MARDI GRAS MAGIC LIVES HERE YEAR AROUND!!! C’MON DOWN ITS FRIDAY, HAPPY HOUR STARTS AT 3 AND JAMBALAYA IS UP AT 5!!!
#thebigeasy #nola #cajuncooking
📷 @sf.evans
My favorite in PV. Everything is steamed. 1 Lengua, 2 Labio, 2 “Surtido ,” which is the tongue and lips with cheek meat mixed in. Get there at 9am or the lips are gone. Highest Recommendation 💪🏽❤️
CHON is a cool little spot in the Pitillal neighborhood in Puerto Vallarta. Chef @joelornelasg has created a fun spot, packed with locals. Tongue tacos, red aguachile with fish and dried shrimp, fried squid tacos with blood sausage. All with some of the best tortillas in town.
@miguela_vallarta continues to deliver, recommended for anyone close to Versalles neighborhood. Birthday dinner included “Mancha Manteles,” a mole of spices, toasted chilis, pineapple, plantain, chocolate, dried fruits and apple with an excellent pork rib.
Black aquachile of shrimp with habanero, black spices and toasted onion/garlic. Charred avocado salad and a not too sweet très leches cake made a lovely night.
#miguelavallarta #puertovallartacomida
Our outdoor service, Little Beach, opens THIS WEEKEND! We’ve dusted off the ol’ mini truck for the occasion. 🍋
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Join us for beautiful weather and great vibes 12-2:30pm Saturday and Sunday! See you there ✌🏼
Continuing our adventure at @baccicin_du_caru …..
Is Panna Cotta with zabligione, and some Fior Di Latte gelato with a splash of Chinato on top. Give it a try!
The extraordinary family and team, small , seamlessly provided an exemplary service for a packed house. I was in awe! And God bless the Chef, she is a treasure.
Baccicin du Caru is Extraordinary. Up in the hills climbing behind Genoa near Mele Fado Basso is the genuine Ligurian cuisine, authentic, simple and delicious. Wine selections are done by discussion. Here is some of what we had:
1. Raw cabbage, bagna cauda and anchovies 2. Brandacujan of Baccalau. 3. Borage Tagliatelle with Ragu 4. whole cereal polenta with Porcini. 5. Potato gnocchi with Pesto Genovese. 6. Milk fed lamb with Artichokes. 7. Snails in Green (thyme, rosemary, borage, etc.). 8. Beef Tongue, Salsa Verde. 9. Rutabaga Budino with a local cheese Fonduta. @baccicin_du_caru remains a treasured memory and, for me, worth a detour for when a long languid afternoon with special friends is called for. ❤️❤️❤️
A lovely evening up behind Aptos preparing a dinner to celebrate 50 years of @kuumbwajazz in Santa Cruz. Many thanks to the generous donors and patrons, along with, of course, our great chef friends @justincogley@cocomoisant and @jonny_black_cuisinier for their generous donation of time and great cuisine. #kuumbwajazz
taubenkobel x ritualatmanresa x california 2026
Wir haben kein Restaurant mitgebracht.
Wir haben ein Haus mitgebracht.
Ein Stück Pannonien.
Unsere Art zu kochen, zu denken, Gastgeber zu sein.
Für ein paar Tage wurde ein anderer Ort zu unserem.
Mit einem einzigartigen Team, das mehr ist als Kollegen – Vertrauen, Zusammenhalt, gemeinsames Tun.
Gemeinsam mit meiner Schwester Stephanie vom Gut Oggau.
taubenkobel ist kein Ort.
Es ist das, was entsteht, wenn wir zusammenkommen.
Danke an jeden einzelnen von euch.
Wir nehmen all das mit nach Hause.
Die Energie, den Spirit, die Leidenschaft!
Und wir sind stolz, diesen Weg gemeinsam zu gehen.
Danke an die vielen unglaublichen Gäste, die wir begeistern durften und die uns begeisterten 🫶🏽🙌🏽
#taubenkobel #pannonien #ritual #manresa #gutoggau
