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Alexander van Dülmen

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Alex Walton

Skykitchen, Restaurant, Berlin

Skykitchen, Restaurant, Berlin, Germany

7 points

Alexander Hoppe has Richard’s deer. Which is funny because a few days before I finally made it to Skykitchen Berlin, I visited Richard, another Michelin star restaurant in Berlin, and there was no deer there – see here my review about Richard Richard, Restaurant, Berlin

Not that you should get the impression that I go exclusively to starred restaurants, but Berlin makes it quite easy, given that there are a total of 21 restaurants with altogether 28 stars – more than any other city in Germany and currently in 12th place in the world, and in Europe coming in right after Paris, London, and Brussels at number four! This said, I do not think that restaurants are necessarily better just because they have a star. There are many I’ve visited in past years they would easily get one from me, if I were a tester. But there are many cities and places in world that Michelin does not even test. And since I’m not ruining the career of a chef or a winemaker because I may not like what I’m served, with my recommendations you can take them or leave them. A friend from Los Angeles recently visited Brawn in London (Brawn, Restaurant, London) and enjoyed it very much. It is not listed among the almost 80 restaurants with a star there. And it’s certainly interesting to see how different all of the Berlin Michelin star restaurants are – or what makes them similarly unique on the other hand. This kind of field research is best done in my current hometown.

Skykitche view

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ink., Restaurant, Los Angeles

ink., Restaurant, Los Angeles, USA

6,5 points

There it is! A really scrumptious restaurant in Los Angeles! It is called Ink and located at Melrose.

To begin with the only but substantial concern: the acoustics of the dining room is horrorable. It isn’t something new that a restaurant in USA usually is much louder than a restaurant in Europe, but it really can kill atmosphere and flair of a place which offers so delicious and inspiring food as ink. I needed to become an expert in reading lips to understand what my counterpart told me while we spent some hours some weeks ago at Melrose Ave. I would prefer reading on lips the experience of good food than the content of my conversation since it would be totally understandable that visitors of ink smack one’s lips because of the exceptional taste experience.

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