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.
Camille Delcroix, the owner and Chef of the restaurant “Bacove” opens the doors of his restaurant located in St Omer in the Pas-de-Calais.
The “The Valley” in Swiss Kemptthal looks at an interesting company history back. An industrial ambience with a treat for the palate.
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.
The restaurant Au P’tit Muntz: a tailor-made stove for traditional homemade cuisine. It offers dishes made with fresh products from local producers.
Sheltered by the green mountains of Mallorca's peaceful northwest coast, “La Residencia, a Belmond Hotel “, is one of the most intimate hotels in Mallorca.
Üryan Doğmuş and Cihan Kıpçak, who have brought new approaches to Turkish cuisine in terms of Professional Cuisine and adopted their knowledge, technique and experiences to the concept of street foods.
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