For me, Eleven Madison Park is one of the most interesting New York’s fine restaurants at the moment. First, design-wise – it’s vast Art Deco-style dining room with high ceiling opens your mind for new gastronomic adventures as soon as you enter the building. Swiss-born Daniel Humm is the chef…

Despite my sceptical Momofuku Ko review, I do think that it’s great what David Chang is doing at the rest of his restaurants (which are more casual Momofuku Ssam Bar, Noodle Bar or, the latest addition, Ma Pêche). Where else you will find so many good things in one place?…

“Tuna tartare with sorrel, tomato an olives” at Eleven Madison Park , New York

For years I considered Sushi Yasuda in New York as the benchmark for perfect sushi outside Japan, this time it was just a shadow of its former self. Everything seemed to be like always, yet the key element, the fish was much worse than previous times. The fish was dry…

The same dishes – a new place. “Crispy pork belly with green Puy lentils in petit salé style” at the new La Régalade ( 123 rue Saint- Honoré, 75001, tel. 01 42 21 92 40 ) Those, who have been discouraged by the long trip to the remote location of…

Residents of Hong Kong can be very opinionated when a conversation turns to what is the best dim sum in Hong Kong. Many say that Lung King Heen at the Four Seasons Hotel is not worth 3 Michelin stars and that you can find much better dim sum on the island.…

Harry’s Bar is a legendary Venetian institution where beef carpaccio and Bellini cocktail were invented. Even though it was my first time at Harry’s Bar, it seemed that everything, or, at least the menu, was déjà vu. It is here, steps away from San Marco square, where the famous New…

Andoni Luis Aduriz belongs to a generation of chefs who have a story to tell through their cooking. The story of Mugaritz is a story of Nature. The restaurant’s name in Basque means “oak” (“haritza” ) and “frontier” (“muga”). It is literally situated on a frontier of two villages 15…

Tapas ( or rather pintxos ) at Txepetxa ( 5 Pescaderie, San Sebastian) in San Sebastian.

Dinner at El Bulli was like a dream come true and I am not exaggerating. How did I manage to get a reservation when there are only 8000 places available per year versus to one million ( or two million according to some sources) requests? Well, I didn’t. I’ve never…