Пікірлер

• 
  @Jorgemusan20 минут бұрын

  The title of the video implies he didn’t like the restaurant. The actual video: he likes every single dish.

• 
  @fortheoneswhocare21 минут бұрын

  Absolutely respect your view point but to me, the simplicity of the presentation makes me focus moreon the flavours. Too many fine dinning restaurants are over the top with the bells and whistles. Great video as usual. ;) PS: one of the reasons I like your videos is also the simple, to the point and honest delievery too.

• 
  @orbitalviewer22 минут бұрын

  YOU NEED TO GO CHECK OUT SOME KOREAN FOOD, link up with korean Englishman

• 
  @lilykep37 минут бұрын

  I understand why the chef doesn't want the excessive praise. He's just a local man doing what he loves and I'm sure he is very aware that people are coming in with sky high expectations. The food does look amazing and it looks laid back enough that my husband, who feels very uncomfortable in fancy restaurants, would enjoy eating there.

• 
  @scottpitner429853 минут бұрын

  Wow, what an experience!

• 
  @gosunflowerСағат бұрын

  Would someone be able to educate me on how on earth eggs can be "slowly grilled" to this consistency? 9:41 Could it be strained egg yolks + a ton of butter whisked constantly? But I don't understand how they're able to prevent any curds from forming, especially with direct heat

• 
  @winreacts6528Сағат бұрын

  Finally someone spoke the truth, I have seen dozens of videos about this location, many of who call it "the best in the World", but we all know that it is great, but hyped up to the point that it deters away from the other great locations that serve up food on par with it at a cheaper price.

• 
  @soumikdas8570Сағат бұрын

  Am I the only who is mesmerized by your wardrobe selections? Could you kindly share your Blazer’s details?

• 
  @Morgan13174Сағат бұрын

  I understand the thought process of "if I pay this amount of money, I want more technique and bells and whistles" in the food, but for me I think this is one of the more appealing restaurants ive seen on this channel. I love it when good ingredients are prepared without much fuss and cooked to perfection.

• 
  @n67637Сағат бұрын

  This is my kind of place! Top quality, local ingredients and usage, strong flavors, all while being able to remain humble in both food and ambiance. Even though your opinion was not as high, your presentation certainly was. Thank you.

• 
  @KyokujiFGC2 сағат бұрын

  Making their work freely available to the public is a pretty cool thing for them to do.

• 
  @DeWillpower2 сағат бұрын

  first time i see in your videos a restaurant that looks like all the restaurants near me. maybe this one has the best chef in the world while all the other restaurants have chefs that are good enough

• 
  @donjuco2422 сағат бұрын

  It was a bit experimental

• 
  @olicorrivo32892 сағат бұрын

  Whoa, just finished watching all your videos yesterday after i subscribed and now i am excited to see what you bring us 😄Seeing how much you like champagnes and wines, I would easily enjoy watching wines and champagnes bars reviews if that's something you fancy.

• 
  @AustinLindstrom2 сағат бұрын

  If you want to feel pampered, go to a spa. Fine dining doesn't always need the bells and whistles, great food and technique can stand on it's own. You seemed to like everything a great deal. It's not the Chef's fault the media has hyped him beyond any reasonable expectation. Your suits and glasses are incredible.

• 
  @AnthonyClarkFoodMeUpScotty2 сағат бұрын

  Interesting. I think there’s several layers of missing the point here Alex. Firstly, the world’s 50 best restaurants list is an arbitrary list of popular restaurants & not really reflective of what is best. Just what is most popular. I’ve been fortunate enough to eat at 20+ on the world’s 50 best list, and almost always have left disappointed, able to list dozens of similar meals that were better…. So in this regard, Asador Etxerbarri is just the type of restaurant that would hit the top 50 list.. Spanish and hard to get into The next level that you’re missing the point is complexity. Complexity for complexity’s sake can be more disappointing that a simple piece of food prepared perfectly to let the flavour speak for themselves…. In fact, you seemed to infer this when you went to Disfutar, no? As with any arbitrary list of restaurants, there will be people that love overly worked complex food that is balanced well, there will be people that love white glove service, there will be people that love simplicity and flavour. This restaurant was a breath of fresh air in comparison the the main list of 50 restaurants that had a level of sameness about them.

• 
  @boobsy60522 сағат бұрын

  bro tht chorizo in the first course is just a chinese sausage 💀💀

• 
  @rogerrtewwr47232 сағат бұрын

  12:04 soufflee? where? that's soup

• 
  @rogerrtewwr47233 сағат бұрын

  is it me or did a bunch of this look undercooked 🤣

• 
  @SS-xm7di3 сағат бұрын

  Can you please tell us who makes your glasses?

• 
  @jefyeowt3 сағат бұрын

  Maybe the very definition of fine dining is evolving. From one that involves every dish being plates to death and having 4-5 people touch it and a myriad of ingredients and cooking methods, to one that reflects simple elegance but masterful cooking. Maybe service expectations for fine dining is evolving. From one involving suffocating attention to a more casual but sincere attention. Yet leaving enough room for guests to interact among themselves… banter, even pour themselves a glass of very rare and expensive wine. Maybe that’s why this remote restaurant is earning its plaudits because it dares to be simple yet sophisticated. A specialist instead of another templated 3-star gig. In any case, thanks for brining me into the halls of a restaurant that I would really love to visit one day. Now it’s on the top of my bucket list.

• 
  @BilltheTulaneGuy3 сағат бұрын

  The reason for my journey in to asador cooking with my #tagwood

• 
  @elezra1063 сағат бұрын

  The most expensive restaurant with simple ingredients i've ever seen. Congrats to the owner for scamming many people 🥰

• 
  @jerickpoitra61583 сағат бұрын

  I'm not really a wine person, how common is a juice pairing that sounds great.

• 
  @agustincasale34743 сағат бұрын

  I was wondering how did they open the old wine bottle. I often see videos where sommeliers open the bottle with hot iron tongs but I see they do not use that in this case. It's an ahso wine opener enough this old wines? Great video Alex, amazing content as always! Cheers.

• 
  @ohm51803 сағат бұрын

  best reviw and elegant way to put it clear !!!

• 
  @jaredbezes78064 сағат бұрын

  So pretentious that it seems like a parody

• 
  @andrew36064 сағат бұрын

  Man I'd be bursting at the seam after this meal

• 
  @DrBrightSCP4 сағат бұрын

  This is my favorite food KZread channel.

• 
  @jensengreen-shiel34794 сағат бұрын

  Love the old outro music

• 
  @jameslawson19524 сағат бұрын

  1957???

• 
  @Shagrid14 сағат бұрын

  Even if I think it's stupid, and I eat in Michelins or any other "luxury" restaurants only on the occasion of business meetings or dates, and I personally do not support the craze for these over-complicated places and so-called art (a way of milking or laundering money), I absolutely appreciate the creator of the channel. To be honest, the guy could talk about how grass grows and it would still be interesting. Personally, I am not a fan of such restaurants, but I am 100% a fan of Alexander. I respect and greet you! Thanks for the interesting content.

• 
  @maxcornielje41695 сағат бұрын

• 
  @therenaissanceredneck88255 сағат бұрын

  Alexander, I'm traveling to Barcelona, Marseille, Cannes, and Ibiza in a couple of weeks. What are your recommendations? Some that you may have featured or some you haven't but tried while filming. Wonderful video. Hell, this goes for any of you foodies out there.

• 
  @callmezoran5 сағат бұрын

  0:38 Do you watch Mark Wiens, Alex? Looking forward to a Bangkok collab!

• 
  @tomlangdonec5 сағат бұрын

  as someone who's been a chef for 22yrs and worked in Michelin in the Basque Country, it's the simplicity that makes me love this place above all others.

• 
  @feroz59275 сағат бұрын

  Believe it or not, there are gourmands' out there who when eating a meal, the wine experience is as important as the food experience. I sense that that is the case with Alexander too.

• 
  @bratticuss5 сағат бұрын

  Lousiana has its own version of those prawns and you eat it the same way as well.

• 
  @aseq25 сағат бұрын

  5:48 "We are not a fine dining restaurant" - serves €200/kg peas and puts bottle of wine costing €2300 on the menu. The level of doublethink of these folk is ridiculous.

• 
  @barath45455 сағат бұрын

  Alexander (and others), had the opportunity to taste Krug GCV 171 and 170 at a champagne bar just 2 days ago. Had 171 before and it was decently good, fullness, acidity, but not that much toast or variety so a bit disappointed then and 2 days ago it was the same, good not great. 170 was fullbodied, little buttery, nice mousse and maybe a smidgen better than 171, but not by much, either a "big good" or a "small great" rating from me. Which Krug GCVs do you who drink them prefer? ... I had 166 before and it was excellent but 164 should be FIRE if can find it. ... I suspect 170/171 are not ready yet.

• 
  @albert251995 сағат бұрын

  The interesting part to me is, none of it looks grilled

• 
  @changyone5 сағат бұрын

  Second best restaurant what do you want for 14 courses?

• 
  @Nancy-cf4oq5 сағат бұрын

  AB is NOT DEAD!!! He just wants to be left alone!!!!

• 
  @jordanmontgomery80296 сағат бұрын

  We just going to gloss over the name Chef Rogan? 😂😂😂

• 
  @jrcasa79266 сағат бұрын

  The sea urchin is served the same way as in my hometown in china❤

• 
  @JackFate766 сағат бұрын

  Eat the rich.