This dish is really about that under-loved vegetable, celery. I’ve cooked it 5 ways!
A sidewise take on eggs benedict using kale and croissants
Thoughtful plates at reasonable rates. Thumbs up for this flexitarian hybrid which is just the right side of hipster.
Loidi Kalea, 4 – 20160 Lasarte-Oria (Gipuzkoa) Tel. (+34) 943 366 471 email@example.com 3 Michelin stars since 2001 29th best Restaurant in the world – Restaurant magazine 2008/11 1st Visit: Lunch Saturday 12th November 2016 (17.5/20) Slightly under-par performance from one of the world’s great chefs €€€€€ In the unremarkable town of Lasarte-Oria, about half an hour outside of San Sebastian, deep in Basque Country between northern Spain and France, stands the flagship and eponymous restaurant of one of the giants of modern Spanish cuisine. Once dubbed ‘the most famous chef you’ve never heard of’, Beratasegui may not be as well known as others internationally, but enjoys a status similar to Ferran Adria in his native Spain, where he quietly has built up a mini empire of fine dining. He currently holds 7 Michelin stars. The accolades started early in his career when, having returned to run his family’s restaurant after training to be a Pastry chef in France, he achieved his first macaron at the fresh age of 25. And whilst the doyen of modernist Spanish food …
A review of the astonishingly good restaurant Kadeau in Copenhagen