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Gourmet-News
Gourmet in Porto: The 10 best restaurants, bars and cafés
Falstaff presents a culinary journey of discovery through Porto. From traditional to modern...
"The World's 50 Best Restaurants" honors "Kato" in Los Angeles with "One To Watch Award 2024"
The award recognizes the up-and-coming Michelin-starred restaurant from chef Jon Yao and sommelier...
By Redaktion
Helsinki's culinary kings and queen
Falstaff's profile of the three people and their restaurants who have had the greatest impact on...
By Aivar Hanson
Bornholm: the gastronomic island
Bornholm is renowned for its smokehouses, where herring, salmon, shrimp, and mackerel are...
By Tove Oskarsson Henckel
The taste of paradise: The best recipes with mango
It is the abundance of the tropics that has become fruit: the mango. It already tastes so delicious...
By Falstaff Editorial Team
And the Oscar goes to Wolfgang Puck: Culinary notes on the Ikarus chef of the month in "Hangar-7"
In May, the chef of "Spago" in Beverly Hills is making a guest appearance at the "Ikarus"...
By Ilse Fischer
Summer 2024: these are the ice cream trends in Europe
The "Sigep Observatory" provides an insight into the latest data and trends in the European gelato...
By Redaktion
Made with love: how to bake your own cake for Mother's Day
If bakers adhere to these golden rules of baking, will not only rise the cake but also mom's heart...
By Tamara Kalny
Delicate mastermind: Can you still eat squid?
Octopuses are considered to be the brainiacs among sea creatures - which is precisely what makes...
By Sebastian Späth
Surprise your mom: Brunch spots in Vienna for Mother's Day
Mother's Day is just around the corner and these restaurants have come up with something very...
By Kristina Mitrovic
Unique: Why the "Gemischter Satz" is now protected by the EU
Among other things, the Commission refers to the special cultivation method. Falstaff presents a...
By Julia Emma Weninger
Top 10 Dining Destinations in Lisbon
Join Falstaff on a culinary expedition through Lisbon, exploring everything from exquisite seafood...
By Larissa Graf, Falstaff Editorial Team