Pakta, Nikkei Cuisine, Poble Sec

PaktaMy two favourite Japanese restaurants in London are Dinings and Yashin (in that order).  Both are generous with the citrus and easy on the soy.   I know that the executive chef at Dinings (Masaki Sugisaki ) worked at Nobu and that Nobu Matsuhisa was heavily influenced by Nikkei cuisine (a symbiosis of Japanese and Peruvian food).  So it is with very high expectations that I walk into Pakta on a sunny Saturday afternoon.    That and it’s taken me over a month (as usual) to get a table at this Adria brothers spot (no it’s not your imagination, they do seem to own every restaurant worth going to in Barcelona).  
The starterThere are two prix fix menus to choose from: the Fujiyama (€90 VAT included) and the Machu Picchu (€120 VAT included).  We opt for the latter and begin with the Honzen Ryori.  Which is an elaborately arranged tray of 5 small dishes the like of ‘Avocado tofu with sea urchin, yuzu and wasabi’ and ‘sweet corn cream with caviar’.  There are different spoons for different dishes and an order in which the 5 dishes should be eaten.  There are so many instructions to follow that our server uses a baton to point to the dishes as she explains what’s what, what’s first and with what – oh and don’t eat the tuft of leaves which is just a tuft of leaves. Read more of this post

Comerç 24, Contemporary Food with 1 Michelin Star, El Born

Comerç 24I am getting to that age where you either lie about it or bluntly avoid the question.  I am choosing to ignore the question.

I have a good friend who has the same family positioning as mine, albeit she has 3 boys (the youngest two who are twins) and I have 3 girls and she is 4 years ahead.  She sends me messages from the bathroom, I reply, from my bathroom. Contrary to all these allegations of post pregnancy incontinence, I think mostly, it’s just women carving (with a dull spoon) some moments of solitude and tiled harmony from the only place they can get away with locking the door: the bathroom.

Sardine with orange and fresh wasabiAt this juncture in my life, my birthday wish was for a smidgen of solitude (to hell with world peace, I mean clearly, we are an animal incapable of harmonious living).  So for the birthday of unmentionable age, I had lunch at Comerç 24. Read more of this post

Caelum, Cafe & Shop, Barri Gòtic

CaelumCaelum is a shop in Barcelona that sells goods made my monks and nuns.  It’s in the Barri Gòtic which means there I am,  walking through the dark maze like streets, which often smell of urine (there are a lot of incontinent tourists on the streets of Barcelona), I am surrounded by the pierced, the tattooed, tan-to-the-point-of-lobster folk photographing the laundry hanging from the balconies.  And there, emanating a glow like a single candle in a dark cellar, is Caelum.

I practically hear the Gregorian chanting as I enter the ivory and gold shop and turn over boxes of marzipan, jars of tomato jam, scented candles, “stained glass window” biscuits.  Each made by a different community specialising in a certain something. The window Caelum Read more of this post

I need you!

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I’ve been posting on Foodie in Berlin for almost 3 years now.

306 posts!

I can hardly believe it.  I feel I’ve figured out my voice and my angle so it’s time to think about the design.

I would like a logo for Foodie in Berlin and a general restyle (and some help sticking all that stuff up on WordPress).

I see Foodie in Berlin as quirky, funny (hopefully) and informative. I do not see it as particularly fashionable or trendy.  I hope it’s that funny friend you have that can make you guffaw when your mouth is full of food and whose recommendations you  always  trust. It’s important to me that the design be clean and easy to navigate.  
 
That’s the brief in a nutshell.  If you are interested and would like to know more (including what my budget is) write to me at foodieinberlin at googlemail dot com.  It would be helpful if you could include a link to your work so far and even better if you are located in Berlin.  If I like your work, I will get in touch and we will go from there.

Christmas Eve 2010


Usually, we have Raclette on the 24th but this year I thought we should go lighter, in anticipation of what would come on the 25th.

Reading David Tanis’s A Platter of Figs and other recipes has really helped me de-clutter my dinner menus. And strive for simple and elegant as opposed to more and difficult. Read more of this post

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