20 most memorable dishes in 2023

This year has finally come to an end. I say finally since this has been a tough year with a lot of ups and downs. I have been working to much and to unstructured. It’s been hard for me to find a balance in my life – both mentally and physically. 

I do feel I am in a good place right now. Looking back at my restaurant visits I find a lot of memorable dishes.

Here are my top 20 in random order:

Crab omelette at Jay Fai in Bangkok. I still dream about this omelette filled with delicious crab meat. 

kgöajkgja

Tortiyaki Joselito. Tortiyaki que fala galego betanzos style stewed with mos, chicken eggs, joselito pork jowl. pata negra ham. Galician Joselito broth made from cabbage spinach and basque chilli at DiverXO, Madrid, Spain

Tear peas and “riofrio” caviar at DiverXO, Madrid, Spain.

Palthest, the signature dish at Kadeau Bornholm, Denmark. Traditionally made of leftover porridge but here hey make it with different fermented grains. Cooked over open fire, brushed with herb butter and topped with havgus cheese and flowers.

Pike dumpling, N25 caviar Selection Jan and vermouth at Jan in Munich, Germany

Oscietra caviar and potato at Seafood Gastro, Stockholm, Sweden

Lightly smoked wild salmon with vendace roe from Mälaren at Seafood Gastro, Stockholm, Sweden.

Sicilian oranges and caviar at Ernst, Berlin, Germany

Bahrain prawn dumpling and tamarind sauce at Fusions by Tala, Manama, Bahrain

Hot and cold scallop, aroma apple and sugar kelp at Vyn in Skåne

Blue crab / mud crab, roe emusion, black pepper jam, crab butter bread at Potong in Bangkok, Thailand

River prawns, Tom Yum herbs, two different kinds of rice, mango and green beans at Le Du, Bangkok, Thailand

Shrimp soup, bread and butter at Willem Hiele in Ostend, Belgium

Scallop, razor clam. crab, clams and codium at Mayta, Central, Lima, Peru

Tubers at Kjolle, Lima, Peru

Wagyu, lobster, egg yolk and caviar at Mutantur, Malmö, Sweden

Tataki of reindeer from Soukolojärvi with juniper emulsion and spruce at Lux Dag för Dag, Stockholm, Sweden

Danish hiramasa, tender kumbu and gooseberry ponzu at Palace, Helsinki, Finland

Kelp ice cream served with oolong tea souffle at Koan, Copenhagen, Denmark

Chocolate dessert at Central, Lima, Peru. The best dessert I’ve ever had!

Lämna ett svar

Din e-postadress kommer inte publiceras. Obligatoriska fält är märkta *

Bokförlaget Parasoll AB I Org. nr 556692-8759 I Copyright Bokförlaget Parasoll AB
Hemsidan av Area81.se