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Exploring the restaurant industry from the inside out
Berries and Spice is a space dedicated to the restaurant industry, to professional chefs and restaurant managers. You will find business insights, trend reports, recipes, interviews and more, all with a focus on culinary innovation.
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berriesandspice
Ioana Negulescu
659 Following
3K Followers
You Are Golden ✨ | White asparagus, mussel emulsion, pickled nameko mushrooms, crispy buckwheat, orange, almond, nasturtium. Paired with an equally golden natural, skin contact white from Naboso (Doma 2016, Naboso, SK). To be enjoyed during the last remains of a beautiful golden hour, like I did. 107 4
Lately I've been searching for the burger of my dreams: an incredibly juicy beef patty, pink in the middle, with just the right amount of fat and seasoned well with salt and pepper, topped with a melted slice of good quality cheese and caramelised onions, all in between a sweet and fluffy brioche bun. 🍔 I haven't found it in many places. It's often either dry, too complex or overdone. So, before going back to Vienna, I treated my family to my own creation. Meet my prince charming of burgers: black angus beef 🐮 with 30% fat (a mix of roasted bone marrow and mangalica fat), seasoned with just the right amount of salt and pepper to let the flavour of the meat stand out. I topped it with thin slices of young cheddar 🧀, that I added to the burger as soon as I flipped it on the wood fired grill. I made sure not to overcook the patties, then placed them in between brioche buns (that I would have made myself had I had more time), with my all-time-favourite onion 🌰, rhubarb, chocolate 🍫 and red wine 🍷 chutney. The burger was so good, everyone asked for round 2's, which I was so happy to have planned beforehand! #burgerlover #burgergram #burgerporn 119 16
You know I don't have a sweet tooth, but this almond and elderflower champagne cake I had at @marecafemare was so tasty I devoured it in no time. Make sure to pop by the lovely café and enjoy the fabulous cakes, great specialty coffee and delicious lunch! And of course, the stunning collection inside the museum... #dessertgram #foodofbucharest #dessert🍰 127 16
Fourth time at @bistroateneubucuresti since they opened last September, and still in awe of Chef @alexandru_dumi 's culinary talents.🍴Another exceptional execution of a well thought tasting menu, celebrating Romanian ingredients and flavours with elegance and technique. This stunningly fresh and pleasantly crunchy kholrabi tartare, topped with a rich cream, French caviar and chive flowers was the first starter of our abundant 9-course tasting menu. 102 5
Another beautiful dish from @frenchiecoventgarden : guinea fowl, green asparagus, morels, peas, Fino Sherry sabayon. 🦆🍄🥂 I've got a total crush on sabayon used in savoury dishes. Any inspiring pairing ideas you've come across, that use sabayon in unconventional ways? 132 12
Whenever people ask me about casual dining recommendations in Bucharest (a.k.a no tasting menu, and all that fine dining jazz), there are three places I always recommend: Frank, Mahala and Paine si Vin. @frank.dining_dessertbar serves, hands down, the best burger I've had in Bucharest: simple, juicy, with high quality meat, and cooked just the way I like it - medium rare. Their steak was another delight, especially thanks to its perfect seasoning, which so many chefs get wrong. That potato pavé and the salad it came with, also delicious. They have just opened their doors again, with a refreshed menu and a lot more seats than before. So, if in Bucharest, head over and try out their new dishes! ❤️ 99 11
Berries and Spice | Natural Wine - Tales of grapes, juice and fermentation

Natural Wine – Tales of grapes, juice and fermentation

2 posts

 

 
I am told that once you start drinking natural wine, you can’t go back to conventional wines. These articles put an emphasis on understanding what natural wine is. You will find stories, facts, and interviews with famous wine makers; you will discover what natural, organic, biodynamic wines are; you will learn about the ‘low intervention’ wine making methods. And, you will also get to find out more about the history of wine. This series aims to help readers understand and appreciate the real value of natural wines beyond current trends.
 
It is clear that low intervention wine is a trend at the moment. But, more often than not, wine makers who make their wines naturally, will tell you the contrary. They will say that natural wine should not be a trend, but a philosophy. That winemakers have been producing wine naturally since the dawn of this practice. Are you intrigued and curious? Read through the articles!