Magazine

There’s no one quite like him. For chef extraordinaire Bittor Arguinzoniz, food is religion and ingredients are sacred. He mastered the art of grilling any…

by Roni Xu Mori. Soft spaghetti, sausage, green pepper, and ketchup.   Naporitan is everything a pasta purist is trained to dislike. Yet in Japan, one of…

There are few cities in the world where food is as deeply woven into daily life as in San Sebastián. Nestled between sea and mountains,…

There’s no dining experience that captures the soul of Paris quite like its bistros — warm, convivial, and full of timeless charm. These neighborhood institutions define authentic French dining, where…

By Sophie Brissaud. Everybody loves a bistrot, but what is it exactly, compared to a brasserie, a bouillon, a bouchon, or even a lesser-known troquet?…

Andy Hayler occupies a singular position in contemporary food writing: methodical, independent, and quietly exhaustive in scope. He stands as one of the most consistent…

32 best ingredients-focused restaurants in Spain by Borja Beneyto, author of “Templos del Producto” and one of the most influential people in food industry in Spain.…

This article was first originally published in Mizanplas #1: Japan and Spain, the debut issue of the magazine dedicated to thoughtful writing on wine, gastronomy…

by Pablo Alomar Salvioni Beyond pairings with sushi, sake is the perfect drink to bring out the full flavour of any dish. While sake is…