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Steirereck - Wien

Steirereck - Wien

orange @ el celler de can roca

orange @ el celler de can roca

El Celler de Can Roca Restaurant - Girona by Cathy Chaplin | GastronomyBlog.com, via Flickr

El Celler de Can Roca Restaurant - Girona by Cathy Chaplin | GastronomyBlog.com, via Flickr

Noma - Copenhagen artistic plating

Noma - Copenhagen artistic plating

Camouflage (to get a spell) - Hare in the Woods - a dish of jugged hare liver and 14 other ingredients in form of powder that resembles an abstract painting - finger food - Chef Massimo Bottura

Camouflage (to get a spell) - Hare in the Woods - a dish of jugged hare liver and 14 other ingredients in form of powder that resembles an abstract painting - finger food - Chef Massimo Bottura

Starch and sugar crystal spotted with pepper praline and corals - Mugaritz

Starch and sugar crystal spotted with pepper praline and corals - Mugaritz

Rock mussels --  bathed in a broth of Mandarin orange juice and pumpkin oil.

Rock mussels -- bathed in a broth of Mandarin orange juice and pumpkin oil.

El Cellar De Can Roca: flaky sole fillet paired with five olive oil emulsions including (starting from the top) green olive, pinenuts, orange, bergamont, and fennel

El Cellar De Can Roca: flaky sole fillet paired with five olive oil emulsions including (starting from the top) green olive, pinenuts, orange, bergamont, and fennel

Event: Lecture with the world best chef - Rasmus Kofoed, photo: Dessert made of white chocolate, beech leaves, beech ice and beech juice, place: Restaurant Geranium, Copenhagen, date: 2 June 2012. Instagram: @zoe_escher

Event: Lecture with the world best chef - Rasmus Kofoed, photo: Dessert made of white chocolate, beech leaves, beech ice and beech juice, place: Restaurant Geranium, Copenhagen, date: 2 June 2012. Instagram: @zoe_escher

Steirereck - Wien

Steirereck - Wien

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