Home
Reviews
Articles
Interviews
Travel
About
Palate Cleanser

Sea bass and pineapple aguachile

A direct martini with chunks of Parmesan at The Do

A direct martini with chunks of Parmesan at The Donovan Bar (they serve Parmesan and olives gratis with cocktails) followed by an emergency steak coated in sauce Bordelaise at Maison François. What could possibly go wrong on such an autumnal evening?
.
.
.
.
#martini #mayfair #steak #londonlife #bonvivant

Back to Les 2 Garçons in Crouch End, which never d

Back to Les 2 Garçons in Crouch End, which never disappoints on any visit. A chicken liver parfait for the ages, steak frites with béarnaise, fromage (naturellement), Burgundy and Bordeaux splishy-splashy, all unashamedly classic but always done so well. And a Negroni at Little Mercies which is conveniently one street away. Good times
.
.
.
.
#les2garcons #crouchend #londonfood #frenchfood #bistro

Portuguese-Hungarian fusion? On paper these cuisin

Portuguese-Hungarian fusion? On paper these cuisines are chalk and cheese and shouldn’t work together, but at Essência in Budapest they take the essence (see what they did there?) of these very different traditions and serve really rather wonderful food (with intriguing wines and great service too). Yes, there will be the occasional Michelin-y Rorschach test on the plate (there is a slight obsession with splitting sauces here) but this isn’t just about plonking a pastel de nata on goulash. Well worth it if you’re in Budapest and there’s an à la carte option available too. Link in bio for the full review or head to palatemag.co.uk in your browser
.
.
.
.
#essencia #diningout #budapest #restaurantreview #wheretoeat

Calvados Day takes place later in October so what

Calvados Day takes place later in October so what better time to discover more about this brandy? In our latest edition (online now) we interview the founder of Norman Soul, Ted Guesnon (pictured above), about Calvados, lower ABV alternatives, cocktail recipes, food and drink pairing ideas, Tarte Tatin, the concept of the “trou Normand” and more. For the full interview head to palatemag.co.uk (home page or the Interviews section) or link in bio
🇫🇷🥃🍏🍐
.
.
.
.
#interview #calvados #normandy #tartetatin #imbibe

October is here and we have new reviews and articl

October is here and we have new reviews and articles published on our main site, starting with KID in Soho. Yes, it seems everyone has been here but perhaps it’s worth the hype (especially for the köfte pictured here and the non-pictured wine list of “liquid archaeology”).

“There is nothing performative nor fussy, and you will not second-guess a single plate. What will propel me back through that unmarked door is the radical integrity of their dedication: generous hospitality, fundamental alchemy of impeccably cooked meat with all the smoke, fat and heat rendered to a state of absolute magnificence.”

Link in bio or head to palatemag.co.uk

✍️ Review by Milton Tomic
.
.
.
.
.
#soho #londonfood #londondining #newrestaurant #restaurantreview

Of course a Negroni isn’t just for Negroni Week bu

Of course a Negroni isn’t just for Negroni Week but this annual celebration of gin, sweet vermouth and bitters is upon us again so here’s a quick and entirely subjective collection of editorial favourites in London if you’re looking for somewhere to imbibe, all highly recommended (some of these will be familiar so consider it refresher training; others are new entries). In no particular order:

First, Amaro in Kensington (naturally) (photo 1). What a bar. But virtually next door is the often overlooked Stables Bar at The Milestone (photo 2) - always great attention to detail there as evidenced by the clear ice and gorgeous glassware.

Then, the Negroni at Brutto which is still an inflation-defying £5 (photo 3), the Termini Negroni (photo 4) served sans dilution and to the brim (seasoned barflies will dip their heads and sip directly to avoid spillage).

The Donovan Bar (photo 5) serve parmesan and olives with any cocktail but these complement their Negronis (and martinis) particularly well. Down the road, The American Bar at The Stafford (photo 6) allows you to fully customise your Negroni (and rightly so). They serve this with an origami orange twist which may tickle your nose.

In the same neck of the woods, the bar at Bellamy’s is also often overlooked, which is silly because you get a very generous serve here (photo 7). (Also excellent direct martinis.)

For a boozier Negroni, Upstairs at Rules (photo 8) and St John (various sites) (photo 9) where the gin is dialled up a tad.

And finally, some twists. Baudry Greene with their delicious Rouge Clair Negroni (photo 10), the “Davaroni” on request at The Thin White Duke in Soho (if you know you really know - photo 11), and last but not least, the carrot and watermelon Negroni at lovely Bar Gemišt in Holloway, one of the nicest bars to open in London in the last year (photo 12)
.
.
.
.
#negroni #negroniweek #cocktails #wheretodrink #londonbars

From the boulevards and ruin bars of Budapest back

From the boulevards and ruin bars of Budapest back to Simpson’s in the Strand by train, here are some highlights of the refuelling pit stops on the way back including Vienna and Paris…

Starting with Callas Café and Restaurant in Budapest next to the Opera House (and its Bistro) a delightful al fresco space and lovely veal paprikash (photos 1-3).

An Aviation at Boutiq Bar, a bar with a neighbourhood, relaxed vibe not dissimilar to The Prince on Old Street and they can make any classic (as well as their own Hungarian Negroni) (photo 4). Oh and yet more veal paprikash at Gettó Gulyás (bit noisy and service chaotic there) (photo 5).

Onto Vienna (oh, Vienna!), which is about two hours by train from Budapest (and the train where Céline and Jesse met in the 1995 film Before Sunrise) and a very long overdue return to the legendary Café Hawelka, once a bohemian meeting point for artists and writers (photos 7 & 8). Last visited 16 years ago and it hasn’t changed in the slightest (which is a good thing). Then the beef in chocolate and chilli sauce outdoors at Ef16 Weinbar (photo 9) - this dish surprisingly worked well (with Austrian wine of course).

Then, the pure serendipity of discovering Bar Campari (and yes they do a very good Campari Shakerato) (photos 10-12) and a mandatory Wiener Schnitzel at Zum Schwarzen Kameel (another legendary resto) (photos 13 & 14).

Skipping over Liechtenstein and Switzerland (but here’s a picture of a Swiss “Thameslink” for you - they run on time there), a final stop in Paris for braised beef cheeks at Juveniles (photo 16), checking up on Bar De Vie (photo 17) who are doing very well, and also just to verify that the July review of Le Bon Saint-Pourçain wasn’t a fluke, lovely veal with a jus rôti and carrots in tarragon there (with plentiful splishy-splashy - such superb service) (photos 18 & 19).

Finally, to “acclimatise” back to London and to celebrate not missing a single train, glorious roast beef at Simpson’s in the Strand (photo 20)

Some full-length reviews of restaurants not featured here to follow soon on the main site but first a diet is probably in order…
.
.
.
.
#travel #travelgram #europe #foodgram #traintravel

St Pancras to Budapest entirely by train, done! S

St Pancras to Budapest entirely by train, done! Sometimes you just have to take the scenic (and more delicious) route: morning Eurostar to Paris, then a civilised two-hour interlude to have lunch at Les Enfants Perdus near Gare de l’Est and a wander around Canal St Martin (no metro or taxis required, all within walking distance of the Eurostar), then the connection to Germany for dinner and cocktails in Munich (including a return to Vinothek and, of course, a Negroni and Campari Shakerato at the legendary Schumman’s, still as glorious as ever)…

Next morning, the Railjet train to Budapest with its incredible views, lunch in the restaurant car (Wiener schnitzel and Gemischter Satz as the train passes through Austria - when in Rome), arriving in time for a martini at the bar above the New York Café in Budapest and its string quartet, then dinner at Borkonyha Winektichen (arguably the Noble Rot of Budapest)

Right, Budapest, lock up your paprika and Tokaji
.
.
.
.
.
#travel #travelgram #traintravel #howtolive #slowtravel

Facebook Twitter Instagram

About us

An online food and drink magazine: UK-based but international in spirit read more

Find us on Facebook

© 2017-2026 Palate Magazine

Back to top