Sorrel Moseley-Williams

2 weeks ago | buenosairesherald.com | Sorrel Moseley-Williams

It was the omissions, rather than the additions, that captured my attention when Argentina’s second Michelin Guide launched in April. There had already been speculation about the outcome of the prestigious guide, as I alluded to . (Nope, Gran Dabbang did not make the cut this time, either.)I had been privy to that information and knew that the Palermo-based restaurant would not feature.

3 weeks ago | decanter.com | Sorrel Moseley-Williams

The Michelin constellation shines ever more brightly in Argentina following the release of the country’s second report. The gastronomy guide, which included 25 new entries across categories – three new flagship stars, three Bib Gourmands, three green stars and 16 recommended – confirmed that Buenos Aires and Mendoza, the two regions covered by the guide, take sustainability and eco-responsibility seriously. The up-and-coming generation of chefs and sommeliers also proved their mettle.

1 month ago | buenosairesherald.com | Sorrel Moseley-Williams

Restaurant awards season is almost upon us, and with it, the prizes that really get gourmands scrutinising Argentina’s dining scene. The Michelin guide, arbiter of culinary excellence and conferrer of stars, stealthily slipped into Argentina in 2023. Their inspectors — an elite and highly-trained eating squad — are so low-profile they could lead lives as double agents. This gastro gang rapidly made its way around the two regions that had paid to be included in the prestigious French-run guide.

2 months ago | msn.com | Sorrel Moseley-Williams

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2 months ago | yahoo.com | Sorrel Moseley-Williams

All products featured on Condé Nast Traveler are independently selected by Condé Nast Traveler editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. Christian Gutierrez/AncestralFor years, well-heeled foodies had only one reason to put La Paz, Bolivia, on their bucket lists: Gustu. Opened by Noma cofounder Claus Meyer in 2013, the fine-dining restaurant focused on indigenous ingredients like oca tubers, llama, and fermented yucca.