Food & Travel
We go beyond the obvious in search of great food and travel opportunities. We love exploring and telling you about our favourite hideouts, guiding you through some of the most eclectic cities as well as places off the grid, and inspiring you to hunt down the best dishes in town.
Ramen, Japan’s soul food. This simple dish casts its spell over people all over the world and city dwellers often stand in long lines to get their hands on a bowl of this authentic noodle soup. And to take a small excursion into Japanese culture. Like at Takumi, in Düsseldorf’s Little Tokyo, where more genuinely Japanese and soul food is hardly possible.
You haven’t really eaten pasta unless you’ve tried the original. See our special selection of family-owned artisanal pasta makers from Italy who have perfected the process through generations.
Architectural tree hotels, glass igloos and cabins on remote islands are all part of this specially curated list of beautiful Scandinavian design hotels. Breathtaking views of the Northern Lights included.
This renovated and traditional ‘Alpiner Blockbau’ is an opportunity to bask in the beautiful simplicity of living in the Swiss mountains.
Standard-Serious Pizza not only has Berlin’s first but also most authentic Pizza Neapolitana. Driven by the goal of creating the perfect pizza, Florian Schramm and his team have set a new standard for the art of pizza-making. A story of passion, devotion and joy that can be felt immediately.
Yoko Higashi, owner of the Kaiseki restaurant YOSHI in Hamburg, is a master in the art of tea ceremony, Japanese flower arrangement, modern dance and the philosophy of cooking. Her dishes look like blooming landscapes, her wisdom is deep like the ocean and her love for harmony and perfection is present in every bite and in every word. YOSHI represents the translation of culture into culinary passion.
Seestück Prerow’s reed thatching seemingly grows beyond the roof, covering the gables and side walls, with a rusted steel façade that somehow complements it harmoniously.
Die Fette Kuh: A Cologne success story with heart and mind.
How do you manage to become known nationwide with a burger restaurant? Through conscious and responsible handling of food. Only fresh ingredients from local traders are used. It is cooked, waxed, vacuum-sealed and smoked by hand. If you have a burger, then a really good one; like the one from Die Fette Kuh.
Built around 200 years ago, the Scheune never saw any repairs and was left to collapse until 2007 when it was renovated and given a whole new purpose.
Growing up in Lima, Peru, Juan Danilo’s classrooms were kitchens. Taught by both his parents and grandmother from a formative age, he learnt both the culinary and holistic value of Peru’s natural produce. We sat down to discuss his family’s influence on his cooking, his journey from Peru to Germany, and more.