Once I have more time, I will be posting pictures from my favourite restaurants this summer. Meanwhile, do follow my feed and stories on Instagram for almost daily updates instagram.com/luxeat These images are from Casa Balbino, very simple, yet worth a trip seafood tapas bar in Sanlúcar de Barrameda. Casa…

“Charlotte potato with dulse beurre blanc, herring and trout roe” was a great dish at Claire Smyth’s new restaurant Core in London. I also had scallop from Isle of Mull and “oxtail stuffed Roscoff onion and beef short rib”, which was chewy and lacked refinement. Claire Smyth is the first…

Very interesting cooking at West Africa flavours inspired Ikoyi in London, a brainchild of Chinese Canadian philosopher turned chef Jeremy Chan. He chose this African region, because it’s still unexplored and there are “countless possibilities of interpretation and creativity”. Before opening Ikoyi 7 weeks ago, he researched for a few…

While I am not a big fan of baos at Bao London, the new restaurant by same owners looks promising. XU is a take on 1930s Taipei tearoom and serves revisited Taiwanese cooking. Some dishes were better than others, but, overall, it was a good experience.

I met Kamal Mouzawak at Tawlet, one of the six restaurants he owns in Beirut and elsewhere in Lebanon. We found a common language right away – he is a visionary social activist, a restaurateur, and, most of all, passionate food lover with a deep knowledge of Levantine cuisine. Since…

Apart from few exceptions (which are really worth a special trip), I usually prefer casual restaurants to fine dining in Spain. First, because Spain has really the best seafood, meat and some other produce in Europe and usually Spanish chefs and cooks respect those ingredients (Etxebarri and Elkano are the…

If there’s one place I keep coming back to in Paris, it’s Le Duc. Opened in 1967 by Jean Minchelli, this seafood restaurant was one of a pioneering generation of “Nouvelle Cuisine” establishments that broke with tradition by doing away with heavy sauces and long cooking times to let ingredients…

Two chefs whose work I admire are not classically trained at all, but someone who had other lives before running their restaurants. Hedone’s Mikael Jonsson used to be Monaco based lawyer; Bruno Verjus, French doctor and businessman, now cooks at his restaurant La Table in Paris. What brought them behind…

My lunch in pictures at The Sportsman, one Michelin star gastropub 2 hours drive from London. (I visited it on the 17th of January 2017.) Chef/owner Stephen Harris, who only uses local produce, has never trained as a professional chef yet some of his dishes could easily qualify for 2…

Impeccable techniques and stellar (local, whenever available) ingredients at The Ritz London.If I had to choose the best fine dining restaurants in London, it would definitely be among my top 4 at the moment. (Together with Hedone, The Ledbury and Bonhams).