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.
The Rössli Mogelsberg bakes Schlorzifladen
The schlorzifladen, also called pear flatbread, is a flat cake with an aromatic topping made from cooked dried pears.
Dreesch7 prepares a plum chutney for us
Since we usually have more damsons and plums than we can process, most of them go to the distillery. But a small part remains for the small and fine delicacies that accompany you wonderfully through the dark winter.
The Landhotel Martinsmühle bakes buttermilk waffles
Our buttermilk waffles are a particularly popular dessert. For the plum compote, we cook some of the fruit with cinnamon, star anise and cloves in September, when our house plums are ripe.
La Mugletta serves us couscous with yogurt, orange and cinnamon
Our beautiful Bed & Breakfast should offer our guests more than "just a pleasant overnight stay with a good breakfast".
Finca Foyeta is preparing a vegetable pan for us
Today I would like to share with you a typical Spanish recipe - prepared differently - with you: A vegetarian vegetable dish that is full of vitamins and tastes delicious in every season: the vegetable pan "La Foyeta".
A holistic recipe for a long life
The so-called "Blue Zones" guard a very special secret: a recipe for a long, fulfilling life. A total of five regions of the world are referred to as the blue zone.
Janbeck's FAIRhaus bakes a bread cake with blueberries for us
The quality and appreciation of food is an important concern at Janbeck's FAIRhaus. That's why they're members of Slow Food eV, and 80 percent of the ingredients come from the immediate neighborhood or region.
Road trip to the Ramenai: forest vacation at its best
When driving into the parking bay of the Ramenai, with the windows down, a pleasant, aromatic scent of wood fills our nostrils and the host Günter and his son Florian are already waiting for us at the reception.
The Ottmanngut prepares sourdough focaccia for us
The nutritional principle at Ottmanngut follows the principles of Slow Food: good, clean and fair. We mainly serve regional dishes made from organic and seasonal ingredients.
