72 hours of relaxation without internet: the Hofgut Hafnerleiten
Nestled in meadows and fields in Lower Bavaria, our author Cécile spent time with herself in a little house by the water.
Vegan alternative to eating goose: chestnut tartare
Chef Johannes reveals his recipe for a vegan tartare. With chestnuts and sweet potatoes, it's a real comfort food for autumn.
Summery potato and dill salad
Enjoy regional food at over 1600 meters - the small hotel “nühus” tells us their vegetarian salad recipe with red cabbage and beans.
Vegan curd dumplings with vanilla crumbs from Sophia Hoffmann
How dry bread becomes the sweet star of the evening.
Five culinary highlights in Munich
We have discovered fine alternative gastro flowers for you with ideas suitable for grandchildren and a claim to sustainability.
Five culinary highlights in Leipzig
Eating well and doing good: vegan, vegetarian, sustainable and animal-loving. What more do you want?
Dreesch7 – a visit to the Supper Club
A dream for foodies and connoisseurs - author Geraldine was in the Uckermark.
Flavorful journey to France: Leek quiche with Dijon mustard
Happy Hamlet uses wintry leeks for a delicious quiche made with Dijon mustard
Matrei dumpling trio made from spinach, beans and Kaspress
At the Hotel Hinteregger, a variation of three different dumplings is conjured up for us.
Beetroot soup from Schloss Wartegg
Pink and delicious - in Switzerland beetroot is called the beetroot, which comes here from the castle's own garden.
