Six By Nico | London, UK

Six By Nico (Oct, 25)

I’d been wanting to try one of the tasting menus at Six By Nico for a while, and after spending a few days in San Sebastian over the summer, I thought this would be the perfect menu to try.

Note: I paid £45 for the six course menu plus extra for the wine pairing. They also offered a cocktail pairing.

Described by Six By Nico as:

Nestled on Spain’s northern coast, San Sebastián is a culinary paradise where pintxos bars line cobbled streets and world-class chefs turn local ingredients into edible art. Each meal is a celebration of Basque tradition, bold flavours, and the joy of discovery.

San Sebasián menu (Oct, 25)

Let’s start with some praise: the service was excellent. A knowledgeable server who had great suggestions and was super friendly. This was probably the best part of the experience for me. I didn’t catch her name but shoutout to you, gal.

Foraged Mushrooms (Oct, 25)

Perhaps attending this set menu not long after returning from San Sebastián clouded my judgement as at some points, I felt like Six By Nico over complicated the simplicity of the Basque cuisine. At times, the courses felt too pompous and not San Sebastián in name only.

However, the Tortilla (course one)* and Pork (course five) were great. Both had wonderful flavours and textures. I was quite disappointed with the Basque Cheesecake and Sweet Sherry (course 6); it felt like something from an Italian chain restaurant. In terms of the wine pairing, just for the price alone, I’d recommend getting it. But none of the wine stood out for me.

Pork (Oct, 25)

If you’re looking for a tasting menu on a budget with a fun theme, Six By Nico is a good option. You’ll leave full, but perhaps not completely satisfied.

Just Soy You Know, I’d rate this experience 6/10.

* Wondering how course one is made? He’s a video on it courtesy of Six By Nico’s instagram: https://www.instagram.com/reel/DPt9isZgu5x/?igsh=MWFwOW0wYXpqajRnNg==

Barents | Riga, Latvia

I went on a city break to Riga, the capital of Latvia, at the beginning of November. The first few things on my list to do were to see some beautiful buildings and taste some great food - typical me.

Barents Restaurant (Nov, 25)

Barents intertwines gastronomic experience with atmosphere. They use ancient cooking methods like smoking, fermentation and marination along with ingredients from the Nordic sea and the Baltic region’s forests.

I chose the Barents Seasons tasting menu and the chef’s table experience, with the Undercurrents wine pairing.

Barents Seasons menu (Nov, 25)

Highlights of this menu were the Carrot Bisque, Cod and Beetroot and Carrot.

Cod (Nov, 25)

Carrot Bisque (Nov, 25)

Head Chef, Artūrs Trinkens, along with his fantastic team, explained each course and the reasoning behind the ingredients and flavour mixtures which gave a the experience a much more personal and exciting touch. You feel like you’re being educated and given the princess treatment all at the same same.

Artūr Trinkens with Quail (Nov, 25)

I loved the use of in season ingredients such as carrots throughout and the use of local butchers and fishmongers. These went perfectly with the flavours from each wining pairing, which Junior Sommelier, Mykhailo, presented to me. Mykhailo explained the notes of each wine including the structure, aroma and finish, and why they go well with each of Trinkens’ dishes. He also answered any questions I had and was super friendly - no notes, pun intended.

Overall, the flavours of the food, the excitement of watching the chefs at work and the warmth of the staff made this an experience I would thoroughly recommend if you’re looking for something special in Riga.

Just Soy You Know, I’d rate this experience 8.5/10.