Das vor kurzem eröffnete kleine Öko-Hotel Son Fogueró auf Mallorca verfolgt eine klare Mission: Ganzheitliches Detox zu ermöglichen. Die Kombi aus Design, Kunst und Gesundheit wirkt dafür äußerst förderlich.
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Hotel des Horlogers, nestled between hills and mountains and entirely surrounded by nature, has many stories to tell – from watchmakers to nature and time for yourself, about the important things in life and the five wonders of the region…
Serdar Kutucu, an innovation expert with an affinity for design, tells us about the slow attitude to life, why it’s often best to go deeper rather than faster, and what he associates with nagomi…
Food is a distinct chapter in Sifnos. The island has a great gastronomic tradition; you can taste it in every single bite. There’s no wonder why Nikolaos Tselementes, the Greek cook that changed the course of Greek gastronomy, was born here. While Greece is well-known for its cuisine and most of the travellers are interested in tasting traditional dishes, the food in Sifnos has something unique that differentiates it; maybe it’s the way that humble ingredients transform into an explosion of taste.
Maslina Resort, Croatia’s very first mindful luxury property, is delighted that Stari Grad has been named as one of the three top Croatian destinations in the category of ‘Best Sustainable Tourism Destinations – Innovative and Smart Destinations’. The city of Stari Grad is dedicated to protecting the environment, promoting sustainability, and improving the quality of life in the local community – a philosophy that Maslina Resort has held since it opened in the summer of 2020 …
Gourmet restaurant ESS:ENZ at the Puradies focuses on organic and front cooking. We spoke to head chef Albert Dschulnigg and coaxed out of him some exciting kitchen secrets. Plus a top tip for afters…
Located in the heart of Salzburg and in close proximity to the ‘Großes Festspielhaus’, the St. Peter Stiftskulinarium will be the #placetobe during the Festival Summer from July 18 to August 31, 2022. The restaurant lines ACHTHUNDERT&DREI and PETER attract numerous international guests and VIPs, who find here the appropriate culinary setting before or after the performance. Just in time for the festival summer, the 11 premises show themselves in new splendor.
Wafer-thin tomato tart with “candy tomatos”, burrata espuma and lemon basil: A recipe from Executive Chef Christophe Schmitt at Terre Blanche Hotel Spa Golf Resort close to Cannes …
Mit The Farmhouse liefert Studio Precht den Entwurf für ein Stadtenwicklungsmodell, bei dem sich die Menschen wieder selbst versorgen können …
And it’s this art of enjoyment that you’ll find at the Nesslerhof – in the sauna, the rooms, the spa and the restaurant. The team at the Nesslerhof has made it their aim to turn a necessity into a pleasure, be it the necessity for relaxation, nature or nourishment for the body and soul.
Massimo Cvek is the new head chef at Maslina Resort, and in keeping with the hotel’s philosophy, the 31-year-old wants to focus on local products and ingredients from the region. His goal is to present Croatia’s culinary diversity to his guests – with reduced ingredients, but with a wow effect.
LG Electronics will introduce its advanced LG tiiun freestanding indoor gardening device at CES 2022. With it, users can grow vegetables, herbs as well as flowers all year round from the comfort of their homes.
PLAY NOW – 19 DECEMBER: Star chef Paul Ivić brings the taste of winter to the plate and provides with his personal winter highlights the proof that vegetable cuisine always has surprising and extraordinary recipes full of vitamins and flavor to offer.
PLAY NOW – 9 DECEMBER: A culinary journey through the summer: With many vegan as well as lactose-free and gluten-free recipes that are easy to cook and guaranteed to succeed! By the way, they all taste good even in bad weather. Promised.
He’s revolutionised vegetarian cooking and has just released his third cookbook Restlos glücklich: Paul Ivić is a michelin star-rated chef, and he spoke to us about conscious enjoyment, his role as a bridge builder and the taste of his childhood …
With an abundance of colours, vegetable prints and positive vibes the brand new FEAST collection reflects everything its creator stands for. The British-Israeli chef Yotam Ottolenghi created this range of expressive tableware with the most joyful of gatherings in mind: coming together with friends and family, sharing food and exchanging stories …
Visual Feast reveals a world where food is both an art medium and an edible eccentricity. A conteporary food staging and photography.
When Antonino Sciortino was just eight years old, he began to forge iron in his father’s studio. He particularly worked with ‘soft’ iron, which is relatively pliable and thus easier to work with. For Serax, he has designed an exclusive collection.