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…

I thought I knew something about fish until I met up with Aitor Arregi, who heads the kitchen at Elkano, a seafood restaurant in Getaria on the Cantabrian Sea. Aitor is the son of the late Pedro Arregi, who founded Elkano in the 1960s and developed his own pioneering ways…

If you have ever witnessed a Japanese tea ceremony, then you know that it is a very special event. Unfortunately, many Westerners think the ceremony is just a fancy way to drink tea. As Fuyuko Kobori, a 17th-generation tea master and one of the rare women to attain this position…

“As fresh as it can be” is one of the most common pre-conceptions about sushi. Sushi masters in Tokyo have the world’s greatest seafood market to buy their fish, but often, depending on the fish or seafood they would mature it before serving to their guests. Yet few of the…

Pictures from introduction only Kawamura steakhouse, which is known for one of the most difficult reservations in Tokyo. It was the season of Alba truffles in October, but we decided to go for the “student” menu, which still cost us around ¥100 000 per head without wine. Full review here.

Images from my visit to Sushi Sugita last October. Some older articles I’ve written about Takaaki Sugita can be found here, here and here. He is a sushi master with a soul, who never ceases to evolve and is definitely my favourite.

With the very recent opening of Chambre Separée in Ghent, Kobe Desramaults, one of the most talented and one of my favourite chefs in Europe is continuing his work he had started at In de Wulf. The new sleek location is miles away from the rustic farmhouse, where In de…

My first time at Frantzén was in 2012 when it was still called Frantzén/Lindeberg. Cutting edge “New Nordic” cuisine was at its peak back then, but Bjorn Frantzén was one of the few Scandinavian chefs who didn’t follows the fashionable trends religiously, instead, he always focused on what was the…

My July trip to Beirut was an eye-opening experience, because just like when I first had Japanese food in Japan, in Beirut I realized that I’d never had Lebanese food this good. Like many Middle Eastern cuisines, best Lebanese is cooked at home and this is the feeling you have…

So to continue remembering this summer here is a really great address in Beirut, where I had some of the best Lebanese food of my life. I didn’t find their website, but you can find the details on their Facebook page.