In a new location, the historic farm of Hertog Jan in Zedelgem near Bruges. Owners Joachim Boudens, Managing Director, and Gert De Mangeleer, Chef, chose for the preparation of their French-Flemish cuisine, an open kitchen of Electrolux Professional, in the same refined style as their dishes.
The hotel concept of the Stoos Lodge is unique: here, guests get everything they want and only pay for what they really need. Whether it’s breakfast, room cleaning or childcare – every guest can arrange their stay according to their personal needs.
The “The Valley” in Swiss Kemptthal looks at an interesting company history back. An industrial ambience with a treat for the palate.
Whether fresh fish, pizza, pasta, salad or grilled steak: the Café de mar in Marktheidenfeld is known for its sophisticated cuisine.
In École Ducasse-Paris Campus, each year, several hundred students, all passionate about the culinary and pastry arts, are trained in the techniques of the profession.
Located right in the center of Donostia-San Sebastián,The Narru Restaurant offers Basque dishes with an innovative touch, an elaborate menu of the day or pintxos, in a designer restaurant.
On one side, life, light, sea and salt spray. On the other, two Michelin stars, good mornings and a cosy corner where you can enjoy the passing of time.
Periplous Seaside Restaurant stands in the most iconic spot Tabakaria, of the town of Chania in Creta island, right on the historical Halepa.
The restaurant Au P’tit Muntz: a tailor-made stove for traditional homemade cuisine. It offers dishes made with fresh products from local producers.
Update your browser to view this website correctly. Update my browser now