Goose with quince and wine merchant sauce
The Hotel Boltenhof tells us a recipe for festive get-togethers with family and friends.
The "giant" apple strudel
The Hotel Zum Riesen bakes an apple strudel for us according to its own recipe, which fits perfectly into the pre-Christmas period.
Beetroot Flan on Pumpkin Cream
An autumnal recipe from the Zum Hirschen kitchen in South Tyrol, which is based on Slow Food principles.
The Villaverde conjures up a chestnut tart
The host family, consisting of mother Heidi and her three daughters, spoils their guests with regional delicacies. They bake an autumnal tart for us – just the thing for cold days.
Chiemsee Maki and Manga Cookbook
14-year-old Valéry Bielmeier published a cookbook and tells us a regional sushi recipe: Chiemsee Makis.
Good food concepts
From the responsible consumption of meat and fish, the slow food movement, the farm-to-table principle to the Blue Zones: These food concepts should be standard!
Five places in Berlin for good food with a green mission
The Berlin gastronomy scene is diverse, the restaurants presented go one step further in terms of sustainability and seasonality.
Five places AROUND THE CHIEMSEE
We present five places around the Chiemsee: from accommodation, various destinations to a pottery.
The taste of Armenia
How does Armenia actually taste? The cookbook "RECIPES WELCOME" knows the answer! The three editors invited an Armenian woman to their place and cooked with her for a day.
The 7 Sentidos makes a super energy bar for us
A healthy snack for in between from Melanie and Simón. Approximately 10 servings are child's play and can be made in no time at all.
