There are fantastic restaurants here in Hungary, some of which don’t get the attention they deserve from the media. Quality and gastronomy content also considered. Here’s a new one from my series of unknown restaurants. One of the signature desserts, a deconstructed carrot cake

Everyone wanted to talk me out of it. This is already a reason in itself to try New York's  - and the world's - most decadent dish. Chicken and caviar. Now this might sound rather ok but we are, in fact, speaking about real sturgeon caviar and a whole fried chicken, for a small fortune.

And we are not talking giant mushrooms; the ones on the picture were max. 5 inches long. I took the picture a couple of days ago in a Tokyo supermarket.

This is the bread in question. But there's much more than meets the eye! 

Having tried the menu he developed in cooperation with the restaurant Mák in Budapest, there was no question I would visit him. And eventually, I managed. 

This could very well be the starting line of a joke but it's serious: one of the world's best restaurants, the founder of the new Nordic kitchen, and the one to make it famous worldwide, the fine dining restaurant that cooks exclusively with Nordic ingredients set up shop right between the jungle…

The world's tastiest four letter word. But what does it mean to the members of the 'Noma family': current and former members of the Noma team, friends, regulars, critics... The restaurant formerly known as Noma

I don’t think I have to introduce Pierre Hermé's mille-feuille. There's a unique restaurant in Paris where you can have it à la minute, taylor-made. I checked it out and whipped-up one quickly myself.

Two Michelin stars and 4 Gault Millau toques (18,5 points) - Sang-Hoon Degeimbre, L'air du temps, Liernu, Belgium Photos: Adam Szuly

The 3 Michelin-starred Saito was recently named the best place for sushi in Japan by Tabelog. This was my dinner there in January 2016.