I think, as most of the nerds of my age should have, seen most of the relevant end-time apocalypse movies. One excuse was: it may be proper preparation for whatever may come…
Well, so far, I can not remember a movie where one of the issues was the asparagus price that went through the roof.
However, I still do not understand why people buy pasta and flour. There is much better stuff to eat during our last days in the civilization we grew up…
Coming from Frankfurt, everybody has to admit that there is more high-end cuisine in Frankfurt. I am still trying to distill this vague feeling into some unambiguous numbers, but!
…yes, there are hidden precious gems in Munic that would shine bright and probably even brighter amongst the mentioned ones from Mainhattan.
You just have to find them, and Hussi & Steffi found one for us that I have to share.
Sparkling Bistro, the storytelling restaurant. I could now delve into that beautiful memory, but I want to make this story short and to the point.
Embrace the pleasure of being guests and let loose any control. We went for a five-course dinner accompanied by matching wines. As a non-native, non-poet, I am far away from being able to describe the pleasure we had. Not just food and wine. Get in touch with Jürgen and unfold the storytelling. Enjoy being his guest, and you will find yourself in a well-balanced melange of olfactoric, gustatory, and dialectical experience.
Again, I am writing myself into a rage, and we had enough words. Let us apply my highly sophisticated Kydroon’s Foodie Evaluation System 🤓 to Sparkling Bistro.
(sorry, I have to repeat this part as most people are too lazy to click into the explanation to read it isolated)
| 🤮 | Miserable big fail! Runaway as fast as possible! |
| 🙂 | Acceptable. Quite OK! There are some negative aspects, but on an overall view, outweighed. |
| 😋 | Excellent! It goes on the Foodie Happy list |
| 🤩 | Top rank! Epic, milestone and beyond exceptional |
Kydroon’s Foodie Evaluation System has some cool features I have to reiterate:
I also want to have stuff in all buckets, so in doubt, I will always favor the more extreme ones.
The overall ranking for the Sparkling Bistro in Munic is: 🤩 Exceptional!
If you want to read more, I would recommend this article from urban-pioneer.
Another good review from the the Süddeutsche.
As you see: perfect presentation. As I can tell, exceptional excellent taste.
As I can also only tell, each dish comes with a story from Jürgen. Go and get your very own 😇.
Go to the Pure Wine Food and go for the chefs choice. Claudia has a magic hand driven by Mediterranean temperament and local, high-quality products. For me, this is the classical young wild cooking class. The highlight was, without disrespecting the main course, which was also exceptional, the Rote Beete Soup! The magic process for this, at least this is what I could get out from Claudia: Boil the beetroot to the very end; Add almond milk; Add Verjus; Add grapeseed oil. The result is insanely good!
Overall rating: 😋 (Excellent!)
One drawback on Munich is its distance from fresh fish, and here I am talking about fresh fish from everywhere, not just the local coast. This lifts Frankfurt beyond Hamburg or even Barcelona. The good stuff from there is in a few hours in Frankfurt, along with good stuff from the rest of the world.
However, the friendly, nice, and crazy guys from Pescheria seem to be well connected in the fish world.
When you step inside, you can not miss the vitrine with fresh fish that you will also see on the daily menu.
It has a vibrant ambiance with an earned own patina that can not be copied. It is full of people in a good mood, offering the right amount of background sound for your privacy without being too loud.
…OK, first, I have to reiterate the fantastic highly sophisticated Kydroon’s Foodie Evaluation System 🤓
🤮 Miserable big fail! Runaway as fast as possible! There is just one level for crap. That is enough for crap, and I do not care to distinguish between totally crap or somehow crap. Crap is crap, and it goes on this list with all the other crap.
🙂 Acceptable. Quite OK! There are some negative aspects, but on an overall view, outweighed. The base level is acceptable, and this means good enough. This is already a lot, and we should, in general, apply more often the concept of good enough.
😋 Excellent! It goes on the Foodie Happy list. Excellent is good enough plus some unique features which makes it shine out of the crowd.
🤩 Top rank! Epic, milestone, and beyond exceptional. The top rank is for the exceptional excellent ones.
And now…
The overall ranking for the Pescheria is: 😋 (Excellent!)
I think most people who have ever visited a Nobu restaurant remember this for the rest of their life. It is excellent foodie stuff made of creativity, presentation, and ambiance. When those dimensions are well balanced, meaning maxed out, it is OK to excuse the high price tag.
The last time I was in a Nobu was ten years ago in Gotham. I think at that time the restaurant was in Tribeca and we could only get in without reservation because of a blizzard, as most canceled their booking.
The Nobu in Munich is on the first floor of the Mandarin Oriental, which is the building below our favorite rooftop sundowner enjoyment place. The summer dinner was a perfect excuse to try it out finally.
I like this fusion because it is more than the sum of two exceptional philosophies:
So, enough words. Let us now apply my highly sophisticated Kydroon’s Foodie Evaluation System 🤓 to Nobu Matsuhisa in Munich!
🤮 Miserable big fail! Runaway as fast as possible!
🙂 Acceptable. Quite OK! There are some negative aspects, but on an overall view, outweighed.
😋 Excellent! It goes on the Foodie Happy list
🤩 Top rank! Epic, milestone and beyond exceptional
Kydroon’s Foodie Evaluation System has some cool features I have to explain:
I also want to have stuff in all buckets, so in doubt, I will always favor the more extreme ones.
The overall ranking for the Nobu in Munic is: 🤩
Please take a look on the feature picture of this post which which is a zoom into this dish. It is an absolute highlight and you have to enjoy it yourself. Explosion of taste and total surprise of texture. Enjoying food is one of the four main reasons of existence, I am in heaven and right now can not recall the other three! 😋😇
Kydroon, the foodie
The evaluation breakdown is: there is no breakdown 🤓
…because it doesn’t matter. That is the last important part of the highly sophisticated Kydroon’s Foodie Evaluation System. As a big fan of KPIs, measuring, counting, evaluation, and assessing, I know that this leads to a useless overanalysis. We tend to often come up with sophisticated models to hide our personal, biased, subjective opinion behind formulas.
It is the result of a current mix of dopamine, serotonin, testosterone, and estrogen. There is no rationality in this complex soup of hormones in our brain.
I have added a new static page to link to various recommendations on the foodie topic.
This is more to kick-off filling it with content and a note to myself…
Before heading to the desert to do a lot of nothing, I have to share some gems from a hidden treasure in Europe: Romania. I will come back to all those topics, as they deserve more details, but for now, enjoy the appetizer.
Authentic Mexican food is, by far, my favorite food. Why?
However, Mexican food beets it all. It looks back on a long history and combines more products that originated from there. It is the very source for the global cuisine we all enjoy today.
I am not talking about Tex-Mex, and not at all, talking about the even more diluted European version of Tex-Mex that is served here.
I am talking about Oaxacan food. The herbs, the chilies, the meat, flavors, the rolled cheese balls, the raw mole creme, and the secret ingredient that no money can buy here: the Chapulines!
Chapulines, Chapulines with garlic, Chapulines with chilies, Chapulines with garlic and chilies – it is by far the most superior snack on this planet. 😋
When you have some time in Oaxaca, you have to visit Isra & Tuti where you will be involved in the gathering at the market, the preparation, and the cooking itself. You will love it!
At the end of a hot day, when the soft tar regains some of its former stability but still radiates warmth. When you are starving, but also look for something refreshing and saturating. When you had enough pizza from one of the 1600 restaurants in Munich, when you want to try something new, when you stroll during a hot summer night through Münchner Freiheit district, then you should go for Ceviche, at one of the only 3 Peruvian restaurants here in Munich.
For me, it is the best way to enjoy raw fish. Sashimi is delicate too, but the Japanese philosophy is so sharply focused on the product quality itself, that it misses the possibilities of mixing and refining.
Ceviche is the perfect mix when you want raw fresh fish and some extra flavors at the same time.
The classical Ceviche itself is when you use the right products in the right quality a guaranteed success. It looks back on thousands of years of success, and it offers a stable, robust platform for some innovative extensions or fusion.
Here is where the guys from Cevicheria Pez excel.
Trio de Ceviches – Clasico, Thai, and Nikkei
…and if you can engage the chef in a talk about the best spots in Peru and the best way to cook and eat Cuy, you will probably be luck to taste some of those nice ones 😋
Ich hoffe die Leser dieser Ode sehen die falschen Versmaße nach und sind auch der Überzeugung, dass unsere nüchterne Raumzeit mannigfaltig Anomalien und Risse aufweist! 😉
Manche dieses Risse tarnen sich als Höhlen und führen in Alices Wunderland, andere kommen in Form von roten oder blauen Pillen und öffnen die Welt von Matrix.
Nahe dem Berliner Tiergarten, im Das Stue, im klassizistischen Bau der ehmaligen Dänischen Botschaft die unaufdringlichen modernen Luxus vaporiert, im Keller, unter einer Decke von Kupfertöpfen, befindet sich der Riss in der Raumzeit, der in Paco Pérez’ magische Welt führt.
Dort muss man dann weinen, wenn man nicht ein großer Komponist, Maler oder Dichter ist, den einfache Worte sind nicht geeignet der eigenen Freude Ausdruck zu verleihen.
Meine Empfehlung an andere ist es sich ganz in die Obhut von Paco Pérez und Steve Hartzsch, dem Somelier, zu geben und sich durch das Experience Menü, geleiten zu lassen.
Der Untertitel „Environment & (Con)Sequences“ könnte besser nicht sein. Es ist eine Reise um den Planeten im Spannungsfeld zwischen Vision und Detail der Speisen, Weine und der Präsentation.
Es ist pure Kunst und eine reine Kür, bei der sich weder Paco noch Steve irgendeinem Kompromiss beugen.
Bei den korrespondierenden Weinen fragt man sich nach dem ersten Schluck, welches Gericht die Balance dazu halten können soll – und erbelbt dann, dass es geht. Das in jeder hinsicht phantastische Geschirr von Ester Luesma und Xavier Vega unterstreichen diese mystische kulinarische Reise.
Die Meisterwerke von Paco sind pure Kunst und man merkt, hier geht es nicht mehr um höchste handwerkliche Kunst, sondern um die Zelebrierung des Lebens.
…jetzt bin ich doch ein klein wenig ins Schwärmen geraten 🙂
…aber es ist nicht möglich, sich dem zu entziehen!
Ein Life-Time-Event, das ich jedem, der die Chance hat es zu erleben, nur empfehlen kann!
Kydroon 