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Jordi Luque Sanz

@jluquesanz

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Brokellionaire - "Ring the bell that still can ring"

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An ode to the onion. And to Chile.

At @araya_singapore, chef @franciscoaraya_r brings his Chilean roots to the table in ways that go far beyond ingredients and traditional recipes. Sometimes, inspiration comes from literature.

One of the most memorable dishes on his menu is inspired by Oda a la cebolla, a poem by Chilean Nobel Prize-winning poet Pablo Neruda.

“Onion, luminous flask, petal by petal, your beauty was formed, crystal scales expanded, in the secrecy of the dark earth, your body grew round with dew.”

These words are printed on a small card presented alongside the dish, connecting Neruda’s poetry with Araya’s culinary interpretation.

The composition is spectacular: a caramelized onion consommé, generously topped with @kaviari_paris Kristal caviar, mushroom garum blended with hazelnut oil, and pearl onions lightly blanched in dashi. Deep, elegant and full of umami.

What I find particularly interesting is how Araya expresses Chilean identity thousands of kilometres from home. Not necessarily through familiar flavours or Chilean products, but through the country’s culture and artistic heritage. Because sometimes, bringing a piece of your country to the other side of the world can be as simple as turning a poem into a dish.

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At restaurant @araya_singapore, Chilean chefs @franciscoaraya_r and @fer.ferni.fernanda have built a Michelin-worthy cuisine that translates memory into something precise, contemporary, and emotional.

Their work moves between Chile and Asia, but is firmly anchored in identity and product. There’s a lot to be said about this restaurant and the favors of Francisco’s cooking, but today I want focus on Fernanda and her bread offering.

La Panera from Araya. A bread basket presented early in the experience that comes with three types of Chilean breads beaked in-house. Chapalele, the Marraqueta, the most traditional one from Chile, and the Bocado de Dama, made with seaweed and beef fat.

On the side? Two beautiful flavored Uruguayan butters, one with Cochayuyo, a seaweed found in the South Pacific, and the other one favored with a spice made out of ground chilies called Merken.

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This is one of the dishes in @deepankerkhosla’s new menu at @haomabkk.

A new adventure that takes guests through an eight-era expedition across India with a ten dish meat and fish tasting menu.

Swipe to discover one of the highlights of this new menu, in my humble opinion, the best one up to date at this temple of sustainability and flavor.

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Ekstedt is a sizzling,smoldering masterclass in cooking the world’s oldest and most seductive art:🔥 No gas, no electric - just six different heat sources grilling, roasting, and smoking extraordinary Nordic ingredients. Niklas Ekstedt has resurrected the forgotten flambadou, the red hot iron cone showering food with molten fat that has inspired chefs across Sweden and around the world. With his brilliant Argentinian chef Florencia Arbella - they deliver a dazzling procession of smoldering deliciousness : 2nd star please @michelinguide #stockholm

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@sperlingoco is the best steakhouse in Sweden and, indeed, one of the best in Europe. The Swedish beef is world class and cooked over a raging wood fire. Nearby AG Steak also features excellent aged beef but lacks the live fire touch. Pro tip - ask for a mixed Swedish platter of cuts and share! @jurrpix @antorrents @eleftheria_vasiliadi @rodahusetsthlm #stockholm #sweden #steak

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Algunos de los mejores momentos de la colaboración entre @heiko_nieder y @deepankerkhosla, chef de @haomabkk, en The Restaurant**, el restaurante gastronómico del @thedoldergrand en Zúrich.

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There are restaurants built around a chef, an ingredient or a particular cuisine. @ekstedtrestaurant is built around fire.

No gas, no electricity. At @niklasekstedt’s Michelin-starred restaurant in Stockholm, everything is cooked using birchwood, smoke, embers and flame: a wood-fired oven, fire pit, smoker, cast-iron pans and techniques that feel almost primitive, applied with the precision of contemporary fine dining.

Ekstedt grew up surrounded by the forests of Jämtland, in northern Sweden, before working in kitchens including elBulli and The Fat Duck. Eventually, he returned to something much more elemental: the way humans cooked long before temperature controls and induction stoves existed.

And after mastering it, that philosophy is present throughout the menu.

Cold-smoked shrimp with buckwheat and smoked tomato; juniper-smoked reindeer with blueberry and cucumber; flatbread cooked in cast iron with vendace roe and crown dill; mackerel finished with a flambadou and sturgeon caviar; scallop baked directly in the embers with peas and lemon thyme.

Then langoustine with rose and lingonberries, juniper-smoked dairy cow, and hay-smoked quail with forest mushrooms and spruce.

Smoke is everywhere, but it never feels like the point of the meal. Fire becomes another ingredient: sometimes intense, sometimes almost imperceptible, changing texture, aroma and flavour depending on how it is used.

Alongside Ekstedt, Argentinian head chef @florencia_abella brings her own perspective to a kitchen that remains deeply connected to Sweden, its seasons and its forests.

An experience that feels simultaneously ancient and remarkably contemporary.

📍 Ekstedt, Stockholm

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CONFIT langoustine, rose and lingonberries. A perfect dish at @ekstedtrestaurant in Stockholm - @niklasekstedt @florencia_abella

🔈 on for the detailed description ✨

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At Tohru in der Schreiberei, Japan, France and Germany no longer feel like separate influences. Over the years, they have grown into one deeply personal culinary language: precise, refined and unmistakably Tohru Nakamura.

Koshihikari rice can stand beside caviar, chawanmushi meets morels, while Bavarian ingredients naturally find their place alongside Japanese techniques. Complexity is present without ever becoming complicated, and luxury is used with purpose rather than for effect.

Supported by an exceptional team, warm service and the beautiful historic Munich setting, Tohru has created a gastronomic experience with a truly individual identity.

Our full article on Tohru in der Schreiberei is now online at WBPstars.com (link in bio).

#Tohru #tohrunakamura #tohruinderschreiberei #finedining

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An evening at Epicurus @epicurus_cph Copenhagen, located in the city’s medieval Latin Quarter, bringing together food, cocktails and live jazz in an elegant setting.

The one-bite snacks, by chef Xavier Fays @xavier_fays worked particularly well with the night music setting: uncomplicated, refined bites designed to be enjoyed with two fingers.

The drinks follow a thoughtful approach, and some incorporate herbal tea elements into classic cocktails - which I am a big fan🍸
Highlights for us included the Rooibos & Walnut Old Fashioned, Spiced Tea Soda, and Strawberry & Chamomile Tom Collins — spirit-forward but balanced, with subtle sweet, earthy and herbal notes.

The evening’s standout moment was the trio featuring Sir Niels Lan Doky @nielslandoky on the piano, Paul Wertico @paulwertico on drums and François Moutin @francoismoutinnyc on the bass, reinterpreting classic pop hits. The jazz renditions of songs by Nirvana, Prince, Oasis and David Bowie made for a memorable soundtrack to the evening. 🎶

📍Epicurus, Rosenborggade 15

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@rodahusetsthlm welcomes @sips.drinkeryhouse @sips.esencia

Overlooking Sergels Torg, Röda Huset is renowned for hyper-local, ingredient-led cocktails that showcase
Scandinavian terroir. Its forward-thinking team substitutes traditional citrus with native acidities such as sea buckthorn and heirloom apples, balancing every pour with the flavours of the northern landscape. For one night and to celebrate their 5th anniversary, Röda Huset opened its doors and its bar to a guest from the Mediterranean.

Sips arrived as Barcelona’s modern mixology icon. Founded in 2021 by industry legends @negroniman and
@simonecaporale_, the venue captured the world’s No. 1 spot in just two years, redefining the craft and
elevating drink-making into an art form of avant-garde liquid gastronomy.

Across the evening, Sips poured some of its signature drinks, combining a couple of its Drinkery House classics with some sips from its Esencia liquid tasting menu. The night started with the crisp Bloom
welcome drink, followed by the Tokyo, paired with a melon sphere alongside miso and azuki beans, then
turned savoury with the rye and butter Escoffier and the tomato-driven Folic, before a decadent Milfulls
dessert cocktail brought the evening to a smooth finish.

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🔥 Stockholm’s 𝗦𝗽𝗲𝗿𝗹𝗶𝗻𝗴 & 𝗖𝗼. @sperlingoco ranks No. 27 in Europe on the 𝟭𝟬𝟭 𝗕𝗲𝘀𝘁 𝗦𝘁𝗲𝗮𝗸𝗵𝗼𝘂𝘀𝗲 list @worldbeststeakrestaurants

Led by Sweden’s Årets Kock @aretskock Chef of the Year , Michael Andersson @chefmichaelandersson the restaurant brings the discipline, precision and obsessive consistency of a Michelin-starred kitchen to the open fire 🔥

🥩 The focus is firmly on the meat: exceptional cuts with full provenance, including breed, country of origin and exact dry-aging time, cooked over glowing embers of local Swedish birchwood 🪵

Every detail is carefully controlled, from sourcing to fire and timing, with one goal: the same exceptional experience every time you walk through the door.

🇸🇪🔥 A serious destination for anyone exploring Stockholm’s steak scene.

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