Food

People

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Koks Restaurant

Heritage, Survival and Hope

Koks Restaurant is located on the biggest of The Faroe Islands, an archipelago floating in the far North Atlantic about halfway between Norway and Iceland.

Faroe Islands, Issue 14

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Going Local at Mil Centro

Shining a Light on the Future of Peruvian Food

Driven by an ancient agricultural community whose knowledge goes back centuries, Virgilio Martínez's Mil Centro is set to make lost ingredients and ancient techniques part of the vernacular again.

Issue 10, Peru

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Comida Codac

A work of abstract culinary art

At Comida Codac, no dish is like anything you've ever tasted before. Each stimulus means leaving all certainty behind while chef Miquel Coulibaly (Barcelona, 1981) sets out the parameters of a Flavour Manifesto.

Barcelona, Issue 22, Spain

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Meteor

A Return to Terroir

Meteor is that of peace and homeliness. The smell of the fire from the kitchen, the old staircase and original floors.

Antwerp, Belgium, Issue 21

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Misera

To the Artist’s Life and the Chef

Too early for my appointment with Nicolas Misera, owner and chef of the eponymous restaurant, I decide to wander around to kill time.

Antwerp, Belgium, Issue 20

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GOTA

Naked wines, small plates & records

“Naked wines, small plates, records” are the three pillars that sustain GOTA’s essence, and they are exactly what the customer should expect when coming in.

Madrid, Spain, Web Story

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South West Solace

Merlin Labron-Johnson

For those who ‘have appetite, will travel’, Merlin Labron-Johnson’s endeavours are putting Bruton on the map above all else.

Bruton, Issue 19, United Kingdom

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The Accidental Perfectionism of Wolfgat

A meal at Wolfgat still has an innovative, almost accidental, and unscripted charm that is hard to describe.

Africa, Issue 18, South Africa

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Café Cecilia

‘Simple food done well.’ That’s how Max Rocha, the Dublin-born chef behind London’s busiest restaurant.

Issue 17, London, United Kingdom

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Feeling at home with knives designed by Hast

Hast's knives have a simple yet carefully thought out design, with none of the seriousness that is often associated with top-quality kitchen utensils.

Brand Story, Web Story

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Satoyama Jujo

In the Heart of Snow Country

A hotel looms in front of me, built 150 years ago with Japanese hardwood—made to bear the weight of the snow that falls four months of the year in this region.

Issue 14, Japan, Stay

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LOK6

The Culinary Studio of Julia Heifer

Should gastronomy be considered an art? For Julia Heifer, the answer is yes.

Berlin, Germany, Web Story

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Daylesford Longhouse

Living with a Light Touch

An alternative living experiment to stimulate the senses and nourish the soul.

Australia, Web Story

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Cinc Sentits

The making of a food family

Jordi grew up in Canada, but the holidays were for La Torre de l’Espanyol – a tiny village in Southern Catalonia surrounded by fertile lands lush with olive groves and vineyards.

Issue 13, Spain

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At Vespertine with Chef Jordan Kahn

Vespertine is an ensemble built out of artistic respect and trust, at a specific moment in time. The uniqueness of the result could never be replicated.

Issue 12, Los Angeles, United States

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El Celler de Can Roca

A Family Affair

Although El Celler de Can Roca has three Michelin stars and was twice voted into the number one spot by the jury of the Worlds 50 Best, the Roca brothers remain reassuringly down-to-earth, a quality they attribute to never having erred too far from their roots.

Girona, Issue 11, Spain

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Roth Bar & Grill

The Heart of A Comunity

Steve and Jules Horrell are no ordinary restauranteurs: they farm 1000 acres and still find time to host pumpkin festivals for the kids.

Chef, Issue 9, Somerset

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Rewilding the Wild Atlantic Way

Foragers of the Ballinskelligs

Tidal patterns, coastal paths, edible flora and bountiful shellfish, all in days work foraging in Ballinskelligs.

Ireland, Web Story

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Gatherings out in the Fields

Days out with MA Hidden Kitchen

If you ever get the chance to attend a Gatherings out in the fields, you won’t regret it. It always begins the same way, with a warm welcome from those running the event: Melissa, Lele, Laurel and Emilio.

Italy, Web Story

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Nature’s palette

Dining with Alexandre Gauthier

An elegant sixteenth century farmhouse on the edge of a quiet river lined with aromatic plants and centenarian trees.

France, Issue 8

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Studio Ødegaard

The Art of Sharing Thoughts Around a Table

Quietly set in Lisbon’s thrilling Príncipe Real neighbourhood, Peter Ødegaard’s home away from home is a sight for sore eyes.

Lisbon, Portugal, Web Story

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Making Magic

Francesca Sarti & Food

Francesca has developed forms of experimentation that push and blur the boundaries of food design since she founded Arabeschi di Latte.

Issue 7, Italy

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Delicious & Sons

In the Kitchen with Mónica and Ricky

One cold winter morning in Barceloneta, almost 15 years ago, Mónica and Ricky decided to devote themselves entirely to gastronomy.

Barcelona, Issue 6, Spain

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O Apartamento

Too Close Is Never Close Enough

A place where artists from anywhere in the world, who wish to know Lisbon better, come to stay and share the city from this unique point of view.

Issue 6, Lisbon, Portugal

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Sunday Suppers

Tea Time in Brooklyn

Sunday Suppers started six years ago when a few friends gathered at the apartment of Karen and Genieve. From there, their dinners have evolved and expanded beyond their expectations.

Issue 3, New York

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Rooftop Smokehouse

The Many Flavours of Smoke

It started in Barcelona, when a group of friends who missed the food from their home countries, began to cook.

Barcelona, Issue 4, Spain

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Malatesta Maison

Perched on a hillside

The difference here is the people who know how to welcome you, who make you feel at home and experience something truly unique.

Issue 5, Italy

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Sunday Dinners With Jim Haynes

Regulars, new-comers, travelers, writers, photographers, local Mayors, painters... it is impossible to define a profile of the people who usually join in Jim's feast.

France, Issue 4, Paris

Food

Heritage, Survival and Hope

Koks Restaurant is located on the biggest of The Faroe Islands, an archipelago floating in the far North Atlantic about halfway between Norway and Iceland.

Shining a Light on the Future of Peruvian Food

Driven by an ancient agricultural community whose knowledge goes back centuries, Virgilio Martínez's Mil Centro is set to make lost ingredients and ancient techniques part of the vernacular again.

A work of abstract culinary art

At Comida Codac, no dish is like anything you've ever tasted before. Each stimulus means leaving all certainty behind while chef Miquel Coulibaly (Barcelona, 1981) sets out the parameters of a Flavour Manifesto.

A Return to Terroir

Meteor is that of peace and homeliness. The smell of the fire from the kitchen, the old staircase and original floors.

To the Artist’s Life and the Chef

Too early for my appointment with Nicolas Misera, owner and chef of the eponymous restaurant, I decide to wander around to kill time.

Naked wines, small plates & records

“Naked wines, small plates, records” are the three pillars that sustain GOTA’s essence, and they are exactly what the customer should expect when coming in.

Merlin Labron-Johnson

For those who ‘have appetite, will travel’, Merlin Labron-Johnson’s endeavours are putting Bruton on the map above all else.

A meal at Wolfgat still has an innovative, almost accidental, and unscripted charm that is hard to describe.

‘Simple food done well.’ That’s how Max Rocha, the Dublin-born chef behind London’s busiest restaurant.

Hast's knives have a simple yet carefully thought out design, with none of the seriousness that is often associated with top-quality kitchen utensils.

In the Heart of Snow Country

A hotel looms in front of me, built 150 years ago with Japanese hardwood—made to bear the weight of the snow that falls four months of the year in this region.

The Culinary Studio of Julia Heifer

Should gastronomy be considered an art? For Julia Heifer, the answer is yes.

Living with a Light Touch

An alternative living experiment to stimulate the senses and nourish the soul.

The making of a food family

Jordi grew up in Canada, but the holidays were for La Torre de l’Espanyol – a tiny village in Southern Catalonia surrounded by fertile lands lush with olive groves and vineyards.

Vespertine is an ensemble built out of artistic respect and trust, at a specific moment in time. The uniqueness of the result could never be replicated.

A Family Affair

Although El Celler de Can Roca has three Michelin stars and was twice voted into the number one spot by the jury of the Worlds 50 Best, the Roca brothers remain reassuringly down-to-earth, a quality they attribute to never having erred too far from their roots.

The Heart of A Comunity

Steve and Jules Horrell are no ordinary restauranteurs: they farm 1000 acres and still find time to host pumpkin festivals for the kids.

Foragers of the Ballinskelligs

Tidal patterns, coastal paths, edible flora and bountiful shellfish, all in days work foraging in Ballinskelligs.

Days out with MA Hidden Kitchen

If you ever get the chance to attend a Gatherings out in the fields, you won’t regret it. It always begins the same way, with a warm welcome from those running the event: Melissa, Lele, Laurel and Emilio.

Dining with Alexandre Gauthier

An elegant sixteenth century farmhouse on the edge of a quiet river lined with aromatic plants and centenarian trees.

The Art of Sharing Thoughts Around a Table

Quietly set in Lisbon’s thrilling Príncipe Real neighbourhood, Peter Ødegaard’s home away from home is a sight for sore eyes.

Francesca Sarti & Food

Francesca has developed forms of experimentation that push and blur the boundaries of food design since she founded Arabeschi di Latte.

In the Kitchen with Mónica and Ricky

One cold winter morning in Barceloneta, almost 15 years ago, Mónica and Ricky decided to devote themselves entirely to gastronomy.

Too Close Is Never Close Enough

A place where artists from anywhere in the world, who wish to know Lisbon better, come to stay and share the city from this unique point of view.

Tea Time in Brooklyn

Sunday Suppers started six years ago when a few friends gathered at the apartment of Karen and Genieve. From there, their dinners have evolved and expanded beyond their expectations.

The Many Flavours of Smoke

It started in Barcelona, when a group of friends who missed the food from their home countries, began to cook.

Perched on a hillside

The difference here is the people who know how to welcome you, who make you feel at home and experience something truly unique.

Regulars, new-comers, travelers, writers, photographers, local Mayors, painters... it is impossible to define a profile of the people who usually join in Jim's feast.

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