Dec 22, '17

My 20 Best Dishes in 2017

Aiste Miseviciute

In chronological order.

Mushroom and celeriac tartelette à la minute. With very thin and fine pastry and runny egg yolk inside at The Sportsman, Seasalter.
Mushroom and celeriac tartelette à la minute. With very thin and fine pastry and runny egg yolk inside at The Sportsman, Seasalter.
Onion tart at L'Arpège, Paris.
Onion tart at L’Arpège, Paris.
Charcoal grilled caviar at Etxebarri, Atxondo.
Charcoal grilled caviar at Etxebarri, Atxondo.
Charcoal grilled gamba roja from Palamos at Etxebarri, Atxondo.
Charcoal grilled gamba roja from Palamos at Etxebarri, Atxondo.
Sobrassada sausage with honeycomb and pan con tomate at Els Casals, Sagàs.
Sobrassada sausage with honeycomb and pan con tomate at Els Casals, Sagàs.
Tuna belly at Restaurante Antonio Zahara de los Atunes.
Tuna belly at Restaurante Antonio Zahara de los Atunes.
Idiazabal cheese mille- feuille at Disfrutar, Barcelona.
Idiazabal cheese mille- feuille at Disfrutar, Barcelona.
Tear peas with ham gel and sponge cake at Azurmendi, Larrabetzu.
Tear peas with ham gel and sponge cake at Azurmendi, Larrabetzu.
Octopus with kimchi mayonaisse at Tickets, Barcelona.
Octopus with kimchi mayonaisse at Tickets, Barcelona.
Takaaki Sugita nigiri with gamba roja from Ibiza, at "Japan meets Ibiza" dinner in Ibiza.
Takaaki Sugita nigiri with gamba roja from Ibiza, at “Japan meets Ibiza” dinner in Ibiza.
Spaghetti al pomodoro at La Fontelina, Capri.
Spaghetti al pomodoro at La Fontelina, Capri.
Brilliant Syrian cooking at Tawlet, Beirut. Kamal Mazawak empowers women from rural areas by inviting them to cook at his restaurants.
Brilliant Syrian cooking at Tawlet, Beirut. Kamal Mazawak empowers women from rural areas by inviting them to cook at his restaurants.
Char from Annecy lake with violet sauce at L'Auberge du Père Bise, Talloires-Montmin.
Char from Annecy lake with violet sauce at L’Auberge du Père Bise, Talloires-Montmin.
THE salad at Den, Tokyo.
THE salad at Den, Tokyo.
2 month aged blue marlin at Sushi Kimura, Tokyo.
2 month aged blue marlin at Sushi Kimura, Tokyo.
Miyazaki beef sashimi with soy cured egg yolk by Kentaro Nakahara at Anis collaboration, Tokyo.
Miyazaki beef sashimi with soy cured egg yolk by Kentaro Nakahara at Anis collaboration, Tokyo.
Beautiful fruit tarts by Natsuko Shoji, Été, Tokyo.
Beautiful fruit tarts by Natsuko Shoji, Été, Tokyo.
Red mullet from Flemish waters with liver and tomato sauce at Chambre Separée, Ghent.
Red mullet from Flemish waters with liver and tomato sauce at Chambre Separée, Ghent.
Baked wild turbot, fermented wild asparagus juice,Rossini caviar,beurre noisette with toasted seaweed at Frantzén, Stockholm.
Baked wild turbot, fermented wild asparagus juice,Rossini caviar,beurre noisette with toasted seaweed at Frantzén, Stockholm.
Tarte clémentines bio by Alex Croquet, Lille.
Tarte clémentines bio by Alex Croquet, Lille.

My best dishes from the previous year: 2016.

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