David J Constable

The top of the city | Mikla, Istanbul

The top of the city | Mikla, Istanbul

by David J Constable

David J Constable on chef Mehmet Gürs and a restaurant with a unique perspective

Tales of the city | Street art in Bogotá

Tales of the city | Street art in Bogotá

by David J Constable

"Things reached a head in 2011 after police murdered 16-year-old Diego Felipe Becerra while he tagged his signature, Felix the Cat, on the walls of an underpass"

Björn Frantzén is back | One of Stockholm’s smallest restaurants is epic at heart

Björn Frantzén is back | One of Stockholm’s smallest restaurants is epic at heart

by David J Constable

"A Star Trek-style sliding door reveals a hallway, at the end of which is a lightless lift. I enter and wait to ascend (or descend, it's not clear which), then a ceiling light blasts on and music begins... "

Borderlines | Review: Mirazur, Menton, France

Borderlines | Review: Mirazur, Menton, France

by David J Constable

"Then bread arrives. Outlandish and spectacular bread. In shapes and colours I don't recognise …"

Goodbye Gaggan

Goodbye Gaggan

by David J Constable

Gaggan in Bangkok made it to number seven in The World's 50 Best Restaurants list 2017. So why is it closing?

That’s your allotment | Review: Flat Three, London

That’s your allotment | Review: Flat Three, London

by David J Constable

"An insipid carrot sorbet with rhubarb, olive oil and bergamot is a timely cooling aid, but there's rarely ever much to be enjoyed from a carrot"

Two of everything | Review: Twins, Moscow

Two of everything | Review: Twins, Moscow

by David J Constable

"It’s not food that’s the star here. So here’s the hook, the catch, the crook of it all..."

The Picasso of pastry | Pierre Hermé’s obsession with flavour

The Picasso of pastry | Pierre Hermé’s obsession with flavour

by David J Constable

David J Constable explores the amazing, strange and controversial flavours and techniques of the macaron maestro

Where the wild things are | Review: Native, London

Where the wild things are | Review: Native, London

by David J Constable

"It's earthy and rich, creamy from the pink beet hummus, and impossible to pickup"

The empire built on bubbles: champagne law according to Krug

The empire built on bubbles: champagne law according to Krug

by David J Constable

"Here's the problem with champagne (I'm just going to come right out and say it): most of it isn't very good"