Five culinary highlights in Leipzig
Eating well and doing good: vegan, vegetarian, sustainable and animal-loving. What more do you want?
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.
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.
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.
