Dateline 2011: San Sebastian, Spain – 3 Star Michelin "Arzak"
(Number 8 in the Top Fifty Restaurant's of the World poll)
God
may have texted Noah to board the Ark with his family, seven pairs of
birds, clean animals, and one pair of the unclean but God told me in a
separate vision to board the eponymous restaurante Arzak in the basque
country with those same birds, those same animals. All I got to say is
that I hope Noah brought a pastrami and rye because Chef Elena Mari
Arzak took those birds, took those animals and grilled them a la
plancha to perfection last night in a meal of Biblical proportions – and
obliterated any memory of Ferran Adria' and El Bulli. God is now on my
speed dial.
Most of the time I had no idea what I was eating
during the three hour tasting menu but it was fantastic: Cromlech (with
foie gras, coffee, and tea), Kabraroka (with kataifi) and Patchouli
(with prawns). They looked like exhibits at the Dali' museum in Figueres
and I'm fairly certain these were all names of food that appeared on
the menu.
Europe
Europe
Pasteis de Belem
"I just returned from Lisbon and only have one thing to say - Belem Pasteis de Nata"
Thanks
to a reader for reminding me of what is the can't miss taste of Lisbon.
While there are wonderful wines, tasty sausages, perfect cups of
espresso and crispy salt cod fritters that all deserve your attention,
you haven't truly experienced Lisbon until you have made it through the
winding labyrinth of the cafe and bakery, Pasteis de Belem, in a pretty waterfront neighborhood of Lisbon and had a few fresh warm pastries.
Dutch Food & the Amsterdam Restaurant Scene
In Amsterdam, restaurant food tends to be hit-or-miss. Most dishes are under-seasoned, but that doesn't mean you won't eat well.
The fact is, you're likely to have good cafe food; meaning great sandwiches, delicious cheeses, excellent coffee, and plenty of good breads and pastries. Meanwhile, Amsterdam's various ethnic offerings continually surprise new visitors. The trick is knowing where to find these spots and getting the local experience while you're at it.
Interestingly, some Dutch export products consumed at home taste much better when you're in Holland. Heineken and Grolsch, for instance, seem to have more subtleties and depth of flavor.
Gouda isn't generally regarded as a particularly interesting cheese, but stop by Kaasland Singel, west of Centraal Station, and have a sampling of the locally produced cheeses. You'll be surprised that the Gouda can have a creamy richness similar to French comte.
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