A few weeks ago we wrote about wine mistakes that are often made in restaurants. This has been one of the most popular posts on the website. A reader, who we know to be an avid wine lover, has sent us two of his wine horror stories which are all the more scary because they happened in two highly reputable restaurants. We know the names of the places in question but we are … [Read more...]
Archives for November 2014
Weekly roundup of great reads on food and wine #11
Yesterday there was a very interesting conversation between Elizabeth Auerbach of the blog Elizabeth on Food and the World's 50 best list which I intended to write about given it touched many interesting points about lists, bloggers, guides and the importance. Elizabeth asked whether those who vote on the list are allowed to accept invitations from chefs and restaurants for … [Read more...]
De Vitrine (Gent): Much more than just a bistro
There is something special about going to a restaurant and not having to worry about choosing what to eat. When we went to De Vitrine in Gent last Saturday we sort of knew there was no a la carte menu. Until a few years ago, this would have been a veritable nightmare with my phobia of cheese, but now that this has been overcome, it is to a certain extent a breath of fresh air. … [Read more...]
Interview with Eneko Atxa (Azurmendi): Putting the guest at the centre of the experience
Eneko Atxa's restaurant Azurmendi retained its 3 Michelin Stars for 2015 when the new classification for Spain was announced on 19 November. The restaurant, perched on a hillside just outside Bilbao does not need any introduction among food connoisseurs. Ranked 26th in the World’s 50 Best restaurants, it is also the winner of the sustainability award. Eneko, the 37-year-old … [Read more...]
De Superette (Gent): The bakery with a difference
I still remember the days when I was a child and I used to go with my father to buy bread at a bakery close to our house in Malta. The baker would be visible in the background, all white and covered with flour. At times, it was he who would serve his clients. The oven used to be at the back of the bakery, visible to clients and one could get a whiff of the bread … [Read more...]
