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.
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The 2015 Germany Travel Mart, held in Thuringia, proved an opportunity to learn about the travel and tourism opportunities in the state, which for over a century has been known as ‘the green heart of Germany.’
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“You know Osterreiten, the ‘Easter riding’ tradition of Saxony’s Sorbian speaking people?” I was asked while dining in Dresden’s Altmarktkeller.
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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.
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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.
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“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.
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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
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Frankfurt’s skyline is arguably the most famous in Germany. Before turning to my bed I spent a few minutes admiring the high-rise buildings from the floor-to-ceiling window of my 25th floor room in the Jumeirah Frankfurt.
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The most commonly applied translation of "Museum für Kunst und Gewerbe" renders the name of this centrally located Hamburg institution as the “Museum of Art and Industry”.
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