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Mavericks, tattooed masters, happy hens, ancient flavours, a sprinkling of stars and a profound reverence for localness intro you to the world of foodie heroes. From insanely popular eateries whereby people regularly traverse the Alps or sail into the Mediterranean just to sit down at their tables.
Humble is when the simple is made special infused with cleverness and creativity. These foodie legends curate deliciousness in every form – this is not just farm-to-table, it’s a riot of flavours. Meet the hunters, gathers and creators who delve into the depths of the forests, dig up wild truffles and plate up the traditional with twisted imagination.
Join the self-confessed foodies, For the love of food, taste and those pioneers of gastro.
Philip Rachinger is ranked as one of the top chefs in Austria and beyond, famed for his maverick relationship to his homeland through food, taste, texture, scent and provenance. Rachinger is a curious thinker, never fearing to question and innovate.
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Foodie Cycling - Imagine a holiday where you traverse the mountains trails and rocky pathways of Mallorca by bike, discovering hidden coves, incredible coastal panoramas, little-known foodie pitstops and insider wine producers, before bedding down at a stylish hotel.
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Tober is right at home in the culinary heart of the Hotel Arlberg; you feel this in his food, authentic and honest, yet always surprising with his draw from Lech's Alpine homelands and the twenty regions of Italy with a deliciously traditional air.
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Chef Jonathan Burger is the likeable maverick behind the stoves at the legendary Hotel Gasthof Hirschen in Schwarzenberg, a place that traces its hospitality roots back to 1755. He is the culinary hipster of Bregenzerwald in Austria.
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Serving food, ale and wines since 1350 - this foodie legend in Salzburg, Austria is all about the provenance of good simple food, prepared with passion – Arthotel Blaue Gans (Blue Goose).
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Albin Widmann is Chef at the Seehotel Ambach, the cult lakeside refuge on Caldaro Lake's shores in South Tyrol. Dramatic nature, funky interiors, and an architectural landmark are also a famed bolthole for good food connoisseurs.
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An established wellness resort and eco-certified hotel, Chef Zoncato has developed a unique food philosophy to mirror its legacy DNA of organics, its natural setting and balanced 'live well' ethos.
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Marc Bernhart is the chef at the Weisses Kreuz Hotel in Burgeis, South Tyrol - a hip maverick who casts his flavour nets both close to home as well as wide.
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A slow-food philosophy that Chef Massimo Geromel describes as 'keeping things simple, pure and rooted', he presides over the culinary realms of the MIRAMONTI, a style hotel and spa destination in Avelengo/Hafling, South Tyrol/Alto Adige.
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The Taubenkobel is famed for taking the humble ingredient and rethinking it, they also forage in the woods for lost herbs, or digging up indigenous roots found only in Pannonia, including a very rare truffle.
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Awarded the prestigious Michelin Green Star in January 2021, discover a place that allows you to truly get back to nature – and more than that, taste it in a way that you never have before - with Inis Meáin’s new elemental eating menu.
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Alessandro Parisi is a true foodie, and Italy's culinary culture runs deep through his kitchen soul. Born in Naples, Alessandro Parisi is, since 2016, at the epicurean helm on Lake Como's shores at the Filario Hotel & Residences in Lezzeno.
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Chef Andreu Segura champions the fusion of organic and culinary excellence at the helm of Mallorca's 365 Restaurant, sitting in the comforts of the luxury eco-hotel Son Brull. A rural sanctuary dating back to the 18th century
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"We want to be part of the solution, and we asked ourselves: What exactly is our contribution to the protection of our habitat? What screws can we turn to make the impact of our hotel less harmful - or even beneficial?".
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What do you do if you inherit six acres of fig orchards? If you’re Antonio Longo you start Santomiele, a luxury confectionary business that uses the sun-dried figs in delicious handmade chocolates, stuffed figs, cakes and syrups.
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Learn to craft a piece of Switzerland's foodie Alpine culture yourself with lessons from a Raclette master in Vals, accompanied by a sip of local wine.
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Our first little wonders were two collectable findings: the unique honey from the island of Astipalea featuring 80% thyme pollen grains and the honey from the mountains of Crete with 60% thyme pollen grains.
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Food writer Meredith Erickson has travelled the wintry peaks and picturesque trails of the alpine region of France, Italy, Switzerland and Austria to source the most delicious dishes.
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Paired with more familiar favourites such as home-smoked mackerel, lamb from the local Ben, lemon tart dusted with marigold petals, Highland beef, locally caught and cured hake, freshly shucked oysters, the dining experience at Eòlach is one which is made for sheer enjoyment.
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Exceptional, natural goodness sourced in Greece is what Neolea is all about following the mantra: 'love more, live better and get more taste out of life'.
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An organic winery, on the sunny terrain of quaint village Oggau, is the location of Gut Oggau – a small family-run wine-making business which produces an abundance of red wine, elegant whites and international renowned sweet wine.
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When the doors opened to the public in 1970, it wasn’t just the interior of Flash Flash that was forward thinking. The restaurant is soundproofed to make conversation easy and comfortable, and while it may not seem particularly revolutionary now, the restaurant is only closed on Christmas day and features bright and pleasant restrooms — both rare in a restaurant in 1970!
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Founded by three self-confessed coffee addicts, Gringo Nordic are serious about its sourcing, production and roasting. What could be better on a visit to Gothenburg to indulge in the nation’s pastime of fika, which involves carving time everyday for ‘coffee and cake’.
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Greece and herbary go way back in time to antiquity. Throughout its history, the aromatic and medicinal herbs described by Hippocrates, Theophrastus, Dioscorides and Galen have long been a part of their rich holistic culture.
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Following their love and passion for the healthy Mediterranean diet and appreciation of the slower pace of life, GO.SLOW was founded some 40 years ago based in Kalamata.
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Rocco is the chef at Borgo Eibn Mountain Lodge. He is a rigorous slow food philosopher and a creative talent. He cooks from his heart, serving up good wholesome plates of scrumptiousness inspired by the bounties of Sauris.
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It appears that Antwerp continues to wear the crown for Belgium’s coolest city with the Lewis, a hip restaurant in the bohemian Zuid (south) district, created by interior designer Bjorn Verlinde.
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There are the typical Vienna to-dos for any foodie enthusiast who visits Austria’s capital city; from classic cafés to innovative restaurants to ice-cream parlours.
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One for you travelling oenophiles - Switzerland's beautiful Valais holds the highest vineyard in Europe, and wines that are regarded as "the pearl of the Alps".
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One of our favourite discoveries on a recent trip to Vienna is the wine bistro MAST in the up and coming 9th district of Wien. A small restaurant with a simple modern décor of wooden tables, linens and ceramics – the stars being uncharted natural wines and fabulous food serving some of grandma’s lost classics in a modern twist.
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Sure, Paris offers some of the finest dining in the world, but what about finding the ingredients to create your own gastronomic experience? In the small L’Épicerie de Bruno, located on the Rue Tiquetonne, Bruno Jerry offers some of the most exotic herbs and spices in the city.
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Gothenburg's foodie scene has sprung up to international attention in the last few years - check out this guide for the best on Sweden's cosy 'Little London' coast.
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We are natural "foodies" and enjoy every opportunity to go on a taste-escape from the earthy simplicity of regional hearty gastro dishes to gourmet delights in the Michelin star hotel restaurant cuisine - deliciousness on a plate.
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Since the 14th century, the village of Mund and the UNESCO mountain region has been the quiet spice producer since it was smuggled in via Italy and the Simplon Pass.
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Who was it that said it's better to have millions of people doing sustainability imperfectly rather than a handful doing it perfectly?
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Bijou refuges crafted deep in the countryside or clinging to the wild coastline, these hideaways bring style to the gems of nature.
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Peer into the treasure pot of one-off brands, rarity and inherited blueprints – each throwing a punch at blandness as the incubators of curiosity, originality and legacy.
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Pitstop here for a bucket-list dispatch which jumps off the treadmill of busy on a journey through the Moi realms of wellness, escapism and curation.
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