- "Yes sir, it's the hot water that kills them." And this is not a joke in this restaurant.
I thought I couldn’t be surprised anymore because I’ve eaten so many strange ...
Grandma’s antique silverware and the Michelin star
Usually, one goes to Copenhagen for the new Nordic kitchen but there are other draws, as well. 
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6 years later... How I have been eating my way through the world
This will be the most personal post ever on this blog. I started my blog 6 years ago; therefore, it’s time to look back (and forward!).
[Disclaimer: it might be on the ...
The man who only missed the Bocuse D’Or twice over the past 30 years, two young pastry chefs and a cook from Győr
As my co-host at the Bocuse d'Or Europe 2016, Zsófia Mautner and I were saying during the show, Bocuse D’Or is not simply a contest - it means so much more. Here are three ...
Alex Atala, the Brazilian punk turned martial arts master, turned the best chef in South-America
Alex Atala is a living legend, martial arts master, ex-punk and DJ, hero of the Brazilian gastronomy, who is not afraid to go after and hunt down the ingredients, be it with a ...
The most kawaii of kaiseki menus
One of the toughest places to book in Tokyo, even though it only has one Michelin star. But you couldn’t find a cuter Japanese menu!
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In the world’s best restaurant - for the fifth time
Redzepi’s Noma isn’t leading the World’s 50 Best Restaurants list (formerly San Pellegrino list) for the moment, but for me, there is no question that it is the world’s ...
Ama - Japan’s mysterious diving fisherwomen
While Japan is supposed to be one of the most advanced countries, its uniqueness comes from the coexistence of 22nd century technologies and ancient traditions. The mysterious ...
How does the foodie jet set party in Ibiza? With Hungarian foie gras, of course!
No, I’m not exaggerating in the title. I was in an amazing villa, at an event where the chefs came from Japan, the foodie guests from all over the world, where we feasted on ...
Top of the art of ice cream making: the Japanese kakigōri
Unsurprisingly, it has been the Japanese who achieved perfection in the art of ice cream making: their eye for detail and passion for perfection also contributed to this. 
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