Ibiza has a reputation for being a party paradise, but there is so much more to this tiny island off the coast of Spain than beach parties. If you love traditional food as I do, you’ll find many wonderful dishes like arroz a banda or bullit de peix, just to…

On a recent trip to Hungary, I had the pleasure of meeting István Szepsy, whose family has been making wine in Tokay since the Middle Ages, or, like MrSzepsy said, “since always”. The region is best known for its sweet white wines and rare Eszencia, an elixir of botyrized grape…

Some gastronomy modernists dismiss L’Ambroisie style of cooking as old fashioned, but, for me, perfect French cooking can never go out of fashion simply because it tastes so good. ( if it’s good for your diet is another story). I have posted about L’Ambroisie two years ago, below- images dating…

Forget about all the fancy proteins, usually associated with fine dining restaurants. It’s the humble herbs and vegetables that are reigning world’s most cutting edge kitchens nowadays. One of the pioneers of this vegetal trend was (and still is) Alain Passard, whose 3 Michelin starred restaurant menu is 90% vegetarian…

After the amazing turbot at Elkano and mouth-watering Galician beef at Etxebarri, it was the turn of Ibai, another Basque gem in San Sebastian focusing on excellent ingredients. Alicio Garro name might not be famous internationally, yet he is one of the finest chefs I’ve ever encountered. When perfect, seasonal…

My next stop in the Basque country was Asador Etxebarri, the ultimate grill in Axpe valley not far from Bilbao. Victor Arguinzoniz is a legend among the globe-trotting foodies and is known for his obsession with wood-fired grilling. Everything at this restaurant with picturesque surroundings is grilled or at least…

“Nothing”,- was the answer when I asked what was the turbot served with at Elkano. My short trip at the Basque country started 30 minutes drive from Donostia/San Sebastian, in the small fishermen town called Getaria. I travelled there for one and only dish, the famous rodaballo, turbot caught off the…

After amazing turbot in Elkano and mouth-watering Galician beef in Etxebarri, it was the turn of Ibai, another Basque restaurant focusing on excellent ingredients. Alicio Garro name might not be famous internationally, yet he is one of the finest chefs I’ve ever encountered. His style of cooking is minimalist, but…

If there is one thing Basque country and Japan have in common is the obsession with perfect, seasonal ingredients. These impossibly small peas (“Guisantes lágrima” or “teardrop peas”) are only grown in an area of ​​five hectares north of Guipuzcoa and can cost up to 200 euros a kilo. Crunchy,…

When “American Gourmet” owner Eric Azagury is not selling Belon oysters (flown every day from France) and mega Alba truffles to mega yacht chefs, he travels the world and painstakingly selects the most exclusive and rare products for his shop. I am lucky enough to have met many passionate people throughout…