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Behrad Behbahani

@behradeats

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"life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living" - Bourdain
✈️: @behradtravels

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Honored to be featured in @dchagedorn's article for @bethesdamagazine discussing my passion for traveling the world to experience one of a kind restaurants!

Link in bio taken in Around The World by @behradeats

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3 years ago

Incredible few days in Dubai attending @TheBestChefAwards, @AreaTalks, & @FoodMeetsScience.
A pleasure to be a part of this, thank you again to @joannaphd and @foodrebelx for organizing such a wonderful event!
I look forward to next year! taken in Dubai, United Arab Emitates by @behradeats

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2 years ago

Last week, I had the privilege of once again attending @TheBestAwards and @AreaTalks, held this year in Milan, Italy. Last year in Dubai I met so many great chefs and made so many new acquaintances and friends. The community that #TheBestChefAwards has built is something really special and it's so nice to see so many like-minded people being brought together to meet and share ideas.

Thank you @joannaphd and @foodrebelx for all your tireless efforts in putting together such an extraordinary program. After last year, I was wondering how you were going to top such an amazing event but this year you blew everyone away with #AreaTalks held at the beautiful @BellavistaWine Winery and of course the incredible party atmosphere you created at @east_end_studios for the awards gala. You two are rockstars!

Thanks also to my friend @enzo_achilli who organized so many wonderful tables during the few days we had in Milan as well as for introducing me to so many great new people, namely @louisvernhes, @guillaumeerblang, & @ekaterina.allegra.

As you can see in the last slide, I'm already looking forward to next year! 😁 taken in Milan, Italy by @behradeats

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a year ago

What looked at first like a quick, casual lunch spot turned out to serve a properly made dolsot bibimbap (돌솥 비빔밥) —complete with one of the best parts of eating from a hot stone bowl: the crispy nurungji (누릉지) that forms along the bottom.

Bulgogi Dolsot Bibimbap — rice, bulgogi, bean sprouts, spicy radish, zucchini, mushrooms, spinach, carrots and a fried egg

Hearty, flavorful, and much more satisfying than I expected from such an unassuming lunch stop.

📍 BiBiMix — Arlington, VA
🗓️ 25 August 2026

#BehradEats #BIBIMIX
#ArlingtonEats #Bibimbap #KoreanFood taken in Bibimix by @behradeats

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17 days ago

At Zurich’s Widder Hotel, Chef Stefan Heilemann leads the two-Michelin-starred Widder Restaurant, while the hotel’s internationally acclaimed Widder Bar, recognized by 50 Best Discovery, extends into the courtyard each summer as Widder Garden.

We stopped by for cocktails and a few bites:

Ticino – Milano — Monkey Shoulder Smokey Blended Scotch Whisky, Campari, La Lepre Bianco del Ticino, basil, mango

Guacamole — nachos

Strawberry Letter — Barceló Imperial Port Cask Rum, tarragon, lacto-fermented strawberries, lime

And to finish:
Italian Rose Cake — wild berry sorbet from the Widder’s own Schlattgut farm, berry coulis

The cocktails were the clear highlight, bringing the creativity and polish of the Widder Bar into a more relaxed summer setting.

📍 @WidderHotel — Zürich, Switzerland

🗓️ 9 August 2026

#BehradEats #WidderGarden
#WidderHotel #ZurichFood #ZurichCocktails taken in Widder Hotel by @behradeats

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24 days ago

We finished dinner at Wöschi on a playful note, beginning with the restaurant’s unconventional take on the cheese course

Deconstructed Basque Cheesecake — blue Gruyère, pecans, blueberries, raspberry crumble, Dijon mustard ice cream

Sweet, savory and genuinely unexpected—one of the most memorable combinations of the evening

Pairing: Niepoort 10 Years Old Tawny Port

Rice Pudding — strawberries, raspberries

Comforting and familiar at its core, but given a lighter, more summery expression

Pairing: 2025 Marcarini Moscato d’Asti

To finish:
Mignardises — almond truffles, puff pastry with lemon curd, sablé with passionfruit

A fitting final chapter to a meal that stayed inventive from the opening snacks through the very last bite

📍 @WoeschiRestaurant — Zürich, Switzerland

@MichelinGuide ⭐
@Gaultmillau_Schweiz 16 points

🗓️ 8 August 2026

#BehradEats #Wöschi
#MichelinStar #Zurich #DessertCourse taken in Wöschi by @behradeats

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a month ago

Next we moved into the main courses

Swiss Salmon — zebra tomato, fermented tomato caviar, cannolo filled with salmon rillette

Bright and elegant, with a particularly clean finish

Pairing: 2025 Sattlerhof Gamlitzer Sauvignon Blanc

Dry-Aged Swiss Beef — smoked green pea espuma, semi-dried apricot, caramelized shallot cooked in balsamic

Deeply savory and satisfying without feeling heavy

Pairing: 2023 Ausàs Interpretación — Ribera del Duero

The progression continued to feel assured and well paced, with each course leaving a distinct impression without overwhelming what came before

📍 @WoeschiRestaurant — Zürich, Switzerland

@MichelinGuide ⭐
@Gaultmillau_Schweiz 16 points

🗓️ 8 August 2026

#BehradEats #Wöschi
#MichelinGuide #SwissCuisine #Zürich taken in Wöschi by @behradeats

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a month ago

After the opening bites, dinner at Wöschi moved into two courses that showcased the range of cooking at the restaurant.

Chawanmushi — red shiso sorbet, pickled watermelon, soy cucumber

Savory and refreshing, with each element coming through distinctly.

Pairing: 2023 Jade Dove Single Vineyard Chardonnay from Xige Estate — Ningxia, China

Variation of Aubergine — hidden beneath a radicchio leaf, with couscous and black garlic flower cream

More earthy, with the radicchio adding a subtle bitterness.

Pairing: 2024 Coudoulet de Beaucastel Blanc, Côtes-du-Rhône by Famille Perrin

Two very different plates, connected by Wöschi’s knack for bringing together familiar ingredients in combinations that continually kept us curious about what would come next.

📍 @WoeschiRestaurant — Zürich, Switzerland

@MichelinGuide ⭐
@Gaultmillau_Schweiz 16 points

🗓️ 8 August 2026

#BehradEats #Wöschi
#MichelinGuide #ChefsUnity #CasualFineDining taken in Wöschi by @behradeats

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a month ago

Set directly on Lake Zurich in Wollishofen, Wöschi is David Klocksin and Stephanie Ospelt’s Michelin-starred take on casual fine dining—seasonal cooking, a relaxed atmosphere, and, on a summer evening, a beautiful terrace overlooking the lake.

We began with a trio of opening snacks:

Coronet of Smoked Carrot — avocado, citrus gel

Mini Crêpe — confit yuzu, cream cheese, ginger

Pickled Radish Roll — filled with hazelnut

A fantastic bread service followed, accompanied by a creamy ricotta spread.

In the glass: a classic Negroni

The snacks moved through smoke, citrus, ginger and nuttiness in three very different bites, while the ricotta spread made the bread service a highlight in its own right. A playful and flavorful opening that immediately captured Wöschi’s balance between fine dining and an easygoing sense of hospitality.

📍 @WoeschiRestaurant — Zürich, Switzerland

@MichelinGuide ⭐
@GaultMillau_Schweiz 16 points

🗓️ 8 August 2026

#BehradEats #Wöschi
#ZurichFood #MichelinStar #ChefsUnity taken in Wöschi by @behradeats

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a month ago

Perched above Grindelwald at the foot of the Eiger, Stallbeizli Heuboden is the kind of place that makes a meal feel inseparable from its surroundings. What began as an old stable is now a cozy farm restaurant, serving traditional Swiss fare with many ingredients coming directly from the family’s own agricultural operation.

For lunch, we shared:

Fleisch-Teller — a selection of local cured meats

Raclette Nature — melted raclette cheese served simply and traditionally

Schweinswurst mit Kartoffelsalat — pork sausage with potato salad

Feines Käsefondue — cheese fondue with bread and potatoes

We finished with a slice of homemade apple torte.

In the glass:

Nordwandbräu Naturtrüb — an unfiltered beer brewed right in Grindelwald at the foot of the Eiger.

Simple, hearty and deeply rooted in the region, this was exactly the kind of Alpine lunch I had hoped to find in Switzerland—made even better by the mountain setting and the sense that so much of what was on the table came from just down the road.

📍 Stallbeizli Heuboden — Grindelwald, Switzerland
🗓️ 6 August 2026

#BehradEats #StallbeizliHeuboden
#Grindelwald #SwissFood #Switzerland taken in Stallbeizli-Heuboden by @behradeats

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2 months ago

Set within the historic Grandhotel Giessbach, with the Giessbach Falls on one side and Lake Brienz stretching out below, Elisa Bistro & Terrasse takes an intensely local approach to Swiss cooking—drawing heavily from the hotel’s own garden and producers throughout the surrounding region.

Our meal featured:
Eggplant Tartare — brioche, radish, tarragon

Confit Helvetic Salmon from Rubigen — cabbage turnip, peas, buckwheat, lettuce sorbet

Giessbach Salad — leaf salad, vegetables, seed crisps, cress, garden herbs, honey dressing

Patty of Bernese Highland Veal — herbs, mustard, cucumber, potato salad

Rubigen Trout — potato espuma, ratatouille, basil velouté

We finished with:
Alpine Cheese from Alp Lurnig, Adelboden 2024 — apple chutney, Swiss pear bread

In the glass:
Assemblage Giessbach 2024 AOC — Niklaus Wittwer, Sion VS

And, naturally, a Negroni.

What stood out throughout was just how closely the menu reflected its surroundings—from vegetables and herbs grown on the Giessbach estate to fish from Rubigen, Bernese veal, Alpine cheese and Swiss wine. It was a meal that felt distinctly of the region, made even more memorable by one of the most spectacular dining settings of the trip.

📍 @Giessbach — Brienz, Switzerland

@MichelinGuide - Recommended
@GaultMillau_CH - 14 points

🗓️ 4 August 2026

#BehradEats #ElisaBistro
#GrandhotelGiessbach #SwissFood #Brienz taken in Grandhotel Giessbach by @behradeats

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2 months ago

From a bright yellow trailer tucked into a Shell station parking lot on Rockville Pike, Chef Saul Zelaya has built Hijos del Maíz around one essential ingredient: corn.

After working in some of the region’s most acclaimed kitchens and spending time at Criollo in Oaxaca, Zelaya turned his attention to the freshly made tortillas he grew up eating in El Salvador. At Hijos del Maíz, heirloom corn is nixtamalized overnight, stone-ground fresh each day, then pressed and cooked to order.

Barbacoa Tacos — slow-cooked chuck roast and short rib seasoned with guajillo and ancho chiles, topped simply with onion and cilantro, with salsa roja and salsa verde on the side.

The rich, tender barbacoa certainly delivers, but what makes these tacos stand out is the masa—the warm, freshly pressed tortillas have enough flavor and character to be every bit as important as what goes inside them.

It’s easy to understand why Hijos del Maíz has already caught the attention of The Washington Post: some of the most interesting cooking in Montgomery County is currently coming out of a gas station parking lot.

📍 @HijosDelMaiz__ — Rockville, MD

🗓️ 20 June 2026

#BehradEats #HijosDelMaiz
#RockvilleEats #Tacos #MexicanFood taken in Rockville, Maryland by @behradeats

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2 months ago