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 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!
The Rössli Mogelsberg bakes Schlorzifladen
The schlorzifladen, also called pear flatbread, is a flat cake with an aromatic topping made from cooked dried pears.
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.