12 Articles found for “The Wild Rabbit”

Explore the west coast of Ireland from Kilkee to Muff, taking in foodie favourites, sustainable stop-offs and plenty of Wild Atlantic Way adventures.

Experience the west coast of Ireland with the MICHELIN Guide’s scenic route from Cork to Kilkee, taking in foodie favourites, sustainable stop-offs and plenty of Wild Atlantic Way adventures.

Dunton was founded in 1885 as a mining camp in the wilds of southwestern Colorado. It soon became a ghost town. Then it was turned into Dunton Hot Springs, a Two Key hotel and one of the most remarkable you'll ever see.

A year on, we caught up the chef-owner of the Wild Honey Inn to talk about his Michelin Star

Some of the best ingredients of the season have been woven into three-Michelin-starred La Yeon's spring menu.

South Africa’s parks and private game reserves are not only filled with the country’s “Big Five” wild animals, they also boast some of the world’s most respected and remarkable safari hotels.

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.

Florence’s most sought-out dishes are unfairly limited to (admittedly delicious) wild boar ragu-drenched pasta, savory charcuterie with cave aged pecorino, meaty bistecca alla Fiorentina and Old World red wines to wash it all down. However, the true stars are the seasonal foods locals eagerly await — and celebrate — with each changing month.

Here's the spark to create a blossoming romance between wild yeast, flour and water.

Chef Jonathan Till of Evening Star Café in Alexandria, Virginia, shares his recipe for this appetizer.

Cool off at these Nordic beach escapes, where wild swims meet MICHELIN Guide-level dining and design-led stays.

Chef Ton of Le Du in Bangkok whips up fine-dining dishes with ant larvae, wild mangosteen and a special dessert candle.