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Image / Editorial

Chef’s Tales: My Favourite Restaurants

by Eoin Higgins
05th May 2017

Enda McEvoy, of Michelin-starred restaurant, Loam ( in Galway, shares his favourite international restaurants that make the most of seasonal cooking.

Relae, Copenhagen

Relae prides itself on its no-fuss, amazing food. Quality comes first in the less-than-plush neighbourhood of Jaegersborggade where, against the odds, chef Christian Puglisi has created a food community in inner-city Copenhagen. Don’t miss … The trout, chicken skin and mushrooms dish.

Ox, Belfast

Ox earned its first Michelin star this year. The menu is designed around the best seasonal produce and chef Stephen Toman has made vegetables the star attraction – wonderful textures and flavours make every dish a delight. Don’t miss … Confit vegetables, pearl barley and mushroom foam.

Lyle’s, London

Clean, modern dishes where the best of British produce is presented simply, in a lovely pared-back room. Head chef James Lowe has a firm understanding of seasonal produce and is at the top of his game. Don’t miss … Pumpkin, whey butter and chestnuts – a perfect dish.

Saison, San Francisco

Expensive but amazing. ?Saison? is a word that fittingly describes this restaurant in harmony with the seasons. Chef Joshua Skenes changes the menu here on a daily basis, the emphasis on back-to-basics cooking; for example, vegetables cooked over an open flame. Don’t miss … The tasting menu.

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