A local man jokes that Tropicana in Rotterdam has changed from a zwemparadijs (swimming paradise) into a zwamparadijs (mushroom paradise). The former tropical leisure pool closed its doors to the public in 2010 and in 2013 became the centre of operations for Rotterzwam, a company producing oyster mushrooms.
Continue reading
Three Dutch women – Chantal Englenen, Jente de Vries and Lisanne van Zwol – established the company Kromkommer to reduce food wastage and raise awareness of the issue.
Continue reading
Bearded chefs busy at work and the background buzz of relaxed conversations provide my first impressions of Ayden Kitchen and Bar in downtown Saskatoon, in the Canadian province of Saskatchewan.
Continue reading
La Soupe Populaire is a fashionable restaurant with a hip, post-industrial vibe and menus by Michelin-strarred chef Tim Raue. Michael Jaeger and his team work in the kitchen, preparing traditional German dishes with a creative edge.
Continue reading
The Hugo, if you haven’t already been introduced, is a light, refreshing cocktail that has a reputation for being sophisticated. It’s proven popular in Germany for the past couple of summers.
Continue reading
“I try to introduce a regional touch to modern cuisine,” says chef Sten Fischer as we sit chatting within one of the dining rooms of the Alt Weimar restaurant.
Continue reading
“I was always interested in cooking but I’m not a professional chef,” says Merrit Kiho demurely. She’s putting the final touches to a plate of homemade rabbit pate and black bread in the kitchen of her house, which doubles as one of the top-rated restaurants in Estonia.
Continue reading
Within the dining room of the Carlton Ambassador Hotel, in the Dutch city of The Hague, I was served a gourmet meal prepared using products from The Vegetarian Butcher.
Continue reading
On entering the Oberweis flagship store, in central Luxembourg, I mutter a wow of appreciation at the immaculate presentation of the cakes, pastries and delicatessen items displayed in the counters on the ground floor.
Continue reading
“I am a chocolate maker. I started in 2001 and now I have a shop and workshop together, working more like a restaurant,” says Laurent Gerbaud, introducing himself at his chic, central Brussels base.
Continue reading
