Project offers fine, refined dishes that are not overly sophisticated, in a warm, friendly setting, without fuss. But the omnipresence of lemon in all the dishes during our dinner eventually became boring, and certain aspects of the service were...
Carbon Restaurant in Gothenburg offers modern, creative and tasteful cuisine. It doesn't have the finesse of a Michelin-starred restaurant, but offers very interesting gourmet cuisine.
For my second evening in Gothenburg before flying to Chicago, I wanted to discover a...
Maison Nouvelle, Chef Philippe Etchebest's new Michelin-starred restaurant, is more than just a fine dining experience; it's a journey into the chef's world, strongly influenced by his own personality.
I've been wanting to try Maison Nouvelle for a long...
Cromagnon in Bordeaux is an excellent restaurant offering elaborate cuisine without unnecessary frills, the result of the work and inspiration of a truly atypical chef.
Cromagnon was one of the restaurants I had identified when planning my trip, and had...
My first stays in Stockholm weren't very conclusive from a culinary point of view, at least not as much as in Gothenburg's restaurants, but it has to be said that we hadn't prepared properly and were looking in the...
The second restaurant of this Bordeaux trip was Le Quatrième Mur, Philippe Etchebest's restaurant in Bordeaux. Having dined the night before at the Pressoir d'Argent (Gordon Ramsay), I didn't have to go far, since the Quatrième Mur is just...
Another stay at W Bali gave me the opportunity to dine again at one of the hotel's restaurants, Starfish Bloo, and this time to really take the time to write about it.
The concept
In its own words, the restaurant offers...
Last night in Seville. I've done "popular" (excellent that said) at Orangier, "gastro" tapas at Ena, "fine dining" expensive and a bit disappointing at the San Fernando, what to choose for my last evening? I opt for a modern...
Second evening in Tallinn and second restaurant. I've been told that Tallinn's gastronomic scene is quite creative, so after having done something quite traditional with Balthasar, I'm going into modern cuisine with Ö.
The concept
Starting from the heritage of their...