One Hundred and Twenty-First Collection

Fine dining experience at Seovillage Resort & Spa Restaurant @seovillagespa

Japanese sea grapes (‘green caviar’) dipped in soy sauce.

The rustic environment perfectly suits these premium quality Mangalitza sausages by @zsokafekete , while being fully aligned with the brand’s visual identity.

Pickled green tomatoes. Person serving green pickled tomatoes from a bowl, with jars of homemade preserves, autumn leaves, and a pumpkin completing the harvest display on a dark background

This image stands out for its monochrome green palette, where the tiles, velvet chair, and romaine all echo the same tonal family, creating a calm, cohesive visual mood. The lighting is soft and directional, shaping gentle shadows that add depth while keeping the dish as the clear focal point. Highlights fall naturally on the lettuce and croutons, revealing texture without overpowering the scene.

The editing is subtle and intentional—unified greens, soft contrast, warm highlights, and clean shadows that preserve the atmosphere. Nothing feels forced; everything works together to create a polished, modern composition.d as the focal point. Nothing feels forced; everything is balanced with precision.

The result is a clean, atmospheric, and cohesive composition that stands out precisely because of its simplicity and tonal control. This thoughtful monochromatic approach played a key role in the image.

Taken at Repúbica restaurante in San Juan, Puerto Rico

Sometimes all it takes is a refreshing cocktail and a gluten-free dessert to remind us that the little things can mean the most. Small moments, simple treats, and suddenly the whole day feels lighter. Cheers to the beauty of the small joys.

Dish created by chef Mateusz Szpytma
Roe deer, pumpkin pickles, celery pickles, bacon mayonnaise, mushroom crisps, nettle and onion olive oil

@marcin4funphotos
@szpytmamateusz
@fotofoodie
@boreczna #TakoGaleriaSmaku
@nikon_pl @nikoneurope @nikonusa @godox_global

A refined capture for a European fine-dining restaurant, showcasing texture and subtle smoke that complements the dark, moody atmosphere.

Tartar de buey en brioche casero con col lombarda encurtida y mayo ahumada, crafted by @leopoldo.amoruso at @raffaelli_ristorante ⭐️
// with @evanaaldi

The colors of the drinks.

Tirana sunset — a December classic in a glass.
Earthy beet, bright lime, and silky Lillet Blanc come together with thyme, salt, and pepper for a flavor that feels warm, deep, and unmistakably Farden. A winter sip to remember."

Saffron Milk, the final touch to the aromatic Biryani!

Photography of Drinks at Soy Loco Por Ti - A Night of Culture, Diversity and Cocktails , Cocktail: Jack Yellow, Bartender: @meninadobar

Beetroot ravioli, goat cheese, pickled pear, sunflower seeds, raspberries / from a new menu of Biała Róża restaurant in Kraków, Poland

A symphony of textures and flavors — crispy skin salmon resting on velvety beluga lentils, crowned with delicate fennel, broccolini, and microgreens.

For @mavericks.cracow.viennahouse

This Roasted Butternut Pear Soup is comforting and delivers all the crave-worthy flavors. It is a fusion between summer and fall. I dare to say the best of both.

When a pasta maker is at work, it shows, technique and practicality immortalized forever

Onion soup is one of my favorites and I'm glad I finally dared to photograph it :)

Summer fruits from Crete, Greece.

Fall is the time to be obsessed with everything pumpkin. The colours, the smell the feeling. Pumpkin ravioli with brown butter sauce, sage and pecans. Parmigiano Reggiano cheese in action.

Delicately layered rucola, tomatoes, walnuts, and pear

I ordered pumpkin from Hokkaido and made a gratin.

Capturing the blue glow of the lit alcohol was definitely a bit of a challenge to solve out in an elegant way. I always try to produce beautiful images and capture the best moments as we see.. as we remember.

Un jour en allant au marché les choux de Bruxelles ont attiré mon regard et j'ai eu envie de faire des images avec. Et celle là m'a bien plu.

One day, while going to the market, the Brussels sprouts caught my eye and I felt like making some images with them. And this one pleased me a lot.

I transformed humble roots into a vibrant edible mosaic, shaving them into floral ribbons to contrast with the dark, rustic wood. The moody natural light highlights the autumn jewel tones, evoking a deep sense of seasonal warmth and comfort. Capturing the precise moment of the first cut adds a human element, bridging the gap between visual art and a shared meal.

Bartender grinding chocolate on his personal new interpretation of a new york sour.

Creation by chef Baldassare Mazzara on the menu of restaurant LE V:
Sea bream, potato mille-feuille, New Zealand spinach coulis, and mussel escabeche.

Exclusive drinks at Seovillage Resort & Spa Restaurant @seovillagespa

Gunkan maki roll topped with trout roe and Japanese sea grapes (umibudo).

A lovely seasonal product by @blossasverige & @viinimaa with such an elegant label design truly deserves a touch of magic!