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The Viking

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    Oslo, Norway

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  1. And it's at least temporarily final: Bagatelle closes its doors the 21st of December 2009, leaving Oslo and Norwa abruptly without its only 2* restaurant.
  2. It had been brewing for quite a while, rumours within the community, but on saturday it was official: Eyvind Hellstrøm, Norway's "Grand Chef" resigns at Bagatelle, effective 01 Jan. 2010. Reason listed as inreconcilable differences with the major shareholder the financial tycoon and investor Christen Sveaas. http://www.dn.no/vinguiden/article1795886.ece The news dominated the front page of "Dagens Næringsliv", considered Norways leading financial newspaper. Lots of debate has followed in all major media including televised talkshows. Bagatelle's future now hangs in a rather thin thread, which might just have snapped when it earlier today was announced that the entire(!) staff has resigned simultaneously effective Jan 1st as well. http://www.dn.no/vinguiden/article1796678.ece For those not in then know: Eyvind's position within the restaurant world in Norway is a combo of Paul Bocuse and Gordon Ramsay. Uncompromising, free-spoken, but at the same time rock solid. He's reluctant about the future, but it will definetely include a restaurant of som sorts. Maybe a bistronomic approach? As one of Norway's other leading chefs pointed out (Bjørn Svensson of 1* Oscars gate): "Eyvind would be able to make a hot dog stand interesting".
  3. Reviving this thread; particularly regarding the Platja D'Aro, S'Agaro area. Anyone been there recently, especially at Villa Mas?
  4. Tristan will be just a leisurely stroll down the road from your hotel, and is both expensive (Especially the markups on wine!) and to me provides an impersonal Michelin *style. I would think that many of the other restaurants along the same waterfront will provide better value/experience. Whatever you do: Do NOT eat dinner at The Mardavall! Poorly executed, bland, overdone, you name it... The breakfast spread is fairly good though, with eggs/omelettes made to order. Otherwise I concur: 1. Do hire a car. 2. Go to Bens D'Avall or El Raco D'en Teix. And I do believe there actually is an Asador Tierra de Aranda in Palma, just of Jaume III. As to Costa Brava: I have a sweet spot for Sant Pau as a lunch destination after el bulli.
  5. So, I'm off next week to a place famous for its snow and beauty, but not for its good food. Any enlightening experiences??
  6. I'll answer two of your questions in the above mentioned post: 1. Etxebarri: I consider it unique, and would go there for lunch even if not having the full menu. To me the not-to-miss dishes are: The lightly smoke infused caviar, the beef, espardenyes. One alternative for lunch that offers lighter fare, but to me also a unique experience is Kaia-Kaipe in Getaria, approx. 20km west of San Sebastian. Uniquely fresh fish, wine list to die for (If you're into Spanish wines). 2. Regarding the jamon iberico: Oh yes!! There is definetely a lot of difference! Calling all Bellotas equal is like considering all Bordeaux 1er Cru equal.. My favourite place in Barcelona is Jamonissimo in Provenca #85. They have a wide selection of bellota hams, and 2-3 tables in the back for informal sampling of the different varieties.
  7. Sult hardly serves any pizza worth mentioning, and calling Brasserie Blanche Asian will have its chef running after you with a set of FRENCH steak knives. Brasserie Blanche is definetely bistro French influenced. Nodee though is spot on Pan Asian with arguably the best sushi in town. Oscarsgate is very much back on form after its first Michelin*. Reserve well ahead. Cru is an exciting new local bistro with extremely limited menu, but reciprocally extremely nice winelist.
  8. The title says more or less all: being a true nerd, also when it comes to grilling, bakingand roasting, particularly Spanish style, I've come across this range of traditional/innovative ovens that I might fit in my new house. www.josper.es Apparently they weigh in at a hefty price and also weightwise, so I'd love to hear from anyone that har had a first hand experience, either privately or professionally.
  9. Defiinetely not as of lately, I believe that the last 23 months the kitchen has become even more focused and cutting edge than ever before, BUT in the fall there was a period where I felt that Bagatelle's performance slumped ever so slightly. Alas, this might have been just the time that the inspectors were there..
  10. Well, the news is out and most surprising part is that Bagatelle loses one of its two * and totally undeservedly so. Amongst the restaurants in the Frogner area Bagatelle definetely is in a league of its own, and rqanks way above both Feinschmecker and Le Canard who both keep their one*. Shame on the guide for this demotion!!! http://www.dn.no/vinguiden/article1332439....rticle_readmore In the Oslo area Restaurant Oscarsgate and Haga gain 1*, very nice (I'm hardly totally objective having a personal interest in the former of these two).
  11. Well doc, there'a one restaurant post-conference that you as far as I know have not been to yet: Etxebarri. Do try it, although I do not know their fare in January. Obviously combined with San Sebastian area etc.. Car is a must though.
  12. Ah, so the snow has finally come to Central Europe and I'm lucky enough to have 1 week end of February in St Cristoph at Hospiz Arlberg. Would love some recommendations for great restaurants.
  13. we made our reservations 3 months out, requested the kitchen table (we're 7 or 9 pax, but alas the reply was that it was booked already. We've tried similar reservations earlier with the same negative results, and on every occasion thwe table's been unoccupied the entire evening of our visit...
  14. Reading Dan's mouthwatering suggestions for tapas/pintxos I'm definetely looking even more forward to my trip next week; "The Viking's gastronomic crusade" of the region. But: I'd love some up to date info on the following places: Arzak (Have been rather dissapointed foodwise since Elena took over, and unfortunately Juan Mari's memory and mental capacity seems to be suboptimal.. Stellar wine list though). Akelarre Martin Berasategui (Disappointed paricularly with the service/attitude last time, but that was 3 years ago, any improvement?) Kaia-Kaipe in Getaria for lunch (Chose that over Elkano due to great selection of wines). And before anyone beats me to it: Yes, we have already booked Etxebarri.
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