CULINARY INSIGHTS

Author: admin

  • El Celler de Can Roca – Imaginative, Intelligent, Ingenious

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    The bitter pill of Can Fabes we swallowed had still to be digested when we headed off for El Celler de Can Roca in Girona. A lot has been written about the restaurant of the three Roca brothers, Joan (head chef), Josep (sommelier) and Jordi (patissier), so it might not be necessary to tell you…

  • Can Fabes – Slightly Below Expectations (September 2008)

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    When I planned my trip to Barcelona it appeared natural for me to also include two well-known restaurants, namely Santi Santamaria’s Can Fabes and El Celler de Can Roca. Santi is regarded a Spanish monument and has had a tremendous impact on Spanish Fine Dining. He enjoys enormous popularity with his TV cooking show on…

  • The Barcelona Files (III): Gresca

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    “Remember that a very good sardine is always preferable to a not that good lobster.” – Ferran Adria on eGullet 12/16/2004. Great cuisine can be easy, intellectually stimulating, fun and not elitist or whatsoever at all… In Barcelona a new species of restaurants has evolved in recent years, the so called Bistronomias – a mixture…

  • The Barcelona Files (II): Rias de Galicia

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    After a long night at Comerς24 we took a good nights sleep and had a wonderful day in Barcelona. As Sunday is a quite difficult day for fine dining especially in Barcelona as all starred places are closed we decided to give Rias de Galicia a try renown for being one of the best sea…

  • The Barcelona Files (I): Comerς24

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    Eating late in Spain is not a problem as most diners and restaurants start at 9pm or later. When reserving I am always hesitant to book at 9 in order not to be judged as a tourist or food amateur. So, landing in Barcelona around 9:30 we thought would be a perfect way of having…

  • Short Bite: New German Cuisine?

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    Is any press good press? Hard to say… In the yesterday’s NYT travel section Gisela Williams has written about “A Wellspring of the New German Cuisine“. Wow, I thought, after the article on Amador, the recent developments in the German restaurant scene are getting more attention. Given the mission of my blog I can only…

  • Christian Bau – Continuous Evolution to the Absolute Top (August 2008)

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    Looking back, I always had great dinners at Schloss Berg but my recent experience clearly exceeded my high expectations by far. All in all, previously it was a classic french cuisine ingeniously delivered, beautifully assembled with an emphasis on creating a unique broad flavourful picture. In January this year we still had some variations (of…

  • Restaurant Überfahrt – A Fresh Breeze at the Tegernsee (August 2008)

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    So, time to return to my blogs primary objective – to write about my culinary adventures in Germany and some of its best chefs… The interested reader might have noticed that I have put in a new page Fine Dining in Germany to give you some background and perspective with respect to recent developments here.…

  • Fine Dining in Germany

    Before I try to write about today’s German Fine Dining some comments on the history of Fine Dining in Germany are necessary. Why? Because it is hard to understand recent developments without knowing the roots. A Brief History of German Fine Dining (until WWII) German cuisine stands for a wide variety of very distinct regional…

  • Hof van Cleve – A True Master (July 2008)

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    Before I go on and turn to eating adventures in Germany there is one more reference I want to share. During our B/NL trip we this year finally managed to eat at Hof van Cleve (HvC) in Kruishoutem near Gent in Belgium. I came across Peter Goossens not before Juli 2005 when he was Chef…

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