restaurants

Sipping Siepi with the Best of 'Em

Gnocchi with girolles, chanterelles and black truffle paired with the 2011 vintage of Castello di Fonterutoli's super-Tuscan Siepi, at a...

A Rioja legend in its own lifetime: Roda's 30th anniversary tasting

Clams and Galician blond breed beef (Rubia gallega) at Asador Etxebarri, where everything is grilled over wood fires, using different...

Girls' Night: who'd have thought it...

As I sat on the train reading up about the dinner I was heading for at Northcote in Lancashire, a Michelin-starred restaurant and AA...

Krug, Egg, Two Chefs and Two Michelin Stars

Above: Iberico pork, ajo blanco, boquerón anchovies, eggshell and cinders by Michael O'Hare. The edible eggshell was made from egg white,...

Playing with Fire: Ekstedt restaurant in Stockholm

Cooking over fire at Ekstedt (clockwise from top left): wood-fired oven with loaves of bread waiting at the side to go in, smoke box and...

Basque dreams: Ametsa with Arzak Instruction

For some reason 2016 is turning out to be a great year for eating. I seem to have had more, more than usually exciting restaurant meals...