Browsing Tag

lunch

Casa Piolas, Algarinejo

Food just tastes so much better when it is prepared with love.  Nothing beats the kitchen of el padre and la madre, especially when their cooking- and plating skills are of a gastronomic level and their dishes are full of creativity. It is just that what you can taste at Restaurante Casa Piolas in Algarinejo in Spain.
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Pure C, Cadzand

As is our habit every year, at the end of the summer we made a visit to Pure C. It’s always a surprise, a new experience and good to see them. Because Pure C – well it’s pure enjoyment! Sheer food porn, that’s what you find in every idea of Sergio Herman. Working with Syrco Bakker he’s created an ode to Zeeland, the World, and Life. Outstanding dishes and drinks, a first class interior and a nice view. What more could anyone want? Continue Reading

Eggplant rolls with mozzarella, Parma ham and basil

Scoring with your guests starts with a tasty, elegant appetizer, preferably a bit creative, not too complex and inviting to put on a cocktail stick. These eggplant rolls with mozzarella, Parma ham and basil meet the criteria. Success guaranteed! As you do not need to be in the kitchen for the preparations all the time, you can actually receive the compliments yourself, so that means double fun. Just in case the message was not clear, we have pinned the essence. Eat me! It is as simple as that. 🙂
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Les Chouettes, Paris

The Marais is a neighborhood where real Parisians like to go out. The authentic pubs with their attractive terraces look very inviting and the French joie de vivre is infectious. There are no crowds of tourists or spectacular attractions to see, but what you can find here is the real Paris, full of creativity, class and a strong dose of healthy no-nonsense mentality. Restaurant Les Chouettes, a trendy, authentic and very inviting place, is located on a cozy square in this neighborhood. Continue Reading

Salmon tartare with avocado

There is no better way to truly enjoy the taste of fresh fish than by turning it into a tartare.  Salmon is one of those kinds of fishes that is extremely suited for this. It is best to combine fatty fishes with other rich or fresh products, like avocado or Granny Smith as we do in this recipe.
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ZONA, Budapest

Few East European cities have so many nice restaurants and bars hidden away in them as Budapest has. In more and more places the mix of old-World grandeur with trendy interior design and beautiful décor makes for a satisfying result. And ZONA is a great example of it. It’s on the Buda side of the Chain Bridge with a view of the water, and the idea is to put that ‘urban vibe’ together in the food and the design of the interior to create a complete experience. And indeed the stylish decor with polished copper, pastel shades and wood has put this restaurant on the prestigious Night Fever list of the world’s best Hospitality Design. Continue Reading

Eggplant with feta and pomegranate

The best home cooked meals are often not meticulously finished culinary creations, but rather playful dishes with beautiful ingredients and a high appetite level. If they look very tasty while it feels like the preparation did not take too much effort, the mission is accomplished. Recipes that are definitely examples of this category are those of Yotam Ottolenghi. His secrets are simplicity, rich flavors, fresh products and lots of possibilities to vary with. Continue Reading

NY Basement, Rotterdam

When you descend the stairs of the iconic Hotel New York in Rotterdam, you immediately feel like  you have returned to the Manhattan of the 1920’s and 1930’s. Cute pattern tiles, a long bar measuring 11 meters and sofas upholstered in fancy fabrics immediately create a warm, elegant and stylish look. At NY Basement, trendy and historical meet at a seductive and relaxed bar and restaurant concept. Continue Reading

Quiche with beetroot, goat cheese and walnuts

Whether it is brunch, lunch or dinner, quiche is always tasty. The options are endless and you can prepare it with almost any vegetable and all sorts of meat. We have prepared a version with beetroot and goat cheese this time, and the result is delicious when it comes out of the oven. However, the next day – when all flavors are thoroughly mixed – the quiche tastes even better.
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Boury in Roeselare

There’s no shortage of plaudits in the reviews of the Boury restaurant in Roeselare. Everyone clearly agrees that top quality is guaranteed with Chef Tim Boury and his Hostess Inge Waeles. Boury soon won its first Michelin Star and the restaurant scored an excellent 17 out of 20 with Gault & Millau. All the same, it’s equally clear that the pair have greater ambitions, so early in 2016 they moved to new larger premises on the Rumbeeksesteenweg. There they could offer their customers greater comfort and take the creativity and quality of their cooking a notch or two higher. So, we thought, high time to go and try it!
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Pesto tortellini with bacon and enoki mushrooms

Hmm, that pasta is amazing. Homemade? Uhm no, home bought in the supermarket. Luckily it’s just the two of us and nobody is asking difficult questions. Nothing can beat a good homemade pasta of course. However, today’s recipe shows that you can create a nice-looking dish in only 15 minutes, because you have to admit, appearance does matter.
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FG Food Labs, Rotterdam

For down to earth Sybarites FG Food Labs is the place to be in Rotterdam. The atmosphere there is warm and laid back, the idea being that culinary enjoyment works best if you’re completely at ease. You can turn up in anything from jeans and trainers to your highest stilettos. Just make sure you’re ready for a gastronomic experience of the highest class; you’ll be excited and very impressed. It’s hardly surprising that the place is just about always full, nor that they had a Michelin star in less than a year. But lucky for us – we bagged a table at the last minute. This report records our evening. Continue Reading

Lamb in the grass

Lamb is one of our favorite kinds of meat. For some reason it seems that lamb makes any meal a bit festive. The rich flavor and soft meat give every dish with lamb a certain finesse and refinement. However, the combination with other ingredients and the selection of the right piece of meat – for example leg, rack or fillet – give each dish a different taste sensation. There is always something for everybody! Continue Reading

Trout, kohlrabi and a fresh green sauce

There were two things we wanted for today’s recipe. First of all, we felt like preparing something with fish, preferably something resembling salmon, but not actual salmon.  Secondly, we were looking for seasonal vegetables, but not the typical ones. The outcome? A recipe for trout with kohlrabi sauce.
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Fennel-pea soup with smoked mackerel, beetroot and sour cream

Peas are some of the most undervalued vegetables, not because they are not tasteful or because people don’t like them, but because the food combinations that we use are often dull (like in combination with carrots, or in soup with smoked sausages). Today we are gladly looking for recipes with a twist, and that is how we have come up with fennel-pea soup. To top it off we will use smoked mackerel, beetroot and sour cream.

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