Joia Milan, the first Michelin starred vegetarian restaurant in Italy and the world survived through the waves of the pandemic. It has changed over the years, and from our multiple […]
Kajitsu is a Michelin stared Japanese restaurant serving authentic plant-based kaiseki ryori in New York. The owner, a grain exporter from Japan, stages a biennale of talented Japanese chefs taking over […]
Paul Day is not only a chef but also a butcher so you can be assured that you are getting the best meat available on your plate
Making sake, types of sake and sake food pairing Making sake Sake has a unique brewing system called multiple parallel fermentation. Unlike beer, the enzymes needed to break down starch […]
Eating plant-based food in New York has never been easier. Across Manhattan the eco-friendly choices now include delicious gastronomic vegetarian and vegan restaurants, vegan sushi and hip plant-based bars. Some […]
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.
Burgundy, with its fresh and friendly attitude towards wine production, is perhaps the most significant wine region in France…What is amazing about Beaune’s wines is that they can be drunk young while tasting gentle with a very low acidity…
The Story is buzzing through London’s gourmet discourse as the utmost place to try now. Its name has nailed it down – the restaurant became the story of the summer […]
Champagne was the first and still is the most famous sparkling wine in the world. The North-West French region is known for the big, branded and expensive bottles of fizz. Here, […]
Kle, infuses an international fine dining pedigree into plant-based cuisine in Zurich. Opened and owned by a fearless female chef with Moroccan roots Zineb Hattab, a former engineer who followed […]