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BOLE is a community driven utility token based on Binance Smart Chain. The token stands out by the unique and pioneering endeavour to unite many branches of the food and hospitality industry.
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@100mahaseth - Flagstone floors, rattan lamp shades and pop art reflect the accomplished yet casual food at this hip eatery, located in an old house in happening Charoenkrung. A dry-ageing meat cabinet in the corner of the room hints at Chef Chalee Kader’s nose-to-tail philosophy, while the menu reads like an odyssey around Northern Thailand.
@blackitchartisankitchen – The misty mountains of Chiang Mai are fast becoming a mecca for forward-thinking chefs taking advantage of the area’s many sustainable farms and Phanuphol Bulsuwan is leading the charge. Appropriately for such an innovative talent he never received any formal training, instead learning his impressive fermenting skills – he makes his own fish paste, soy sauce and pickles – at his grandmother’s side. The restaurant itself seats just 16 and is tucked away above a gelateria in the happening Nimmanhaemin neighborhood.
@aksornbkk - Within warm, boutique surrounds – complete with terrace seating – expect all areas of the palate to be tickled over 13 fantastic courses. Examples? Five-spice braised duck egg; shrimp green curry; minced pork with salted fish and star anise and coconut ash pudding.
@canvasbangkok - At this dimly lit, two-story den in bustling Thonglor, Riley Sanders, who trained at the now-closed Michelin two-star L2O in Chicago, works closely with local producers, creating 6 and 9-course tasting menus that change seasonally in tandem with the ingredients available.
#ARGENTINA, we invite all businesses in the Hospitality Industry to join our network.
Let's build something amazing together! #BOLE Network
@tisianoristorante - It offers three raviolis daily, and a range of succulent sauces. The pizzas are wood-fired and have thin crusts. You'll see the chef spinning his dough in front of the oven. The wine list is extensive and even the soundtrack is perfect. There's a reason it's renowned across Argentina.
@fogonasado - Quality and exceptional food can be enjoyed here with the wine pairings. It offers a modern take on the traditional Argentine parilla experience in the capital city cum the biggest urban establishment in the country. The blood sausage and chorizo paring remain the most favorite of all.
@kalmaresto - This gem presents Fuegian staples like crab and octopus in a creative new context. Black sea bass wears a tart tomato sauce for contrast; there’s stuffed lamb seasoned with pepper and rosemary; and the summer greens and edible flowers come fresh from the garden. It's gourmet at its least pretentious. The wine list is mind-blowing.
Happy New Year! 🎄🎉🍾
#BRAZIL, we invite all businesses in the Hospitality Industry to join our network.
Let's build something amazing together! #BoleNetwork
@clubepalace - This elegantly set dining room is one of the best churrascarias in town. Aside from juicy, high-quality cuts of meat, the included buffet nearly steals the show with fresh oysters, grilled heart of palm, sushi and sashimi, rice with wild mushrooms and goji berries, codfish casseroles, smoked fish, grilled prawns and octopus and amazing salads.
@acasadoporco - Chef Jefferson Rueda's casual temple of swine is a wonderful descent into all things pork. Delicious and decadent specialties such as porco san zé offer the full treatment, carved from an eight-hour whole slow-roasted hog and served in perfectly crispy/decadently succulent squares with side dishes such as tutu de feljão (beans thickened with cassava flour).🥓
@manu - 'Manu' – short for Manoella – counts stints in two of the world's most famous kitchens, Noma (Copenhagen) and Alinea (Chicago), as the inspiration behind her ever-evolving dishes, which often get unorthodox pairings with outside-the-box wines, organic juices and craft beer.
@Mocotó is a restaurant of "sertaneja" food restaurant located in Vila Medeiros, in the north of São Paulo. It was founded as a house in the north, in 1973, by José de Almeida and is now managed by his son, Rodrigo Oliveira. Here, traditional country cuisine meets the innovative proposal by Rodrigo.
@cabanadosol - This huge two-story picture-windowed 'cabin' is a memorable spot for Maranhense cuisine. It’s pricey, but the enormous standard portions can serve four, and there is a limited menu for two diners. The specialty is carne de sol (grilled salted meat) – the piranha (steak) version is superb.
#CHILE, we invite all businesses in the Hospitality Industry to join our network. Let's build something amazing together! #BOLE Network
@boragocl - Chef Rodolfo Guzman earned a coveted spot among the World’s 50 Best Restaurants by elevating Chilean cuisine to new heights at this Vitacura restaurant, where a minimalist design forces you to focus on the food.
@santorini – A surprising find in Iquique, Santorini serves up a huge menu of authentic Greek fare, best enjoyed in the bougainvillea-draped back patio. Aside from saganaki (fried cheese) and souvlaki, you'll also find pastas, whole grilled fish, delectable thin-crust pizzas and slow-roasted tender lamb cooked in a wood-burning oven.
@mammagaucha - Fusing Patagonian lore with a sophisticated palate and reasonable prices, Mamma Gaucha could please the fussiest road warrior. Start with fresh-mint lemonade, organic wine or a pint of La Tropera. The mainstays are clay-oven pizzas, but the homemade pastas and salad bowls featuring local produce are just as worthy.