Roman Goulash (Pork Ragout with Apricots)
It’s lunchtime at Pohl in Germany’s Rhineland-Palatinate and the food being served is new to me. The recipes, though, were written down over 1,600 years ago. Today’s cuisine is Roman.
Posts Tagged with Food & Drink
Interview with Dutch chef Jim de Jong
“When I was 21 I came back to Holland and I opened my first restaurant,” says chef Jim de Jong as we chat in the arched dining room of Restaurant de Jong in Rotterdam.
St Mary’s Inn near Morpeth in Northumberland
St Mary’s Inn is a gastropub that offers B&B accommodation in the former administrative building of St Mary’s Hospital, a couple of miles from Morpeth in Northumberland. In its heyday up to 2,000 patients were treated at the hospital, an asylum that closed in 1996.
Hotel Gotthard in Lech am Arlberg, Austria
The Hotel Gotthard, at Lech am Arlberg, has been in the hands of the Walch family since 1931 and is currently run by Clemens and Nicole, a husband and wife team. Nicole originates from South Australia and like the Gotthard’s receptionists and waitresses, wears a traditional Austrian Dirndl while working.
Fenix Food Factory in Rotterdam, the Netherlands
The Fenix Food Factory stands in Rotterdam’s Katendrecht district, on the south side of the New Meuse river. Benches are set outside, on the dockside of the Rijnhaven, allowing visitors to sit and look towards the Hotel New York.
Ayden Kitchen and Bar in Saskatoon
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.
La Soupe Populaire restaurant in Berlin, Germany
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.
Hugo cocktail recipe
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.
An introduction to Thuringian cuisine
“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.
Home dining in Estonia
“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.