Meierei im Stadtpark: the dairy queen of Vienna
Meierei is one of the best restaurants in the Austrian capital. Serving Viennese food with an aerated contemporary touch, the meal im Stadtpark staged on the urban green carpet sustains […]
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Roberta Sudbrack: from president's kitchen to a quiet street in Rio
Roberta Sudbrack is one the most established and lauded chefs in Brazil. She authored a number of culinary books, cooked for the former Brazilian head of state, his international guests […]
CLOSED Hibiscus: casting an exotic aura upon artisan produce in London
As flowery as the name of this two Michelin stared restaurant sounds, HIBISCUS, the eye-catching plant known as flor de Jamaica in Mexico and originating in warm and tropical areas, serves bold and […]
Bonnie's: eating well and quick on the slopes above Aspen
Bonnie’s on the Aspen Mountain is ultra ski casual and fast-paced.This a canteen for the serious skiers, just refuel on the ready, deliciously naughty food.
Dolce Stil Novo: gastronomic adventure in Turin
Alfredo Russo is from Turin, but his cooking goes beyond the borders of the Northern Italian Piedmont region.
The art of ikebana: Japanese flower arrangement when heaven, Earth and human elements unify
I have practiced ikebana for eight years now. Starting at my first apartment in the Mediterranean, well before traveling to Japan, I adopted my own, personal style. As a creative […]
Gauthier: inspired by vegetables for a fine vegan tasting menu in London
Alexis Gauthier was the first Michelin chef serving fine vegan tasting menu in London. At his restaurant Gauthier the French chef has offered by far the most sophisticated vegetarian plates […]
Nishikawa kaiseki Kyoto: sharing culinary tradition with an artist and host
On the same axis of the Kodai-ji Temple Nishikawa calibrates the balance of traditional ryotei cuisine with a casual and social ballast to the iconic, yet serious three Michelin star Kikunoi […]
Flaveur: brotherly exotic touch on Michelin gastronomy in Nice
Flaveur’s contemporary, by the sea-inspired design illustrates that its skeleton was built with the Mediterranean genes of its two head French chefs – the Tourteaux brothers, while its culinary flesh […]
Arpège: Alain Passard, the chef and sustainable gardener takes you to a French culinary escapade with or without the animal flesh
Ahead of Dan Barber‘s farm and garden sustainable culinary fame, Alain Passard envisioned a less animal cuisine sourced mostly from his three organic gardens that, like the best wines, genuinely reflect […]