Expedition to giant leatherback turtles
Biosphere Expeditions’ citizen science project researches endangered leatherback sea turtles in Costa Rica. Active vacation and species conservation project.
Miso from the Black Forest
As a spice paste, miso is the energy drink of the Japanese and the source of flavor. Peter Koch produces for German consumers what he learned in Japan
Art and luxury in Poland
The most extraordinary hotel in Poland “Blow Up Hall 5050” can be found in Poznan. It is an interactive work of art with a bar and an excellent restaurant
Winery Hans Wirsching in Franconia
The Hans Wirsching winery is one of the best-known private wineries in Franconia. The most important vines in Iphofen are Silvaner, Trollinger and Scheurebe
A ship anchored in Hittisau
The Schiff in Hittisau is one of the best gourmet addresses in Austria. Here they work with regional specialties from the Bregenzerwald and the Vorarlberg
Art experience at the bus stop
Seven architectural firms have designed bus stop shelters in cosmopolitan designs for Krumbach in the Bregenz Forest, thus enhancing the experience of waiting
Star chef Marco Müller in St. Peter-Ording
After much fresh North Sea air at the beach the menu, which prepared the citizens of Berlin 3-star cook Marco Mueller in the Ambassador hotel, promises highest benefit
Revolution in the champagne glass
There is a need for non-alcoholic alternatives to wine and sparkling wine. There is no sensible reason for offering guests only an apple spritzer
Breton delight with Loïc Le Bail
Brittany & Spa in Roscoff. The hotel focuses on local freshness and combines tradition and modernity. If the star chef works alone, there is simply lobster
La Ferme du Vent in Brittany
Beautiful cottages in a former farmstead give city dwellers new energy away from meetings, business meals and mobile permanent availability
The Upper Palatinate and its Zoigl culture
If there is anything regionally typical besides the lush green hilly landscape of the Upper Palatinate, it is the Zoigl. Thomas Kellermann, top chef at Burg Wernberg near Weiden, strongly recommended a visit to a Zoigl pub during our stay at the now-closed Hotel Burg Wernberg. At the time, he had been living in the Upper Palatinate for ten years and often visited the Zoigl himself, occasionally dreaming of having … [mehr]
Hugo Roellinger’s cuisine of the corsairs
Hugo Roellinger raves about scallops and has his own philosophy on wild oysters. For him, an oyster is the transformation of stone into life
