Gutshaus Stellshagen conjures up pumpkin tiramisu
Today there is a very special greeting from the kitchen, which modifies the classic dessert in a delicious way: the autumnal pumpkin tiramisu.
From a package hotel to a sustainable oasis of retreat
The "Cretan Malia Park" looks back on an interesting history. What was once an all-inclusive resort in Crete has now become a wonderful retreat where responsible tourism is paramount.
The Gitschberg on the way to the organic hotel
The age teaches us more than ever: Change does not come by itself. We ourselves are the designers of our future! For us, doing business also means actively assuming responsibility.
Fair and regional: We introduce the market enthusiasts
Marktschwarmer creates a direct connection between the producers and consumers of a region.
baked potato and spelled dumplings from Stern
Niklas Rappold, the head chef at the Stern, takes us to his hotel kitchen and prepares a vegetarian dish with us. We learn all sorts of insights.
Lived sustainability in the star
The first stay during Cécile's trip to Tyrol took place at Stern in Obsteig, on the sunny plateau. She was allowed to interview host René Föger and was initiated into the concept he lived by and his plans for the future.
The Gitschberg prepares larch tip Buchtel for us
Refined recipe with delicious wild herbs, larch tip buns with fine asparagus ragout, goutweed wild herb salad and birch leaves baked in beer batter.
Torre Marabino cooks tripe and cod for us
My favorite specialty is fish with Sicilian ingredients, so I'm happy to share a very personal favorite recipe with you today: tripe with salted cod.
Rifugio Lanzagallo prepares Sicilian ricotta ravioli
One of the typical Modica recipes are the ricotta ravioli with pork sauce. Unlike those from Ragusa, our ricotta filling does not contain any sugar.
"Ask Mutti" bakes Swedish semla for us
The cardamom yeast particles are traditionally filled with a marzipan-like mass and cream. Originally, they were only eaten during Lent.
