Paco Pérez: Miramar
Text by Lydia ItoiPhotos by Maria Marvila Llançá, Girona 9:00 AM: The sea is molten silver, and the silence is golden. No sign yet of the infamous tramontana, the frigid blasts of wind that…
Noxe, la nuova esperienza gastronomica dell’hotel W a Barcellona
Aperta sul Mar Mediterraneo e famosa per Gaudí e la sua architettura modernista, Barcellona è una delle capitali europee più trendy…
Fitur 2023: una fiera per mangiarsi il mondo
Dal 18 al 22 gennaio, nell'area IFEMA di Madrid, si è celebrata la 43ª edizione della Fiera Internazionale del Turismo (Fitur), uno dei più importanti appuntamenti mondiali in materia. A…
The Wonderfulness of Memory
I started writing this in December 2021, so not quite yesterday. Memories of Ljubljana my phone prompts me, – and I scroll through them, both glad for the reminder and a little irritated that…
Harvest – Asif, the Culinary Institute of Israel
It has been more than 15 years that Naama Shefi, an Israeli who lives in New York, has been searching for the roots of Jewish Cuisine…
It’s all abut the way – Chef Raz Rahav
Text by Oded Tshesly This February History was made in Abu Dhabi. At the peak of a week-long event, the media company 50 Best revealed the list of the top 50 restaurants in the MENA regions.…
Flour, water, heat – and a grain of hope
One of the disadvantages of being an adult is the need of learning how to delay gratification. Sometimes this ability is needed…
Flour with Soul
Three years ago, when we lived in Barcelona, I started to bake bread. Back then I cared less about what the label said, so I can just guess that it was Spanish: flour, yeast, water, and salt.…
When one is much more than one – Luigi Lepore’s Restaurant tale
Children’s laugh, a rainbow, a puppy in the sun. Nothing is more pleasant than the feeling we get when we know we’re right…
Finally – The European Food Summit 2021
The start of November saw the European Food Summit 2021, held in the creeping winter sun of Slovenia’s sweetly…
La Gavina, il glamour della Costa Brava
Uno de los hoteles de referencia, más glamurosos y emblemáticos de Cataluña y del Mediterráneo es el Hostal de la Gavina (5*G L), propiedad de la familia…
Roberto Costa – Meat as theatre
The curtain has risen for the newest incarnation of a concept restaurant that brings Italian flair to London’s most exciting district, Soho…
Come for the Bread, Stay for the “YASSS”!
For some, influencer is a term teeming with negativity. It holds connotations of hype, of a lack of substance or a hunger for fame. Thankfully this is the exact opposite of what Ben Simantov,…
Cornish Flavours to Smooth a Spikey G7 Meeting
Sweetbreads, Roasted Cornish turbot, and Tomatoes served with English wasabi and chilli are just some of the flavours that seven of the world’s most powerful leaders will enjoy alongside…
Transforming Society Through Gastronomy: The Basque Culinary World Prize 2021
The countdown to the Basque Culinary World Prize began somewhat officially last month with an inspirational inauguration in the format of a webinar, hosted on the 25th of May. Officials,…
Tyler & Lea
I sit across the kitchen table from Tyler Hanse & Lea Schelling, where we enjoy coffee and a freshly baked slice of rhabarber streuselkuchen (in english, rhubarb crumb cake) together…
Sustainable Seafood in Berlin: Fish Klub
After hearing about it from seemingly everyone I knew, I was finally convinced into watching Seaspiracy, Nexflix’s latest controversial documentary which seeks to expose the dark underbelly of…
FRIEDERIKE GAEDKE, DIE GEMEINSCHAFT
I met Friederike Gaedke (Frieda), gastronome, local food advocate and executive director of Die Gemeinschaft, at her charming flat in Berlin, where we talked over a warm cup of coffee about…
