A March getaway to the southeastern tip of Mexico
A memory from last summer on Amorgos
A daily quest through Japan's cafés, from Tokyo to Kamakura
A comfort-food phyllo pie with a creamy filling that almost went totally wrong
A summer pop-up by ORA Bar and the Mini Metzg butcher shop
A recipe straight out of the old Kozani restaurants
Timeless flavors from a more innocent era in the small village of Apollonas on Naxos
A variation with caramelized tomatoes that even the Tatan sisters would crave
A light version of one of the most popular dishes around the world
A bistro for audiophiles with a menu that changes with the seasons
From the Batignolles-Monceau markets to the table
A refreshing salad for hot days
A necessary stop in downtown Thessaloniki
Place
13′Tsipouro and other Cycladic spirits
Recipe
2′Saturdays should bring us together
Raki with sugar and honey, which is slightly lighter than the baked version traditionally served at the Monastery of Panagia Chozoviotissa.
A sparkling, unfiltered dry wine that is sometimes fruity and sometimes more subtle. Just the thing for a summer meal.
Smooth, crisp, and agave-forward, with its 45-day barrel aging imparting hints of vanilla.
Citrus and white peach, with a mineral aftertaste and a crisp acidity
A traditional Swiss dried sausage, made with a mixture of pork and beef from the Entlebuch region, recognized by UNESCO as a biosphere reserve. Ready to eat, vacuum-packed in pairs. Certified with the Echt Entlebuch regional mark.
An elegant spirit with an intense fig aroma
Light taste and rich citrus aroma.
An intensely aromatic Gewürztraminer with a crisp and dry palate
Sweet wine with notes of caramel, cinnamon and dried fruit
A graviera cheese aged for a minimum of three months, made from cow’s milk and a small amount of goat’s and sheep’s milk, produced in small quantities. Inspired by the homonymous song by Markos Vamvakaris, Frangosyriani has a mild aroma but a very pleasant taste of the cream from which it is made.
Fruity mezcal with an elegant and smoky taste courtesy of the wooden barrel it was aged in.
A sake with an elegant flavour, strongly reminiscent of muscat
