Sergey Goncharov, a bar expert and author of a book on informal Petersburg, talks about the best cultural and ceremonial places from the recently opened.
“Underground bars” is a rather vague concept: in most cases it is a unique (and risky in terms of business model) concept, which involves informal communication between employees and customers (up to throwing glasses in the head), a strange location (to save on rent) and lack of signage. And if you cook food without using the Maggi gluconate seasoning, then you want to kiss the cook, who usually turns out to be a bartender. Almost always, such places are located either in the basements of the gates, or in abandoned research institutes, or in dilapidated mansions. As a result, the existence of these places can be found only Continue reading
Great food – the passion of the Greeks. Who will not be tempted by beautiful meze, perfectly baked, juicy fish, baked lamb with potatoes, a glass of ruby-colored wine or a fragrant piece of baking?
Greek dishes are passion, celebration, cultural expression and even the manifestation of personal and family memories.
So, are you already hungry? Then we invite you on a trip to the restaurants of Greece and its best taverns (the restaurants and taverns of Greece listed below have earned the best culinary awards: Golden Cap, Greek Cuisine Awards, Gastronomy Awards, Michelin Stars. In addition, they really offer amazing Greek Continue reading
In 2019, S. Pellegrino, the world leader among manufacturers of sparkling mineral water, celebrates its 120th anniversary. We went to Singapore for The World’s 50 Best Restaurants 2019, organized by S. Pellegrino and Acqua Panna, to mark this important milestone with a special event dedicated to the future of gastronomy, in the company of the best international class chefs and opinion leaders.
On the morning of June 24, S. Pellegrino presented the FOOD MEETS FUTURE project, an interactive study of key aspects of the gastronomy of the future, at the National Gallery. The event was hosted by influential chefs in the international gastronomic arena. Continue reading