The best places to sit at a true chef table, all around the world, are hidden gems that Andrea Oschetti, Hong Kong-based travel guru and founder of Blueflower, personally tasted
during his travels. A bit by chance, a bit by following the natural paths that lead to quality. Here you can find his exclusive, private selection.
Nahm
Bangkok – Thailand – 27 S Sathorn Rd, Thung Maha Mek, Sathon;
Tel. +66 2 6253333;
nahm.met.bkk@comohotels.com
This acclaimed modern restaurant, in the magic frame of the Metropolitan hotel by COMO, is known for cooking homestyle Thai food with a flair that seduces palates worldwide.
There is a meticulous research into developing of the head chef Prin Polsuk recipes. He tastes, tastes, tastes and then tastes again. It’s about finding the perfect ratios of ingredients but also striving to add surprising layers of flavours. All the subtle additions spark magic in the taste buds of the guests and give them extreme satisfaction.
Babel restaurants at Babylonestoren
Cape Town – South Africa – R45, Simondium, 7670;
Tel. +27 21 8633852;
enquiries@babylonstoren.com
Babylonstoren is an old historic fruit and wine farm dating back to 1692, transformed into
a beautiful hotel with 13 guests. The heart of the property is its fruits and vegetable garden, laid out over 3,5 hectares, and its restaurant Babel. Housed in an old cow shed are a light and airy place with a seamless mix of Cape Dutch architecture and contemporary glass walls
that make for a simple yet modern environment. Eating here is a journey of rediscovery of the honest essence of things.
Kikunoi
Kyoto – Japan – 459 Shimokawara-cho, Yasakatoriimae-sagaru, Shimokawara-dori, Higashiyama-ku; Tel. +81 75 5610015
Kikunoi is a typical ryōtei, a luxurious traditional Japanese (Kyoto-style cuisine) restaurant in the Gion-Maruyama district of Kyoto. As a three-star Michelin, they only accept new customers by referral, the meals are usually cheered by the conversation with the landlady (called Okami) and the dishes are prepared by the Okami’s husband.
Salumeria Roscioli
Rome – Italy – via dei Giubbonari, 21/22;
Tel. +39 06 6875287;
info@salumeriaroscioli.com
Classic Capitoline dishes, 300 types of cheese, 150 varieties of cold cuts, 2,800 wine labels, and a wide selection of preserves, sauces, mustards, canned foods, pasta, oils.
The Roscioli motto is very clear: “Before the kitchen… comes the raw material.”
L Chimpl, with a spectacular view on the Dolomites
Don Julio
Buenos Aires – Argentina – Calle Guatemala 4699, Palermo Viejo;
Tel. +54 11 48319564
One of the best “parrilla” in town: a great balance between traditional and indulgent.
The dining room looks into an open kitchen, so ask your waiter to explain the various cuts of meat and they’ll be happy to give you a crash course, based on samples sizzling away on the grill.
Eolo
Bragozzo on the sea – Venice – Italy;
Tel. +39 349 7431552;
info@cruisingvenice.com
Tasting the classic dishes of Venetian cuisine on board. Eolo is a “bragozzo” (a sailboat used as a fishing vessel in the days of the Serenissima Republic) of 1946, restored by Mauro Stoppa, its current owner and appreciated chef. The bragozzo is a traditional craft of long wooden fishing 16 meters, with colourful sails, which travels slowly through the lesser known areas of the north lagoon.
Tawlet
Beirut – Lebanon – 12 Rue Naher, Armenia Street;
Tel. +961 1 448129
info@tawlet.com
It all started as Beirut’s first farmers’ market: Souk el Tayeb that highlighted rural produce in the urban environment. Since 2004 has evolved from an experimental farmers market promoting small-scale farmers and producers, to an organisation working on projects to promote and preserve culinary traditions, rural heritage and the natural environment. In 2009 Souk El Tayeb opened Tawlet: the farmers’ kitchen focusing on local traditions, produces and cuisine. Every day a different cook from a different area tells us the story and the traditions of a region of Lebanon through food.
L Chimpl
Vigo di Fassa (TN) – Italy – Strada de Tamion 3;
Tel. +39 0462 769108;
info@lchimpl.it
One of the great gourmet restaurants of the Dolomites, with a Michelin star and just six tables and 14 places. In this small den, chef Stefano Ghetta offers the best of Ladin cuisine with special attention to product “zero kilometer” quality, and a great wine list expertly combined.
A Razor, A Shiny Knife
New York – USA – 34 4th St;
info@arazorashinyknife.com
Not a simple restaurant, but an internationally-acclaimed entertainment company specialising in event design, multimedia production and cuisine. A group of people who turned a subway car into a full-service restaurant: one part pranking group, one part performance art, and one part very skilled chefs, they are led by Daniel Castaño and Michael J. Cirino.
Tawlet in Beirut, the farmer's kitchen on local tradition
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