Black hummus from Verde Água Agriturismo
Vegetarian recipe from Portugal. Aníbals shows us how she prepares hummus with a special plant from her garden.
Brixner root vegetable tartare
The "Fink Restaurant & Suites" whispers to us the recipe for a vegetable tartare. All you need is root vegetables, an onion and marinade.
Red lentil dal with vegetables from Casita Ayurveda
Our recipe tip: Host Tobias Spindler conjures up an Ayurvedic dal made from red lentils and seasonal vegetables.
Spaghetti with wild asparagus
We present you an Umbrian recipe from Villa Rogaia. It's worth trying!
Herb-curd dumplings
We cooked the delicious South Tyrolean recipe of our host Johanna from the Bergpension Briol.
Sustainable restaurant tips for Lisbon
Our author was there and presented five catering concepts.
Behind the scenes: visiting the daberer
Regional feel-good cuisine, spring water pools and forest sauna. Our author Jakob visited the sustainable retreat in southern Austria.
Boiled carrot with tarragon from Lovis at the HOtel Wilmina
Sophia Rudolph from Lovis Restaurant brings spring to our plates.
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.
