Profile: Maya Meron, Quince Organic

Maya Meron
©Charlie Bibby

‘Music has its own beauty,’ Meron says, ‘but cooking brings immediate results’

The NoMad Bar
©Frances F. Denny

Cheap eats in New York

The chefs make 800 tortillas an hour, filled with hunks of spit-roasted pork laced with pineapple

Fish la Boissonnerie, Paris

The meals that made my year

In his 25th year of writing for the FT, our Restaurant Insider shares his highlights from around the globe

The imposing interior of Spring restaurant
©Amber Rowlands

Spring, London

‘The redevelopment reveals a style of restaurant that London has not seen for many years’

Huertas in New York’s East Village
©Nancy Borowick

Huertas and The Cecil, New York

‘On Tuesday nights, all pintxos are just a dollar each. One customer managed to eat a record 43’

The Araki's interior
©Charlie Bibby

The Araki, London

In just two hours, Araki prepared and served a remarkable 11-course ‘omakase’ menu to each guest

Donna Carmela
©Alfio Garozzo

Four restaurants in Catania, Sicily

The mozzarella was the whitest, freshest, saltiest and most delicious I have yet encountered

Ariana II, Kilburn
©Charlie Bibby

Colbeh and Ariana II, London

‘The warmth generated by the naan oven made me realise that this set-up is the original “‘open kitchen”’

Gordon Ramsay restaurant
©Gordon Ramsay Holdings

Restaurant Gordon Ramsay, London

‘We shared a glass of Barbeito Rainwater Madeira over Smyth’s signature dessert, a lemonade parfait’

The Foxhunter

The Walnut Tree Inn and The Foxhunter, Abergavenny, Wales

‘The skate had been sautéed, then the shrimps were added, alongside creamy mashed potatoes’

Ham Yard Hotel, London

The interior design is ultra-modern – and will strike some as colourful, others as confusing

Les Tablettes, 16th; Les Papilles, 5th, Paris

Nomicos’ goal is to transport the flavours of his native Provence to Paris. In this he admirably succeeds

Orrery, London

Orrery stands as an example of how one restaurant can spark change on the rest of the street

The chefs’ secret ingredient: Monica Brown

Blumenthal’s tasting menu had the same emotional effect on Brown as a Puccini opera

Fonda Sala and Els Casals, Catalonia, Spain

A glass of cava, a plate of salami with green peppers and the sunset made for an unforgettable aperitif

Kirazu, Antidote, London

With just 25 seats at his restaurant, Yuya Kikuchi fulfils the roles of chef and dishwasher

La Ruota, Moneglia, Italy

The restaurant overlooks Moneglia far below, its beach, the calm sea … The vista only improves when the stars come out

Bauer, Joseph and Clementine in Vienna

Weghaupt has stylishly created what could be a blueprint for the Viennese café of the future

Scott’s, London and Union Square Café, New York

Restaurateurs have opened up parts of numerous cities where other retailers feared to tread

La Vague d’Or, Saint Tropez

‘The menu introduces some very high notes, as well as introducing curious eaters to unusual ingredients’

ABOUT NICHOLAS

Nicholas LanderNicholas Lander writes a weekly restaurant column for the FT Weekend edition

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