Fabulous cooking at Chef’s Table at Brooklyn Fare (3*) by chef César Ramirez yesterday, where best ingredients from around the world were prepared in classic French and Japanese techniques with exquisite technical precision.

“One man show” by 31 year old chef Richard Wilkins at the newly opened and really tiny restaurant 104 in Notting Hill. (At the moment he has no sous chefs and does the cleaning himself too.) After working at Anne Sophie Pic and Gordon Ramsay restaurants in France, he has…

Brilliant modern French cooking by Christophe Pelé at 2* Le Clarence in Paris.

Noma’s vegetable menu this summer…

Some highlights from Mirazur (3 Michelin *), currently number one on world’s 50 best list. Argentinian chef Mauro Colagreco cooks from the best produce the Med and the local terroir has to offer. In a way minimalist, his cooking is highly seasonal and is all about respecting the ingredients. Some…

Some of my favourite dishes at Quique Dacosta restaurant (3*) in Denia. (Fantastic cooking worth a special trip!)

Highlights from D’Berto, one of the places I’ve been wanting to visit for a while, known for exceptional quality seafood caught from the local Galician seas. Borja Beneyto and Carlos Mateos wrote about it extensively in their book “Templos del Producto” along with other produce-focused restaurants in Spain such as…

Some classic and new (out of 25) dishes at Disfrutar in Barcelona, one of my favourite fine dining restaurants in Spain.

World’s best turbot at Elkano- it’s all about the terroir, product and not ruining it. “Char-grilling a two kilo turbot requires a fish griller the size of the chosen turbot. Salt is sprinkled onto its light coloured side before it is placed on the grill. The embers must be moderate:…

Some hightlight from my last dinner at The Greenhouse London, brilliant as always.