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Aiste Miseviciute Top 100 Instagram Photos and Posts

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Most liked photo of Aiste Miseviciute with over 59.5K likes is the following photo

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We have around 101 most liked photos of Aiste Miseviciute with the thumbnails listed below. Click on any of them to view the full image along with its caption, like count, and a button to download the photo.

Aiste Miseviciute Instagram - The story of Crêpes Suzette as beautifully told by the head waiter of The Ritz restaurant @theritzlondon, Kevin Ricou @kevinricou. #crepesuzette
Aiste Miseviciute Instagram - Une belle sole meunière de chez Le Duc @leducparis
Aiste Miseviciute Instagram - Potatoes and black truffles pie ❄️❄️❄️ @floconsdesel by @emmanuel.renaut.
Aiste Miseviciute Instagram - Last month I had the pleasure of travelling to Japan with ANA, Japans largest 5-Star airline, to explore the world of luxury food and craft. @allnipponairways The journey started with an award winning Business Class experience. Fine dining in my own private space at 30,000 feet. Arriving refreshed and replenished, over the next 7 days I explored the best of food and craft in Tokyo and Kyoto. Join me on my culinary journey and discover hidden authentic gems to help inspire your dream trip to Japan with ANA. Head to www.WeAreJapan.com to start exploring.✈️ @sushi.tonari287 @hatanoyoshikiofficial @nishinaka_yukito @sobaosame @aubergetokito @yoshi_ishii_ @hyoteiyoshihiro @daniele__cason @mo_tokyo 📹 @wearekemosabe @pcoopr @nathtc_thatsme @stkwtly #WeAreJapan #InspirationofJapan #LuxeatWithAna #culinaryjourney #anatheroom #boeing #theroom #businessclass #traveljapan #luxurytravel #tokyofood #japanesecuisine #tokyorestaurant #tokyorestaurants #ad
Aiste Miseviciute Instagram - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley
Aiste Miseviciute Instagram - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley
Aiste Miseviciute Instagram - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley
Aiste Miseviciute Instagram - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley
Aiste Miseviciute Instagram - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley
Aiste Miseviciute Instagram - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley
Aiste Miseviciute Instagram - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley
Aiste Miseviciute Instagram - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley
Aiste Miseviciute Instagram - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley
Aiste Miseviciute Instagram - Hiroshima style okonomiyaki with squid, shrimps and pork at Jeux Jeux 🎲 @jeuxjeux_okonomiyaki, the newly opened okonomiyaki spot by Hannah restaurant team @hannah_japanese_restaurant. A great new to addition the authentic Japanese restaurant scene in London. @daisuke_shimoyama_
Aiste Miseviciute Instagram -
Aiste Miseviciute Instagram - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Aiste Miseviciute Instagram - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Aiste Miseviciute Instagram - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Aiste Miseviciute Instagram - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Aiste Miseviciute Instagram - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Aiste Miseviciute Instagram - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Aiste Miseviciute Instagram - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Aiste Miseviciute Instagram - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Aiste Miseviciute Instagram - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Aiste Miseviciute Instagram - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Aiste Miseviciute Instagram - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba
Aiste Miseviciute Instagram - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba
Aiste Miseviciute Instagram - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba
Aiste Miseviciute Instagram - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba
Aiste Miseviciute Instagram - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba
Aiste Miseviciute Instagram - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba
Aiste Miseviciute Instagram - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba
Aiste Miseviciute Instagram - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba
Aiste Miseviciute Instagram - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba
Aiste Miseviciute Instagram - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba
Aiste Miseviciute Instagram - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba
Aiste Miseviciute Instagram - Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures - Dorset crab with crème fraîche and Imperial caviar - Beef tartar and caviar tartelette - Isle of Mull scallop,avocado and citrus - Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan - Beef Wellington - Crêpes Suzette - Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Aiste Miseviciute Instagram - Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures - Dorset crab with crème fraîche and Imperial caviar - Beef tartar and caviar tartelette - Isle of Mull scallop,avocado and citrus - Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan - Beef Wellington - Crêpes Suzette - Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Aiste Miseviciute Instagram - Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures - Dorset crab with crème fraîche and Imperial caviar - Beef tartar and caviar tartelette - Isle of Mull scallop,avocado and citrus - Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan - Beef Wellington - Crêpes Suzette - Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Aiste Miseviciute Instagram - Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures - Dorset crab with crème fraîche and Imperial caviar - Beef tartar and caviar tartelette - Isle of Mull scallop,avocado and citrus - Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan - Beef Wellington - Crêpes Suzette - Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Aiste Miseviciute Instagram - Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures - Dorset crab with crème fraîche and Imperial caviar - Beef tartar and caviar tartelette - Isle of Mull scallop,avocado and citrus - Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan - Beef Wellington - Crêpes Suzette - Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Aiste Miseviciute Instagram - Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures - Dorset crab with crème fraîche and Imperial caviar - Beef tartar and caviar tartelette - Isle of Mull scallop,avocado and citrus - Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan - Beef Wellington - Crêpes Suzette - Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Aiste Miseviciute Instagram - Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures - Dorset crab with crème fraîche and Imperial caviar - Beef tartar and caviar tartelette - Isle of Mull scallop,avocado and citrus - Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan - Beef Wellington - Crêpes Suzette - Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Aiste Miseviciute Instagram - Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures - Dorset crab with crème fraîche and Imperial caviar - Beef tartar and caviar tartelette - Isle of Mull scallop,avocado and citrus - Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan - Beef Wellington - Crêpes Suzette - Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Aiste Miseviciute Instagram - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel
Aiste Miseviciute Instagram - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel
Aiste Miseviciute Instagram - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel
Aiste Miseviciute Instagram - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel
Aiste Miseviciute Instagram - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel
Aiste Miseviciute Instagram - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel
Aiste Miseviciute Instagram - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel
Aiste Miseviciute Instagram - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel
Aiste Miseviciute Instagram - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel
Aiste Miseviciute Instagram - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel
Aiste Miseviciute Instagram - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish
Aiste Miseviciute Instagram - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish
Aiste Miseviciute Instagram - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish
Aiste Miseviciute Instagram - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish
Aiste Miseviciute Instagram - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish
Aiste Miseviciute Instagram - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish
Aiste Miseviciute Instagram - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish
Aiste Miseviciute Instagram - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish
Aiste Miseviciute Instagram - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish
Aiste Miseviciute Instagram - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish
Aiste Miseviciute Instagram - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly
Aiste Miseviciute Instagram - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly
Aiste Miseviciute Instagram - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly
Aiste Miseviciute Instagram - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly
Aiste Miseviciute Instagram - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly
Aiste Miseviciute Instagram - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly
Aiste Miseviciute Instagram - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly
Aiste Miseviciute Instagram - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly
Aiste Miseviciute Instagram - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly
Aiste Miseviciute Instagram - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly
Aiste Miseviciute Instagram - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly
Aiste Miseviciute Instagram - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly
Aiste Miseviciute Instagram - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly
Aiste Miseviciute Instagram - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly
Aiste Miseviciute Instagram - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly
Aiste Miseviciute Instagram - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly
Aiste Miseviciute - 59.5K Likes - The story of Crêpes Suzette as beautifully told by the head waiter of The Ritz restaurant @theritzlondon, Kevin Ricou @kevinricou. #crepesuzette

59.5K Likes – Aiste Miseviciute Instagram

Caption : The story of Crêpes Suzette as beautifully told by the head waiter of The Ritz restaurant @theritzlondon, Kevin Ricou @kevinricou. #crepesuzette
Likes : 59515Aiste Miseviciute - 5.7K Likes - Une belle sole meunière de chez Le Duc @leducparis

5.7K Likes – Aiste Miseviciute Instagram

Caption : Une belle sole meunière de chez Le Duc @leducparis
Likes : 5667Aiste Miseviciute - 3.9K Likes - Potatoes and black truffles pie ❄️❄️❄️ @floconsdesel by @emmanuel.renaut.

3.9K Likes – Aiste Miseviciute Instagram

Caption : Potatoes and black truffles pie ❄️❄️❄️ @floconsdesel by @emmanuel.renaut.
Likes : 3889Aiste Miseviciute - 3.6K Likes - Last month I had the pleasure of travelling to Japan with ANA, Japans largest 5-Star airline, to explore the world of luxury food and craft. @allnipponairways The journey started with an award winning Business Class experience. Fine dining in my own private space at 30,000 feet. Arriving refreshed and replenished, over the next 7 days I explored the best of food and craft in Tokyo and Kyoto. Join me on my culinary journey and discover hidden authentic gems to help inspire your dream trip to Japan with ANA. Head to www.WeAreJapan.com to start exploring.✈️ @sushi.tonari287 @hatanoyoshikiofficial @nishinaka_yukito @sobaosame @aubergetokito @yoshi_ishii_ @hyoteiyoshihiro @daniele__cason @mo_tokyo 📹 @wearekemosabe @pcoopr @nathtc_thatsme @stkwtly #WeAreJapan #InspirationofJapan #LuxeatWithAna #culinaryjourney #anatheroom #boeing #theroom #businessclass #traveljapan #luxurytravel #tokyofood #japanesecuisine #tokyorestaurant #tokyorestaurants #ad

3.6K Likes – Aiste Miseviciute Instagram

Caption : Last month I had the pleasure of travelling to Japan with ANA, Japans largest 5-Star airline, to explore the world of luxury food and craft. @allnipponairways The journey started with an award winning Business Class experience. Fine dining in my own private space at 30,000 feet. Arriving refreshed and replenished, over the next 7 days I explored the best of food and craft in Tokyo and Kyoto. Join me on my culinary journey and discover hidden authentic gems to help inspire your dream trip to Japan with ANA. Head to www.WeAreJapan.com to start exploring.✈️ @sushi.tonari287 @hatanoyoshikiofficial @nishinaka_yukito @sobaosame @aubergetokito @yoshi_ishii_ @hyoteiyoshihiro @daniele__cason @mo_tokyo 📹 @wearekemosabe @pcoopr @nathtc_thatsme @stkwtly #WeAreJapan #InspirationofJapan #LuxeatWithAna #culinaryjourney #anatheroom #boeing #theroom #businessclass #traveljapan #luxurytravel #tokyofood #japanesecuisine #tokyorestaurant #tokyorestaurants #ad
Likes : 3598Aiste Miseviciute - 3.1K Likes - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley

3.1K Likes – Aiste Miseviciute Instagram

Caption : One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain’s gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner’s experience. In October 2019, Saddle opened as a tribute to Jockey’s legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it’s in season. – Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus – Butter service – A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon – White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup – The excellent wine pairing by @patrickfonsek – Souffé Grand Marnier – The very impressive spirits trolley
Likes : 3142Aiste Miseviciute - 3.1K Likes - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley

3.1K Likes – Aiste Miseviciute Instagram

Caption : One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain’s gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner’s experience. In October 2019, Saddle opened as a tribute to Jockey’s legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it’s in season. – Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus – Butter service – A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon – White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup – The excellent wine pairing by @patrickfonsek – Souffé Grand Marnier – The very impressive spirits trolley
Likes : 3142Aiste Miseviciute - 3.1K Likes - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley

3.1K Likes – Aiste Miseviciute Instagram

Caption : One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain’s gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner’s experience. In October 2019, Saddle opened as a tribute to Jockey’s legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it’s in season. – Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus – Butter service – A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon – White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup – The excellent wine pairing by @patrickfonsek – Souffé Grand Marnier – The very impressive spirits trolley
Likes : 3142Aiste Miseviciute - 3.1K Likes - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley

3.1K Likes – Aiste Miseviciute Instagram

Caption : One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain’s gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner’s experience. In October 2019, Saddle opened as a tribute to Jockey’s legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it’s in season. – Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus – Butter service – A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon – White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup – The excellent wine pairing by @patrickfonsek – Souffé Grand Marnier – The very impressive spirits trolley
Likes : 3142Aiste Miseviciute - 3.1K Likes - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley

3.1K Likes – Aiste Miseviciute Instagram

Caption : One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain’s gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner’s experience. In October 2019, Saddle opened as a tribute to Jockey’s legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it’s in season. – Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus – Butter service – A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon – White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup – The excellent wine pairing by @patrickfonsek – Souffé Grand Marnier – The very impressive spirits trolley
Likes : 3142Aiste Miseviciute - 3.1K Likes - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley

3.1K Likes – Aiste Miseviciute Instagram

Caption : One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain’s gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner’s experience. In October 2019, Saddle opened as a tribute to Jockey’s legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it’s in season. – Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus – Butter service – A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon – White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup – The excellent wine pairing by @patrickfonsek – Souffé Grand Marnier – The very impressive spirits trolley
Likes : 3142Aiste Miseviciute - 3.1K Likes - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley

3.1K Likes – Aiste Miseviciute Instagram

Caption : One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain’s gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner’s experience. In October 2019, Saddle opened as a tribute to Jockey’s legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it’s in season. – Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus – Butter service – A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon – White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup – The excellent wine pairing by @patrickfonsek – Souffé Grand Marnier – The very impressive spirits trolley
Likes : 3142Aiste Miseviciute - 3.1K Likes - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley

3.1K Likes – Aiste Miseviciute Instagram

Caption : One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain’s gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner’s experience. In October 2019, Saddle opened as a tribute to Jockey’s legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it’s in season. – Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus – Butter service – A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon – White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup – The excellent wine pairing by @patrickfonsek – Souffé Grand Marnier – The very impressive spirits trolley
Likes : 3142Aiste Miseviciute - 3.1K Likes - One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season. - Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus - Butter service - A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon - White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup - The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier - The very impressive spirits trolley

3.1K Likes – Aiste Miseviciute Instagram

Caption : One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain’s gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner’s experience. In October 2019, Saddle opened as a tribute to Jockey’s legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it’s in season. – Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus – Butter service – A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon – White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup – The excellent wine pairing by @patrickfonsek – Souffé Grand Marnier – The very impressive spirits trolley
Likes : 3142Aiste Miseviciute - 2.6K Likes - Hiroshima style okonomiyaki with squid, shrimps and pork at Jeux Jeux 🎲 @jeuxjeux_okonomiyaki, the newly opened okonomiyaki spot by Hannah restaurant team @hannah_japanese_restaurant. A great new to addition the authentic Japanese restaurant scene in London. @daisuke_shimoyama_

2.6K Likes – Aiste Miseviciute Instagram

Caption : Hiroshima style okonomiyaki with squid, shrimps and pork at Jeux Jeux 🎲 @jeuxjeux_okonomiyaki, the newly opened okonomiyaki spot by Hannah restaurant team @hannah_japanese_restaurant. A great new to addition the authentic Japanese restaurant scene in London. @daisuke_shimoyama_
Likes : 2550Aiste Miseviciute - 2.1K Likes -

2.1K Likes – Aiste Miseviciute Instagram

Caption :
Likes : 2143Aiste Miseviciute - 2.1K Likes - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier

2.1K Likes – Aiste Miseviciute Instagram

Caption : Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Likes : 2100Aiste Miseviciute - 2.1K Likes - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier

2.1K Likes – Aiste Miseviciute Instagram

Caption : Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Likes : 2100Aiste Miseviciute - 2.1K Likes - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier

2.1K Likes – Aiste Miseviciute Instagram

Caption : Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Likes : 2100Aiste Miseviciute - 2.1K Likes - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier

2.1K Likes – Aiste Miseviciute Instagram

Caption : Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Likes : 2100Aiste Miseviciute - 2.1K Likes - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier

2.1K Likes – Aiste Miseviciute Instagram

Caption : Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Likes : 2100Aiste Miseviciute - 2.1K Likes - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier

2.1K Likes – Aiste Miseviciute Instagram

Caption : Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Likes : 2100Aiste Miseviciute - 2.1K Likes - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier

2.1K Likes – Aiste Miseviciute Instagram

Caption : Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Likes : 2100Aiste Miseviciute - 2.1K Likes - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier

2.1K Likes – Aiste Miseviciute Instagram

Caption : Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Likes : 2100Aiste Miseviciute - 2.1K Likes - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier

2.1K Likes – Aiste Miseviciute Instagram

Caption : Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Likes : 2100Aiste Miseviciute - 2.1K Likes - Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier

2.1K Likes – Aiste Miseviciute Instagram

Caption : Late spring at Etxebarri. Yet another sublime meal.♥️ @asadoretxebarrioficial @mo_sommelier
Likes : 2100Aiste Miseviciute - 1.9K Likes - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba

1.9K Likes – Aiste Miseviciute Instagram

Caption : Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba
Likes : 1860Aiste Miseviciute - 1.9K Likes - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba

1.9K Likes – Aiste Miseviciute Instagram

Caption : Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba
Likes : 1860Aiste Miseviciute - 1.9K Likes - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba

1.9K Likes – Aiste Miseviciute Instagram

Caption : Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba
Likes : 1860Aiste Miseviciute - 1.9K Likes - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba

1.9K Likes – Aiste Miseviciute Instagram

Caption : Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba
Likes : 1860Aiste Miseviciute - 1.9K Likes - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba

1.9K Likes – Aiste Miseviciute Instagram

Caption : Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba
Likes : 1860Aiste Miseviciute - 1.9K Likes - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba

1.9K Likes – Aiste Miseviciute Instagram

Caption : Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba
Likes : 1860Aiste Miseviciute - 1.9K Likes - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba

1.9K Likes – Aiste Miseviciute Instagram

Caption : Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba
Likes : 1860Aiste Miseviciute - 1.9K Likes - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba

1.9K Likes – Aiste Miseviciute Instagram

Caption : Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba
Likes : 1860Aiste Miseviciute - 1.9K Likes - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba

1.9K Likes – Aiste Miseviciute Instagram

Caption : Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba
Likes : 1860Aiste Miseviciute - 1.9K Likes - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba

1.9K Likes – Aiste Miseviciute Instagram

Caption : Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba
Likes : 1860Aiste Miseviciute - 1.9K Likes - Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: - Cold soba with sea urchin - Chutoro and sea bream sashimi - Fried mochi with bottarga - Zucchinni flower tempura (when in season) - Otoro and sea urchin temaki - Black cod - Hot soba

1.9K Likes – Aiste Miseviciute Instagram

Caption : Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba
Likes : 1860Aiste Miseviciute - 1.7K Likes - Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures - Dorset crab with crème fraîche and Imperial caviar - Beef tartar and caviar tartelette - Isle of Mull scallop,avocado and citrus - Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan - Beef Wellington - Crêpes Suzette - Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906

1.7K Likes – Aiste Miseviciute Instagram

Caption : Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures – Dorset crab with crème fraîche and Imperial caviar – Beef tartar and caviar tartelette – Isle of Mull scallop,avocado and citrus – Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan – Beef Wellington – Crêpes Suzette – Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Likes : 1687Aiste Miseviciute - 1.7K Likes - Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures - Dorset crab with crème fraîche and Imperial caviar - Beef tartar and caviar tartelette - Isle of Mull scallop,avocado and citrus - Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan - Beef Wellington - Crêpes Suzette - Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906

1.7K Likes – Aiste Miseviciute Instagram

Caption : Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures – Dorset crab with crème fraîche and Imperial caviar – Beef tartar and caviar tartelette – Isle of Mull scallop,avocado and citrus – Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan – Beef Wellington – Crêpes Suzette – Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Likes : 1687Aiste Miseviciute - 1.7K Likes - Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures - Dorset crab with crème fraîche and Imperial caviar - Beef tartar and caviar tartelette - Isle of Mull scallop,avocado and citrus - Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan - Beef Wellington - Crêpes Suzette - Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906

1.7K Likes – Aiste Miseviciute Instagram

Caption : Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures – Dorset crab with crème fraîche and Imperial caviar – Beef tartar and caviar tartelette – Isle of Mull scallop,avocado and citrus – Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan – Beef Wellington – Crêpes Suzette – Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Likes : 1687Aiste Miseviciute - 1.7K Likes - Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures - Dorset crab with crème fraîche and Imperial caviar - Beef tartar and caviar tartelette - Isle of Mull scallop,avocado and citrus - Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan - Beef Wellington - Crêpes Suzette - Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906

1.7K Likes – Aiste Miseviciute Instagram

Caption : Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures – Dorset crab with crème fraîche and Imperial caviar – Beef tartar and caviar tartelette – Isle of Mull scallop,avocado and citrus – Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan – Beef Wellington – Crêpes Suzette – Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Likes : 1687Aiste Miseviciute - 1.7K Likes - Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures - Dorset crab with crème fraîche and Imperial caviar - Beef tartar and caviar tartelette - Isle of Mull scallop,avocado and citrus - Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan - Beef Wellington - Crêpes Suzette - Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906

1.7K Likes – Aiste Miseviciute Instagram

Caption : Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures – Dorset crab with crème fraîche and Imperial caviar – Beef tartar and caviar tartelette – Isle of Mull scallop,avocado and citrus – Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan – Beef Wellington – Crêpes Suzette – Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Likes : 1687Aiste Miseviciute - 1.7K Likes - Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures - Dorset crab with crème fraîche and Imperial caviar - Beef tartar and caviar tartelette - Isle of Mull scallop,avocado and citrus - Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan - Beef Wellington - Crêpes Suzette - Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906

1.7K Likes – Aiste Miseviciute Instagram

Caption : Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures – Dorset crab with crème fraîche and Imperial caviar – Beef tartar and caviar tartelette – Isle of Mull scallop,avocado and citrus – Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan – Beef Wellington – Crêpes Suzette – Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Likes : 1687Aiste Miseviciute - 1.7K Likes - Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures - Dorset crab with crème fraîche and Imperial caviar - Beef tartar and caviar tartelette - Isle of Mull scallop,avocado and citrus - Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan - Beef Wellington - Crêpes Suzette - Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906

1.7K Likes – Aiste Miseviciute Instagram

Caption : Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures – Dorset crab with crème fraîche and Imperial caviar – Beef tartar and caviar tartelette – Isle of Mull scallop,avocado and citrus – Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan – Beef Wellington – Crêpes Suzette – Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Likes : 1687Aiste Miseviciute - 1.7K Likes - Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures - Dorset crab with crème fraîche and Imperial caviar - Beef tartar and caviar tartelette - Isle of Mull scallop,avocado and citrus - Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan - Beef Wellington - Crêpes Suzette - Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906

1.7K Likes – Aiste Miseviciute Instagram

Caption : Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures – Dorset crab with crème fraîche and Imperial caviar – Beef tartar and caviar tartelette – Isle of Mull scallop,avocado and citrus – Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan – Beef Wellington – Crêpes Suzette – Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Likes : 1687Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.6K Likes - 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 - Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. - Decadent Bafun uni and ikura donburis at @unimurakami_n - Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 - Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) - Great and down to earth tempura @tempura_araki - Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. - Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.

1.6K Likes – Aiste Miseviciute Instagram

Caption : 7 great spots in Sapporo for seafood, miso ramen and more 🦀🦪🦞🦑🐙🐟🇯🇵 – Top notch quality and elegant sushi at Himeshara by veteran sushi chef Akira Tanaka. Wild tuna from Oma, sea urchin from Hokkaido and ginger in the picture. – Decadent Bafun uni and ikura donburis at @unimurakami_n – Excellent and friendly Takuzushi, the original shop of Takuya Watanabe in Sapporo. @sushi_taku @takuparis @m.m09088954033 – Delicious miso ramen at Shingen ramen (Make sure to come early to queue.) – Great and down to earth tempura @tempura_araki – Katsukani no Hanasaki, taraba, giant crab from Hokkaido restaurant by Kenyuu Ochi. – Miso ramen at Menya Saimi, another ramen spot well worth the long queue and a special trip.
Likes : 1588Aiste Miseviciute - 1.5K Likes - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel

1.5K Likes – Aiste Miseviciute Instagram

Caption : Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel
Likes : 1505Aiste Miseviciute - 1.5K Likes - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel

1.5K Likes – Aiste Miseviciute Instagram

Caption : Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel
Likes : 1505Aiste Miseviciute - 1.5K Likes - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel

1.5K Likes – Aiste Miseviciute Instagram

Caption : Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel
Likes : 1505Aiste Miseviciute - 1.5K Likes - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel

1.5K Likes – Aiste Miseviciute Instagram

Caption : Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel
Likes : 1505Aiste Miseviciute - 1.5K Likes - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel

1.5K Likes – Aiste Miseviciute Instagram

Caption : Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel
Likes : 1505Aiste Miseviciute - 1.5K Likes - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel

1.5K Likes – Aiste Miseviciute Instagram

Caption : Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel
Likes : 1505Aiste Miseviciute - 1.5K Likes - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel

1.5K Likes – Aiste Miseviciute Instagram

Caption : Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel
Likes : 1505Aiste Miseviciute - 1.5K Likes - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel

1.5K Likes – Aiste Miseviciute Instagram

Caption : Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel
Likes : 1505Aiste Miseviciute - 1.5K Likes - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel

1.5K Likes – Aiste Miseviciute Instagram

Caption : Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel
Likes : 1505Aiste Miseviciute - 1.5K Likes - Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father's passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I've had a chance to taste Niko's cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates "cucina povera" and simple ingredients to new heights. It's a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner... - Fettuccelle with red prawns and pink pepper - "Carrot" - a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. - Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. - Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. - Onion reduction (made without any water), parmigiano buttons and toasted saffron. - Lentils,hazelnut ard garlic - lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. - Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. - Eel, lemon, roasted garlic and chilli pepper - Roasted endive with very thin coat of crispy potato - Meringue, raspberry and caramel

1.5K Likes – Aiste Miseviciute Instagram

Caption : Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel
Likes : 1505Aiste Miseviciute - 1.4K Likes - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish

1.4K Likes – Aiste Miseviciute Instagram

Caption : Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Likes : 1448Aiste Miseviciute - 1.4K Likes - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish

1.4K Likes – Aiste Miseviciute Instagram

Caption : Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Likes : 1448Aiste Miseviciute - 1.4K Likes - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish

1.4K Likes – Aiste Miseviciute Instagram

Caption : Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Likes : 1448Aiste Miseviciute - 1.4K Likes - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish

1.4K Likes – Aiste Miseviciute Instagram

Caption : Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Likes : 1448Aiste Miseviciute - 1.4K Likes - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish

1.4K Likes – Aiste Miseviciute Instagram

Caption : Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Likes : 1448Aiste Miseviciute - 1.4K Likes - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish

1.4K Likes – Aiste Miseviciute Instagram

Caption : Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Likes : 1448Aiste Miseviciute - 1.4K Likes - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish

1.4K Likes – Aiste Miseviciute Instagram

Caption : Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Likes : 1448Aiste Miseviciute - 1.4K Likes - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish

1.4K Likes – Aiste Miseviciute Instagram

Caption : Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Likes : 1448Aiste Miseviciute - 1.4K Likes - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish

1.4K Likes – Aiste Miseviciute Instagram

Caption : Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Likes : 1448Aiste Miseviciute - 1.4K Likes - Just a kilometer or so away from Bilbao Airport lies Spain's best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it's superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures - Squid filled with caramelized onions - Anchovies - Home marinated salmon with orange sauce and black salt - Green peppers - Grilled cigala - Magnificent El Rey fish

1.4K Likes – Aiste Miseviciute Instagram

Caption : Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Likes : 1448Aiste Miseviciute - 1.3K Likes - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly

1.3K Likes – Aiste Miseviciute Instagram

Caption : Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Likes : 1280Aiste Miseviciute - 1.3K Likes - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly

1.3K Likes – Aiste Miseviciute Instagram

Caption : Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Likes : 1280Aiste Miseviciute - 1.3K Likes - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly

1.3K Likes – Aiste Miseviciute Instagram

Caption : Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Likes : 1280Aiste Miseviciute - 1.3K Likes - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly

1.3K Likes – Aiste Miseviciute Instagram

Caption : Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Likes : 1280Aiste Miseviciute - 1.3K Likes - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly

1.3K Likes – Aiste Miseviciute Instagram

Caption : Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Likes : 1280Aiste Miseviciute - 1.3K Likes - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly

1.3K Likes – Aiste Miseviciute Instagram

Caption : Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Likes : 1280Aiste Miseviciute - 1.3K Likes - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly

1.3K Likes – Aiste Miseviciute Instagram

Caption : Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Likes : 1280Aiste Miseviciute - 1.3K Likes - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly

1.3K Likes – Aiste Miseviciute Instagram

Caption : Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Likes : 1280Aiste Miseviciute - 1.3K Likes - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly

1.3K Likes – Aiste Miseviciute Instagram

Caption : Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Likes : 1280Aiste Miseviciute - 1.3K Likes - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly

1.3K Likes – Aiste Miseviciute Instagram

Caption : Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Likes : 1280Aiste Miseviciute - 1.3K Likes - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly

1.3K Likes – Aiste Miseviciute Instagram

Caption : Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Likes : 1280Aiste Miseviciute - 1.3K Likes - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly

1.3K Likes – Aiste Miseviciute Instagram

Caption : Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Likes : 1280Aiste Miseviciute - 1.3K Likes - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly

1.3K Likes – Aiste Miseviciute Instagram

Caption : Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Likes : 1280Aiste Miseviciute - 1.3K Likes - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly

1.3K Likes – Aiste Miseviciute Instagram

Caption : Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Likes : 1280Aiste Miseviciute - 1.3K Likes - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly

1.3K Likes – Aiste Miseviciute Instagram

Caption : Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Likes : 1280Aiste Miseviciute - 1.3K Likes - Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. - Langoustine with squash and rosemary with sabayon. - Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. - Sauces are a pivotal aspect in Arnaud Donckele's cuisine and this simple yet stellar vegetable dish "Vegetable garden plot" was the best example. - Sardine with marigold - Scallop with fennel and caviar - Pot au-feu, served in the kitchen by chef - Veal sweetbread with salsify, nasturtium with "fond de veau" and myoga sauce. - Quince with vanilla and chantilly

1.3K Likes – Aiste Miseviciute Instagram

Caption : Highlights from the 3 Michelin starred Plenitude @plenitude.paris by @arnauddonckele, a special mention to the wine choices of the very talented head sommelier @emmanuelcadieu. – Langoustine with squash and rosemary with sabayon. – Gambero rosso and broccoletti with gambero, bergamot, Thai basil and yuzu bisque. – Sauces are a pivotal aspect in Arnaud Donckele’s cuisine and this simple yet stellar vegetable dish “Vegetable garden plot” was the best example. – Sardine with marigold – Scallop with fennel and caviar – Pot au-feu, served in the kitchen by chef – Veal sweetbread with salsify, nasturtium with “fond de veau” and myoga sauce. – Quince with vanilla and chantilly
Likes : 1280
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