Inflight Magazine of Brussels Airlines

Indulge

Favourite restaurants and foodie titbits from Brussels Airlines’ short-haul network

Text Kathryn Tomasetti, James Kevin Mac Goris

Vitrum GERMANY

Ritz-Carlton, 3 Potsdamer Platz, Berlin, tel. , restaurant-vitrum.de

In a capital city where good food is increasingly available on every corner, Vitrum is not just a Michelin-starred restaurant in it’s own right, it’s also the Ritz-Carlton’s claim to gastronomic excellence. There’s certainly a lot to like here, and chef Thomas Kellerman’s culinary creations – bold, modern takes on northern European staples, such as slightly smoked eel with charentais melon – are only part of it.

For a start, the sommelier is a well of information and – in a departure from Teutonic convention – the kitchen is open to the public. But it’s in the dining room that you really get the point of eating at Vitrum. Surrounded by business dinners and diplomatic corps, you will still feel special. Come here for the food by all means, but also to experience the pure pleasure of being treated as if you were the only person in the room who mattered. Expect to pay €70 per person for dinner without wine. JKMG

Su Gologone ITALY

Oliena, Sardinia, , sugologone.it

Part of an eponymous resort tucked away in the mountains of the Gennargentu region of Sardinia, Su Gologone is a winding 45-minute drive from the island’s unspoilt eastern coast.

The hotel took a risk by opening in this remote inland region, but the restaurant’s excellent local cuisine has been pulling in diners from all over the world ever since. Meals begin with stacks of home-made pane carasau – wafer-thin, salted bread – but the main event here is the suckling pig. Regarded by many as the best in Sardinia, the pig is fed on wild acorns in the surrounding natural park, and spit-roasted over the huge fireplace. An excellent wine list includes Sardinia’s own Cannonau wine, and delights such as ricotta and honey ice cream end the meal on a sweet note. Expect to pay €60 per person for dinner without wine. KM

Foodie corner

Food Wine Budapest

Like a lot of central European cuisine, Hungarian food has had its share of bad press in the past. Now it’s undergoing something of a culinary renaissance. Proof of this, if it were needed, comes in the form of Carolyn Bánfalvi’s new book, Food Wine Budapest: A Terroir Guide. The first of its kind, the guide takes the guesswork out of Hungarian eating, offering pointers on where to get the best mangalica pork and strudel, how to pair the local Tokaj wine with food, and how to choose between the myriad varieties of paprika on the market. Essential reading if you’re visiting the country this summer.

Food Wine Budapest: A Terroir Guide, €16, littlebook room.com

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