You haven’t truly been to Mexico City until you’ve experienced the street food. Here are ten essential and unmissable street food spots in CDMX. Gorditas ZacazonapanFreshly made gorditas (deep-fried pastry made of corn flour) with chicharron prensado (pressed pork).Av. Revolución 749, Nonoalco, 03910 Ciudad de México, CDMX. Tacos al PastorMy…

My annual list of 20 best dishes of the year. See the previous years below. Chuleton at Casa Julían,Tolosa. Video belowinstagram.com/p/BfsfB3NHpQE/ My 20 best dishes archives: 2017, 2016, 2015, 2014 and 2013.

My revised London restaurant recommendation list… The Clove Club (contemporary fine dining)Hedone (contemporary fine dining with a focus on ingredients)The Ledbury (fine dining specializing in game)Ritz (classic fine dining)Bonhams (contemporary dining inside the Bonhams auction house)A Wong(excellent innovative dim sum)Min Jiang (classic Chinese with a great view on the Hyde…

As I’ve recently been to Oslo, I asked the most famous food writer from Norway and an absolute expert in Oslo Anders Husa @andershusa to share his Oslo recommendations. Follow his Insta for the best tips in Scandinavia and beautiful photography. FINE DINING 1. Maaemo at Grønland2. À L’aise at…

Basque Etxebarri –the ultimate asadorElkano –world’s best turbotAzurmendi –3* fine diningIbai –impressive Basque cooking from best productsCasa Julían –favorite chuletonBar Ganbara –favorite pintxosCasa Urola –pintxosBar Nestor –pintxosLa Viña –best cheesecake Madrid Sacha –Excellent Spanish cooking; Madrid’s institutionLa Tasquita de Enfrente –best ingredients based cooking Andalucia Los Marinos José –temple of…

The Clove Club – contemporary fine dining. Hedone – contemporary fine dining with a focus on ingredients. The Ledbury – fine dining specializing in game. Ritz – classic fine dining. Bonhams – contemporary dining inside the Bonhams auction house. A Wong – excellent innovative dim sum. Min Jiang – classic…

In chronological order. My best dishes from the previous year: 2016.

Three great foie gras dishes at three different restaurants in London: foie gras adour à la Grecque with cauliflower and coriander by Claude Bosi at Bibendum; barbecued foie gras with condiment of miso, koji, ginger and cashews by Mikael Jonsson at Hedone; terrine with eel and smoked toast at Bonhams…

Umami flavour is key in Japanese cooking and the reason why it is so oishi. One of the historical explanations could be that because for many years before Meiji restoration four-legged animals meat had been forbidden, Japanese cooks had to develop other ways to bring out umami. Necessity is what…

Lunch Cala Bonita❤️ – seriously good cooking and best I’ve had on a beach in Ibiza. Chef Pau Barba cooks at Can Domo agroturismo hotel at nights. Es Xarcu ❤️, Es Torrent, Ses Boques – traditional seafood and fish. Es Xarcu is my favorite, but the view at Es Boldado…