Perhaps the most perfect lunch I have ever had. A gorgeous day and an amazing table with a view of the kitchen. The brioche was one of my favorite dishes of the year and the smoked reindeer heart was a close runner up. While Oslo wasn’t my favorite city, I will have to go back.
chilled cherry blossom tea
potato flatbread, smoked mountain trout and fermented turnip
brioche with bone marrow and sage
oysters and aged caviar with salt from the west coast, warm sauce of mussels and dill
smoked mackerel from the Oslo fjord, dried and fresh flowers
fresh scallop from Steigen in two servings, raw with white currant and black currant leaf, cooked in its shell with celeriac and gooseberries
gently steamed king crab claw, smoked scallop roe and lemon verbena
wild turbot poached in an emulsion made from turbot bones, sorrel and mushroom dashi
“Rommegrot” – a porridge of very sour cream, smoked reindeer heart and salted butter with plum vinegar
aged spring lamb with summer salad from Bergsmyrene Farm, garlic and plums from last year
frozen blue cheese with pickled black trumpet mushroom
Norwegian strawberries and cream, fresh roses, elderflower and rhubarb root
brown butter ice cream molasses and roasted hazelnuts
warm Norwegian waffles made with beef fat and koji grains, brown cheese, preserved berries and whipped romme
Mexico City’s traffic is so terrible that we spent most of the day going to and from lunch but it was completely worth it for the guacamole cart alone. I think the Eater article calling this the best restaurant in Mexico city was a bit too much, but its still an must-do. No dish descriptions because we muddled through ordering from an only spanish menu.
For pre-dinner cocktails we headed to Limantour’s Polanco location which was close to dinner. Great drinks and space and I think deserving of its place on World’s 50 Best.
How Quintonil is even in the World’s 100 Best, let alone currently at number 22 is one of the many reasons the list is complete bs. From the moment we sat down service was confused and just poor as if the right hand did not know what the left was doing. And despite having inquired ahead of time, they seemed perplexed that we had brought some wine and almost did not know what to do with it. I made it through the escaroles but when we got to the peas in a chia and tomato broth dish, which was pretty terrible, I had wished so much that we had booked Pujol for a second night in a row.
cactus ceviche with beetroot and orange
shrimp “flauta” with a squash blossom “aguachile”
seafood “vuelve a la vida” ear shell clam, beef tongue with noisette spices
charred avocado tartare with escaroles and mexican herb chips
peas in a chia and clarified tomato broth and smoked lard
trout “puerto nuevo” style, with fermented cabbage and sea weed mojo
dry aged duck breast with bitter almond and habanero puree, with hibiscus and figs
six and twelve month aged Ramonetti cheese, mandarin, honey and pumpkin seed
frozen mousse of roasted banana, cateja and basil