A Year Eaten Well: Looking Back Before Diving In Again
- Matias
- Jan 16
- 4 min read
Updated: 1 day ago
The first post of the year always feels a bit ceremonial. It’s like taking a pause and a deep breath. This moment allows me to reflect on the memories and experiences I’ve created. I can truly see how far, and how well, I’ve eaten.
Last year unfolded just like my favourite meals: slow at first, then all at once, with a few unexpected twists along the way. It kicked off on a serious high with my first Michelin star of the year at Arden in Belgium. This memorable experience set the tone for what would become a year of chasing flavours across borders, cultures, budgets, and cravings.
The Stars That Guided the Way
After Arden, I ventured to Akoko in London, my second star of the year. West African cuisine there was bold, new, and unforgettable. Next was Traube in Germany, reminding me that back-to-basics cooking and soul can coexist beautifully. I closed the year in the most fitting way possible at Don Julio in Argentina, my fourth and final Michelin star of the year. This was undoubtedly the most memorable meal, leaving my partner and me in a proper food coma.
But as always, stars don’t tell the whole story.
Pictures: Arden, Akoko, Traube, and Don Julio
The Places That Earned a Star in My Books
Some tables don’t need awards to leave a mark; they just do! London delivered as always. Some standout new discoveries included The Fat Badger in Notting Hill, Canto 73 in Newington Green, Broken Eggs in Fitzrovia, and the uncommon The Victoria in Mile End, where seafood in a pub is done properly.
Away from London, a few places stood out immediately. The Crab Shed in Salcombe delivered shellfish and simplicity without fuss. One of my personal favourites, The Bull, reminded me why countryside cooking is all about product and flavour. Then there was Chalk, the restaurant at Wiston Estate, which absolutely nailed every single dish.
Other memorable moments came abroad. Portugal delivered classic seafood comfort. Spain, particularly Andalucía, was all about staples done right: salmorejo, tortilla, and arroz. Malta surprised me with memorable rabbit dishes. Greece, as always, served simple food cooked perfectly and by the sea. Paris continued its unofficial tradition of my monthly beef tartare (and other French classics), courtesy of work travel and very little self-control. Then there was Chile, a month-long chapter all its own, my home country. Endless meals, long cooking sessions using the best ingredients from the sea, countless barbecues, and finally, a five-day trip in Argentina to close the year. This trip defined my culinary highlights and set the bar very high going into 2026.
Pictures: Chile and Argentina
Full Circle, Back to the Table
Having arrived from South America last week (to mainland Europe), the year began in familiar fashion. Germany first, then France, with the usual stop in Champagne to reconnect with techniques, precision, and the unapologetic indulgence of French cuisine.
Since last Sunday, I’m back in London. I’m currently resetting, recharging, and letting the writing inspiration flow back to me. When I say resetting, I mean it in every sense of the word. Following a few doctor’s exams and advised treatment, I’m giving my gut a full reset.
No booze, no coffee, no spicy or heavy condiments, no cheese, no chocolate... basically, my culinary life is a misery! Eating right now feels more like a duty than pleasure.
But it does make this the perfect moment to reflect on what I’ll be digging into once I’m on the other side of this dietary restriction in a month’s time.
Looking Ahead: Restaurants to Try in 2026
Aside from travelling, London remains an endless paradise of food waiting to be discovered. There are still so many new and established restaurants I haven’t tried. If there’s one thing you already know about me, it’s that I love spending my time, calories, and money on food.
Just like last year, I’ve got a shortlist of places I want to eat and travel to, all linked to food. I’ll probably only manage to get through half of it, but that’s part of the fun.
No hype for hype’s sake, just places that feel right. Here’s my list, and some of these have been sitting on it for a very long time.
Even with monthly trips to Paris, this one keeps pulling me in. A low-key, modern take on French cooking that feels confident rather than showy. You can never go wrong with that.
A no-frills market stand at Nag’s Head that keeps getting recommended by friends. It feels like the perfect casual stop for an afternoon craving when all you want is something honest and full of flavour.
On paper, the Japanese–Italian crossover already works. Add the praise from several foodie friends and the fact it’s been on my list for years, and it feels long overdue.
Somehow I’ve missed this East London institution. Proper no-frills pie and mash, best enjoyed with someone who fully appreciates tradition over trends.
I haven’t tried Ethiopian food yet, but every time I walk past, it looks brilliant. Busy, full of life, and the kind of place that makes you want to walk straight in. Plus, having a 5-star rating on Google reviews is not easy to maintain over time.
First spotted in a small blog review and then reinforced by everything else I read. It feels like the right place for someone who genuinely loves Japanese food and values trust in the chef.
This one keeps appearing everywhere, which usually means something’s going right. Modern Indian cooking that clearly resonates, and now it’s time to find out why.
Still pending from last year are these places that somehow rolled over. No excuses really, just timing.
One of those pubs that keeps coming up when people talk about good food. Seasonal, unfussy, and exactly the kind of place you go once and wonder why it took so long.
Irish comfort food that feels honest and warming. It looks like the sort of place where you go for a simple meal and end up staying longer than planned.
Still sitting on the list, somehow. Fire, big flavours, and a reputation that’s been solid for years, which usually means it’s worth the wait.
Here’s to another year of great flavours, new discoveries, and meals worth writing about. Let’s eat! 🥂
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