74 Articles found for “Strand”

What makes Slovenia's booming food scene stand out from the crowd is its appetite for localism and its unconditional love for the produce of the land. The country has a vast array of agricultural produce, a reflection of its precious traditional know-how and an exceptional climatic diversity. From the Mediterranean to the Alps, via the plains of Pannonia – Slovenia has all the ingredients for great cuisine.

On the cozy, luxurious and relaxed Buda side of the Danube river, Stand25, the bistro of star chefs Szabina Szulló and Tamás Széll, offers traditional Hungarian food done to perfection. On the other side of the river, in the hip, young and vibrant district of Erzsébetváros, young chef Ádám Mede is at the head of a fine-dining kitchen where Asian influences give a creative twist to local ingredients and recipes.

The MICHELIN Guide is a benchmark in gastronomy. With a new hotel selection created by Tablet Hotels, we’re setting the same standard for hotels.

In our Employee of the Month series, we ask chefs and restaurateurs for their stand-out staff members deserving of recognition.

Professional snowboarder-turned-chef Akira Back shares what it means to stand up to naysayers and exude courage in the kitchen.

Considered the apex of Thai cuisine with specific rules and high standards that set it apart from central Thai cuisine, it’s little wonder why Royal Thai cuisine sits in a league of its own.

In our Employee of the Month series, we ask chefs and restaurateurs for their stand-out staff members deserving of recognition.

This is not your standard syrup.

Hilton Singapore’s new executive pastry chef Cindy Khoo demonstrates this deceptively simple technique that elevates any plate to fine-dining standard.

Hilton’s new executive pastry chef Cindy Khoo demonstrates this deceptively simple technique that elevates any plate to fine-dining standard.

In our Employee of the Month series, we ask chefs and restaurateurs for their stand-out staff members deserving of recognition.

In our Employee of the Month series, we ask chefs and restaurateurs for their stand-out staff members deserving of recognition.

In this series, we ask chefs and restaurateurs for their stand-out staff members deserving of recognition.

Bordeaux Supérieur is made with higher quality standards to which viticulturists and vintners must adhere in order to have this specific label.

A passion for sustainable food has led this couple to the strangest of places — like hunting down a live turkey in a bustling European market.

Bordeaux Supérieur is made with higher quality standards to which viticulturists and vintners must adhere in order to have this specific label.

How a mentor and his protégé are maintaining the same Michelin standards despite being separated by a sea.

A standing ovation and what it truly means to receive 3 Michelin Stars - MICHELIN Guide GB and Ireland 2018 launch Michelin is pleased to unveil the ...