In the KURO MORI restaurant in the middle of Freiburg’s old town, you feel like you’re in Tokyo, Shanghai or Singapore. In addition, the new restaurant by star chef Steffen Disch is one of the “Most Beautiful Restaurants & Bars 2021” …
Food
The Japanese restaurant, AKIRA, is on the first floor of Japan House London in Kensington. Named after Chef Shimizu Akira, the restaurant presents a Japanese dining experience based on Akira’s ‘trinity of cooking’ principles – food, tableware and presentation …
Cooking with exquisite ceramics. Pascale Naessens adds some brand-new tableware to her successful Pure collection. Pure romance, pure interaction …
With his dishes, young chef Dominik Edlinger is focusing on international accents with a regional touch in addition to the Japanese influence. Inspired by the changing times, he takes up the topic of sustainability with his regional sushi …
Since December 2020, star chef Mauro Colagreco has directed the pop-up restaurant “the K” in the Swiss Kulm Hotel St. Moritz …
The attribute of being “virus-free” is of particular importance in the current climate, but it has always been the case at the Alpin Juwel Hotel, and it continues to be so now. The fact that chemicals are not required to achieve this has been proven by the Salzburg hotel, whose sustainable concept applies to all areas, from the rooms to the restaurant and the spa …
For Simone and Adi Raihmann, enjoyment, well-being and health go hand in hand. At their six Karma Food delis, they’ve declared war on the afternoon slump with vegan and vegetarian curries, soups and bowls …
While we were having to get along by ourselves or with our families, Seven North was sharing simple and delicious recipes on Instagram, with “Eggplant lines”, tahini sauce, “Melting Spinach Steams” and espresso Martinis aiming to bring some of this dynamic, somewhat chaotic atmosphere into kitchens around the world …
Doing battle à la kitchen impossible were Michelin-star vegetarian chef Paul Ivic and restaurateur Sepp Schellhorn during quarantine time …
The circumstances may have been difficult, but chefs and restaurant owners brought us so much joy while we were in lockdown. With fantastic recipes on Instagram, deliveries of our favourite foods and surprise food parcels for doctors at the hospital, they provided immense culinary comfort when we needed it most – the ultimate example of “sharing is caring” …
When it felt like the world was changing constantly from one minute to the next, and it seemed that any long-term plans would have to be thrown out the window, we joined the journey into the unknown and decided to make this issue of THE Stylemate more spontaneous and experimental …
Margarethe Yoshida lived in Japan for 16 years and learnt the art of reducing everything down to the essential, which can be enjoyed in her cooking courses …
Israeli and Palestinian people share an outstanding and dynamic cuisine. ‘Divine Food’ is a visually striking collection of recipes from local markets, Arab traditions, the nomadic tribes of the desert, and the hip restaurants of Tel Aviv …
With the opening of Kikko Bā, the restaurant’s own Kikko sake, which has long been a regular on the menu of the original restaurant, has found a new home in the Fourth District of the city and creative Japanese fusion dishes are whipped up in a tiny kitchen …
Italian traditional dishes are the protagonists at Røst, the new Milanese gourmet restaurant based on no waste cuisine with the rediscovery of poor meat cuts, forgotten foods and peculiar vegetables.
Das Graseck, the solitary highlight above Garmisch-Partenkirchen, combines a hotel and preventive medicine centre under one roof …
Plating – the art of presenting food on the plate – is brought to life for amateurs and pros alike, with spectacular photography and how-to’s for creating a visual feast with exquisitely arranged dishes …