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.
D'Kammer bakes toast muffins with mountain ham and egg
We share with you a very special muffin recipe from our kitchen, which should ensure a successful change on your breakfast table.
The Lederer Hof is preparing a chia banana bowl
Here is my favorite recipe for a balanced, delicious breakfast. I like to make the breakfast bowl for myself and our guests at the weekend. It tastes fantastically fruity and creamy.
The quiet charm of sustainability
A handful of houses, straight rows of apple trees, a pretty little church and lots of peace and quiet. This is how the small Naturno fraction of Tschirland near the spa town of Meran can be described.
The Art Lodge serves us a two-course menu
Art meets cuisine, foodies meet family atmosphere: In the cozy parlor, which the Berlin artist Wolfgang Flad has turned into a total work of art, we offer a three-course menu.
Haller cooks up ricotta tortelli with fresh spinach and glazed peas
Today's recipe is one of Levin Grüten's favorite recipes, who is behind the cooking pots with a great deal of sensitivity. Ideal for anyone who has always wanted to make pasta themselves!
1477 Reichhalter prepares a RH cake for us
From the lemonade to the jam, everything is homemade. The cake recipe that we are sharing with you today was also created by Martina and Andreas Heinrich from the 1477 Reichhalter restaurant.
