Pylos: Greek home cooking in New York's East Village
For 10 years Pylos has been faithful to its ethos of “rustic, greek, home cooking” in Manhattan’s East Village…
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Mazi: Notting Hill going casually Greek
Cosy, fresh, friendly and vibrant. This small dining spot in the heart of Notting hill is casual and unpretentious…
Mildred’s: plant-based cuisine pioneer in London
Mildred’s together with the Gate are time-tested icons of the vegetarian eating out in London. Both survived the murky decades prior to the plant-based cuisine becoming mainstream to mushroom their […]
Gotham bar and grill: classic introduces New American cuisine in New York
The executive chef Alfred Portale has been cooking at Gotham for over three decades and contributed to its rise to fame with his innovative farm-driven approach to American cuisine.
St. Hubertus: creatively adapt to nature’s whims in elevating mountain cuisine to the stars
St. Hubertus is now one of the most coveted restaurants in all of Italy and certainly the most transformative culinary hive in South Tyrol. Yet, to be a great chef […]
Le Gourmet at La Coquillade: Luberon cuisine set in the vineyards
The restaurant is in hands of a Michelin starred chef Christophe Renaud. He uses mostly local ingredients and, as became recently very popular between chefs, he grows aromatic herbs and flowers in the organic garden of the Domaine La Coquillade
The Pharaoh's Kitchen: Recipes from Ancient Egypt's Enduring Food Traditions
The authors Magda Mehdawy and graphic designer Amr Hussein put together a very intriguing book about the history of eating during the Pharaonic era in ancient Egypt. It is not […]
Dinner by Heston Blumenthal in London
Busy, buzzing with talkative business people and the space feels open. Unless you dine at the more private chef’s table or are one of the guests at the 10-people-seating private room, you will be exposed to the sights of others in the restaurant
Prado Restaurante Lisbon: new Portuguese cuisine coated in Nordic-style over local undergarments
Prado Restaurante expresses the most sensibly the current gastronomic hot wave in Lisbon. Casual, enthusiastic, genuinely simple, laid-back and cheap for Europe. The Portuguese are amped about the opportunities that […]
The alternative cheese story in this millennium: why we should embrace transformation of plants, that is dairy-free, without lactose and low in carbon footprint
Not only vegans should read this. All of us will find exciting inspiration in my years-long investigation into alternative cheese. In the age of anything healthy, trendy and/or sustainable, ideally […]