Europe – Page 3 – Rays Picks NYC

Bord’Eau **

Bord’Eau
Nieuwe Doelenstraat 2
1012 CP Amsterdam, Netherlands
+31 20 531 1705
Official Site

De L’Europe Hotel in the center of Amsterdam is one of the most luxurious accommodations in the city. Owned by the Heineken family and made famous by Alfred Hitchcock when he chose the hotel as a location for his film Foreign Correspondent. It also houses the two Michelin star restaurant Bord’Eau.

Opened in 2012 Bord’Eau received its first star after only a few months in operation, then the second star a year later. In two years the restaurant propelled to gastronomic feat, accomplishing that which is rarely done.

Bord’Eau is located in the lobby of the hotel, its contemporary designed dining room has evenly spaced tables covered in white cloth to match with comfortable ivory padded chairs.Gold rounded plates hang above, filling the low ceilings, while the walls are adorned with metallic gold. There are windows sizeable enough to provide plenty of natural light in the room. Sets of two top tables by the windows overlooking the Amstel River is preferred seating if available. There’s also a private dining enclosed with glass cases that display an array of bottled wine.

The restaurant offers two set menus, a five course for 98 Euros and the six-course for 10 euros more. A la carte is also available but on my visit I had the six course tasting.

My meal began with a cup of strong flavored duck broth with added spices that I found pleasing. Following the broth were a crisp, sweet and salty lobster canapé and a sour, yet alluring, oyster with red wine canapé.

Tasting Menu:

Afterwards a smooth and creamy foam of risotto, truffles and egg yolk was served. Tartare of veal, caviar and marrow that was simply sublime was next. A combo that is always wonderful.

My first official course was beetroot baked in salt and crust with wasabi ice cream, an interesting marriage of Asian flavors. The fresh vegetables and the cold temperature from the ice cream was ingenious. A big piece of succulent scallop with cream of artichoke and black truffle was the next course. The sweet deep sea flavor of the scallop and earthiness of the generous shaving of black truffles was immaculate.

Langoustine with jus, coconut served with tempura vegetables, and hand of Buddah was the next course. An Asian inspired dish where the langoustine was perfectly prepared with the sauce enhancing the taste.

Next was the fillet of sole and fennel, crunchy and stewed with gnocchi, zest of lemon and sea urchin sauce. The different flavors profiled in this dish worked in harmony with one another.

The lone red meat on the menu was the Duck a la Royale with young turnip and salted lemon that was too salty if eaten by itself. Head sommelier, Dennis Apeldoorn, was genius in pairing Austrian St. Laurent wine that reduced the saltiness and turned it into an enjoyable dish.

The dessert was a piece of art and visually stunning. Crystallized sugar, in the form of a green apple where the inside was made of green apple sorbet shaped to replicate the apple core. Even the seeds where made of chocolate! It sat on top of caramel and walnuts. If there was a perfect ten dessert this would be it. This alone highlighted the tasting menu.

Along with my tasting I added the wine pairing for 78 Euros that Dennis Appledorn paired with each course brought out an additional level of taste. The wines are predominantly French which was fitting for this restaurant.

This was a fantastic meal, as the dishes were sophisticated as well as well put together. The man responsible for the kitchen is Executive Chef Richard van Oosetnbrugge. He previously oversaw Restaurant Envy in Amsterdam before being tapped to handle all of De L’Europe Hotel eateries. His French cuisine, using local ingredients, at Bord’Eau has earned him the GaultMillau Chef of the year in 2014.

Like any fine dining in Europe the service is professional, a bit uptight but welcoming. The staff were friendly and I liked the fact the maître d recognized that I was a solo diner and provided reading materials while I waited in between courses. The service matched the food and made my dining experience at Bord’Eau an outstanding one.

Wine Pairing:

Visitors come to Amsterdam for the famous canals, architectures and even the Red Light district. As far as being a fine dining destination, it’s still not there. It has plenty of good restaurants and the ethnic food scene rivals that of New York City. What it lacks is fine dining that will put it on the map of gastronomy. With the emergence of Bord’Eau this restaurant might actually do that.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing preassigned to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their condition appears to be the same as yours.

De Librije ***

De Librije
Broerenkerkplein 13-15
8011 TW Zwolle, Netherlands
+31 38 421 2083
Official Site

With the exception of Paris, most of Europe’s top eateries are located outside of the main cities in towns that you’ve never heard before. Traveling by train or car in order to get there is required and staying overnight at a hotel is almost mandatory. The Netherlands is no different. De Librije, arguably the finest restaurant in the country, also happens to be located 75 miles away from the capital Amsterdam in the city of Zwolle.

The restaurant is owned and operated by Chef /Patron Jonnie Boer and his wife Therese who serves a dual duty of sommelier and the Lady of the house. The couple met while working in De Librije and in 2002 they became the proud owners. Chef Boer began his career here as an apprentice in 1986 and for more than 20 years he has elevated De Librije to culinary stardom. Under his watchful eyes the restaurant was awarded three Michelin stars in 2009 (one of only two in the Netherlands) and has held it ever since. It’s consistently voted as one of the best restaurant in the world every year. Along the way he became one of the country’s most decorated chefs and a leading figure in Dutch gastronomy.

De Librije is housed in a 16th century monastery located in the middle of Zwolle. On my arrival I was welcomed with a friendly reception by one of the managers. He then led me through a short curved hallway, passing by the kitchen, and in to the luxurious dining room where my table awaited me. The airy dining room that can seat up to forty guests is designed with tall ceilings, partnered with large windows that provide plenty of natural light. The tables paired with high back black velvet seats are spaced perfectly. There is enough room for a conversation with out over hearing the neighboring diners. And in the middle hanging high above is a rustic crystal chandelier that serves as the centerpiece of the room.

As I perused at the menu I was served with a fermented tea that aroused my palate from all the flavors touching my taste buds. I had already decided for the eight course tasting for 185 Euros. The concept allows guests to choose four dishes and the kitchen will handle the rest.

To start was the amuse-bouche of shrimp and oysters that were both raw, served in a bowl that replicated the sea. There was also an anchovy crisp plated on the fish skeletal. A lovely presentation on both dish and the flavors of the North Sea. The next amuse-bouche was beef tartare and oyster, a signature dish of the restaurant that was assembled on top of my hand. Made with chive cream, lettuce, beef tartare, oyster, oyster cream, potato puffs and an oyster leaf all on top of each other were combined elegantly.

The first course was smoked mackerel with turmeric, tulip bulbs and goose liver that Chef Boer himself brought to my table. The dish was vibrant and colorful, with a lovely smoky flavor to match. Then followed a meaty piece of langoustine with vanilla kombucha and pickled vegetables that was processed in the restaurant. It was well balance and a bit acidic to my liking. Served in between the first two courses were warmed multigrain bread with goat butter.

Next was the sweet water perch with spices oil and mustard seed which had great depth and was properly supplemented with bitterness from the vegetables. The delicious bounty of the North Sea and its oceanic essence was on display in the following course, sole with beurre noisette, immature juniper berry, Jerusalem artichoke and crabs. There were a number of ingredients in this dish that went well together brilliantly.

After several seafood dishes, the next few courses were red meat. First up was sweet bread in BBQ pineapple and peanut sauce with miniature shrimp. This intricate combination was interesting. Next was the pigeon prepared in various ways that was perfectly cooked and made with star anise, white pepper, and kohlrabi juice which showcased a delectable variety of texture.

The Epoisses made with acid-curd cheese from the Bourgogne, rabbit kidneys and potato juices was similar to a cheese course. The texture was slimy but bearable and the pungent taste subdued the gaminess of the rabbit kidney.

The transition to sweets began with chocolate and cheese, a combination that complimented each other. Then came the solidified rice pudding with beet root liquor, orange, and coconut. The crispy, sweet and tangy taste was enjoyable. The sweet Thai green curry with mango, pineapple, and ginger beer was a killer fusion of sweet and spicy taste and the star of all the desserts. There were a few more sweets that followed, a yogurt and chocolate mint served on top of a rock and chocolate kisses in Maggie boxes, and finally dried orange with mascarpone to clean the palate ended the tasting. A parting gift of edible joint was very clever and fitting.

I did not bother for the wine list and instead requested the pairing that included wines that Theresa fermented herself. Each wine was properly designed to enhance the flavors of each course.

Growing up in the area, Chef Boer is familiar with the regions seasonal bounty that inspires the cuisine at De Librije. Each course in my tasting was exceptional and the richness of Northern Holland is on display in every plate. The technique in combining numerous components together to create multiple flavors was skillful. The absence of foie-gras, caviar and other luxurious ingredients that are commonly seen at three star restaurant were not missed.

Along with De Librije, the Boer’s also own two Michelin starred restaurant Librije’s Zusje and Librije’s Hotel within walking distance from each other. They know the importance of service. On my visit, Theresa was present in the dining room and her personal touch of hospitality was felt. She provided the guest the menu and answered their questions if there was any, then stopped by each table more than once to make sure each guest were well taken care of. This type of four star service trickles down to the young staff. In the beginning they were a little uptight but as the meal went on they adjusted and were more relaxed. In turn it made for a fun dining experience for me. Service was flawless, the dining room was patrolled every so often while the rest of the staff monitors each guest out of sight.

Wine Pairing:

Every eatery that I’ve visited in Amsterdam the staff never failed to mention De Librije as the nation’s premiere restaurant. After visiting, it is something that I will not argue with. I, myself, had a memorable meal there. From getting to the restaurant, walking through the charming street of Zwolle, to the actual meal, savoring each dish and up until the train back to Amsterdam was an experience that I can do all over again. De Librije is a restaurant that’s worth a special journey.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing prescribed to treat few ailments. What do you have to regard about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In supplement, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their condition appears to be the same as yours.

Italy Trip 2013

My week long trip to Italy was inspired by my eagerness to try authentic Italian cuisine and wanting to see the awe inspiring sites and beautiful architectures that made this country a must-visit in the world. With stops at Milan, Rome and Florence, I dined at little café’s, family-run tratorria’s and Michelin starred restaurants

My epicurean journey started in Milan at Bar Della Scalla, close to the Duomo. This is where I had the first-hand taste of risotto Milanese—a dish that is so simple and yet so good. That day, I also took part in a Michelin star dinner at Innocenti Evasioni where the chef Eric Picco (who I met the night of my visit) prepared a wonderful dinner.

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The following day I was off to Rome where I walked and walked in awe of all the marvelous and majestic architecture. To top it off, a visit at the Vatican City granted me the opportunity to witness Pope Francis hold his daily Wednesday mass then to the old Roman ruins and the Coliseum. Of course this wouldn’t be the same if I hadn’t indulged myself with Roman style pizza along the way.

My dinner choice that night did not disappoint. I decided on Pipero Al Rex, one of Rome’s most talked about restaurant. The duo of owners Alessandro Pipero’s hospitality and Chef Luciano Moncellino creativity in the kitchen earned the restaurant a Michelin star.

The next day I made a trip to Florence for a day, which isn’t enough time to really absorb everything the city has to offer. Nevertheless I enjoyed walking around this beautiful metropolis. The city itself is an outdoor art exhibit, a paradise for artist both young and old.

I went to Mercato Centrale for lunch and had Tuscan chicken and fresh pastas at one of the family owned restaurant inside the market. While I toured the market, it was nice to see the vibrant color of fresh produced and smell different types of cheeses as well as sampling a variety of olive oil that came from region of Tuscany.

Mercato Centrale:

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Dinner was at Ora D’Aria, another Michelin star restaurant located by the famous Ponte Vecchio where the chef Marco Stabile prepared two kinds of delightful tasting menu. I was obviously spoiled by this time and expected nothing less as I continued my journey.

I stopped over at Milan for the next two days before flying back to New York City. There, I had first experiences of appretivo hour and more pasta at Bar Gatto that Milan is known for. Aperitivo hour is what happy hour for us here in the. Purchase a drink then indulged at a buffet of small bites made fresh daily.

Bar Gatto Aperitivo Hour:

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I sampled some delectable pastries at Sgroi Panetteria Pasticceria before having a final dinner at Ritorante Sadler to end a fun filled trip. Chef and owner Claudio Sadler is one of the most respected person in Milan’s culinary scene. The two Michelin star restaurant was on point and everything that I had expected

Espresso in Italy was terrific! The best coffee I’ve ever had, the roasted beans has a touch of sweetness that I can drink all day. It’s consistent throughout the country; the taste is the same in Milan, Rome and Florence.

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Six days in Italy is so short. I wished that I could have spent more time here and visit other parts of the country. I promised myself that I will be back here and this time I will be armed and ready for more tantalizing treats for the eyes and for my appetite.

For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication preassigned to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you must ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In complement, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their condition appears to be the same as yours.

Ristorante Sadler **

Ristorante Sadler
Via Cardinale Ascanio Sforza, 77
Milano, Italy
+39 02 5810 4451
Official Site

Give or take a few restaurants that didn’t quite hit the mark during my great Italian adventure, the overall dining experience in the three cities that I’ve visited were wonderful. So to put an end to and amazing trip, I had my last meal at Ristorante Sadler. A two Michelin star restaurant and considered to be one of Milan’s very best. Chef and owner Claudio Sadler is one of the most notable person in Milan’s gastronomy. He was one of the founders of the Jeunes Restuarateurs of d’Europe and a mentor to some of Italy’s notable chef like Thomas Aragonni the other half of the Michelin star restaurant Innocenti Evasioni.

Ristorante Sadler is located along the canals, about 20 minutes outside of Milan’s city center. Unlike New York City, Milan’s public transportation is a bit complicated especially for first time visitors. Dishing out 20 euros for a cab ride (each way) was the best way to get to the restaurant—an extra expense that I didn’t mind spending since the ride also doubled as a sight-seeing tour of the city.

To enter the restaurant you are required to ring the doorbell where the sliding doors are opened. Inside, the Maître‘d was waiting to welcome me. He led me to a series of chambers packed by Milanese diners until I reached my table. In one of the room the kitchen can be seen through its windows.

The setting is intimate, dim lights that drops serenely on covered tables, partnered with comfortable leather seats. The warm vibrant brown walls complimented the abstract paintings carefully placed to complete the contemporary interior of Ristorante Sadler.

There were several choices for the set menu but since this was my last day in Italy, I decided to celebrate and opted for the seven courses 160 euros (with wine pairing included) tasting menu called the “The Creative Menu”. The price was actually a very good deal, especially in Europe.

The Creative Menu:

The meal started with a fabulous bite size snacks to tantalize the taste buds. That was followed by a canapé of cod fish that was salty but in a good way. Their bread offering was the best I’ve had so far in this trip. It was creative and there was a lot of thoughts were put in their bread program. They were freshly made and so soft, served in room temperature.

Raw tuna wrapped around grilled asparagus with crushed nuts and cheese that was somewhat freeze dried was the first course. The tuna was very clean and fatty, the asparagus was fresh and vibrant.

The second course was an Asian inspired tiger shrimp rolls on the skewers that was so meaty and is complimented nicely with artichoke and tarragon mouse. That was followed by a big piece of scallop that has a mild sweetness. While the chard leaves that covers the scallops gives a little bit of bitterness, and the foie gras sauce provides the buttery taste. All three together create a well-balanced dish.

For the fourth course, a mozzarella bubble placed on top of zucchini flowers, brown rice and anchovies. Saltiness from the anchovies is just another additional layer of flavor to an already tasty dish. The fifth course was a pasta dish with an earthy flavor and aroma. It was a Tortelli with the mushroom Porcinni stuffing garnished with black truffles and thinly sliced mushrooms.

Shredded ox tail braised immaculately in Nebbiolo grapes, with mushroom tempura and black truffles for the sixth and the meat course. There were flavors and textures in this dish that did not disappoint my palate.

When it was time for the dessert course, I found myself already missing the next time I could try this menu all over again. To bring this Creative Tasting menu to a wonderful finish, dessert was a tantalizing orange strudel with chocolate sauce and fennel salad, a perfect cleanser to all the savory dishes.

Little did I know that the strudel was just the beginning tease to an abundance of sweets that were placed in front of me. I wasn’t disappointed that I couldn’t bring myself to finish the full dessert, this time I raised the white flag and surrendered. I did however, taste each of them and would have gladly traded the strudel at that point just to consume them all.

The sommelier pairing of Italian wines was on point. The pairing with wines from Italy’s Northern region elevated the taste of each dishes, starting with the appretivo all the way to the end with dessert.

Service at Ristorante Sadler is what is expected for a top restaurant—professional and refined. The staff is willing to engage in a timely manner that is non intrusive. As a lone foreign diner that night they made sure that I was provided the best service and dining experience. During that time Chef Sadler is in attendance and throughout the evening he made numerous appearances in the dining room, stopping by each tables and chatting with the guests.

Wine Pairing:

As the night went on and guest departed, Chef Sadler is at the front to greet them goodbye. Before I left, I chatted with him for a good 20 minutes and he offered me a tour of his kitchen, an offer that I would have been stupid to refuse.

Ristorante Sadler lived up to its reputation as Milan’s top restaurant. The whole dining experienced was top notch and well deserved the two Michelin stars that were bestowed upon. Having my last dinner here was an excellent ending to an already terrific trip in Italy.

For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing prescribed to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your druggist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their state appears to be the same as yours.

Ora D’Aria *

Ora D’Aria
Via dei Georgofili 11R
50122 FLorence, Italy
39 055 200 1699
Official Site

On my way back to Milan from Rome I stopped at Florence. It’s truly a beautiful city, rich in history and arts. The artistry of the Renaissance is seen at every corner of the city. After a long day walking around sightseeing, when it was time for dinner, Ora D’Aria was the restaurant of choice. The location couldn’t be better, a block away from Ponte Vecchio and walking distance from the town center.

Considered among the top dining establishments in Florence, it was first awarded a Michelin star in the guide’s 2012 edition and held on to it ever since. This was the one of only three Michelin starred restaurant in Florence, a surprisingly small numbers of stars awarded in my opinion especially for such a distinguished city.

The kitchen operates under a young chef and owner, Marco Stabile—a home grown talent from the region of Tuscany. Chef Stabile worked in some of Italy’s finest restaurants and is a member of the prestigious Jeunes Restaurateur D’Europe.

Ora D’Aria offers two types of tasting menu, “The Tuscan”, inspired by regional produced and the seafood centric Il Pesce, Il Marea , Il Bosco . A la carte options are available as well. The tasting menus consist of six courses valued at 70 and 75 euros respectively and since I dined with a companion, I was able to sample both.

Dinner started out with a beef tare-tare, accompanied with an Italian beer, freshly diced beef that melts in your mouth and is a sizeable portion for an amouse-bouche.

In the Tuscan menu, the first course called The Hen, the egg and the egg, were all of the components of the dish stemming from a chicken cooked in different ways and in different flavor profiles. Pieces of chicken were soft, the egg was poached flawless and the broth made out of chicken was added flavoring.

The next two courses were the risotto and the game filled tortellini. Freshly made and al dente, the risotto rice was cooked just right. The tortellini and its stuffing were simply delicious

Tuscan Menu:

The following course was supposed to be the suckling pig, but since my dining companion and I were non-pork eaters, the restaurant more than gladly substituted a roasted pigeon dish. This was the first time, I was having pigeon and it tasted like the dark meat of the chicken. The way that it was roasted has a beautiful crunchy outside and the meat was tender. The pigeon was seasoned rightfully.

This was followed with an assortment of Tuscan cheeses with sliced bread. Each cheese has a distinct taste that is only known to this region.

On to the predominantly sea food tasting menu, the first course was Sea Bass sashimi that was marinated with citrus and fruits. The sashimi was fresh and clean, the orange and the persimmon added a lovely touch of acidity and the chestnut crumble provides an additional texture.

Il Pesce,Il Marea,Il Bosco Menu:

That was followed by roasted scallops. This was an appetizing dish. The caramelized onion went well with these fresh scallops that were roasted to perfection.

Next course was the cream of yellow pumpkin soup. The buttery soup with a touch of sweetness was cleverly inserted in between courses to balance the different flavor from each dish. It was also a dish on a cold night, which made it even more fitting.

My pasta dish was the pappardelle with cod fish and black truffles. The sublime combination of saltiness and earthiness with the texture of the fresh pasta made this my favorite dish.

I learned my lesson from previous dinner at Rome’s Pipero Al Rex, that by the time the fourth course came, I was helping my dining companion with the food. The staff asked us if we were ready for the dessert. This time I requested for remaining course: the fish of the day, which happens to be the branzino. The fish is fillet and roasted with proper seasoning. Served with black truffle puree, it adds flavor to this mouth watering fillet.

To finish up the tasting, we had the sorbet with chocolate and coffee powder and the sweetened pears for dessert. Guests can also choose the desserts a la carte. Desserts were good, unfortunately I’m not too fond of sweets. My companion on the other hand, who has sweet tooth, enjoyed both dessert.

Both tasting menus were terrific and there was not a single dish that I was displeased with. The food is simple, uncomplicated and only uses the freshest seasonal ingredients from the region. Each course were served with correct timing that allows the right progression of flavors. While the combination and the balancing of flavors are also well put together.

The wines are predominately from Tuscany. I requested a wine pairing with the tasting menu, but there was a miscommunication with the sommelier. I ended up with a wonderful regional white wine anyway. It has a similarity with Sauvignon Blanc and its fruitiness and acidity that helps enhanced the taste of each dishes. I also had lovely Chianti that Tuscany is known for.

Just like its food, Ora D’ Aria interior is simple and clean. The main dining room is airy, with high ceilings, wall of mirrors opposite the sliding glass door that leads to kitchen where guest can see the chef and his brigade in action. The night that I visited, there were a mixture of locals and tourists occupying the cloth covered two tops tables that is paired with stylish Saarinen designed arm less tulip chairs. The downstairs section with its exposed bricks, low ceiling and dimmer lighting is designed for a more intimate setting. There you also find the wine cellar.

There was an issue with the language with the staff, but it was nothing serious that would diminish the dining experience. The staff seemed a little uptight at first, but warmed up as the night went on. Each and every one of servers were attentive and very courteous, they were there to provide the service at the utmost.

By this time I was already spoiled by the hospitality that I’ve been receiving from the restaurants that I’ve visited on this trip that it came to no surprised to me when Chef Stabile served some of our dishes and introduced himself to us. As guest departs, Chef Stabile was waiting in the front bidding each and every guest farewell and thanking them for their patronage. When he found out that we were visiting from New York he gave us a parting gift, a bottle of Tuscan olive oil.

Many rank this restaurant behind the three Michelin star Enoteca Pinchiorri which is a valid statement. But after dining at this restaurant I can agree why Ora D’Aria is one of the top restaurants in Florence.

For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a treatment prescribed to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you must ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their condition appears to be the same as yours.

Pipero Al Rex *

Pipero Al Rex
at The Rex Hotel
via Torino 149 I
00184 Rome, Italy
39 06 481 5702
Official Site

Before I left for Rome, I spent much of my fall New York nights doing a lot of research of where to dine. One of the gems that I came across is a popular local called Pipero Al Rex. Finding out it was indeed a gem came much later after experiencing the real deal. Its home page offers no detailed information about the place, but a lot of the online reviews were favorable. In addition, Rome’s food community has been talking about how good this restaurant is and how it was a “must-try”. So, I had to try it.

The dual ownership of Alessandro Pipero and a young chef named Luciano Moncelino is behind this hidden restaurant in the lobby of Hotel Rex. Its location is in a heavy populated tourist area, within walking distance from Roma Termini station. Much like a restaurant close to public transportation, I expected the place to be littered with tourists—and yet it seemed like I was the only out-of-towner during my visit.

From the get go, Alessandro himself was there to greet me with his big smile when I walked in to the restaurant. He continued the warm welcome by ushering me to my table, and we even talked a little about Rome and how I liked the city so far.

The dining room is diminutive; there are only six tables for twelve covers a night. The space is elegant with minimalist designed. It has high ceilings which had two Taraxcum chandaliers hanging above. To add to the motif, there were half circled red leather seats, wood floorings, and an artisanal crafted fire place that display luxurious bottle of liquors. There’s also a painting of Alessandro on the wall that was very reminiscent of Alfred Hitchcock.

Alessandro’s presence in the dining room allowed his guests to have a more personal experience with the restaurant. He visits every table numerous times to reassure guests are well taken care off. The staff mimics his quality of hospitality. They were attentive but unobtrusive.

There was a slight misunderstanding on what I wanted from the menu when I first made the reservation, so Alessandro, like the good host that he is, made me an offer on the tasting menu that I just couldn’t refuse.

Before dinner began, Alessandro made sure that I didn’t have any food restrictions. When I nearly scoffed at the idea, the dishes started to come out of the kitchen. First up is a fried chip with mayonnaise and yogurt, a palate awakener for more to come. Then came the small bites like Marshmallow with Parmesan cheese and orange; Waffles with chicken liver pate and sweet wine jelly; Blue cheese balls (should have ask why it was green) with fried potato, all hit the taste buds with a burst of flavor. Each dish was complimented with an Austrian sweet wine Cuvée Auslese 2010 Weingut Kracher.

The Mushroom porcini with turnips and shrimp were so fresh that when combined with the vegetables broth served in a lab test tube container, it gives a veggie and earthy taste. Scallops ravioli with anchovies was my favorite dish. Mixing anchovies with cheese was a cleaver technique to neutralize the saltiness and enough flavor to blend in with the ravioli. The al dente Linguini pasta with oyster sauce and fish roe was lovely and with the artisan genius of Alessandro’s excellent bread I was able to drain the sauce from the plate. The small plates were paired with an excellent Il Guardiano 2010 Montecucco Sangiovese red wine.

They fed me until I was stuffed. My gluttonous desire caught up to me that I had to raise the white flag early and agreed to an early offering of dessert. I complied even though the meat dish was not served yet. White chocolate cream with sorbet was the dessert. It serves as a period to end of an excellent dinner that night.

The only regret that I had with this place was that I never had a chance to sample their daunted Spaghetti Carbonara. I was lost in the moment of Chef Moncelino dishes that it totally slipped out of my mind as one of the key dishes to try.

Chef Moncelino’s contemporary approach to Roman cuisine combined with his technique and creativity earned Pipero Al Rex a Michelin star after a year it opened and held on to it this year. In just almost three years of existence this restaurant has become one of the Eternal City’s top restaurants.

The combination of Alessandro’s personality and Chef Moncelino culinary magic makes dining at Pipero Al Rex an experience that I will never forget. It is truly an excellent restaurant that needs to be visited when in Rome.

For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication prescribed to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you should ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are as a rule able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile malfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their condition appears to be the same as yours.

Innocenti Evasioni *

Innconeti Evasioni
Via Privata della Bindellina
20155 Milan, Italy
02 33001882
Official Website

Innocenti Evasioni in Milan was the first Michelin starred restaurant I visited on my week long trip in Italy last month. Located about 15 minutes taxi ride from the city center, this restaurant is situated in a quiet and small residential street.

Two chefs Tommaso Arrigoni and Eros Picco took over Innocenti Evasionin back in 1998, and turned it to a Michelin starred dining establishment. The menu changes monthly and the chefs take on Italian cuisine is an incorporation of their own modern twist. It’s best described as “playful cooking” (in a 2011 article High End Dining in Italy.) by former NY Times food critic Frank Bruni.

Once my dining companion and I arrived for our 8 pm reservation, we were the only ones in the dining room along with sommelier and the two servers. Unlike in the U.S., dinner in Europe usually starts at 9 pm, so for the first hour we had the place all to ourselves.

The dining room is quiet and serene. It overlooks a Japanese garden that serves as back drop. The space is full of round tables covered in white table cloth and red-cushioned old wooden chairs. The walls looked like they needed to be repainted, and red tiled flooring seemed like it was there on their opening night. Though outdated, the décor added to charm of Innocenti Evasioni.

Our dinner started well with an amuse-bouche of fried pasta, with vegetable puree and thinly sliced raw fish. We were both eager to savor our very first meal in Italy, that we decided to forgo the bread basket despite of the aroma and appeal it exuded.

For starters, we had the Octopus and the Cardi or Cardoon, the only vegetarian dish in the menu.Cardoon’s similar texture to a half boiled potato is seasoned accordingly. The octopus meat on the other hand was firm and tender, breaks easily using minimal force. The dish is plated with tomatoes, cheese and powdered dehydrated olives sprinkled throughout the plate. It’s one messy plate of goodness. Both dishes were quite palatable.

Our pasta dishes were the freshly made Ravioli and Gnocchi. I liked the ravioli and it stuffing of mushroom, which was topped with cream sauce and beans. But the gnocchi, with its fish cheek confit and shell fish sauce, also packed a lot flavor.

The Fillet of Beef for the main course is a lovely piece of flavorful beef. The beef’s outer layer was gloriously roasted, creating a crusty texture while the inside is soft and juicy. The sauce added a touch of sweetness to the meat. The other main course was The Swordfish. Presented with pieces of thinly sliced mushroom, it blankets a nice cut of sword fish meat that is moist and clean. In addition, this was drizzled with puree’s of spinach and nutmeg, which provided another level to its multiple layers of flavor.

We let the sommelier pick a bottle of white. We gave her our budget and wanted something fruity with some acidity. She came through with an excellent bottle of Sauvignon Blanc that paired well with our meal.

To cap off an excellent meal, we had the dessert sampler which was more than enough for two. It consisted of four dessert items from the dessert menu that the kitchen handpicks for the table. My dining companion, who is a devout dessert enthusiast, enjoyed the sampler very much.

We were tempted to go for the tasting menu priced at 68 Euro’s. but instead decided to go a la carte. Tasting menu is usually more economical way to go when dining in Europe, but at Innocenti Evasioni, a la carte prices are reasonable. Between the two of us, we both had three courses each and shared a dessert sampler and a bottle of wine for 157 euros (212 US dollars).

The service was top notch, attentive and polite. Language barrier was never an issue and that night, one of the chefs, Eros Piccos, was present. He introduced himself to us, explained the menu and took our orders. He even brought some dishes to our table. A gesture in which I was unaccustomed to back in the US since I have never had a chef introduce himself/herself before the start of the dinner in my years of dining out. It’s usually during or at the end of the meal, the chef decides to show up in the dining room.

My visit at Innocenti Evasioni gave me an idea what the dining culture is like in Italy. It’s a slow paced where diners can take their time and not be rushed unlike in places such as New York. In between courses takes a little longer than what I’m used to. The restaurant allows you to digest your previous dish before the next one arrives.

Innocenti Evasioni delivers high quality food with hospitality to match at a reasonable price. A top notched restaurant that is worth the cab ride outside the city center.

Before I went on this trip, I did my homework on the best places to dine in Milan, and yet I was still undecided up until that morning. I guess some things are just better left to the last minute because my experience at this restaurant was nothing short of phenomenal. I was glad that I had my first dinner ever in Milan at the Innocenti Evasioni.

For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a treatment prescribed to treat few ailments. What do you have to regard about cialis vs viagra? When you buy remedies like Levitra you should ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In supplement, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their state appears to be the same as yours.

SUAC Restaurant

SAUC Restaurant
Via Laietana 49
08003 Barcelona, Spain
933 21 01 89
Official Site

*This restaurant is now closed

When I was in Barcelona a few months ago I wanted to visit a Michelin Star restaurant, of course I’ve heard all about the great restaurants that the region possessed, like the now closed El Buli and El Celler de Can Roca.The closest restaurant to my hotel was SAUC restaurant at the Ohla Hotel. A one Michelin star restaurant, it is known for its classic Catalonian cuisine prepared with a modern technique by Chef Xavier Franco.

Located on the mezzanine of the Ohla Hotel, SAUC is small and has a clean modern décor. The interior is designed with hard wood flooring, a black wall that serves as separator between the kitchen and dining room as well as counter, and it is surrounded by glass windows overlooking the street. While the covered tables and the low ceilings provided a dim lighting giving it an intimate atmosphere. Oddly enough the space and atmosphere reminded me of SHO Shaun Hergatt and Ai Fiori here in New York City.

Now on to the food, I began with an amouse bouche of olives in different textures. The one that left a lasting impression were the black olives that looked and had the texture of a gummy bear but with a black olive taste. My first course was the Spanish mackerel with almond milk poured over it. Surprisingly enough the almond milk and mackerel created a milky fish flavor. The second course, was the potato artichoke with poached egg, it was good but nothing spectacular. The entrée, cod fish with beans was very enjoyable.The salty flavor of the fish was neutralized by the beans when eaten together. To finish the meal I had Milfull and Cream with strawberries for dessert. It was very good, the dessert wasn’t as sweet as I expected and was well balanced. I paired my meal with a handpicked white wine by their sommelier which enhanced each of the flavors in my meal.

SAUC was a good choice to have a Michelin Star meal in Barcelona. The food was very good and the service was not less than spectacular while the setting was subdued and intimate.The question I would like to ask is, can this restaurant be as successful in New York City as it is in Barcelona? New York diners and critics are thorough when it comes to Spanish cuisine, just ask Miguel Romera. Then again Gastroate, on the Upper West Side, has been well received here. There’s only one way to find out and that is to dine there and have your own opinion like I did. In my opinion (SAUC Restaurant) will do very well here in NYC.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing prescribed to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In complement, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their condition appears to be the same as yours.

Quimet Y Quimet

During my week long vacation in Barcelona Spain, I wined and dined myself with some of the freshest seafood that the Mediterranean had to offer. I ate through the tapas bar and drank the wines from the Catalonian Region. Oddly enough, I enjoyed their wine. I wandered around Barcelona and discovered places to eat and towards the end of my trip I asked my hotel concierge for a restaurant recommendation. At first he gave me a list of touristy spots but after I asked him where would he eat if he wanted a very good meal, that’s when he recommended Quimet Y Quimet.

Quimet Y Quimet is a tapas bar that has been run by the Quim family for generations. I was told by one of the staff that the gentleman making the food behind the bar is a fourth generation Quim. The space is small, standing room only, and cubed in with walls full of various wines all the way to ceiling, and a stainless steel bar where guests can park themselves and enjoy their food. Getting to the wooded table in the center of the space can be quite challenging since this place is packed with locals and a few tourists. While some waited outside, sipping their wine, until a space opened up. You will be rubbing elbows, literally, with fellow patrons like I did.

The tapas and montaditos (open face sandwiches) at Quimet Y Quimet are made from the highest quality and most expensive canned seafood’s and meats. I was really impressed at how good the canned foods are, Spain produces some of the best canned foods on the market. The menu is abundant and most of the dishes are priced between 1 to 3.50 Euro and the cheese plates will run around 9 Euro. I had a memorable feast here.Beginning with “olivas rellenas” or stuffed olives. The olives were stuffed with a seafood mixture making it a great starter. Then I had the “Combinado de queso” or cheese combination. I enjoyed the flavor of these Spanish cheeses, from sweet to sour, it was amazing–except of course the goat cheese, just a personal preference.

After my cheese plate, I ordered mostly the montaditos. I tried mainly seafood plates, except for the Pate con Setas which was made with pulled meat topped off with mushroom. The pulled meat was soft and moist while the mushroom was somewhat sautéed and tasted very good. Then the Salmon, yogurt y miel trufada, it is a version of salmon cream cheese in America but instead of cream cheese they use yogurt and top it off with truffle honey. This was the best plate I had. The truffle honey and its distinct sweetness combined with salmon along with the light texture of yogurt was enough to come back to Quimet y Quimet. Next was the “Langostinos Con Piquillo”, the red peppers (which are grown in Spain) along with the caviar is packed with flavor. Then there was the Sardinas Con Erizo, a whole sardine topped off with sea urchin, and the Sardina Ahumada y Tomate Seco, chopped sardines with tomato sauce. Both were amazing.

I left Quimet Y Quimet satisfied; there wasn’t a single dish that I did not like. Their wine list was extensive, but I enjoyed the local white wine that went well with my dishes and it did not disappoint.

The only regret I had on my trip was that I didn’t find out about Quimet Y Quimet earlier. It was the best tapas/ restaurant I had the opportunity to enjoy in Barcelona. It was also a great way to end my trip. If I ever come back to Barcelona, Spain I will definitely try to visit this place again. Hopefully they stay open; then again it has been open for four generations!

Quimet Y Quimet
Carrer del Poeta Cabanyes, 25
08004 Barcelona Spain
934 423 142

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a treatment prescribed to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you have to ask your druggist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are as a rule able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their condition appears to be the same as yours.