Having just landed in Paris, still without a lunch reservation for Saturday, the choice was easy – trying to get a table at Le Duc, since we were already very convinced by…
Fine Dining
Euskalduna Studio
I usually don’t write about, or visit, new or recently open restaurants, both for thinking many of the spaces are still in a defining phase, or for thinking flaws are many times…
Ferrugem
Ferrugem is a name that everyone, more or less interested in the national gastronomy scene, as heard of, but few have had the boldness and satisfaction of visiting and experiencing it. We…
O Paparico
Much has been said and written about O Paparico – it was even elected as Restaurant of the Year in the Flavors & Senses – The best for 2014 awards, a restaurant outside the…
Mozaic
The entrance of Mozaic promises to take us to another world* It is said that Bali is the Island of Gods, of unpaired beauty and so paradisiacal, and with a rare cultural…
Palco
I’ve been following the work of the young chef Arnaldo Azevedo for quite some time now (elected as Chef to Watch in the Flavors & Senses Awards – the Best for 2014),…
Bellevue
As I said in some previous articles, the Czech cuisine doesn’t have a huge international fame. Whether for its traditional cooking techniques or the use of some heavier ingredients in the composition…
Restaurant Astória – Intercontinental Hotel Porto
We were invited by the Intercontinental Hotel to get to know the new Autumn/Winter menu of the Restaurant Astória, with the signature of Pedro Sequeira (Nominated for Chef to Watch in the Flavors…
Neolokal
Galata Tower Maksut Aşkar is one the most celebrated chefs of the new Turkish generation. Inspired by the epic history of his region and in a wide range of traditional recipes and…