I am in my favourite city in the world and my first dinner here was at Ukai-tei Ginza , teppanyaki restaurant in Ginza. Needless to say the “super top quality” beefsteak was a reminder that the Japanese have the best beef in the world…

Interesting how the concept of gastronomy has changed over time. Before, a gastronomic restaurant would have been unimaginable without foie gras and other products typical to French ” haute cuisine”. Now people travel not to have foie gras but instead experience new and refreshing. “Experience”, “new” and “refreshing” would be…

I am in Copenhagen right now and the hot dogs you can buy here are worth a special mentioning. Only thinking of them makes me hungry. The crispy onions and pickled cucumbers make all the difference, but the buns and sausages are very good too. Otherwise, a review on another…

I know, I know I am a little biased – I speak a lot about Joel Robuchon. I do agree that the venture has become “ a luxurious chain”, but to be honest until now the concept is working perfectly well. One of the reasons for the restaurants’ success is…

5 nights is way too short to discover Istanbul. The capital of three former empires, Istanbul is like a piece of bachlava, many layers of richness and sweetness. The appetite grows by eating it and still, after finishing all the plate, you want some more. I have already posted about…

Can a shashlik kebab be so delicious that your understanding of good shashlik changes forever? So good that you keep thinking of this amazing dish that is melting in your mouth days after your lunch in Köşebaşi Levent and can’t wait to return there and experience that unique feeling? I…

Yves Camdeborde is called “the pope” of “bistronomie”. Years ago he quit his career of “chef étoilé” at Crillon and went for the democratization of gastronomy by opening La Régalade. Since 2005 Yves Camdeborde runs Le Comptoir du Relais ( 9 carrefour de l’Odéon, 75006, tel. 01 44 27 07…

As I’ve posted almost two years ago Le Temps au Temps bistro quintessentially represents the “bistronomie” idea. No “brigade” in the kitchen, three waiters for one table or expensive tableware. The pocket-size bistro on Paul Bert street has only one waiter and two people cooking. One of them is basque…

Joel Robuchon is a man of fashion. And the fashion of the moment is called Japanese food. Yoshi is the first Joel Robuchon’s Japanese restaurant in the world. It was opened in Metropole hotel in Monaco where there is one Robuchon’s restaurant already. The chef in the kitchen is 39…

Alain Ducasse is French haute cuisine, French haute cuisine is Alain Ducasse. Well, maybe not, but without doubt, he is one of the famous French chef in the world and his name has become a synonym of the French gastronomy. It was my third time at Alain Ducasse’s Parisian location…