Some people might argue the city is reinventing itself, distancing itself from its industrial heritage, but others will tell you that the vibe in this city of almost 600,000 inhabitants has long been buoyant and the fact that the wider world is finding out what Glasgow has to offer is long overdue. Head out to one of the hip bars, cafes or restaurants of the centrally situated Merchant City district and you may also hear locals tell you the fact Glasgow was named both the 1990 European Capital of Culture and the United Kingdom’s City of Architecture and Design in 1999.
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 centre of Luxembourg City, the capital of the world’s only Grand Duchy, becomes a vast party zone each year on 22 June, the eve of the head of state’s official birthday. After residents and visitors celebrate through the night, it may come as no surprise that the national holiday, 23 June, tends to be a fairly quiet day.
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
Johann Wolfgang von Goethe used to sip Madeira wine in the cellar, Adolf Hitler stayed at least 35 times and there’s a secret tunnel dating from World War II and leading from the cellar under the adjacent market place
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
Christian Jacques is an École du Ski Français (ESF) ski instructor working in the Alpe d’Huez grande domain Ski. Last week I spent time with the 57 year old, who’s in his 38th season as an instructor, exploring the 250km network of pistes in the French resort.
Continue reading
