#Relae

What does the restaurant Relae mean to Fidel Caballero (@_fidelcf)? ⁠ ⁠ Listen to the full This Is TASTE episode at link in bio.

[àbitat | Como, Italia] The most unexpected and uniquely innovative dining experience during my trip to Italy happened in Como — at a place that felt more Copenhagen than Italian: àbitat. Chef Mirko Gatti, with a background from Relae and noma in Copenhagen, later worked mainly in London, where he served as head chef at Nuno Mendes’ Chiltern Firehouse before launching this project. Built around the philosophy of “Raw by Nature,” àbitat centers on the 3 Fs: Fire, Foraging, Fermentation. Ingredients are foraged from the wild, cooked over open flames, and revived through fermentation in a sincere pursuit of sustainability. The cuisine recalls the early days of Nordic cooking — raw, creative, and visually poetic. Some dishes leaned quite heavily on acidity from fermentation, which might not suit more classic palates, but for me, it was an invigorating challenge. Standouts included a flight of six opening snacks — especially the eel “French toast” — and a shocking main course called vegetable meat, made from watermelon aged over two weeks to mimic the flavor, texture, and look of real meat. Genuinely mind-bending. The juice pairing was also remarkable: at times softening the acidity of the food, at others accentuating hidden notes — thoughtful and dynamic throughout. Not every restaurant needs to push the edge, but I believe there’s always room for radical creativity. Chef Mirko Gatti’s àbitat dares to redefine Italian cuisine, and I applaud the boldness. @abitatrestaurant @mirkogattichef @50bestdiscovery #p2b_italia

Esa @esarestaurant is a 10-month-old project in SCBD by food writer @kevindrasoemantri , Restaurant manager Jessica @jes.eveline and Chef Aditya Muskita @aditya_muskita . The latter learnt his ropes as a stagaire at the now defunct Relae, Copenhagen, and also spent 2 years in Bali with Mozaic + Room4Desserts, and 4 years at DB Bistro, Singapore. At Esa, he reimagines #Jakarta’s cuisine, itself a melting pot of regional influences, with contemporary flair, serving them with a mix of produce that he discovers domestically, alongside a clutch of imported produce. Besan, meaning parents in-law, is chef’s nod to a traditional soup offered to one’s parents in law, here presented as an egg custard smothered in light laksa broth brewed with clams, sweetened with sunchokes and finished with a bright red powder crafted from dehydration of the same broth. Brilliantly savoury, sweet and creamy. With the hamachi he sources from Bali, he barbecues it and serves it in a bumbu dansar kuning yellow sauce alongside a cloud of calamansi foam, finished with drops of tumeric leaf oil. The most surprising course, however, is the pre-dessert. Wasabi farmed in Wonosobo, Central Java, is infused in black mint ice-cream and served with sliced strawberries from Lembang, near Bandung in West Java, in a fresh lychee broth. Refreshing, layered in flavours and downright intriguing. First timers should come for the full experience via the tasting menu at dinner. But if you come for lunch, an a la carte is available, as is a shorter tasting menu. There is a smart-casual feel to this restaurant and Chef Aditya demonstrates remarkable restraint in the way he showcases flavours, keeping things mostly light, uncluttered and yet tasty. Keep up the great work! #esajakarta

Sunflower seed risotto inspired by the Relae cookbook | Cook the Book Episode 5

cookbook rec came from my sous chef 😸 plate from @dinewithfable came in clutch as the perfect vessel -m👨🏻‍🍳 #cookbook #chef #chefmode #recipeoftheday #fennel #relae

#velvet #relae

#jay bhim 💙🙏 #chsmar ji pe gana gaya hai mlah ke ladka ne #relae kiya

#relae #nimbahera_chittodgarh_om__kanuda__sahu__nbh_ #rangdari✌️👑🔥💪⚔️♥️♥️____

#relae jari hai

Esa @jkteatstagram 📍SCBD Contemporary fine-casual dining terbaru. Nama Esa karena ini restoran pertama ownernya. Chefnya dulu di Relae Copenhagen dan Attarine Jakarta. Menunya inspired dari heritage & upbringing dia Berberapa dishes biasa aja, berberapa very good, tapi ga ada yang stand out. Dishesnya lebih ke tangy & citrusy. Konsepnya sharing jadi memang lebih rasa cozy & homey. Mereka juga punya menu a la carte Ambience & tempatnya bagus, the attention to detail is exquisite. Mereka pilih architect yang biasa design rumah dan belom pernah design restoran karena ownernya sengaja mau build a homey space. Wangi2an sampe custom sama Atsiri 🌺 Overall a lovely dining experience ✨ Tasting Menu: Heritage 1.250.000++ @jkteatstagram #jkqscbd

Good night my all facebook friends sister N borodar #relae #bestvehiclechallenge

✨ As grandes vozes da ciência em Enfermagem estão reunidas! É com entusiasmo que anunciamos a presença ilustre dos editores das principais revistas científicas da Enfermagem no Brasil. no 23º SENPE – Seminário Nacional de Pesquisa em Enfermagem e 4º SINPE – Seminário Internacional de Pesquisa em Enfermagem, em Palmas/TO! 📚 Representando o compromisso com a produção e divulgação do conhecimento, estiveram presentes: Editores dos periódicos: Revista de Enfermagem UFPE On line (REUOL), Revista Gaúcha de Enfermagem (RGE), Revista Latino-Americana de Enfermagem (RELAE), Revista Enfermagem Digital Cuidado e Promoção da Saúde (REDCPS), Revista História da Enfermagem: Revista Eletrônica (HERE), Escola Anna Nery Revista de Enfermagem (EAN) e Revista de Enfermagem da Universidade Federal de Santa Maria e Revista Enfermagem UERJ. Sua participação reafirma o papel estratégico das revistas científicas na valorização da pesquisa, no fortalecimento da Enfermagem baseada em evidências e na projeção da nossa ciência para o mundo! 🌎✨ 🧠 A ciência da Enfermagem pulsa forte — e as revistas científicas são o canal que transforma conhecimento em impacto real! 📍Palmas/TO @aben.tocantins #SENPE2025 #SINPE2025 #EnfermagemÉCiência #RevistasCientíficas #REUOL #RGE #RELAE #PesquisaEmEnfermagem #CuidarComCiência