• Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Sous-Chef Estefania Andrade and Anna Joaquina of Itamae Miami

    Client: essen&trinken magazine Germany

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Miami Beach at daybreak

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Restaurant Itamae: Dry aged Bluefin Tuna, Avocado, Capers, Aji Limo leche de Tigre

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Restaurant Itamae: Sous-Chef Estefania Andrade in the open kitchen

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Restaurant Itamae: Bigfin Reef Squid: Huacatay+fermented yuzu leche de tigre

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Art Deco at Ocean Drive, South Beach

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Domino Park Little Havanna

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Restaurant Los Félix: Albert Gamez and sous-chef Julian Arredondo

    Grilled Day´s Catch in Banana Leaves, Cherry Tomatoes, Oyster Leaves, Hazelnut Emulsion, Crispy Rice

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Restaurant Los Félix

    Envuelto: Sweet Corn, Guava, Cream Cheese, Meyer Lemon, Pistacchio

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Restaurant Los Félix

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Restaurant Los Félix: Sous-chef Julian Arredondo

    Day´s Catch Crudo (Grouper Fisch), Guanabana, Pickled Pineapple, Avocado, Finger LIme, Corn Oil

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Restaurant Los Félix: Sous-chef Julian Arredondo

    Grilled Day´s Catch in Banana Leaves, Cherry Tomatoes, Oyster Leaves, Hazelnut Emulsion, Crispy Rice

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Restaurant Los Félix

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Greeting the day at Miami Beach

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Zak the Baker/Jewish Bakery

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Zak the Baker/Jewish Bakery

    Oven-fresh Chaballah

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Zak the Baker/Jewish Bakery

    Bagles with salmin, avocado bread, yoghurt with mango/granola, sourdough bread with butter/mangomarmalade

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Wynwood Art District

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Restaurant Ariete: Chef de Cuisine Michael Beltran

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Restaurant Ariete

    Foie gras: sour orange temptation caramel, plantain pave, cocoa nibs and Pastrami Style Short Rib: red pepper-beef jus, gem and fennel caesar, oyster & short rib croquette

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Restaurant Ariete

    King Crab: yuca, avocado, smoked tomato soffrito

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Miami restaurant icon: Joe´s Stone Crab at Miami Beach

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Key Lime Pie at Joe´s Stone Crab at Miami Beach

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Miami Port

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Plaza Seafood: manager Sergio with grouper and lobster

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Plaza Seafood Market

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Plaza Seafood Market

    Mixed Ceviche, Conch Soup and Empanada with crab/fish

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Miami Beach

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Little Havanna

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Los Pinarenos Fruteria: Guillermina, 83 years old, prepares fresh sugar can juice

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Restaurant and Bar La Trova: Staff playing percussion alongside live music performance

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Restaurant and Bar La Trova

    Skirt Steak Ropa Vieja Arroz y frijoles negros, tostones, avocado cream and Lechon Braised mojo marinated pork shoulder, steamed yuca, crispy pork skin, tangerine mojo and pickled onions

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Restaurant and Bar La Trova

    Seared Octopus almond and roasted pepper romesco, crunchy potatoes

  • Food report from Miami, whose lively and innovative food scene is becoming increasingly known outside of the city. For essen&trinken magazine Germany.

    Sundowner

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