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Akelarre, San Sebastian, lunch

The leaves and the foie under the rain at Pedro Subijana Akelarre, San Sebastian

Aranori tasting menu from a lunch at Pedro Subijana’s three Michelin-starred Akelarre in San Sebastian: Just to begin: Bloody Mary Stuffed mussel Potato and prawn amber Anchovy stuffed black olive Aranori: The leaves and the foie under the rain Green broth infusion, scampi and smoked monkfish Very thin and light beef tartar, new potato soufflé…

Yeni Raki at The Clove Club dinner

Yorkshire suckling pig and south Indian spices, with Yeni Raki at The Clove Club

Menu from a dinner with Yeni Raki at the Michelin-starred The Clove Club in Shoreditch: A selection of snacks to start Raw Orkney scallop, hazelnut, sudachi and Perigord truffle Line caught Cornish cod, Jerusalem artichoke, sorrel and kabosu citrus Yorkshire suckling pig and south Indian spices Amalfi lemonade and Sarawak pepper Warm blood orange, ewe’s…

Ricard Camarena restaurant, Valencia, lunch

Curry dulce de fruitas, hierbas y coco (sweet fruits curry, herbs and coconut), Ricard Camarena, Valencia

Menu from a lunch at the Michelin-starred Ricard Camarena restaurant with food by the chef (rough English translations bold and in brackets): Canapé de anguila ahumada y cacau del “collaret” (canapé of smoked eel and Valencian peanuts on toasted brioche with a cacao “necklace”) Infusión de pepino y calamar (spicy squid and cucumber cold infusion)…

The Yeatman, Oporto, dinner

Oyster with veal sauce, The Yeatman, Porto

Menu from a dinner at the Michelin-starred restaurant in The Yeatman Hotel with Taylor’s port: Portotonic, peanut and wasabi, “lapin bean” guacamole, crab mousse with caviar Red fruit gazpacho Terrine with rhubarb gelatine and pistachio foie gras White chocolate foie gras Sardine cocktail Scallop ceviche and fish roe Breads Oyster with veal sauce Red mullet…

Matbaren, Stockholm, lunch

Langoustine from Bohuslän, Matbaren, Stockholm, Sweden

Menu from an a la carte lunch at Mathias Dahlgren‘s Michelin-starred food bar, Matbaren at the Grand Hôtel in Stockholm: Langoustine from Bohuslän Grilled cucumber salad with Swedish squid, ginger, lime and coriander Steamed bun of beef ribs Bake wild chocolate from Bolivia, toffee ice cream, sour cream and nuts Petit fours

Gastrologik, Stockholm, dinner

New mackerel, lightly smoked with asparagus, dandelion, maple flower, sour cream sauce, Gastrologik, Stockholm

Menu from dinner at the Michelin-starred no-menu restaurant Gastrologik in Sweden with food by Jacob Holmström and Anton Bjuhr: Fine potato chips, pine, juniper, mushrooms Bread to share, goats cheese with herbs Meringue, chicken liver, pickled apple Quail’s egg with soya Raw and sliced mushroom, butter fried yeast Reindeer blood bread, dried reindeer, lingonberry, roe…

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