Munich: Toshi Restaurant

August 9, 2013 | Design & Culture by Ed

The Toshi Restaurant in Munchen, Germany, is a top Japanese Cuisine restaurant in the whole Bavaria region! Known for highest quality products of raw fish and ingredients straight from Japan, amazing service and very detailed cooking skills are in this beautiful, minimalistic space!
The biggest highlight of the restaurant is for sure the Shabu-Shabu (Wagyu beef that you boil in broth with shitake and other strange sounding veggies…) and overally the selection of Wagyu. But, not forgetting of something more simple, so sushi, the rolls, maki and nigiri are just mind blowing! Everything is done in such a masterpiece state, you just don’t want to end your meal!

Berlin: Grosz

July 27, 2013January 6, 2024 | Design & Culture by Ed

The Grosz Restaurant is the hottest place in Berlin recently, with it’s majestic interior of a renovated old building on Kudammstarsse. The food here is a mix of European and Asian- you can try here the shrimps, octopuses and clumps in Tempura and also roasted veal with thyme sauce and seasonal vegetables! Maybe the service is rude, but the atmosphere is really beautiful and relaxing after a exhausting shopping day. All cutlery is by Meisel, so pretty exclusive, and on Summer you may sunbathe with some champagne and beef carpaccio in their elegant garden. What more, there is a cute patisserie next to… This restaurant beats all other ones in Berlin with it’s classic, a bit Art Deco design, and delightful cuisine!

Biarritz: Harotzen Costa

July 5, 2013August 30, 2014 | Design & Culture by Ed

Located in Guethary that’s between Biarritz and St. Jean-de-Luz, Harotzen Costa is a port restaurant full of Basque culinary secrets. The interior is very raw- the tables where made from sterilised stone and wood that gave a minimalistic and sharp feeling. With a mind blowing view on the coastline of Pays Basque, Bidart and Barritz were both seen.
The cuisine is typical basque on with a Asian fusion twist- like for example a dorade tartar with soya sauce and nori salad. But, if talking of the main courses a highlight you won’t forget for a long time, is the Cote de Boeuf by Goya. Why Goya? Because it’s the best farm family who produce the best beef in whole Basque territory! And the 48h written under the title doesn’t mean it was marinated for this period of time… It means, that after the cow was killed, it traveled to the restaurant for two days! How complicated is that?
The meat was the best quality but didn’t taste as good as they were saying- it was like eating a raw beef without any sauce nor authentic taste- very natural. Or maybe too natural? The desserts were fine but a bit over done. This a restaurant just for one time, but it’s still worth a visit!

Cracow: Copernicus Restaurant

May 1, 2013July 7, 2017 | Design & Culture by Ed

Copernicus Restaurant located in beautiful Hotel Copernicus is a very small, cameral and friendly space with traditional modern Polish food. It serves for example delightful veal tongues with mango cavior or beef filet with fresh veggies. The interior is the same as hotel- old fresco on walls, wooden floors and ceilings. If you are looking forward to find real Polish food without french fries or these frigertor salads, but in great place, Copernicus is the right place to go!

Hotel Costes in Paris

March 29, 2013January 6, 2024 | Design & Culture by Ed

Costes restaurant is located in Costes Hotel on Rue du Saint Honore and is fantastic. The interior, food, legs of waitresses… Perfection. The interior is kept in rich bohemian style full of fashionable parisian people and models. When you come in, you feel like in a elegant night club- it’s dark and luxurious. Inside there is a beautiful patio with open top, and around it are rooms for restaurant that is full of ornaments.

The food is delightful and scrumptious. My favourite- thai chicken spring rolls, butterfly chicken and of course tuna atlantic style! It’s in a soya and lime dressing with chilli peppers and lemon grass. Everything in this restaurant is perfect. And delicious! Thanks all to Costes brothers of course. J’adore!