweet pastry cleverly transformed into a savory vehicle, topped with generous black truffle shavings and subtly filled with lobster meat, retaining just a hint of sweetness.

An amuse-bouche of Vichyssoise, Sea Cucumber, and Buttermilk followed. Traditionally a cold potato and leek soup with roots traced to New York City, Amador’s version arrived as an ice cream set atop airy buttermilk foam, with chunks of sea cucumber hidden beneath. Dehydrated leek added texture, while a bright citrus note tied the dish together. It was a bold, attention-grabbing introduction—shock value executed with precision.

Bread & Butter was treated as a course of its own. Bread by Christian Klein & Julie Branter | Vienna/Munich, Butter made by Jean-Yves Bordier| Saint-Malo and Olive Oil “Cuvee Amador” made by Castillo de Canena | Jaen formed an exceptional trio. Two varieties of freshly baked sourdough were paired with butter that was silky, rich, and deeply flavorful—clearly a point of pride for the kitchen.

BREAD & BUTTER:

The Momentum portion of the tasting began with CARABINERO FROM HUELVA – Escalivada, Parsley, Smoke Olive Oil. The prawn was firm yet succulent, showcasing natural sweetness, paired with roasted vegetables and a sweet-and-sour marinade that complemented the shellfish beautifully. Alongside it was a standout tartlet made from crustacean essence, topped with Spanish red gamba and Iberico pork, finished with smoky aromatic foam.

MOMENTUM:

Next came PATAGONIAN TOOTHFISH – Leek | Viennese Sake | Oscietra N25. Delicate and buttery, the fish sat atop leek purée and a sake-based beurre blanc, adding depth and velvety richness. The caviar brought salinity, while fried kombu seaweed added crunch and contrast. This was followed by BRETON TURBOT – Morcilla | Razor Clam | Treviso. The turbot was tender and rested on bomba rice infused with turbot consommé. Razor clams added brininess, while Spanish morcilla brought savory depth. Treviso cabbage introduced bitterness that balanced the dish, and the fried turbot skin added a welcome crisp texture.

The main course was AKUNE GOLD BEEF – Vacherin Mont D’Or | Artichoke | Perigord Truffle. The award-winning beef was cooked perfectly—tender, richly flavored, and melting on the palate. Black truffle sauce provided earthiness, while the melted cheese added pungent complexity. A small side dish of pâté filled with veal, truffle, and hazelnut was an excellent accompaniment.

A pre-dessert of CLASE AZUL REPOSADO – Blood Orange , Mint , Whey was refreshing and vibrant. Bright citrus notes dominated, while minty foam added lift—an ideal palate cleanser and seamless transition into dessert.

The main dessert, BRICK IN THE WALL – Spiced Milk , Beetroot ,Raspberry, is a signature inspired by Pink Floyd. Designed to resemble a Lego brick, it was made from spiced milk custard and tonka bean, encased in beetroot and raspberry. Additional textures—macaron, sorbet, and beetroot elements—completed the plate. On its own, the custard was subtly spiced, but when combined with the other components, the dessert became beautifully balanced and surprisingly complex.

Petit fours, titled Pequeñas Locuras, included Turrón, Iyokan, Kayambe Lait, Maritozzi di Roma, Sour Cherry, Pistachio, Apfelstrudel 2.0 , no Raisins, and Lavazza Reserva de Cuba. The final “Happy End” was Amador’s refined take on Kaiserschmarrn—caramelized shredded pancake served with wild blueberry ragout, crème fraîche, and finished with cotton candy. It was a playful yet elegant conclusion to a long meal.

Dinner at Amador is lengthy and designed to be savored. The food is precise, thoughtful, and impeccably composed, with flavors and textures in perfect harmony. Only the finest ingredients—sourced both locally and internationally—are used. Chef Amador masterfully weaves his Spanish roots into dishes shaped by Austrian influences. It was, without question, a wonderful dinner.

PEQUEÑAS LOCURAS:

I asked the sommelier to focus on local Viennese wines, and he curated two whites for the early and middle courses, followed by a Wieninger Select Pinot Noir 2017. All pairings were spot-on, enhancing each dish. The Pinot Noir paired with the beef was particularly superb.

Service at Amador was ultra-formal, bordering on robotic. The staff appeared somewhat stiff but were exceptionally knowledgeable. They spoke when spoken to, remained unobtrusive throughout the meal, and somehow appeared instantly whenever a glass needed refilling or a plate clearing—allowing uninterrupted focus on the food.

Vienna is an expensive city, especially at the fine-dining level, and Amador is no exception. At €395 for food alone—well over $400—plus wine, the bill can easily exceed $500. It sits at the higher end of pricing among three-Michelin-starred restaurants I’ve visited.

As Austria’s first three-Michelin-starred restaurant, Amador carries immense pressure to perform consistently at the highest level. With a chef deeply experienced in Michelin stardom and kitchen intensity, Amador fully delivers. Vienna hardly needs validation as a great food city, but with Chef Amador planting his roots here and achieving this historic milestone, the city’s place among the world’s great dining destinations is firmly cemented.

Gastrologik **

Gastrologik
Artillerigatan 14, 114 51
Stockholm, Sweden
+46 8 662 30 60
Website

Write up was based on pre-pandemic visit.*

Popularized by the mainstream food media, “sustainability” has been echoing within the restaurant industry these past several years. The Worlds 50 Best Restaurant list has a yearly winner for The Sustainable Restaurant, and most recently the Michelin guide created a new designation called green clover. Meanwhile, Japan and Scandinavian countries has been practicing this long before it became a trend. In Stockholm, two-Michelin starred Gastrologik is a hundred percent sustainable. It only uses local products and has upheld this philosophy since opening in 2016.

Owned by duo chefs Jacob Holmström and Anton Bjuhr who worked at some of Europe’s top kitchens. Chef Jacob Holmström’s resume includes Astrance and Mathias Dahlgren, and Chef Anton Bjuhra, a pastry chef, had stints at different location of Pierre Gagnaire restaurants including the eponymous three Michelin starred in Paris. They opened Gastrologik in 2015 and was awarded a Michelin star after a year, then the second came in 2019. The restaurant has since ranked highly by the Nordic White Guide and has been widely considered one of the finest dining venue in Sweden.

Located in the Stockholm Östermalm section of the city on a quiet residential street, Gastrologik’s non-descript façade is easy to miss. The restaurant’s small Swedish designed dining room is serene. The walls are awash in clean white, while the floors are adorned with oak wood. Windows are covered in thin curtains, allowing ample of natural light to enter. Tables are covered in thick white cloth with soft lighting from copper lamps dropping from the ceiling. There are modern Scandinavian Windsor chairs and comfortable leather caramel brown benches that ran along the wall. An open kitchen with a counter made from copper counter at the back where the food is prepared looks directly out to the dining room.

Gastrologik is only open for dinner and offered one tasting menu for the evening priced at 1800 SEK (at the time of my visit). Dinner started with Honokaka with fennel flowers, a Swedish flat bread served warm. That was followed immediately with a cup of Hay broth which has robust flavor that helps awaken the palate. Chicken liver, meringue and apple was an airy brittle meringue with layers of sweet, tart and savory. This was extremely tasty. Then came a pair of tartlets, the King crab and carrots has an earthy sweetness coming from carrots that was perfectly paired with delicious crab meat. The other was the lumpfish roe with knackerbrod and Oviken cultured cream. Tart crust made from rye was filled with a spoonful of lumpfish roe and sour cream, creating a terrific bite of salinity and sour richness.

On to the larger plates, the Smoke Artic char with best of the 2018 harvest was abowl of preserved vegetables such as carrots, radishes, and celery (just to name a few) with pieces of Artic char floating in a delightful translucent sauce. There were plenty of pickle sourness from the vegetables as well as some earthy bitterness from the radish that were perfectly mix with the smokiness of the Artic char. Raw Smogen shrimp with cucumber were thin cuts of cucumber enclosing raw shrimps from Smogen (a coastal town in Sweden known for their shrimp) bathed in coriander sauce. This was a fascinating dish elevated by coriander sauce’s citric features.

Continuing on with Alesund langoustine with algeas and fennel, meaty langoustine from Alesund Norway was tender and has a crusted charred outer layer that gave it a pleasant burnt taste. The langoustine is resting on a bed of cream and thin tortilla made from sea vegetations. I was instructed to roll the tortilla with everything in it and eat like a taco. Next, the Crispy pancake with grilled herb stems which looks more like a tart than a pancake. It has grilled herbs that exudes wonderful herbal aromas, while the onion cream with smoked butter it sat on gave the pancake an extra layer of flavor.

Sourdough bread made from Warbro kvarn spelt with hand churned butter from Kittelberget was served before the next course of Oyster from Adrian with nettles and wild chervil. The Grilledoyster was drenched in vibrant green sauce made from nettles and wild chervil. The sauce has a pleasant tanginessthat went extremely well with the brininess of the oyster. Served on the shell, was the Diver caught Icelandic bay scallop with eldel flower miso and mussel dashi. Herethesweetness of the scallop was sublimely complemented by the sharp mussel dashi. Tiny slices of dikon radish blanketing the scallop provided the texture.

The Sole with rockweed buds, fish eggs and yellow pea-shoots was a tender piece of fish blanketed in butter sauce. There were plenty of salinity on the sole that was nicely subdued by the butter sauce. Another fish dish, Roefish with ramson and ox marrow came after. The scales were extra crispy and the fish itself was dainty and moist. The smoke ox marrow yieleded a fantastic smoky and savory component on the plate. A lone red meat on this tasting menu was the Beetroot with wild roses and grilled lamb heart -lamb jus. Beetroot shaped like a rose contains an earthy bitterness that goes well with the delightful grilled lamb heart. Surprisingly the lamb heart did not have any traces of gameyness that are common in this type of meat. The flavor pack lamb jus added depth to the dish.

Rhubarb from Lilla Laback with lactic fermented plums was brought to the table prior to dessert. This icy refreshing palate cleanser has a touch of bitterness that helps removed all savory traits from the taste buds. Dessert was composed of three dishes starting with the Spruce resin with crispy lichens and cloudberries, which has the right amount of sweetness and has beautiful floral elements to it as well as some tartness. The subtle bitter taste from the ice cream help bring this dish together. The Pancakes with Swedish punch and lingonberries was covered in caramel syrup topped off with a Swedish punch ice cream. The liquor in the ice cream helps curbed the sugary sweetness of the syrup while the lingonberries added a touch sourness. Lastly apple, caramel and pollen pie was served as the final desert. The pie from pollen was filled with fermented apples giving it strong apple sweetness with an affable tang and balanced by a delicious blanket of cream. I was led back to the lounge for a post dinner drinks and more sweets were served like the lingonberry and black garlic fudge.

Gastrologik tasting was a phenomenal lengthy ordeal consisting of numerous seafood, heavy, and small plates. Cooking was creative and skillful as each course was thoughtfully crafted composed of different flavors that were both unique and interesting. And by using only local and regional ingredients that is in season, this allows the kitchen to get them at their maximum peak. Chef Holmström was at the restaurant during this visit and his presence was shown on every plate that was brought to the table. There was a 1200 SEK beverage pairing comprised of five glasses of red and white European wines with an exception of Herno Gin, a domestic spirit distilled in Sweden paired with main dish. The carefully curated alcoholic beverages wonderfully complemented every single dish that it was paired with.

Wine Pairing:

The staff at Gastrologik were hospitable and pleasant. Chef Holmström himself was at the front of restaurant greeting guest as they come in. The service was informal however the professionalism was still on displayed. Its well-trained staff were full of passion especially when explaining the ingredients and the concept that made up the dishes. The ambiance in the dining room is calm and relaxing. A guest visiting wearing jeans and untucked button-down shirt will not be out of place.

Like any other top restaurant in Scandinavia, especially the Michelin starred ones, Gastrologik is expensive. The meal with wine paring is in the upward of $350 range. However, if one can spare the cost, the cooking is a strong two stars and the uniqueness and the concept of the food at this restaurant makes it worth the price tag. There are many similarities Gastrologik has with the three Michelin starred Frantzen. They were both owned by two chefs who trained at some of the most prestigious kitchen in Europe and both ascended to two star level in short period of time. Perhaps it will follow the same path to three-star stardom. But hopefully unlike Frantzen when they obtained the coveted third star, the duo of chef Jacob Holmström and Anton Bjuhr will still be together

Frantzén ***

Frantzén
Klara Norra kyrkogata 26, 111 22
Stockholm, Sweden
+46 8 20 85 80
Website

Though its the most populous city of all the Nordic countries with close to a million people, Sweden’s capital Stockholm is often over shadowed by its more famous neighbor Copenhagen in Denmark as the regions culinary hot bed. However, Stockholm has terrific dining scenes that boast a collection of word class restaurants and Michelin starred places including the three starred Frantzén. The restaurant holds the title as the very first in Sweden to received the highest award from Michelin guide, and one of only three in Scandinavia with this honor. In the list for Worlds 50 Best Restaurant 2019, Frantzén occupies the twenty first place.

Frantzén is the namesake restaurant of chef and owner Bjorn Frantzén who at one time was a professional footballer before hanging his cleats for the apron. Chef Frantzén worked at some of the finest kitchen in Europe like Chez Nico and La Tainte Claire in London, Arpege in Paris, and Edsbacka krog in Sweden, the first two Michelin starred restaurant in the country. In 2008, he opened the restaurant as Frantzén /Lindberg with then partner and pastry chef Daniel Lindberg (whom he met at Arpege) in Gamla Stan “Old Town”of Stockholm. They received the first Michelin star in 2009 and the second followed a year after. When Chef Lindberg left in 2013, the restaurant was renamed to Frantzén and maintained the two star status until closing in 2016. Chef Frantzén re-opened the restaurant after a year of closure at a much larger space occupying an entire building in downtown Stockholm. Within five months of operation it was awarded the ultimate three Michelin stars. Under his Frantzén Group, he also owns the two Michelin starred Zen in Singapore, Bobergs Matsal in Stockholm, and Frantzén Kitchen in Hong Kong. Other projects are also soon to open in Asia.

Obtaining a reservation at Frantzén can be daunting task especially with the time difference in the US. But having a flexible schedule, I was able to snag a lunch time reservation. The Frantzén experience started as soon as I rang the door bell. Within seconds a friendly staff welcomed me and was immediately ushered to the elevator after my reservation was confirmed. As I ascended, “Enter the Sand” was blaring through the speakers in the elevator. When I reached the top floor there is lounge area with a distinctively Scandinavian designed complete with multi-colored plush chairs. I made my way to my seat and was presented with a series of of small bites.

First to arrive was the White beer croustade-cold smoked pike-perch,wild trout roe,shiro kombu, Japanese mustard, followed by the Grape macaroon-whipped foie gras, condensed port wine, Danish rye and hibiscus. Then there was the “raraka”, a Swedish delicacy made from potato pancake and salmon roe that was given a certain refinement. The potato pancake was shaped into a cylinder and filled with cream and salmon roe. Finally, to finish was a tart of Celeriac – preserved truffle, argan oil, nutmeg and Swedish maple syrup. These small snacks were a great preview of what was to come.

I was asked by one of the staff to come by the counter in the back part of the lounge to be shown the fresh and luxurious ingredients that will be used for my meal. Afterwards I was escorted down one flight of stairs into a small kitchen used to prepare the small snacks then into dining room where the chef de cuisine introduce himself before being seated at the counter. The dining room features an open kitchen behind the thick wooden “L” shape counter with high chairs that were surprisingly comfortable. Only fifteen guest can be accommodated at the counter, but there are also a limited number of tables available for group dining.

Frantzén offers one tasting menu at 3200 (at the time of my visit) SEK for both lunch and dinner and consisted of twelve or more courses. The first course of Crudo-scallop, salted tomato and plum water, fermented anchovy, horseradish and purple radish was beautifully presented on a crystal bowl. The mixture of radishes and their different types of spiciness gracefully complemented the subtle sweetness of the raw scallop. Also on this bowl was a medley of salinity, tart, and pickleness that brightly comes together.

Next was the Langoustine-crsipy rice (koshihikari) and clarified butter. The langoustine was deliciously juicy and had a perfect coating of crispiness created by the batter of crispy rice. Served on the side was the clarified butter cream dip with green onion powder which was absolutely flavorful on its own. However having it together with the langoustine was magical.

Chawanmushi-Frantzén prestige caviar, aged pork broth, warm egg custard layered with pork broth then topped off with caviar had a delightful contrast of warm and cold. An element of saltiness from the caviar elevated this custard to another level of decadence. The Chawanmushi was accompanied by a terrific crispy pork skin sprinkled with seaweed powder. The meal continued with Splendid alfonsino, ripe yuzu kosho beurre blanc, uni “XO” and sea buckthorn oil. Splendid alfonsino, Kinmedai in Japanese or also known as golden eye snapper was extremely moist and delicately tasty. Its scales were masterfully fried for an extra crispy texture. Enhancing the fish was the watery sauce that contains butter with hints of spiciness and lime.

What followed after was the Monkfish- fermented muhroom broth, pea miso, hazelnut oil and Jerusalem artichoke. The dense monkfish meat was given a nice charred outer crust while the mushroom broth supplied a beautiful earthiness to it. An artichoke puree that fish sat on was a great addition. Onion,liquorice,almond… a cup of of onion soup covered with almond foam and cream of liquorice was made using only three ingredients. It contains a very distinct onion taste that harmoniously blend with the almonds and the sweetness of liquorice. For much needed texture crushed almonds were added. What a glorious dish that sound simple yet so complex.

Then came the Frantzén signature dish which has been on the menu since 2008, French toast “grand tradition 2008”, truffle, “vacche rosse” and vinegar aged on juniper wood. The French toast was assembled right in front of me. First I was shown a wooden box of black truffle then a piece of toast with cream of vacche rosse. The toast was then covered with generous shaving of truffles before finishing off with a few drops of vinegar. This luxurious French toast is full of sublime flavor that the palate thoroughly adored.

For the main course, Spring lamb ‘’blanc de blanc”, wasabi yoghurt, toasted nori, split peas and mint. Scrumptious lamb was perfectly done, it was soft and enormously moist with a wonderful pink middle. Wasbai yogurt and its chilled herbal spiciness was a pleasant companion to the lamb. There are traces of mint scattered all over which brought a refreshing element on the plate.

Dessert was the Buttermilk- and sour rhubarb pumpkin seed praline,saffron sabayone, umeshu and wild strawberries. It was creamy and custardy. There were hints of sourness coming from the rhubarb and fruity sweetness from the strawberries. Next was the Frozen Marshmallow, a marshmallow ice cream that was simply refreshing filled with mint and citrus. Not as sweet as I thought it would be. I returned to lounge where I started to finish the meal with freshly baked Madellines (still warm when served) and a collections of sweets that consist of macaroons, chocolates and candies including a fascinating garlic candy that left a lasting impression.

Impeccable is best describe the meal at Frantzén. There was not a single plate on the tasting menu that failed to impress. Its kitchen exhibit superior cooking skills that was on display on every dish. The food was intricate, well thought out with heavy Japanese influence and plenty of light clean flavors.

Wine parings is available along with juice paring which is commonly offered in Scandinavia’s top restaurant. In this part of the continent, wine mark up can be excessive so I decided to pair this tasting menu with a mixture of alcoholic beverage and juices for a more economical value. This was a request that the restaurant gladly accommodate and I first learned can be done if asked when I visited Geranium in Copenhagen years ago. The alcoholic beverages were a collection of sake, European and US wines while the juices were creatively crafted from fruits and herbs. Both gracefully complemented each course.

Wine Pairing:

Frantzén evokes the well-known Scandinavian friendliness. The staff were young full of smile and welcoming. Though it is fine dining, the atmosphere at the restaurant was informal. But the service was still professional. In addition to the servers, the chefs that prepared the food behind the counter also serves them. They were both very informative and clearly explained each courses in great details.

As a Nordic restaurant Frantzén defies the ethos of New Nordic cuisine which utilized foraging the bounty of the region. Instead they rather sourced the finest and luxurious ingredients that money can buy. It is indeed expensive to dine here which was expected for this type of restaurant in Scandinavia. But if one can afford it they are in for a great dining experience.

There are many world class restaurants out there today but there are only a select few that really sit on the top of the echelon. And Frantzén is deservingly among them. This is a dining establishment that delivers and exceeded what is expected. Chef Frantzén has created a restaurant that is a worth a special trip and a must-visit when in Stockholm. Clearly Frantzén is one of the best in my book.

Lasarte ***

Lasarte
Carrer de Mallorca, 259
08008 Barcelona, Spain
+34 934 45 32 42
Website

For as long as the Michelin guide has been publishing in Spain, it has never found a restaurant in Barcelona deemed worthy of its highest honor. This was quiet puzzling especially for city like Barcelona, a place that has garnered more Michelin stars than anywhere else in Spain, while heralding a reputation as among the top gastronomic epicenter. Even its biggest rival, Madrid had Zalacain, (which had three stars from 1987-1995), and DiverXo since 2013. The tides finally turned for Barcelona in 2016, when the then two starred Lasarte was elevated to three, finally giving the Catalan capital its first ever.

The restaurant is owned by superstar Basque chef Martin Berasategui, and is named after the town in the Basque Country where his flagship restaurant resides. This culinary titan is the most decorated chef in the country. His collection of restaurants in Spain and in Latin America has garnered him 10 Michelin stars, including two with three stars, a rare accomplishment only attained by a very select few.  He opened Lasarte in 2006 and quickly won its first Michelin star a year later, then the second came in 2009, But it wasn’t until the arrival of Italian chef Paolo Casagrande as the chef de cuisine in 2012 that elevated this restaurant to three star level.

Chef Casagrande is a veteran of Martin Berasategui’s restaurant group. He gained his first star working at Restaurante MB in Tenerifie. He then moved on to a luxury resort in Italy before returning to work again for Chef Berasategui at Lasarte. In addition to Lasarte, Chef Casagrande is also in charge of the one star Oria, and the Hallo Bar in the Monument Hotel.

Situated on the ground floor of the ultra-luxe Monument Hotel in the heart of Barcelona’s shopping district in Paseig de Gracia, Lasarte’s dining room is spacious, bright with tall wavy ceilings. It has a clean modern décor with plenty of light oak finishing. The oversize tables are covered in extra thick white cloths matched with dark heavy padded chairs that were extremely comfortable and long ivory leather benches. 

Lasarte’s dining option are, the 235 EUR (at the time of my visit) tasting menu, a shorter “Lasarte Menu” and a la carte. The longer menu was the choice on this visit. An array of snacks started the meal, sea anemone with yuzu, Strip of toast with raw shrimp curry and beetroot with caviar and Jerusalem artichoke were both amazing. But the foie gras, eel, and caramelized green apple mille feuille with crème sauce which is also Lasarte signature dish was even better. It was a mouth full of savory pleasure. Not to be outdone, was the cucumber and jalapeno mouse with mussels and its chilled spiciness.

Afterwards, the cart with a variety of warm freshly baked bread was rolled in by the table. The bread was served with regular, mushroom, tomato, spinach and beet root butter along with a special olive oil made from one hundred percent Arbequina olives called Bago Baldios San Carlos.

Butter (regular, mushroom, tomato, spinach and beet root butter)

For the first course, the Slightly marinated warm oyster with iced watercress slush, parsnip and champagne was a pleasant contrast of warm and cold. The warm oyster was strong in flavor, and was nicely accompanied by the soothing pepperiness of the watercress slush. Next was the Sea urchin curd with sautéed scallops and fresh peas, sea cucumber and liquated “radiccio rosso”. Here the sweetness of scallops was paired successfully with the buttery urchin curd. On the other hand, the foam from radiccio added a terrific bitterness. The Wagyu carpaccio with extract of terragon, smoked mullet and frozen cheese powder were cuts of scrumptious beef. There was hints of zest on the beef that wonderfully complemented the smokiness of the mullet. And for added texture frozen cheese was used for garnish.

Sea Urchin Curd With Sautéed Scallops And Fresh Peas, Sea Cucumber And Liquated “Radiccio Rosso”

Wagyu Carpaccio With Extract Of Terragon, Smoked Mullet And Frozen Cheese Powder

The Squid Tartare with liquid egg yolk, onion and kaffir consommé was composed of raw squid topped with warm egg yolk and sprinkled with amaranth toast. I find the yolks thick consistency, the subtleness of the raw squid, and the citrus elements of the kaffir consommé to be an interesting combination. That was followed by a signature Chef Berastegui dish, the Vegetable leaves and petals salad, herbs, sprout with lettuce cream and lobster. A colorful plate of lush vegetables and herbs with delectable lobster meat on top of clear gelatin made from tomato. This amazing dish is full of sublime flavors.

Vegetable leaves and petals salad, herbs, sprout with lettuce cream and lobster

Red prawn on a seabed, fennel and coral emulsion was a giant prawn presented whole. The prawn was extremely tasty and the translucent watery broth with coral emulsion and sea weed cream that it sat on yields a profound features of the sea. The Black truffle glazed Hare ravioli with sautéed artichokes and trompette mushroom were raviolis stuffed with delicious hare and covered in foam of black truffle. The foams pungent truffleness was elegantly fused with other earthy component on the plate. Virrey fish with iodized sauce, king crab, raw tomatoes and saffron was cooked perfectly. It was tender and contained a wonderful amount of salinity. The basil and saffron cream gave the fish an extra layer of flavors while the different composition of tasty crab meat serves as an enticing supplement.

Black truffle glazed Hare ravioli with sautéed artichokes and trompette mushroom

Virrey fish with iodized sauce, king crab, raw tomatoes and saffron

For the main course marinated and charcoal, grilled venison, winter vegetables, persimmon and “biancoperla’ con cream was served. Succulent venison meat came with fresh salad with persimmon and blood orange and corn cream made from special type of corn from Italy. The mildness of the corn cream and the lightness of the salad was a great companion to the venison.

Finally, on to sweet courses! Shiso and mint leaves sorbet, acid touches and milk crisp has a palatable richness and refreshing acidity. The pistachio sponge cake was particularly delightful. Almonds and salt praline, apricot and rum ice cream was the main dessert. The sugary sweetness from the salted praline with caramel was curbed by the alcohol from therum ice cream and also helps balance this dessert. As a bonus, petites fours of classic Catalonian sweets concluded the meal.

Almonds and salt praline, apricot and rum ice cream

This tasting menu was well put together. From the beginning to the end, one course after another it has myriad of flavors and textures that comes together. Each dish has complexity, balance and an abundance of colors. Their interpretation of Modern Spanish cuisine was less experimental than the kinds that is currently sweeping the dining world. The wine pairing for 135 EUR comprised of six glasses of local Spanish wines were consummately designed to complement the food.

Joan Carles Ibáñez, the manager in charge of the dining room was on hand during this visit. Under his supervision the dining room operated flawlessly offering impeccable hospitality to the guest. Although the service was uptight, and almost robotic, the staff were extremely knowledgeable and accommodating. They explained every course and answered any questions clearly.

Wine Pairing:

A complete meal at Lasarte with the wine pairing will set you back 370 EUR per person which is still a tad below compared to other three star places in Paris and in the US. This is one of the priciest restaurant (if not the most) in Barcelona and in Spain. It caters to wealthy locals and tourist alike, but if taken to account the high level of cooking and professionalism of the personnel it was worth the amount paid.

The kitchen staff and the front of the house of a three Michelin star restaurant has a great deal of pressure to deliver perfection every day. However as the first restaurant in Barcelona to receive such accolade it has an added pressure that Chef Casagrande and his partner Joan Carles Ibáñez managed very well. They exceeded expectation by providing a stellar dining from start to finish.

Sant Pau ***

Sant Pau
Carrer Nou, 10, 08395
Sant Pol de Mar, Spain
+34 937 60 06 62

Nestled between Barcelona and Girona, in the North Eastern part of Spain, is the charming seaside town of San Pol De Mar. The town is home to Catalan born chef, Carme Ruscalleda, and her three Michelin Starred Restaurant Sant Pau. Chef Ruscalleda is a culinary superstar who has authored several books and won numerous awards. Her total of seven Michelin stars is second only to Martin Berasategui (with ten) in the nation, while sharing the title with Ann Sophie Pic as the most starred female chef.

Chef Ruscalleda opened Restaurant Sant Pau in 1988 with her husband Tony Balam, and it was awarded a Michelin star in 1991. The second star came in 1996, then eventually the third star in 2008 in which they had continuously maintained up to this day. In addition to San Pau, Chef Ruscalleda also operates a pair of two Michelin starred restaurant, San Pau in Tokyo, and Moments in the Mandarin Oriental Hotel in Barcelona.

It takes an hour by train to get to Sant Pau from Barcelona. The journey itself is beautiful and scenic as the train runs along the coast. The tracks are a few feet away from the sea, and you can literally watch the waves crashing to the rocks from your seat. From San Pol de Mar train station, the restaurant is meters away situated on a small street and easy to find especially with its colorful façade. Sant Pau’s interior is modest compare to the other three Michelin starred places. The main dining room has an abundance of natural light with walls in rusted yellow. There are well-spaced round tables covered in thick cloth with classic wooden chairs, and they are arranged for the guest to look out to the Mediterranean Sea. Separated by French doors, is another room which is dimly lit with colors of dark red dominating the space.

Sant Pau offers a tasting menu for both lunch and dinner priced at 189 EUR, while also having an a la carte selection. On this visit, I had the tasting menu. To start, the MEMORIES OF A SHOP– cod croquette, spicy green pepper ganxet, black and “del perol” botifarra, bread with tomato salty cheese cake, olives and herbs were small snacks served all at once. They were terrific intro to this meal, but the cheese cake and its savory aspect was particularly delightful.

The first course, was the Japanese Style Cured Dentex – beetroot and vegetables. It had a distinct beets sauce that went extremely well with the cured fish. The garnish of fresh diced mix vegetables provided texture that it needed. The ANIMAL, OR PLANT – anemone ravioli, basil, pistachios was interesting. A ravioli made from sea anemone (a type of animal related to jelly fish and corals) features a clean oceanic taste.

TERROIR FLAVORS- dewlap, beans, xiulet, romesco sauce was a medley of green beans on top of salty romesco sauce. To cut down the sauce saltiness and balance the dish, fat from the pork neck was brilliantly used. Next was the KING PRAWN TWIST-tomato and strawberry velvet which consisted of meaty large prawns that were drenched in floral and vegetal essence lingering sweetness. That was followed by JAPANESE WAGYU-bread, labneh of fine herbs; cubes of flavorful wagyu beef cooked medium rare set on top of crispy cracker covered with shaved parmesan. The pickled cucumber and the fermented yogurt had different types of pleasant sourness that mingled with other ingredients without overpowering them.

The meal continued with the GAMBA TAILS- with saffron, celeriac and green peas. This consists of nicely cooked shrimp tails, accompanied by creamy celeriac, and infused with a wonderful sharp shrimp taste and aroma. MONKFISH LOIN-curry, chutney, asparagus and morels was a piece of tender monk fish covered in leafy vegetables and asparagus. The pair of curry and chutney dots on the plate added an extra flavor to the monkfish while the morels gave it a touch of nuttiness.

For the main course, the CHILDHOOD MEMORIES-Girona veal with fairy ring mushrooms was a scrumptious veal coated in thick lightly sweetened sauce, topped with vegetable gelatin, and almond crisp. The mushroom supplied a beautiful earthy element to the veal.

HOJICHA TEA-yuzu sorbet was the palate cleanser. The tea was served cold and had subtle citric acidity that was quite refreshing. It successfully removed any savory remnant left in the palate. The sweet courses began with the HONEY AND CUSTARD CHEESE-new concept jellatine honey sweet cheese, which was a cube of cheese custard enclosed in translucent gelatin honey. This had terrific layers of honey and creamy sweetness. The EL MARESME-roses and strawberries had an apparent sugary rose presence that was enticing. Finally, the main dessert, MISSIVE TO THE CLIENT-sakura, ginger, passion fruit had a mild sweetness combined with some bitterness, spiciness, and tartness. The mixture created an enjoyable dessert dish.

I was offered a choice to conclude at my table or at the court yard. Since this was a nice sunny day, I chose the latter. I was then given a tour of the kitchen before being led to my table outdoor where I was served the A CHOCOLATE PIG-lime and lemon amber, Jamaican pepper meringue, Amarula macaroon,raspberry marshmallow, coffee nougat sea water bonbon. In order to get to all the sweet stuff, the pig had to be broken with a reflex hammer. This was a playful way to end to this meal.

The tasting menu titled “30 Years of Santpolean Gastronomy” (a reflection Sant Pau’s three decades of history) was an impressive performance overall. It showed a high degree of cooking skills, and the ingredients used in every plate was superb. The modern Catalan cuisine that they served was light and compose of different flavors that were beautifully arrange. Their sauces not only worked as a complement but also added depth of flavors. The wine pairing for 59 EUR is considered a bargain, which featured wines from Catalonia, and consisted of ten glasses that were selected by the sommelier to enhance the taste in each course.

Wine Pairing:

San Pau staff were particularly attentive, accommodating and well informed. They explained each course in the tasting menu clearly and in detail. Mr. Balam had a welcoming attitude that was mirrored by the staff. He is the first to greet the guest as they arrive and his presence in the dining was significant. He took his time stopping by every table to chat with the guest more than once during the course of the meal.

With a tasting menu price at 189 EUR, Sant Pau is one the very few affordable three Michelin starred restaurant out there. But that price point did not diminish the quality of food it offers, and the dining experience it provided.

After my visit, news broke that Sant Pau will close in October 27^thjoining the like of Joel Robuchon in Singapore, Germany’s La Vie and Chihana (due to fire) in Kyoto as the other three Michelin starred establishments to cease operation this year. Chef Ruscalleda decided to focus on other projects, the restaurant will eventually morph in to a wine bar and will be run by her daughter. The impending closure is a great loss for the nations that prides itself for having world renowned restaurants. During its thirty years of existence, Sant Pau has gradually turned into one of the best in Spain, and made Chef Carme Ruscalleda a household name.

Geranium ***

Geranium
Per Henrik Lings Allé 4
2100 København Ø, Denmark
+45 69 96 00 20
Website

Denmark’s capital, Copenhagen, is high on the list as the best city to eat on earth. The birthplace of New Nordic cuisine, and home to numerous world celebrated restaurants, also has the highest concentration of Michelin starred places in the region. The city was hailed as the gastronomic capital of Scandinavia. In 2016 when the Michelin guide promoted the restaurant Geranium to three stars, it further solidified the city’s status.

Geranium is the first and only three Michelin-starred restaurant in Denmark. It also claimed the top spot in the Nordic White Guide 2017/18, and currently ranked number 19 on the World’s 50 Best Restaurant list. With all the awards, the path to greatness was challenging for co-owners head chef Rasmus Kofoed, and Soren Ledet, the wine/restaurant director. They opened the restaurant in 2007 and was awarded a Michelin star a year later, but bankruptcy of an investor led to its closure. In 2010, the duo re-opened Geranium at its current location and regained the Michelin star in 2012. The second star came the following year and finally the third star in 2016.

Aside from the Michelin accolades, Chef Kofoed was the only person to win bronze, silver and gold at the prestigious Bocuse d’Or competition (the trophies are proudly displayed in the restaurants lounge area), and was voted Danish Chef of the year in 2003. He is arguably the most decorated chef in Denmark. His culinary career started at Copenhagen’s Hotel D’Angleterre before embarking to Belgium’s two-Michelin starred Scholeshof. After coming back to Denmark Chef Koefed took the reigns at the now closed two Michelin-starred Kommandanten (the first restaurant in Denmark to hold multiple stars), and held various head chef position in the city. His final stop before Geranium was the head chef position of Hotel D’Angleterre. Mr. Ledet on the other hand, was a former chef at noma turned sommelier. He curated Geraniums award-winning wine list that was recognized by Wine Spectator.

The restaurant is housed on the 8th floor of the Tiel Parken stadium, which is also home to FC Copenhagen, the most successful football club in the nation. Geraniums floor to ceiling windows provide a panoramic view of the surrounding area. The interior is stylish and strictly Scandinavian with white and gray color scheme. The open concept dining room is slated with natural wood floorings, neatly dressed oversize round tables, and custom made Danish-designed chairs and benches. There is an open kitchen in the front of the dining room giving diners a theatric aspect and direct view of Chef Koefed and his chefs in action.

A seasonal “Geranium Universe” tasting menu cost 2000 DKK (750 DKK deposit to confirm the reservation) is offered both lunch and dinner, which consist of fifteen plus courses.

To start, I was served a decadent custard of Lobster Milk, Juice from Fermented Carrots & Sea Buckthorn. The custard has layers of sweet, savory, and vinegary essence that comes together in harmony. At the bottom, are delicious pieces of lobster meat. Next, was the Jerusalem Artichoke Leaves, Hazel Nut Oil & Rye Vinegar. A pair of crispy chips shaped like a leaf from Jerusalem artichoke, and served with a tasty mayonnaise dip from hazel nut and rye vinegar. That was followed by the “Razor Clams” with Mineral & Sour Cream. This ingeniously constructed edible razor clam made from wheat and squid ink, was delightfully filled with chopped raw razor clams, sour cream, tarragon and parsley.

Then came the, Tomato Water, Ham Fat and Aromatic Herbs. This was a small cup of tomato water served with a spoon filled with herbs and petals. The tomato water has incredible robust flavors. Mixing the herbs with the tomato water, as instructed by my server, releases the elegant aromatics of the dish. The “Dillstone” Trout, Horse Radish & Frozen Juice from Pickle Dill was a brilliantly conceived dish. Coated in dill and shaped to replicate a stone, the humble trout was elevated, and given a certain refinement. The chilled bitterness of the horse radish with pickle dill was the rightful cohort to the dill stone. The Nettles, Smoked Cheese & Dried Oyster had rich smoky features, as well as having a clear oyster presence.

After six terrific appetizers, it was time to move on to the main dishes. The first course was a seasonal Danish delicacy; Smoked Lumpfish Roe & Fermented Creamy Cauliflower. The subtle lumpfish roe was given a touch of smokiness that went very well with the sharpness of the fermented cauliflower cream. Salted Hake, Parsley Stems & Finnish Caviar in Buttermilk was the second course, and also Geranium’s signature dish. This had delicate flavors that were heightened with the saltiness of the caviar. The buttermilk gave it the perfect hint of creaminess, while the fried fish scales provided the crunchy textures. Next was an enjoyable bread course of Crispy Grains, Bread with Old Grains & Gluten Free Bread with Seeds. Two types of bread and cheese sticks served with homemade butter.

The meal continued with the Scallop in Juniper Aroma, Flippa Reduction & Browned Butter. Prepared table side by Chef Koefed himself, the scrumptious scallop marine’s sweetness was magnificently lifted by the broth’s nuttiness. Lightly Salted Turbot, Green Herbs, Celeriac & Pickel Pine was a tender piece of mildly seasoned fish with a nicely seared outer layer. In harmony with the turbot was the pleasant tartness of the celeriac sauce. The vibrant herbs and its vegetal essence balanced all the component on the plate. The following course was Tartlet with Fjord Shrimp, Sol & Pickled Elder Flowers, a tart filled with crispy shrimps, herbs and flowers comes with very good flavors. The final main course was the Stuffed Morels, Wild Mushrooms, Smoked Chicken Fat & Hops. The profound earthiness of the mushrooms and morels were combined exquisitely with savory lushness from the consommé of smoke chicken fat.

Prior to dessert I was given a tour of the restaurant. We started in the lounge area, which was separated by a marble center island table with an enclosed fire place, before proceeding to their wine storage. We continued to their private dining area, where we sampled in-house cured meats. I made my way to the back kitchen that looks down on the football pitch, before exiting to the dining room.

Back to my table, dessert began with A Bite of Beetroot, Blackcurrant, Yoghurt & Tagetes; a tiny ball caramelized in beets had a soothing sweetness while also having a lingering liquorish sourness. Served in pair, were the Ice Cream from Beeswax & Pollen, Dried Apples and Elderberries. The ice cream had a beautiful refreshing natural sweetness, while the bowl with dried apples and elderberries had a pleasing fruity dulcet. For the final dessert, I was served the Caramel With Roasted Grains, Chamomile & Pear. On the plate was a rich puffy mousse sweetened by caramel syrup, which was fittingly accompanied by grainy sweetness of the pear.

I opted to have the mignardises at the lounge where I was served Pumpkin Tree & Cake With Pumpkin Seed Oil, Caramel, Dried Plum Juice & Aromatic Seeds, Chocolate with Oats & Sea Buckthorn, Marshmallow with Rose Hip and Green Egg with Pine. I had these confectionary delights with a cup of fresh Danish latte, carefully brewed in-front of me.

After fifteen or so courses and four hours later, the culinary marathon was sadly came to an end. This was an amazing meal that had plenty of unique and intricate flavor combinations, with different textures. One course after another continued to excite the palate while also appealing visually. The cooking focused and precise down to the very smallest details, and the use of local seasonal ingredients was remarkable. Chef Kofoed’s repertoire that won him numerous culinary accolades, and made him one of the top toques in the world was on display on my visit.

As with any place in Copenhagen wine marked up is ridiculously out of this world. It was no different at Geranium where the wine pairing cost 1500 DKK ($210). While there was a cheaper juice pairing, the restaurant was happy to accommodate my request of a mixture of wines and juice pairing for a lesser value at 1000 DKK. Having the best of both options, the juice pairing of Green Apples &Elderflower, Gooseberries, Sunflower Seeds & Tarragon and Cloudberry were creative and fascinating, especially with how their sweetness complemented the food properly. The same can be said with the four glasses of European wines as it adds an extra after taste.

The service was sincerely friendly and particularly attentive. Though the manner of professionalism were still on display they were still able to make it fun. I was thoroughly impressed with the young and diverse staff on how well trained they were. Everyone that brought the food to my table, from the hostess to the chefs, and wait staff were equally knowledgeable, and very much involved in providing a dining experience. As with Chef Koefed, his presence in the dining room was very much noticeable. He served, performed table side preparation, and interacted with his guests, stopping by every table every so often.

Wine Pairing:

A meal at Geranium is costly but well worth the price of admission. There is no better restaurant in Copenhagen. For years it has lived in the shadow of noma but since its closure and the arrival of the third Michelin star, Geranium has undisputedly become the top dining venue in Copenhagen.

While three Michelin stars are the highest accolades that a restaurant can achieve, not all with this honor is equally in the same caliber. Geranium, on the other hand is the Creme de la Creme of these select group and rightfully one of the very best in the world. Dining at this restaurant was epic and unforgettable and will forever be etched in memory. This was New Nordic cuisine at its finest.

Relae *

Relae
Jægersborggade 41
2200 København N, Denmark
+45 36 96 66 09
Official Site

Voted as the world’s best restaurant three times, the two Michelin-starred Noma single handedly brought New Nordic Cuisine to mainstream and in the process transformed Copenhagen into a gastronomic hub. The kitchen serves as a talent incubator producing an impressive list of alumni. One of its most prominent alum was Italian born chef Christian Puglisi who was the sous chef for more than two years before leaving in 2010 to open his own restaurant, Relae in Copenhagen’s trendy section of Norrebro.

Prior to Noma, Chef Puglisi worked at then three Michelin starred Taillevent in Paris, and the world renowned El Bulli in Spain. With his strong pedigree, it was no surprise that Relae was a success from day one. The restaurant was awarded a Michelin star in 201,1 and presently occupies the 39^th spot of the World’s 50 Best Restaurant (it debut in 2015 at no. 45). In addition, it was crowned the International Food Made Good Champion 2016 Winner and was the recipient of the Sustainable Restaurant award in 2015 and 2016.

Relae is situated along a charming cobblestone street filled with boutique stores and coffee shops. This subterranean restaurant has an open kitchen in the front with counter seating on the side that can accommodate up to six guests. The dining room has low ceilings, white walls, linen less oak tables and Scandinavian dining chairs.

There are only two types of dinning option available, the seven course “Ralae Experience” for 895 KR and a shorter “Relea Menu” for 475 KR. I had the “Relae Experience” on my visit.

Radish and preserved strawberries kick things off. This was a piece of red radish topped with strawberries and covered in sorrel leaves. The crunchy radish and its mustardy taste were complemented nicely by the strawberry sweetness. The sorrel leaves yields a pleasant sour note. The sour dough bread with spicy olive oil was freshly baked, warm and extra-soft in the middle.

Onion and birch, was a preserved half onion in birch water. The onion has a distinct sweet oniony taste and lucid texture that was wonderfully lifted by the birch water’s clean flavor. This was followed by Oyster, spinach & juniper; a finely chopped spinach with chunks of luscious oyster hidden beneath. Its profound maritime presence was greatly heighten by the acidity of the oyster emulsion dressing.

Next up was a cup of lumpfish roe, celeriac & almond; a Danish delicacy at their peak from January to May. The delicate roe was brilliantly combined with the almond cream subtleness. Mussel and ramson had plenty of deep oceanic essence while also having a defined garlic undertone. Providing an extra layer of saltiness was the mussel juice. The meal continued with a humble plate of potato, parmesan and black pepper. Slice potatoes drenched with five year old melted parmesan cheese. By absorbing the aged cheese the potatoes was subdued in its sharp tanginess to create the right balance.

Hindsholm pork and spring greens was the main course. Hindsholm pork is a type of pork that lives twice as long as a common hog and their meat are considered to be the finest in Denmark. In this dish, the pork meat was roasted to perfection, it was succulent and extremely flavorful. The combination of raw and cooked green vegetables on the plate were a delightful addition. Served on the side, was the Buckwheat tart with pig head meat and pig mayo. The tart was ultra-rich and fatty but was pleasing at the same time.

Fresh cheese, blueberries and black olives was a buckwheat pancake folded in half stuffed with fresh cheese. This has an interesting mixture of savory and tartness that worked fittingly with each other.

Dessert came in the form of yoghurt and citrus, served cold to sooth the palate. The yogurt was blanketed with dehydrated orange which provided texture as well as the citric flavors that complemented its sourness. To finish was the mushroom and caramel. It had an appealing earthiness that was beautiful paired with the sweet caramel.

In this tasting, the food was unfussy yet skillfully prepared and vegetable heavy. Every plate is simple looking, there were no more than four ingredients used at a time. With this minimalist approach they were able to create a unique combination of taste that my palate had never experience before. The produce and other ingredients were highly seasonal, organic and local. The same goes for their wine list which consists of naturally grown wine from continental Europe.

There are no wait staff at the restaurant, the chefs that prepare the food also serves them. The staff is completely competent and friendly. Their informal service was the perfect fit for the restaurant laid back atmosphere. In the dining room, diners enjoy their food in the music of Nas, Biggie, Jay Z and other hip hop heavyweights.

With the success of Relae, Chef Puglisi has not only become one of the most recognizable chef in Denmark, but also one of the most successful restaurateur. He established his own mini empire in Copenhagen that includes Manfred a wine bar (located directly across the street from Relae), Braest an Italian restaurant, and a bakery Maribelle which all follow Relae’s concept of sustainability. As of last year, Chef Puglisi had turned over control of his flagship to his head chef Jonathan Tam to focus on his growing numbers of restaurant and other projects. With this changing of the guard, Relae continues to thrive and progress. Chef Tam was able to maintain what his predecessor has achieved. It remains a gastronomic stop in Copenhagen for all travelling gastronomes.

Copenhagen is in the top ten most expensive city in the world. To eat and drink at their top tier restaurant, one will need to have a deep pocket while the affordable ones are still pricey compared to New York City. The wine and spirits at any eateries are marked up brutally. It makes me wonder how people can afford such a high price tag. Relae on the other hand allows diners to experience high quality food at a reasonable price.

Alain Ducasse at the Dorchester ***

Alain Ducasse at The Dorchester
53 Park Ln, Mayfair,London
W1K 1QA, UK
+44 20 7629 8866
Official Site

Alain Ducasse is one of the most decorated and influential chef/ restaurateur in the world. He holds an astronomical 18 Michelin stars (only bested by Joel Robuchon), including three restaurants in different cities with three stars; a feat that he was the first to accomplished. This was no easy task, but Chef Ducasse remarkably managed to achieve this twice. His dining empire stretches continents and his restaurant can be found in every major global city like New York, London, Paris, Hong Kong and Tokyo. In London, he has the three Michelin starred Alain Ducasse at the Dorchester, and Rivea in the Bulgari Hotel.

Alain Ducasse at the Dorchester opened its door in 2007. Within two years, it was awarded two stars by the Michelin guide. A year later the ultimate third star came; joining the ranks of Restaurant Gordon Ramsey, The Waterside Inn and The Fat Duck as the only restaurant in the UK to have three stars. Taking charge of the kitchen from day one and responsible for the restaurants ascession to the top was head chef Jocelyn Harland; who has since been dispatched to lead Le Meurice in Paris in early 2016. Sous chef Jean-Philippe Blondet, a veteran of the Ducasse restaurant group was promoted to head chef. He was tasked to maintain the Ducasse standard and under his leadership Alain Ducasse at The Dorchester retained its three stars in the current UK Michelin guide.

This flagship restaurant of the iconic Dorchester Hotel in Mayfair has an understated interior, with a touch of contemporary elegance. The dining room is surrounded by wooden paneled walls;, the tables are dressed in beige and white cloth, and the chairs are draped with lush leather. Its center piece, “Table Lumiere”, a private table for up-to-six guests is surrounded by fiber optics strand. Separated from the main dining room next to the windows is another area with additional tables. The space has plenty of natural lights, and Hyde Park serves as its background. Chandeliers shaped in metallic leaves stretched from one end to the other and hangs above its tall ceiling.

A la carte, tasting menu and a seasonal tasting menu are offered for both afternoon and evening while a special three course is available for lunch. On this visit, I had the seven course tasting menu for 145 GBP that started with a handful of gourges or cheese puffs. Soft and airy cheese puffs are flavored with either paprika or pepper was nice to snack on while waiting. First course was the Dorset crab celeriac and caviar. Thinly sliced celeriac rolled and stuffed with tasty crab meat are topped with caviar. The caviar topping was a great way to elevate the crab meat, giving it a bite of saltiness. As a bonus, a extra crispy crab claw fried in tempura batter is added to the already savory plate.

Next were the Guinea fowl and duck foie gras terrine rhubarb. The terrine was scrumptious and had delightful richness. Providing a certain tartness to complement the terrine was the rhubarb. The third course, saute gourmand of lobster truffled chicken quenelles, was the signature dish of the restaurant. Lobster, chicken and pasta drowning in cream sauce packed of wonderful deep savory flavors. This course was the highlight of the meal.

Line-caught sea bass cucumber and juniper came after. The sea bass was firm yet delicately tender and was seasoned beautifully. Unfortunately, I can’t say the same with the cucumber on the plate as it was a tad too salty for my palate. For the main course, I was served the Milk-fed lamb green peas and mint. Perfectly cooked lamb chops were extremely succulent and flavorful. Along with the peas and the green vegetable puree on this dish, the mint accompanied the lamb fittingly.

The cheese course was an Assortment of four French cheeses with varying types of textures and sharpness. Served with different condiments, the spicy puree worked particularly very well with all four cheeses.

The sweet course started with Mignardises & Gourmandise; consisting of macaroons, homemade caramel candy, coated almonds and chocolates all presented at the same time while desert followed shortly. Marking the end of the meal, I was served Berry contemporary vacherin that was mightly sweet and almost syrupy. However, the sweetness was wonderfully subdued by the vacherin, and its savory and acidic features. There was also a cold aspect to desert that was quiet refreshing.

With the exception of the cucumber in the sea bass course, this was a very good meal where the cooking standard is equally as high as the execution. I find their Modern French cuisine to be light and satisfying. In each course, the individual components worked together harmoniously, striking the right balance on the plate. To go along with this tasting, I requested for the 95 GBP wine paring that included Alain Ducasse’s own champagne label. The pairing was perfect, all seven individual glasses enhanced the flavors in each course it was paired with. The restaurants wine list is plentiful and consists of predominantly French wines and some from continental Europe and Australia. I was extremely surprised to see US wines on their list.

The service was polished and faultless. The multicultural staff exudes calm and confidence. They worked the busy dining room flawlessly and discreetly, glancing unnoticeably at every table often assuring diners were properly looked after.

Wine Pairing:

This was my first foray to an Alain Ducasse establishment. The service and the setting is what I anticipated. The food, though it was very good it just did not exceed what I was hoping for. Perhaps it was the name associated with it or the three Michelin stars that set my expectation too high. Nevertheless Alain Ducasse at the Dorchester, is still worthy of the label as one of the finest dining venue that London has to offer.

2016 Dining Recap

Having visited a handful of Michelin starred, World’s 50 Best and other top restaurants in Asia and Europe, 2016 was great dining year. My journey began at Hong Kong where I dined at Lung King Heen, the very first three Michelin-starred Chinese restaurant in the world. Needless to say, it had an extremely high quality Cantonese food. The restaurants location on the fourth floor of the Four Season hotel boasts a panoramic view of Victoria Harbor. The two Michelin-starred Amber at Landmark Mandarin Oriental offers a terrific weekend wine lunch which consists of five courses paired with four glasses of wine. This was one of the best deals out there at 928 HKD for a restaurant at this caliber. Dinner at the L’Atelier de Joel Robuchon (the only of the L’Ateliers with three Michelin stars) was also quite superb.

I waited in queue for hours at Tim Ho Wan in Sham Shui Po, which at that time was the cheapest Michelin starred restaurant in the world (until that distinction was awarded to Singapore’s Hong Kong Soya Sauce Chicken in the summer of last year). The dim sum was tasty and I enjoyed every single dish that I had. Frog legs and chicken congee at Tasty Congee & Wuntun Noodle Shop in the IFC was nothing short of delicious. Even better was the chicken and fish congee at the concierge recommended Sang Kee Congee Shop in Sheung Wan. 208 Ducento Otto serves up wonderful cocktails while Angel Share Whisky Bar & Restaurant and its expansive list of whisky is a must-visit for enthusiast while in Hong Kong.

That same journey through Asia led me to Tokyo, Japan. I had my very first meal in this sprawling metropolis at RyuGin, Chef Seiji Yamamoto’s flagship restaurant which has three Michelin stars and ranked number 31 on the World’s 50 Best Restaurant. The modern kaiseki that it serves is a reflection of the agricultural bounty of Japan. With each dish skillfully prepared, this was one of the best meals I’ve had. In Ginza, the Omakase at the three Michelin-starred Sushi Yoshitake did not disappoint. The fish and other seafood used in every single piece of Nagiris were extremely fresh. Sushi might be star of the show at this restaurant, but the cooked dishes were equally sublime. It was highlighted by the abalone liver sauce mixed with sushi rice which was a mind-blowing dish that still resonates in my memory.

Hideki Ishikawa is Japan’s most decorated chef/restaurateur with three restaurants under his belt totaling eight Michelin stars. He also has the distinction shared by the likes of the Robuchon’s , the Keller’s and the Ducasse’s to have two restaurants at the same with the maximum rating from the Michelin guide. At his eponymous Ishikawa, I was served a wonderful contemporary style kaiseki that shows simplicity with plenty of subtle flavors. I also visited Kohaku the other three star restaurant of Chef Ishikawa, which is located in the same area and within walking distance from each other. The kitchen is under Koji Koizumi a disciple of Chef Ishikawa. There are many of similarities between them, but the two are distinctly different at the same time. Kohaku is a more modern prepared kaiseki that incorporate foreign ingredients, which are not usually use in Japanese cuisine.

Japan is surprisingly home to one of the finest French restaurant outside of France. Others can argue that it might better than its home country due to the high quality of ingredients it uses produced by Japan. Many of the top French chefs has an outpost sprinkled throughout country, but a large number of them are concentrated in Tokyo. I had a superb tasting menu at Chef Pierre Gaganaire, Two restaurant Peirre Gagnaire Au Tokyo on the 35floor of the ANA Intercontinental, which was awarded two Michelin stars. Each plate were carefully crafted, using only the finest local ingredients. As a bonus, guests enjoyed the scenic view of the whole city as the backdrop while dining. In Roppongi Hills, I dined at Chef of the Century Joel Robochon L’Atelier de Joel Robuchon. Along with Paris, the Tokyo branch is one of the first L’Ateliers. Having previously gone to the Hong Kong location, these two Michelin starred restaurant are a lot more casual, yet the quality of food is equally top-notched.

Inside the train station in Ginza, resides a minuscule ramen shop called Kagari Echika, which has garnered a lot of following. They served me tasty bowl of ramen, with a broth that has a certain delightful creaminess. In Shinjuku, high above the mall of the train station is Tenichi, where I had some delicate fried tempura accompanied with fresh sashimi. While at Sushi Mamire, I was served with affordable yet enjoyable pieces of sushi and rolls. Pagliaccio Due in Shiba, is an Italian restaurant that serves pleasant dishes like the Seafood Rissotto, and the spaghetti with fish. Night caps in the New York Bar at the Park Hyatt Tokyo, were made lively with tunes from a funky jazz show. Soon after I feasted with the hotel famous weekend brunch. Finally, visiting Japan is not complete without trying the world famous Kobe beef. At Kobe Beef Kaiseki 511, I had a magical experience without breaking the bank. The beef was as good as advertised, and every bite was heavenly like cotton candy that melts in the mouth.

From Izakaya’s, to noodle shops, to high end kaiseki, sushi (as well as low end), and to fine French restaurants, I had the greatest time dining in Tokyo. The uncompromising use of quality ingredients in this city restaurant makes Tokyo the gastronomic capital of the world. The two weeks I spent there was simply not enough.

The next stop in my search and passion for fine dining was a short trip to Basel, Switzerland. I had the opportunity to dine at the three Michelin star, Cheval Blanc. The restaurant is located in one of Europe’s oldest hotel Le Trois Rois. Bavarian chef Pete Knogl, is in charge of the kitchen and under his leadership Cheval Blanc was elevated to culinary stardom. The tasting menu has global influences and shows the precision cooking technique of Chef Knogl. Each dish was light and has a fantastic complex combination of flavors and textures.

I couldn’t end 2016 without grazing the home front for some great eats. After all, no one can beat New York City in anything, (at least to a New Yorker that is). I had very good meals at the Upper East Side’s, The NUAA. This beautifully decorated restaurant serves refined Thai fare that’s geared towards the Western palate. Last year, I saw an onslaught of new eateries opening up in the Financial District improving the neighborhood’s restaurants scene. Among them is Eataly Downtown which opened to the public last summer. Much smaller than its older siblings in the Flatiron, this mega food market brought a slew of dining options that includes another outlet of the seafood haven, Il Pesce. The restaurant offers appetizing sustainable seafood prepared in the simplest form. As the last stop of my 2016 journey, West Village Carma Asian Tapas, served an unmatchable creative Far Eastern fare in small plate format. I enjoyed the way the kitchen recreated classic Chinese dishes, as well as using other Western ingredients that aren’t usually found in Asian cooking.

Though 2016 didn’t boast much of my hometown’s variety of eateries, it was a star studded year of dining in the international level. Overall, I would say it was great and successful year of eating. I’m looking forward to an even better 2017 where I plan to focus on New York City, its outer boroughs and state side. Hopefully, I can sprinkle few international trips here and there.

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 therapy prescribed to treat few ailments. What do you have to view 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 complement, there are some of explanations and pharmacists are ordinarily 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 state appears to be the same as yours.

Cheval Blanc ***

Cheval Blanc
at Grand Hotel LES TROIS ROIS
Blumenrain 8
CH-4001
Basel, Switzerland
+41 61 260 50 07
Official Site

Having the headquarters of the two largest pharmaceutical company in the world, Novartis and Hoffman-La Roche, Basel is known as the world’s pharma capital. The city offers more than that, it has a well preserved old town and a dining scene that is underrated compared to other Swiss cities like Zurich and Geneva. When the restaurant, Cheval Blanc, received the coveted third Michelin star last year, it single handedly put the city of Basel in the global stage of gastronomy.

In charged of the kitchen is German chef Peter Knogl who trained under three Michelin starred chef Heinz Winkler at Tantris in Munich. Chef Knogl came to Cheval Blanc in 2007 and in a matter of months it received its first Michelin star, the second one came a year later and finally the third star was awarded in 2015. The restaurant also received 19 points from the GaultMillau and was voted as the 2015 best restaurant in a hotel in Europe by the Prix Villegiature. Chef Knogl French haute cuisine with Mediterranean and Asian influence had earned him the title as the best chef in Switzerland in 2011 and 2015.

A la carte and two types of tasting menus for lunch and dinner are offered while special lunch set menus are also available. I had the longer tasting menu priced at CHF 220.

Tasting Menu:

The meal began with an array of snacks starting with Espuma Jalapeno. I was instructed to use the spoon and to start from the bottom where a piece of shrimp buried below a chilled jalapeño cream. Macaron/foie gras de canard, orange, Garam Masala had an airy texture with a touch of orange zest and spices that was in tune with the buttery foie gras. Ragout de couteau de mer, chopped razor clams presented in its half shell had an abundance of deep maritime essence. Textures de champignons, Peta Negra, mushroom cream on top of crispy chip with some Peta Negra had a very good earthiness. These tasty small bites were a fantastic intro.

The first course was Kingfish, avocado, radish and Miso. Fresh and delicate kingfish had a sublime citric acidity. Avocado puree and radish on the plate worked in harmony together with the fish to create vibrant flavors. Next was Langoustine, white asparagus and port. Firmed and meaty langoustine sat on top of beautifully poached white asparagus bathed in thick sauce with port wine. The sauce renders hints of sweetness that is infused into the langoustine which also had a hint of sour note in the background.

Third course was the Filet of red mullet, crispy scales, saffron, black and vinaigrette of tomatoes. The mullet was cooked precisely to have a crispy skin side including the scales keeping the inner part moist and soft. Enriching the fish was the sour acidity of the vivid yellow foam sauce. Continuing on was the main course of Saddle of suckling lamb, flavored with sweet pepper and ginger. The juicy lamb had a deep scrumptious flavor that was asserted by the strong saltiness of the sauce which was made from its own juices. Other components gives the dish extra dimension of sweet and spicy.

The cheese course was supposedly a Selection of soft and hard cheeses from Maitre Antony in Ferrette but instead I requested for an all Swiss cheese. I was served with some excellent cheeses from different parts of the country with their own distinct sharpness but with similar firm textures that are common with Swiss cheese.

Before moving to the sweet course I was served a refreshing palate cleanser of pinacolada. That was followed by a pre-dessert of Mango passion fruit, rice crispy and pannacotta which was a combination of tropical fruits. For dessert I was served Composition of Gariguette strawberries with lime cress. Using special Gariguette strawberries from France which has longer shape than common strawberry and has a sweet candy like taste it was prepared in different ways with varying textures and temperatures while keeping its natural taste. This was an excellent dessert. To finally conclude the tasting were more sweets that include the mignardaise which was made up of tiny pastries and the petit four which was a collection of Swiss chocolates.

Chef Knogl was in the kitchen on my visit and his standard of cooking reflected on this tasting menu. One after the other every plate in every course has a level of consistency that is inviting to the palate. Each dish was light and has complex textures and taste prepared meticulously. There was a mixture of quality seasonal and foreign ingredients used exquisitely to create superb flavors combinations.

Their wine list is vast and comprised mostly from continental Europe. I opted for the 110 CHF wine pairing and made a special request to only have Swiss wine. The sommelier came through masterfully in choosing red and white wines from different regions of the country. The pairing was in symphony and enhances each course in the tasting.

The restaurant’s staff was properly trained and well verse. They were formal yet extremely pleasant and welcoming. Service was restrained. The servers observed from a distant providing a senses of privacy and allowed me to focus and savor my food one bite at a time without too many intrusion.

Wine Pairing:

Located in the middle of the old part of Basel, Cheval Blanc is housed inside Grand Hotel Le Trois Rois, one of the oldest hotels in Europe and the most prestigious accommodation in the city. The restaurants interior is induced with class and a hush atmosphere. The dining room’s high ceilings with crystal chandeliers and tall windows overlooked the Rhine. Its clean white walls are decorated with oil paintings. A marble table serves as a centerpiece while the ten uniformed round tables covered in neatly pressed white cloth with each having its own candelabra are distanced properly from one another. Paired with the tables were classic wooden purple velvet chairs.

When a restaurant received plenty of accolades and is considered among the best in the country it sets high expectations. Cheval Blanc had exceeded mine and then more. It was perfection, Chef Knogl prepared a fantastic meal complemented with the finest Swiss wines and a staff focus in providing superior hospitality. I had a complete dining experience well worth the third Michelin star it received last year. Covering all aspect of a top tier dining destination Cheval Blanc exemplifies Swiss culinary excellence.