Archive for the ‘food’ Category
London is filled with an overwhelming array of hotels. When planning a visit, where do you even begin to look? Foodies visiting the English capital will want to take note of the following hotels, which combine comfort, luxury, and show-stopping style with some of the city’s finest gourmet cuisine.
Hotel De L’Europe, owned by the Heineken family, is located right in the heart of Amsterdam, with amazing canal views and a vintage euro-chic flare. You enter this hotel through a splendid lobby decked out in red carpets and white sofas and lined from one end to the other with artwork and elegant chandeliers. At the end of the room beyond the bar is one of Amsterdam’s most picturesque views of the Amstel River.
England’s culinary scene has never been hotter. A handful of chefs in the nation’s capital are challenging the very idea of classic British cuisine. What has emerged is a celebration of English roots with a delightfully modern twist.
Leading the revolution in innovative British cuisine are a scattering of talented chefs, one being celebrity chef Marcus Wareing. His namesake restaurant, located inside the Berkeley hotel in London’s Knightsbridge district, serves up nouveau british cuisine accented by rich flavors and creative presentation. He also recently opened his second restaurant in St. Pancras: The Gilbert Scott.
Good afternoon tea spots are hard to find. Los Angeles has a diverse collection of tea houses that range from traditional English to sleek and modern—you just have to know where to look. All the classics are present, from luxury hotels to Asian-inspired tea rooms. Here are our top 10 favorite spots:
10. Tudor House, Santa Monica
This Santa Monica tea room is classic English, casual, and perfect for tea followed by some beach time or shopping at Third Street Promenade. You won’t be fawned over by white glove waiters, nor hear harpists strum. Instead you can relax, enjoy classic English fare and pastries, then grab a pint at the English pub next door.
The national dish of Scotland is haggis. This hearty dish consists of minced sheep’s liver, heart, and lungs, mixed with suet and oatmeal and seasoned with diced onions and spices. All this is then cooked in the sheep’s stomach. It’s also served with neeps and tatties, or puréed turnips and mashed potatoes, respectively.
Berlin is a city that is constantly changing. Ultra modern building projects glisten beside historically grand structures and the occasional art-covered chunk of the Berlin Wall. In this constantly evolving landscape, there is never a shortage of sleek and stylish hotels either, many which have become some of the city’s most daring expressions of new design. Among these trendsetters Nhow Hotel has to be one of the most beautifully designed of them all.
St. Gallen, tucked away in Switzerland’s northwestern corner, turned out to be a culinary slice of heaven. This city has it all—classic and modern architecture, a vast historical legacy, a focus on fashion, UNESCO world heritage sights and an emphasis on good food.
Monastery Haute Cuisine
Hands down, the most unique meal in town is the St. Gallus haute cuisine dining experience at Gaststuben zum Schlössli, a restored castle in the heart of St. Gallen’s old town with themed dining rooms.
Wanted to share some photos from my first fondue here in Switzerland. Switzerland is a land of great cheeses, and fondue is no exception. This communal classic is the perfect bonding ritual, and great for sharing with friends and family on a cold day. Although there are endless variations as far as fondue staples go, like veggies or chocolate fondue with fruit, the classic Swiss tradition is all about bread and potatoes.
Somehow the days just keep getting better. This morning I opened the windows to find a spectacular sunshine-filled view of Lake Lucerne, a welcome surprise after a few stormy days, and the perfect weather for an ascent up Mount Rigi, a must-see highlight to any trip through Switzerland. The peak of Mt. Rigi is visible from Lucerne’s city center on a clear day, easily recognizable by its pointed control tower antennae in the distance.
The train from Lausanne to Gruyères cut through vineyards, golden in the morning sunshine, with just the slightest hint of snow accenting all the mediterranean colors. The train wound its way up and up through the grape fields, rising high over Lake Geneva, until the vineyards became stacked layers balancing over the lake, seeming ready to spill right into the water. It was a landscape just like this that first enchanted me with Switzerland. As the train made a final turn inland toward Gruyères, the landscape changed entirely, and suddenly everything was coated in a layer of snow—even the cows and sheep.