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    What’s the best dish(es) you’ve ever tasted?

    As the title says; I’m curious to see which dish og dishes is the best you’ve ever tasted? I’ll start with my top 3 in random order:

    1. Cep (Porcini) soup with lots of white Alba truffle and raspberry powder if I remember correctly. Some of my co-diners got tears in their eyes because it was so good – At Geranium, Copenhagen

    2. Reindeer brain in a oyster leaf “taco”. First time I tried such a thing. Was very skeptical of eating brain, but it was absolutely amazing. – At Noma, Copenhagen

    3. Seaweed “pillow”. So much umami and overall richness. Such a “wow-moment”. Simple amazing. At Noma, Copenhagen

    Let me hear yours!

    by 19marcel96

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    36 Comments

    1. TheRealVinosity on

      I’ve mentioned it in this sub before, but the Carpaccio of pig trotter with red prawns and pine nuts, served with Carta di Música, at La Simfonia in Girona other worldly.

      It is such a perfect interplay of tastes and textures.

    2. sneubs123 on

      The aged tomato with anchovy oil at Ricard Camarena in Valencia or the smoked duck at Aquavit.

    3. StonksOn1yGoUp on

      Potato filled zlikrofi with shaved truffle – Monteverde (Chicago)

      Piranha – Central (Lima)

      Short Rib – Maido (Lima)

    5. Random_Fog on

      Lobster Tail Gently Warmed with Fall Raspberries & Cream @ Smyth (2022). Raspberries and Lobster turned out to be a match made in heaven.

    6. Top_Drummer6507 on

      Foie gras toast from Boka in Chicago. Carolina gold crab rice from Oxalis in Brooklyn. Side note, the green peaches from Oxalis as well.

    8. lIIustration on

      The Uni Toast @ Saison (under Skenes) is my single favorite dish. I’m biased though because I’m a huge fan of uni

    10. souphead1 on

      this is gona sound weird, but there was a savory french toast in onion broth at septime in paris that was so joy-inducing we paused our meal to watch that course go out to other tables just to see everyone’s face light up. i’m still thinking about it nearly 4 years later…

    12. JTrue14 on

      King Crab with almost burnt butter at Favaiken.

      Perfect omlette at Alchemest.

      Not a one bite but shari at Sugita was amazing.

    13. thrulim123 on

      Guy Savoy’s Artichoke soup with black truffle

      Roast goose at Yung Kee Hong Kong

      A5 Wagyu Matsusaka Sukiyaki at Okahan (Hotel New Otani Tokyo)

    14. zagggh54677 on

      River trout from la degustation in Prague. They also had the only cup of coffee out of all the meals I’ve eaten that wasn’t an afterthought. Very nice pour over. Their beef tartare was amazing, too.

      Shoukouwa in Singapore had a nodoguro dish that was incredible. There were like four standout dishes there.

      Mushroom dish at latellier de Joel rubuchon in roppongi hills was to die for. I ate that about 10 years ago and I still think about that dish.

    15. Puzzleheaded-Cod-239 on

      Not really fitting the sub, but I got a beef tongue torta from a food truck in Raleigh, NC once that blew my mind. Never saw the truck again and didn’t think to jot the name down. 🙁

    18. kytran40 on

      Caviar Kim -Jua, NYC

      King Crab – Joel Robuchon, LV

      Strawberry Essence – Plenitude, Paris

      Vanilla from Madagascar – Epicure, Paris

      Korean Pear palate cleanser – Atomix, NYC

      Bursting Tomato – Guy Savoy, Paris

      Aged rack of lamb – Lazy Bear, San Fransisco

    19. pomodorinz on

      I LOVE THIS THREAD!

      Pigeon woth rancid ham and paprika at Uliassi
      Trout with laurel sauce and almonds at Reale
      Mascarpone grilled ravioli at Enoteca Pinchiorri
      San Remo shrimps and caviar at Louis XV
      Merengue, Brillat Savarin and white truffle at Admo

    20. investinlove on

      Not close. In 1999 my wife and I honeymooned in Paris and we splurged at Alain Ducasse.

      The dish was milk-fed lamb chops (the size of a quarter), seared and then coated with perigord black truffles and finished in the oven, served with mashed potatoes, more butter than potato, and then standing up in the potatoes were 4 ‘potato chips’ like shark fins making a fan, paper thin slices of potato flash fried to look like amber, suspending a leaf of parsley inside. There was a reduction sauce under the 4 lamb chops, and I cried. The waiter said he understood my emotional response: “You are from the land of Industrial lamb.” He told me, someone with no visible pretention. The wine match was a 1982 Louis Trapet Chappelle-Chambertin Grand Cru. Still fleshy and held up to the fat beautifully.

      Honorable mention; the previous course: A crab bisque, foamed and laced with caviar, served in the body of a crab, inverted, on top of a disc of kosher salt.

      Also, at Moto, Chicago, 2005 (?): Pulled pork sandwich served in the form of a Cohiba Cigar, smoking in an ashtray. (Ashes were seasoned, tri-color fried sesame seeds that functioned as a dipping sauce.)

    21. Darnobid on

      So many;

      Years ago aged Duck at 11MP;
      Excessive truffles on sushi at Masa
      Pear Dessert at Le Bernadin

    22. human_duvet on

      I always flip flop between: The seaweed chawanmushi at L’Enclume or white asparagus ‘royale’ at The Clove Club.

      Shout out to the L’Arpege egg which isn’t in the same league but I anticipated trying that dish for nearly 10 years and I was in no way disappointed.

    25. 19marcel96 on

      Kadeau Bornholm was excellent when I went there. One of my top experiences overall. Amazing Food, great wine pairing and one of the best services I’ve ever had from their staff.

      Lots of great Food outside Copenhagen, but these were my top 3

    26. endlessvolo on

      That looks amazing! I would love to try it. Sort of wished I had the means to book some fine dining when I backpacked through europe 😊

    27. beef_boloney on

      I don’t think any fine dining cracks my top five dishes, but probably in the top 10 is the Cold Fried Chicken dish at wd50

    29. flitcroft on

      The dish that I think about most is a dessert: Chef Ludo Lefebvre’s Crème Fraîche Panna Cotta with Caviar. The dish is perfect in every way, balancing salty, sweet, acidity, creaminess/mouthfeel/texture, and umami. The interplay of the dark caramel with the crème fraîche is divine, but the dish screams out for the saltiness of the caviar to bring it all together and make it unforgettable.

      I’ve had a few variations of it from him over the years (whisky caramel, foie gras mousseline), and they are all mind blowing.

      https://www.pbs.org/food/recipes/creme-fraiche-panna-cotta-caviar/

    30. hotpindakaas on

      -The caviar/shrimp/walnut combi at kadeau
      -Oysters with trout eggs, ponzu and sake at Hof van Cleve
      -plum disguised as a lobster claw (with the meat inside) at Delta in Athens
      -The dame blanche and steak tartare at Slagmolen in Belgium (so simple, so good)
      – XO, cabbage and snapper (if i remember correctly) dish at Noma

    31. francium34 on

      Current obsession is a shredded chestnut dessert at Yama Tokyo called “silk”

      Also, seared foie gras at Lahaina Grill in Maui; and fruit drink mix in porthole infuser at Catbird Seat in Nashville.

    32. JayBees on

      I had the caramelized onion, licorice, and marcona almond soup at Frantzen in September and literally almost cried it was so good. Our server said that’s not unusual — she apparently cried the first time she tried it. The craziest part? My girlfriend didn’t like it (mostly the licorice). I got to finish hers and couldn’t believe my luck.

      The wild boar pepper pot at Canje in Austin, Texas, is maybe the 2nd best thing I’ve had in the last 10 years, but there’s an asterisk there because nostalgia factors were definitely involved for me.

      The fresh-baked kouign-amann that was served during dessert at Trust in Santa Ana, California, is probably the best pastry I’ve had in the last several years (which includes trips to Hart Bageri and various bakeries throughout Provence).

    33. Kingnorman1066 on

      Dashi with Dungeoness crab- Bouley at Home
      Lobster Napoleon with Minted pea soup- inn at little Washington
      Madai Sashimi with grapes- Jean-Georges

    34. dldrucker on

      Wait, is Noma in Copenhagen the restaurant that is mentioned in the TV series “The Bear”?

    35. Realistic_Basis on

      Fried chicken skin dip in chocolate whit fleur de sel
      AnnaLena , Vancouver Canada just perfect

      Fried turned artichokes , lemon aioli Boulud Montreal canada , would eat this everyday

      Seaurchin whit flowers salad , Atera NY can’t recall what else was in there. Delicate and perfect match

      Could talk about this all day

    36. deprechanel on

      My partner and I attended a pop up dinner with French chef Thomas Coupeau and one of the starters (or amuse bouche ?) was an oyster with a little cooked nduja. The pairing was so simple, so unexpected and so incredible.

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