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.
Summery potato and dill salad
Enjoy regional food at over 1600 meters - the small hotel “nühus” tells us their vegetarian salad recipe with red cabbage and beans.
Vegan curd dumplings with vanilla crumbs from Sophia Hoffmann
How dry bread becomes the sweet star of the evening.
Five culinary highlights in Munich
We have discovered fine alternative gastro flowers for you with ideas suitable for grandchildren and a claim to sustainability.
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
