The highly anticipated dinner in the so-called “the best restaurant in NY ” Le Bernardin (3 Michelin macarons) was a big disappointment. Honestly, for me its incomprehensible how Michelin inspectors can put Eric Ripert’s cooking on the same level as the talent of such chefs like Guy Savoy, Michel Troisgros…

Downtown Cipriani is one of my favourite Italian restaurants in NY. It is especially nice to sit in the terrace when it’s sunny. I thought I should share this image of “orecchiette with green peas”. I just love the colours!

Who could tell that the best pizza in New York just steps away from my door? Cafe Fiorello is a great and not pretentious place to have lunch. I didn’t try the other food there, but the pizza is extraordinary. The crust is crispy and thin as paper. And as…

I always thought that creativity is a must to be rewarded with Michelin stars, but Craft (1 star) proves different. Here simplicity is the key. The menu is deliberately divided in such basics as “fish and shellfish”, “charcuterie”, “meat”, “salads”,”vegetables”, “mushrooms”, “grain”, etc as well as according to different ways…

Even if there are so many highly rated restaurants in New York, there is not a lot that is really worth a return (in fact, the same as everywhere in the world 🙂 ) Very often there is a disappointment before even starting your first dish. Like this Northern Italian…

After some very busy period (work, work, work, etc) I am more free and back to explore the Big Apple culinary map!

Restaurant La Provence in Vilnius is like a ray of Provencal sunshine in this Northern European capital. Without question, it is the best in Lithuania and one day maybe will earn it’s first Michelin stars. La Provence has a particular emphasis on seafood (Imported 3 times a a week from…

Jean- Michel Lorain, the renown chef of La Côte Saint Jacques, is not only one of the best chefs in the world but a smart businessman as well. Apart from his 3 stars Michelin restaurant, his other businesses, the Relais and Châteaux hotel as well the culinary school are flourishing.…

Let’s agree on the fact that Paris is not very “strong” for Japanese and sushi restaurants. There are little “real Japanese” places and if there are some, it seems that they are “frozen” in the 70s or 80s different from London or New York where there are many modern sushi…

The L’Auberge Bretonne chef Jacques Thorel is known for not caring so much for fancy menus, but “going straight to action”. Apart from his 2 Michelin stars, J.Thorel has 19 out of 20, a top review by Gault Millau, one of the most influential restaurants’ guide in France which obviously…