Yes, Jokuti Eats!
Why should you subscribe to my substack?
After 13 years of intense food+travel blogging (in Hungarian), a quite vivid instagram presence, and many articles in different glossy magazines (especially as editor-at-large of Forbes Hungary), I decided to start sharing my best content on Substack exclusively for my subscribers.
Nowadays I still spend 160-180 days on foodie trips, exploring the local food scene from street food to fine dining. My favorite genre is the latter, but I think you need to know authentic traditions to be able to fully enjoy all the facets of elevated restaurants. I do a lot of research to find the best places: I am not shy to taste as much as possible (sometimes even more!), and I do have my best practice methods to make my stay as effective (and enjoyable) as possible from a global network of great foodie friends, fellow food writers, and chefs. I’m always on the hunt for quality, soul, and identity. According to my experience, there is no fulfillment without these.
I am a regular at some of the world’s best restaurants like Noma, Etxebarri, Sushi Sugita, Alchemist, Central, and many more. With thousands of Michelin stars already in my stomach I am not afraid to say, that the famous red guide is simply not good enough to let you make a well-informed decision.
I am on a lifelong crusade to find all the great and meaningful places, remarkable, unforgettable, adventurous, groundbreaking, and cool restaurants.
So you can expect to read and hear a lot about my personal favorites in different locations all around the globe, and a lot of other things related to destination dining.
I do recommend subscribing to my paid substacks as well! If I can just save you from one single bad meal a year, it was already worth it! :)
My schedule for the next months: Dewakan in Kuala Lumpur, Burnt Ends and Odette in Singapore, Noma and Alchemist in Copenhagen, VYN in Sweden, Etxebarri in the Basque country, l’Enclume in Cartmel, Amisfield in New Zealand, the Chairman in Hong Kong just to name a few of the big names.
And remember: Never trust a skinny foodie!