• Littleboboon was in Ghent for the Ascension weekend and we took this opportunity to explore the culinary scene of Belgium.

    Our first discovery was VrijmoedVrijmoedVrijmoedVrijmoedVrijmoedVrijmoedVrijmoedVrijmoedVrijmoedVrijmoedVrijmoedVrijmoedVrijmoedVrijmoedVrijmoedVrijmoed, we went there for dinner. Michael Vrijmoed belongs to the new generation of talented chefs in Belgium and also in Europe.

    His restaurant is located in a bourgeois town house with art deco alcoves, it is a rather big place by one-Michelin star standards.

    Benjamin De Buck, our sommelier and host, welcomed us and once we were settled at our table he took our drinks order: a cup of Champagne Dufour by Charles, which was bottled especially for the restaurant. The amuse-bouche arrived promptly to wet our appetite.

    We opted for the “Vrijmoed” menu in five services which consisted of one starter, two main dishes and two desserts. The menu changes every week.

    From the first dish of smoked eel to the desserts (first one made with rhubarb and the second one, an incredible dessert made with spinach!), every plate was original, full of flavors and gourmand, but there was one dish that stood out for us: the haddock dish. Amazing!

     The wine list was comprehensive with a few original references and, to remind you that you are indeed in Belgium, you’ll also find a great selection of crafted beers.

    The service was fluid, in the right tempo and led by the charming and affable Benjamin De Buck.

    If you want to have great food, good service and a wonderful evening out in Ghent, no doubt this is the place you’re looking for.



    Vlaanderenstraat 22
    9000 Gent

    Tel: +32 9 279 99 77
    Fax: +32 9 279 99 78
    Email: info@vrijmoed.be



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  • Alma means Soul in Portuguese, and chef Henrique Sa Pessoa has lots of it.

    His restaurant is soulful and beautiful, so are his dishes.

    For our lunch on Wednesday, April 12th 2017, we had à la carte menu for our family of three. Both adults chose the main course (monkfish with zucchini flower, green curry , coconut milk and baby shrimp) and our six-year-old son had a beef entrecote, celeriac, mousseline, bacon crumble and barbecue juice. We concluded with desserts: mango, passionfruit, coconut, black sesame seeds for the adults; and a chocolate « bomb », salted caramel, hazelnut, sorbet for the little gourmet.

    Each dish was a pleasure to watch and incredibly tasty to the mouth, from the creative amuse bouche to the wonderful desserts.

    The wine list has a comprehensive selection of best wine growers around Europe, and most importantly, incredible Portuguese wines some of which we selected.

    We had mixed feelings about the service, though: the lady was very nice, even tried to speak a few words of French to us, but our bearded Maître d’ was very cranky, not welcoming at all when we showed up and extremely cold all the way through our lunch. He never even smiled once or said something nice. We were kind of taken aback by his behavior as it is not what you would expect of a Michelin starred restaurant.


    Adresse : R. Anchieta 15
    1200-224 Lisboa, Portugal
    Téléphone : +351 21 347 0650

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  • LAB By Sergi Arola was one of the restaurants that we really wanted to book when we decided to come to Sintra.

    We discovered his frst restaurant in Barcelona 15 years ago, and when he opened Arola in Paris at the W hotel we went there to rediscover his unique cooking talent.

    This time, we took advantage of our stay at Penha Longa Resort to eat at LAB where the chef just got one Michelin star. We were lucky, for our dnner on Friday April 14th 2017, Sergi Arola was present at the restaurant.

    We chose the Discovery menu which was amazing from start to finish: every dish, every bite was indeed a discovery, especially his tapas madness that represented each region of Spain and his signature amuse-bouche, a glass of Vermouth with green olive, and most of all his Andean dish (Guinea fowl with a spicy couscous made with Andean grains) which took us on a trip to Chile was the most accomplished dish that showed Sergi Arola's talent and creativity.

    The wine list was amazing, all the best wineries in Europe were represented, but we privileged Portuguese wines, especially the region and the wine growers that were unknow to us. It also had a great selection by glass from sparkling to red wine, from white wine to cherry.

    The service was perfect and our sommelier, Francisco Oliveira was impeccable for approving our selection of wine by glasses.

    However, we have to mention there was a major faux-pas from the kitchen of the LAB because one of our dishes, the skate wing, was served with a big plastic string still attached (!). Fortunately, my partner spotted it on time before eating the fish. Unacceptable for a one-star restaurant... Sergi Arola came in person to apologize for his team's lack of rigor.

    Fortunately for LAB, we are not the Michelin inspectors and also we know Sergi Arola and appreciate his personality and talent that is why we did not make a big fuss of this unprofessional mistake.

    We hope for Sergi Arola and LAB that this will not happen again.

    LAB By Sergi ArolaLAB By Sergi ArolaLAB By Sergi ArolaLAB By Sergi ArolaLAB By Sergi ArolaLAB By Sergi ArolaLAB By Sergi ArolaLAB By Sergi ArolaLAB By Sergi ArolaLAB By Sergi ArolaLAB By Sergi ArolaLAB By Sergi ArolaLAB By Sergi ArolaLAB By Sergi Arola

    LAB By Sergi Arola

    Estrada Da Lagoa Azul

    Linho Sintra


    T. +351219249011

     LAB By Sergi ArolaLAB By Sergi ArolaLAB By Sergi Arola

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  • Midori at the Penha Longa Resort boosted itself to be the oldest Japanese restaurant in Portugal.

    Yet, if your are looking for a Japanese chef, you'll not find him there! Instead you'll find Pedro Almeida, a wonderful portuguese chef, and his team fusioning portuguese ingredients with japanese techniques and japanese dishes with portuguese twists.

    For our dinner on Tuesday April 11th , we chose the tasting menu simply called “Midori” consisting of seven dishes.

    Chef Pedro Almeida knows how to combine a traditional portuguese dish like the Caldo Verde with the japanese touch of Miso Shiru. He did the same with all the dishes with dexterity and mastery. Every dish was subtle, delicate and tasty.

    The wine list was very well thought through but very expensive, too expensive to our taste. Fortunately, there was a good selection of Sakes and we selected a sparkling one called Mio to go with our tasting menu.

    The service was not on par with the level of the cooking: the staff was numerous, they were very nice but very disorganised which does not fit a high-end dining experience.

    For this kind of place, as we mentionned to Pedro Almeida at the end of our meal, the staff should focus on the details, anticipate the guests' needs, and most of all, the chef should scale down the tables to accommodate a maximum of twenty people as Sergi Arola did at the restaurant LAB by Sergi Arola.

    Pedro Almeida and his team are talented enough to make Midori one of the best restaurants in Portugal and as we told the chef: if he succeeds in making Midori into a true high-end gastronomy table, then we are pretty sure a Michelin-star will follow.



    Estrada da Lagoa Azul

    Sintra-Linho / 2714-511 - Portugal

    T. 351219249095MidoriMidoriMidoriMidoriMidoriMidoriMidoriMidoriMidoriMidori


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  • Shiki is the creation of the visionary Japanese Joji Hattari, music conductor turned restaurateur.  He has created a combination of Brasserie and Fine Japanese Dining in the same place. 

    The Japanese dishes are largely made by chef Takumi Murase from Austrian ingredients – even the sushi and sashimi feature local fish.  

    The glossy wood-panelled walls and jet black ceilings are the very essence of contemporary chic, with nary an oriental cliché in sight. 

    Shiki Fine Dining is the perfect place to take your love for a romantic tête-à-tête. 

    The restaurant proposes two seasonal menus (Winter & Vegan) which are composed of five dishes and cost respectively 82 euros and 62 euros. 

    We decided on the Winter menu for our dinner on Saturday, March 4th 2017 which was amazing, from the starter to the dessert and even the pre-dessert. Every bite was tasty, refined and flavorsome.  Not only do chef Takumi Murase and his team master all the ingredients and products, they know just how to sublime them into original savors. 

    The wines list was rich, eclectic and international with a great selection of Sakes and cocktails (with or without alcohol). 

    The service was very nice, professional and competent. 

    Shiki Fine Dining was with Mraz & Sohn our two best meals so far this year. We are surprised that it did not get a Michelin star in 2017. They deserve it immensely. 

    For all the travelers in Vienna, you should book this restaurant if you wish to have an original and refined meal.  


    Shiki Fine Dining 

    Krugerstraße 3,  

    1010 Vienna, Austria 


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