Epic'ureans

A three Michelin star Pop-Up x Wild Luxury in the Arctic, Zerbinati makes pumpkins taste like melons, pistachio tiramisù, De Niro x Chef Andrew Carmellini sequel, the Roca Brothers x Macallan Whisky take the high road in Scotland, an ex-Noma chef hits Austria's Rockies, Sissi has a star too and over in Alentejo, Portugal, one of the most talented chefs to watch cooks up an adventure menu flavoured by conquests of the past. 

Epic-epicureans headline this week's Sunday Edit for the flavour hunters, lovers of good food and those who share a passion for the humble ingredient, including a Michelin green star awarded heritage rendezvous that celebrates a head-to-tail philosophy in Bregenzerwald, also, over in Zermatt, a simple smoky steak rocking out under the watchful shadow of the Matterhorn in Switzerland to a feast of the freshest shellfish on the Lofoten Archipelago in the Arctic - this is foodie week.

As we toast the last weekend of January, a foodie legend south of Vienna gets awarded two Michelin stars, and Iain laments about an ugly pumpkin that he dearly loves; he contemplates what if Tinder did food matches and thanks his Aunt 'Beehive' Iris for the love of cooking...

Sweet 'n Ugly...

As we cruise past the last weekend in tediously long January (yippee!), I find myself in my happy zone – the kitchen. Am I a chef? Not exactly – although I did once own a restaurant and spent many an hour labouring over a hot stove. But I do enjoy cooking, and food is never far from my mind, especially when I come bearing news of a very limited pop-up with a three-star Michelin chef in an incredible location.

Auntie 'Beehive' Iris (not the Martini Queen – that was Auntie Marjorie, but more on her another week) taught me how to cook from scratch. She also instilled a passion for taking the humblest of ingredients and making them shine. Waste was a foreign concept to her; she often rustled up soup from vegetable peelings, would make the tastiest ravioli filled with leftover Sunday roasts (almost as good as Nonna Carmellini’s homemade version at Robert De Niro’s original Locanda Verde – read about their new NYC sibling below). She taught me to honour basic, well-sourced and flavoursome heroes – a philosophy that came back to me during my time in Alentejo with Chef David Jesus – whom you’ll meet further down. Plus, exciting news just out from Austria: Taubenkobel awarded two Michelin stars a celebration of Pannonian flavours in Burgenland's wine region. A must for discerning foodies!

Auntie Iris would also treat me to fine dining experiences as part of my 'essential education,' introducing me to a world of flavours, scents, and ingredient pairings. Just imagine, I thought, if Tinder were a food-matching app, you’d definitely swipe right (or is it left? Promise I’ve never used it) as it would never pair the unobvious ingredients and thus never find true love. Great chefs often take the basics, even the completely random and create magic, and this week, I’m tracking down some of my favourite chefs and foodie haunts – no apps required and good grounds to pack the bags.

The famous Roca Brothers have frequently starred in my gastronomic adventures – most recently at their temple of distilled flavours, El Celler de Can Roca in Girona (stay at the nearby Mas de Torrent hotel). While writing up a new destination to feature next week, I stumbled upon a Roca Bros project in the Scottish Highlands (featured below), designed by award-winning architect David Thulstrup, whose portfolio includes Copenhagen’s Noma. This place came up again while researching the new chef in Austria’s Rockies, who had previously worked there. You see, there’s been a common thread weaving through this week’s foodie edit.

Back to my kitchen and the ugly-sweet thing on the marble countertop. To be fair, it’s possibly the best pumpkin in the world, grown on the banks of the River Po in Mantua, Italy. How did it end up in my loft kitchen? I’ve been a fan of these seasonal buddies (September–March) for years – their almost prehistoric beauty, grown especially by Oscar Zerbinati. His 'Delica Pumpkins' are cured indoors for 30 days, resulting in sweet, dense flesh reminiscent of the melons the region is also famed for. If you see one, grab it and savour the divinity of the humble pumpkin like no other. I gave mine a slow roast – served simply with mature feta cheese, thyme, black garlic (it tastes like miso), and a drizzle of London-made honey from friends in Islington (thanks, boho bees). Would you like to read more recipes, not from me, but from our chefs? Drop me a line with your thoughts. 

Whether it’s pistachio soufflé at Bolzano’s newest dining hotspot, sheep’s milk ricotta laced with sea salt and honey at Hudson Yards in NYC, or acorn pig trotters with egg yolk, crispy bread, and coriander (that’s Chef Jesus again), there’s plenty to tempt you this week. And don’t miss Star Chef Andrea Fenoglio’s legendary cuisine in Merano, who opened his first restaurant at just 23 years old and earned a Michelin star in 2009. He also has a gorgeous townhouse hotel nearby, exuding Habsburg glamour and sleek design.

Eat, sleep, repeat – from the maverick hipster awarded with a Michelin green star over in Bregenzerwald, Austria, to the chef who lives for fire, smoky flavours and honest cooking at Switzerland’s Matterhorn retreat in Zermatt.

But before I leave you with a tummy rumbling like a Beethoven symphony (I’m hurriedly typing at ninja speed to satisfy my own hungry taste buds), don’t forget the once-in-a-lifetime opportunity to feast with a three-star Michelin chef in one of Norway’s most beautiful remote corners this May. Very limited spaces – bookings open on February 1st, so get your name on the list.

Enjoy, amigos! And in the words of Charles Dickens' poor little Oliver Twist, "Please, Sir, can I have some more?" Sorry, sunshine—it's all gone in my kitchen. Yummy.

Hugs,
Iain & Co.

Arctic 3 Star Pop-Up

From 29 May to 1 June, the hushed, remote luxury of Nusfjord Village & Resort welcomes a Nordic culinary powerhouse. RE-NAA’s dynamic duo—Torill, the only female leader of a three-star Michelin restaurant in the Nordics, and Sven Erik Renaa, Norway’s culinary luminary—bring their renowned kitchen north for an intimate celebration of flavour and nature.

A Legacy, Reinvented

Locanda Verde mark II. This isn’t just an expansion; it’s a culinary love letter from Hollywood actor Robert De Niro and Chef Andrew Carmellini to New York City. A two-time James Beard Award winner and the creative force behind some of the city’s most celebrated restaurants, Carmellini has made a career of turning thoughtful, seasonal ingredients into unforgettable dishes. At Hudson Yards, he brings that same magic to a vibrant new stage, crafting a dining experience that feels both fresh and timeless.

Taste the Forest

silva, named after the Latin word for forest, isn’t just a restaurant; it’s an immersion into the spirit of the woods. Under Chef Michael Helfrich’s watchful eye, every dish becomes a story, every flavour a page turned in a tale of connection between nature and culinary art. Inspired by his tenure at the cult restaurant NOMA, he takes inspiration from the forest’s bounty and seasonal rhythm in his new home in Austria. Restaurant silva’s philosophy celebrates sustainability, regionality, and the art of crafting exquisite meals that honour the land from which they’re sourced.

The Forager of Pannonia

A 2025 two-star Michelin gem, this quirky 19th-century cottage restaurant & hotel lures food lovers worldwide with bold, creative flair and an unforgettable culinary journey. In the Eselböck family since the mid-eighties, today, daughter Barbara, together with her French husband, the award-winning Chef Alain Weissgerber, attract serious foodie pilgrims who flock from the far reaches of the globe to this tiny gourmet hub of foraged flavours.

A Taste of Creative Alchemy

Chef David Jesus conjures the traditional essence of Portuguese cuisine in a contemporary style, capturing the purist flavours with creative panache. He unfolds a journey through his life experiences and memories, supported by meticulous research. His unique sense of playfulness makes each dish a destination on the map, hence the restaurant's name. He praises the language enriched by the identity of Alentejo, the first and central point of the openness portrayed in this journey.

A Family Story of Stars and Passion

Restaurant Sissi (one Michelin star) is a culinary institute among locals and visitors to the historic town of Merano in Italy's South Tyrol. From fine dining to boutique stays, the Fenoglio family's journey in hospitality is a true labour of love.
Step inside Restaurant Sissi, and you're greeted by a sophisticated and elegant Art-Nouveau style ambience—a delicate blend of history, Italian flair, and a touch of nostalgia. The large windows frame the view of Via Galileo Galilei and the historic Castello Principesco Castle, creating a postcard-like backdrop as you dine. 

The dishes? Each is crafted with a twist showcasing the best of Merano's flavours, including his signature seven-course Settepiatti - a tasting menu, and for the plant-based gourmands, there's the Cinquepiatti Vegetarian menu.

The Gourmet Hipster

Chef Jonathan Burger, recently awarded the Michelin Green star 2025 for his sustainable approach to food and cooking, is the likeable maverick behind the stoves at the legendary Hirschen Fine Hotel, Restaurant & Spa, Schwarzenberg, a place that traces its hospitality roots back to 1755. 

He is the culinary hipster of Bregenzerwald in Austria, and at the tender late-thirty, he has placed the Hirschen firmly on the foodie radar, and as such, the eateries here are always packed. Dining here is a real taste-bud treat, yet it remains unpretentious. Shrouded in the inn's history, Jonathan Burger's food is uncomplicated, a disciple of head-to-tail philosophy, making the humble into something singularly unique. 

The Roca Bros.

The Highlands of Scotland, known for their epic landscapes and storied history, now host an extraordinary new dining destination at The Macallan Estate. The Roca brothers of the world-renowned El Celler de Can Roca, have collaborated with The Macallan to unveil TimeSpirit, a unique culinary experience celebrating 200 years of the iconic whisky distillery. It's a tale of craftsmanship, innovation, and gastronomic excellence.

Meet the Maverick: Erwin Peters, Chef Extraordinaire

Austrian by birth and mountain lover at heart, Erwin Peters is back in Zermatt — a place he knows well from his days as sous chef in the 90s.

"I'm all about the fire — big cuts, smoky flavours, and pure and honest cooking," he says.

Erwin's speciality? Generous cuts of Rhine Valley Wagyu beef, dry-aged to perfection and grilled over an open flame for an intense, smoky taste. Expect hearty sides like his legendary 15-hour potatoes with nut butter alongside fresh-baked bread that's made daily. It's rustic, it's soulful, and it's delicious.