There is nothing comparable to Single Thread in the complex genre of seasonal kaiseki in America. The Chef’s Table famed N/naka in LA, curated by Japan-born chef Niki Nakayama nods […]
Tian is the model of success for the vegetarian gastronomy not just in Vienna, but for all Europe. The chef de cuisine Paul Ivić, winner of the Trophée Gourmet À la Carte, […]
This humble, yet valuably informative and aesthetically minimalist cookbook introduced me to the rare ingredients that in their essence express the biodiversity of France and Japan. A minimum of soy […]
The gastronomy in multicultural Melbourne is now sizzling with experimental dining. The locavore fever has reached its distant shores, turning the so far native ingredients ignoring Aussie chefs into intrepid […]
Hiltl was the first vegetarian restaurant and a real “gasthaus” catering to a wide variety of the guests’ needs. There is a buffet as well as a la carte menu, a cool bar and an elegant seating all spread on there floors.
The raising icon of contemporary English cuisine Simon Rogan moved to the British capital from his two Michelin restaurant. In tune with the contemporary trend of local sourcing …
The self-taught and by experience formed art of the Spruce’s chef Mark Sullivan was appraised by the Michelin guide.His personal relationship with local farmers and ranchers translates smoothly into the seasonal menus.
Despite their iconic meaty plates, that the Central European cuisines are more known for, there are many vegetarians and increasingly also vegans conscious not only about animal welfare but also their […]
La Brigada is authentic, traditional and has a rustic gaucho feel. The restaurant’s wooden walls are lavishly decorated with anything that is Argentine. From the local football teams’ flags to […]
How one gets there (new winery above) from here (piece of untamed land below)? Philippe and Cherie Melka have perhaps the most challenging work in their entire career in the […]