Инстаграм Аисте Мисевикуйте (Aiste Miseviciute)

One of my favorite dining experiences recently was at the one Michelin starred Saddle @saddlemadrid in Madrid, which now occupies the former location of the renowned Jockey restaurant. Jockey, a historical landmark in Spain's gastronomic, political, and cultural scene, operated from 1945 to 2012 under Clolado Cortés, who revolutionized hospitality by prioritizing the diner's experience. In October 2019, Saddle opened as a tribute to Jockey's legacy, focusing on French haute cuisine that highlights seasonal ingredients at their prime. Led by chef Pablo Laya, Saddle is dedicated to honoring culinary traditions, especially by showcasing produce when it's in season.- Amazing, slowly roasted veal shank, tribute to the legendary chef Santi Santamaría, with potato purée and beef jus- Butter service- A very generous portion of Maresme teardrop green peas (gold standard of peas) and Tokaji Oremus wine sabayon- White asparagus from Navarra, sea urchin, smoked egg yolk and vegetables soup- The excellent wine pairing by @patrickfonsek - Souffé Grand Marnier- The very impressive spirits trolley

The perfect egg @ambroisieparis Happy Easter????

Ichigo???? daifuku- Japanese strawberry mochi à la minute @sushikanesakalondon

Pizza tasting at Pepe in Grani @pepe_ingrani by Franco Pepe @francopepeingrani, one the greatest pizzaiolos in the world. Franco has revolutionized the way people see pizza. Not only he promoted small local farms and artisans, but he also gave prestige and fine dining connotations to something that most people would consider street food. Franco Pepe's signature dough is realized by hand, using a secret personalized mix of flours. It has a unique pillow-like structure that is different from any other pizza. Really light and airy...In the pictures- Margherita Sbagliata: Campana DOP Buffalo mozzarella cheese,purée of "riccio" tomatoes, basil reduction, Evo oil.- Sensazione di Costiera (fried pizza): Dehydrated garlic, Ramato tomatoes, chili pepper,Cetara anchovies, parsley, lemon zest. - Ciro: Cone with 12-month Grand Padano DOP fondue, rocket pesto, dehydrated Caiazzo black olives. - Scarpetta: Campana DOP Buffalo mozzarella, 12- month Grana Padano DOP, Caiazzo black olives, Evo oilfondue, uncooked tomato compote, freeze-dried pesto basil. - Calzone con scarola riccia: folded pizza with frisée, Cetara with anchovie fillets, capers, Caiazzo black olives, Evo oil. - Alletterata: Alife onion cream, Campana DOP buffalo mozzarella, tuna, celery, olive oil.- Straccetti miele e rosmarino: Fried pizza strips with sugar, cinnamon, honey, vanilla- flavoured buffalo ricotta cheese, rosemary, and orange zest.Grazie mille @edoceladon and @mostofitaly for your help organizing the trip. ;)

Highlights from Hertog Jan @hertog_jan_at_botanic in Antwerp, by Gert de Mangeleer @gertdemangeleer, one of the finest Belgian chefs of his generation. After closing his 3 Michelin-starred restaurant near Bruges, he reopened at the beautiful Botanic Sanctuary hotel @botanicsanctuaryantwerp in Antwerp and promptly earned 2 Michelin stars. Alongside his partner and sommelier, Joachim Boudens @joachimboudens, Gert now offers a more intimate dining experience, with equal emphasis on the experience and the cooking. As before, the cuisine remains precise and incredibly delicious, leaving you eager to return soon.In the pictures- Breton langoustine 'Crudo', passion fruit, cocoa and vanilla - Caviar explosion- caviar with smoked sturgeon, dash marinated salmon trout eggs on crusty sourdough bread- Hamachi from Zeeland with Wagyu beef fat, with yuzu vinaigrette, covered with caviar- Wild North Sea sole, salty vegetables and herbs, oyster emulsion- Tomato collection 2023 (served at the kitchen)- Pork short rib with Wagyu Kagoshima A5 with Szechuan oil and black garlic. Ingenious dish!- Incredible "Grandmother's Brussels waffle"