Some of my favourite dishes at Quique Dacosta restaurant (3*) in Denia. (Fantastic cooking worth a special trip!)

Last night at Güeyu Mar, another seafood temple, that’s been on my list for a while. The simple restaurant steps away from a beach specializes in the local seafood, namely deep seawater “Rey fish”, that is very similar to or same (?) as Splendid Alfonsino or Kinmedai ( キンメダイ). The…

Some classic and new (out of 25) dishes at Disfrutar in Barcelona, one of my favourite fine dining restaurants in Spain.

World’s best turbot at Elkano- it’s all about the terroir, product and not ruining it. “Char-grilling a two kilo turbot requires a fish griller the size of the chosen turbot. Salt is sprinkled onto its light coloured side before it is placed on the grill. The embers must be moderate:…

Some hightlight from my last dinner at The Greenhouse London, brilliant as always.

Derek Wilcox, chef of Shoji at 69 Leonard in NYC, is one of very few non-Japanese sushi masters in the world to have reached a comparable level to the best in Japan. Originally from upstate New York, Derek trained at Kikunoi in Kyoto for 7 years and at Sushi Aoki…

Some highlights from my lunch at Kiro sushi last week, easily one of the best “Edo-mae” style sushi restaurants in Europe at the moment. It is located in Logroño, La Rioja, the place you will probably not travel to eat sushi, yet it’s definitely worth a special trip. Most of…

Perfect tortilla from my short trip to Spain this week. Light, with the runny center from La Primera in Madrid. La Primera potato tortilla 1 kg potatoes (chopped) 12 eggs Onion (chopped) Olive oil Salt Fry onions in olive oil until golden. In a separate pan, fry potatoes for 15…

Shuji Niitome, currently Japan’s number one tempura master in action. Until only recently, tempura master from Nagoya Shuji Niitome refused to be listed in any restaurant guides. As soon as he got onto tabelog.com, he soared to number one in Japan for tempura. Niitome-san is a true shokunin (and despite…

Never in my wildest dreams I’d think that tacos with escamoles (ants eggs) could taste so good or I would try them at all. Or that gusanos de maguey (mezcal worms) give that nice unique smokey flavour you cannot replicate. My short term plan in Mexico City is to try…