Eric Vildgaard and Tina Kragh Vildgaard of Danish restaurant Jordnaer will do a two months residency at the iconic Badrutt's Palace Hotel in St Moritz from 1 December to 4 February. "It is an honour for us to be able to cook in a historic, world-class hotel as renowned as Badrutt's Palace. We approach this next challenge with a lot of respect and excitement. It will be a type of fine dining cuisine that the Engadine has yet to see," said Eric Vildgaard. "Love can be shared and expressed in many ways and one of the ways I have found is through cooking. It allows me to convey a range of emotions to my guests. I approach my work through a personal lens drawing from life experiences to inspire and create dishes that are emotive, pure and low. Every plate served is with passion and love," he said. Eric and Tina's motto is "only the best for our guests," and this is precisely where the philosophy of the Jordnær restaurant coincides with that of Badrutt’s Palace Hotel. The cross-over … [Read more...]
Carlo Cracco to open restaurant in Rome at the Corinthia
ROME: Italian chef Carlo Cracco will be venturing to Rome for the first time in his career as he opens a restaurant that will serve breakfast to dinner at the Corinthia Rome hotel which is set to open early next year. This is also the first hotel in Italy for the Corinthia group. "Although the restaurant will be in a hotel, it will be a space that is open to everyone. And it will not be just a restaurant. We want to do the same as we did at the Galleria in Milan offering a service that starts with breakfast in the morning and ends late in the evening," Carlo Cracco said to La Repubblica. He said that he felt it was the right time to improve the quality of the offering in Rome. Carlo Cracco said he was of the view that post-COVID, there are huge opportunities for Rome restaurants. Carlo Cracco is an Italian chef famous for his flagship restaurant Ristorante Cracco in Milan in an iconic space inside the Galleria just off the Piazza Duomo. Carlo Cracco is also a very … [Read more...]
GELINAZ! and the next frontier: No more background music in restaurants
GELINAZ! has a habit of pushing barriers when it comes to gastronomy. It has always been way ahead of the curve in pretty much all events organised over the years. At a time when four-hands dinners became more common than mosquito bites on a late summer afternoon in the Mediterranean GELINAZ! came up with the stay at home shuffle. Now, GELINAZ! is ready to launch the next frontier in the world of gastronomy and that is for what many is an afterthought in restaurants: Music. GELINAZ! curator Andrea Petrini, a food writer par excellence has often contended that while restaurants give full attention to detail from food to service, wine flights to lights, aprons to the loos, music is often completely forgotten. And that is exactly what the next series of events is expected to tackle starting with the first in a few weeks time in France. The events are called GELINAZ! NAH BGM (aka No More background Music in restaurants). A first test of a new series of GELINAZ! events … [Read more...]
Central in Lima is World’s 50 Best Restaurants top restaurant for 2023
VALENCIA: Central, the flagship Lima restaurant of chefs Virgilio Martinez and Pía León was crowned the top restaurant in the World taking over from last year’s winner Geranium in Copenhagen which now goes to the Best of the Best hall of fame and makes it no longer eligible to compete for the list next year. But that is not bad news for the Peruvian gastronomy power couple who also have a second restaurant in the top 50 position at 28. For many years, Central has hovered in the top positions of the list but never made it until this year to the top. It placed second last year, confirming the recent practice that second-placed restaurants end up winning the award the year later. Central is an ode to Peru, with a menu that celebrates the unique biodiversity of the country’s indigenous ingredients – guided by its research arm, Mater Iniciativa – along with its traditions and history, whilst championing sustainability. Two Spanish restaurants placed second and third respectively. … [Read more...]
Charity dinner and auction at Brussels restaurant Racines to help region of Emilia Romagna
BRUSSELS: On Thursday 22 June, Racines in Brussels will be organising a fund-raising dinner in aid of the Emilia Romagna region which was hit by dramatic flooding last month. All proceeds from the dinner will go to there Don Pasquale Gentili association. The restaurant will be serving a four course menu inspired by the gastronomic culture of the region which will be prepared by one of the team members Mattia Zucchini, who hails from Emilia Romagna and chef Ugo Federico. The dinner costs 80 euros and will cover the personnel costs of the restaurants. All the rest of the proceeds will go towards the region. A Belgian wine importer of Italian wines Giampietro Faggionato, together with Villa Venti in Cessna and Paltrinieri in Modena will offer the wines for the wine pairing which is being sold at 45 euros for 4 wines and 55 euros for 5 wines. Apart from the four course menu, the restaurant is also proposing an extra dish of tortellini with a sabayon of Parmigiano Reggiano at a … [Read more...]
Le Coq aux Champs celebrates 20 year anniversary
Le Coq aux Champs, a restaurant in Soheit-Tinlot, Belgium celebrated its 20th anniversary this week. Christophe and Catherine Pauly said that despite the fact that many of their dreams have come true from a Michelin star to the title of Gault&Millau chef of the year, the publication of a recipe book, 4 hands dinners with exceptional chefs and many other achievements they still have the same feeling of the first day which is that “we still have a lot to do.” Over the past 20 years and 7,300 days they have been open for more than 10,000 services. “Our objective has remained the same which is to share our love of gastronomy, good food and exceptional produce. We want to constantly challenge ourselves, be creative and give our guests a great time during a dinner or an evening out,” they said. They said that their motivation and ‘fire’ remains intact from the day they started and they look forward to another 20 years. “We are more mature, have a greater knowledge of who we … [Read more...]
12 new entries in World’s 50 Best Restaurants 51-100 list
Mauro Colagreco breaks into list with restaurant Ceto after making it to Best of the Best with Mirazur There are 12 new entries in the 51-100 list that was unveiled today 8 June. The list was revealed ahead of the annual awards ceremony taking place in Valencia on 20 June. In the 21st year of the awards, the extended ranking showcases restaurants across five continents. The list is the result of votes from the 1,080 voters from renowned international chefs and food journalists to travelling gastronomes – who create The World’s 50 Best Restaurants 2023 list being revealed in less than two weeks’ time. But the biggest news is clearly Mauro Colagreco's new entry Ceto which entered into the 51-100 list despite the fact that his flagship restaurant Mirazur is no longer eligible to take part in the competition after being named no 1. The World's 50 Best Restaurants list changed the rules a few years ago making it impossible for restaurants that won the award to be eligible … [Read more...]
Alberto Landgraf’s Bossa to open in London this month
LONDON: Brazilian chef Alberto Landgraf of two-Michelin starred Oteque in Rio de Janeiro will be opening his first debut London restaurant later this month on 24 May. Bossa is located in the heart of London between Mayfair and Marylebone and will bring the soul of Brazil to the British capital. Oteque is considered to be one of the top restaurants around the world and is currently placed at 47 in the World's 50 Best list. Alberto will bring his expertise as well as his core team from Brazil to London's dining scene. London is a city close to Alberto's heart as it is where his he first got experience working with the likes of Gordon Ramsay and Tom Aikens. With the opening of Bossa, he will be applying his passion for precise cooking techniques using the best traditional and modern ingredients to the city where he started his culinary journey. The 60-cover restaurant has an open-plan kitchen and a ten-seater dining counter offering guests a front-row seat to watch the chefs at … [Read more...]
Andreas Krolik of Lafleur to pop-up at Tivoli Gardens in Copenhagen
After the success of Suculent’s pop-up which is still ongoing at the Japanese tower of Tivoli Gardens in the centre of Copenhagen, it will be the turn of Andreas Krolik to showcase his love for deep and complex green flavours between June 2 and July 2. Andreas Krolik, chef of 2 Michelin starred Lafleur will be the chef to succeed Toni Romero’s pop-up of Barcelona favourite Suculent which ends on May 27. Krolik said: “We are very excited and proud to be able to present Lafleur in one of the culinary capitals of the world. Our guests can except a great experience with high aromatic and flavourful dishes which we always combine with powerful sauces and essences. We will bring a bit of Frankfurt, located in the German belly to the Japanese tower and show the season on a plate and in each dish. Sometimes light, herbal, spicy, fruity and sometimes powerful. We will also bring great German and rare aged wines from our famous wine cellar to Copenhagen which we trust will complete … [Read more...]
Pía León opens news restaurant Mauka at the Palacio Nazarenes in Cusco
CUSCO: Pía León has opened her new restaurant, Mauka at the Palacio Nazarenes, a Belmond hotel in Cusco. Named after an endangered Incan root vegetable, Mauka is an ode to the bounty of Cusquenian cuisine and its diverse produce, from the Andean mountains to the Amazon rainforest. At its core, Pía’s vision is to preserve Peruvian culture, transcending local gastronomy, curating moments to learn and experience the true root and origin of Andean cuisine. Together with local farmers and artisans, Pía and her team continue her culinary legacy, incorporating Cusco’s history and biodiversity into the restaurant’s DNA, with menu items such as grains from the Andean plateau with pumpkin cream and beef cheek cooked at a low temperature, Urumbamba giant corn, Pampa yuyo, and smoked caiguas. Weaving past, present, and future together, the menu curates unforgettable culinary experiences at the heart of the once capital of the Incan empire, using distinctive flavours from forgotten tropical and … [Read more...]