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
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
From gastro to vacation villa: the Eselböck family opens a culinary oasis in Istria A new paradise for connoisseurs: The Eselböcks invite you on a culinary journey to Istria. By Kristina Mitrovic
Eggs for spring: the best spring recipes with eggs It's no coincidence that they are the symbols of spring and rebirth par excellence - so it's high... By Falstaff Editorial Team
White gold: cheese you should know – feta Greece is one of the cradles of European civilization. It is therefore not surprising that cheese... By Larissa Graf
Timeless Elegance: An afternoon at "Schloss Seefels" The »Hotel Schloss Seefels« on Lake Wörthersee combines luxury, art and Carinthian tradition in... By Anita Arneitz
The Greek Yogurt Guide: Explore Four Outstanding Creations Renowned for its creamy texture and mild flavour, Greek yogurt is not just a protein-rich... By Marlies Gruber
Traditionally relaxed: A stroll through the "Knappenhof" The hustle and bustle of the digital world is banned at the »Knappenhof«. The nature of the Rax... By Roland Graf
Discover Athens: A Journey to the Culinary Olympus In Athens, leading chefs are redefining Greek cuisine, skillfully blending modern culinary... By Christoph Schwarz