BON VIVANT COMMUNICATIONS

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FOGGO INTERNATIONAL EXPEDITION

An expedition that showcases Brazilian gastronomy to international chefs and media, where they experience local ingredients and cultures in their diversity through the contact with nature and the Brazilian hospitality.

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FOGGO International Expedition is a culinary expedition organised by grand Gaúcho chef Marcos Livi to showcase local food products and practices. The event takes place in Brazil for the first time January 18-26, bringing together prominent names from the world’s culinary scene.

The diverse group of gastro explorers come from all corners of the world:

United States, Russia, Turkey, Georgia, Italy, Denmark and Brazil, and spend 10 days being immersed in local culture and food products, traveling from the Serra Gaúcha to the Paulista Coast, and culminating in a great farewell party at the Pinheiros Municipal Market, with part of profits donated to Migraflix, the NGO that promotes the integration of refugees and immigrants.

International chefs are:

Mads Refslund, original Noma and Nordic Cuisine co-founder, based in New York City. Rebel queen of Georgian Cuisine, Tekuna Gachechiladz, from Tbilisi. Maksut Askar, prince of Turkish street food, of Neolokal in Istanbul. Florentine-originated Francesco Gasbarro of La Bottega in Geneva, and finally Igor Grishechkin, the Saint Petersburg-raconteur who tells grand tales of Russia’s history though his dishes.

From upper left corner: Igor Grishechkin, Francesco Gasbarro, Tekuna Gachechiladz, Mads Refslund, Maksut Askar, Marcos Livi (organiser and host), Roberta Sudbrack, Paolo Lavezzini, Jimmy Ogro and Lucas Corazza.

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First stop is Campos de Cima da Serra in the Gaúcha Mountains, next to the city of Porto Alegre. On January 18th and 19th the base will be Parador Hampel, a centenary Inn that just completed 120 years.

The visit will be devoted to learn all about local culture, stimulating the chefs to explore products and techniques, collaborating and sharing their knowledge, and also be presented with a great challenge; open air cooking without the aid of their usual well-equipped kitchens, but only with access to a separate station of local ingredients of their choice, and with this prepare a meal using just FIRE.

Around 300 guests will experience this unique opportunity to gather around the fire in a rustic and magical setting, and observe raw technique and passion for open air grilling – roasting without gas or electricity. Just nature and people, and the incredible background that Rio Grande do Sul has to offer.

After, Brazilan chef Eudes Assis hosts the group of chefs for a day at the beach, highlighted by a special fishing expedition in Boiçucanga, north of São Paulo.

Back in São Paulo, chefs spends their last days visiting producers and restaurants added attending FRU.TO – Alex Atala’s brainchild that promotes engagement through the discussion of present food issues and challenges, while trying to come up with ideas and solutions that could be implemented in the near future.

Additionally the chefs will also take part on a special 12-hands dinner in the recently inaugurated BRIQUE Restaurant by chef Marcos Livi, Chefs Tekuna Gachechiladze (Georgia), Maksut Askar (Turkey) and Igor Grisheckin (Saint Petersburg) will join Manu Buffara (Brazil) and Jimmy Ogro.

The expedition comes to an end in great style with a special party at the Pinheiros Market, where Chef Marcos Livi commands the Bioma Pampa Box, that sells products from the South Region of Brazil, as well as Napoli Centrale Pizzaria and C6 Hamburgers. This last night will be all about food, culture, knowledge, dancing on tables and fun.


Manu Buffara.

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DETAILS IN SHORT

What: FOGGO International Expedition 

Who: Igor Grishechkin, Francesco Gasbarro, Tekuna Gachechiladz, Mads Refslund, Maksut Askar, Marcos Livi (organiser and host), Manu Buffara, Roberta Sudbrack, Paolo Lavezzini, Jimmy Ogro and Lucas Corazza.

When: January 18-26th 2020.

Where: North of, South of and in the heart of São Paulo.

Institutional support: ATA.

Support: Four Seasons, Guimarães Dias Advogados and Turkish Airlines (through the Flying Chefs program).

For more information please contact Fernanda Fonseca
mob: + 55 11 99974.0219 – fernandafonseca745@gmail.com

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Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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Hungry for more? Check out this dinner at A Casa do Porco.


PRODUCT IS STAR – AOC MEETS JORDNÆR

Two of Copenhagen’s absolute finest chefs team up and cook two grand dinners extraordinaire at both their restaurants.

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Søren Selin of 2* Michelin fine dining institution AOC cooks with Eric Vildgaard of highly upcoming 1* Michelin Jordnær for two nights exclusively.

Tuesday March 3rd at Jordnær and Tuesday April 7th at AOC.

20 course tasting menus. All-in par excellence.

Price 2000,00 DKK (menu only, beverages excluded)

Reservations:

March 3rd at Jordnær, +4522408020 or info@restaurantjordnaer.dk

April 7th at AOC, +4533111145 or mail@restaurantaoc.dk

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CHEF PROFILES

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SØREN SELIN

“Taking Nordic Cuisine from punk to aristocracy.”

Søren Selin is a master of the senses. His tools are sourced from all that is offered by the local flora and fauna which he uses to create an incredibly stimulating experience of taste, colour, smell and texture. 

His gastronomic philosophy is positioned from a modern style, using purely fresh Nordic produce. He states:

“My passion has always been to cook at the very highest level and at all times further develop my kitchen: A local cuisine that’s rooted in Danish ingredients and seasons, and a natural cuisine where the raw materials are the stars.”

Søren Selin has a culinary past at Le Relais Louis XIII (2 Star Michelin) and Jules Verne (1 Star Michelin), both situated in Paris, and at Alberto K in Copenhagen, where he spent four years as the Executive Chef of the restaurant, including managing all food related matters of the iconic Hotel Royal.

Besides being rewarded with only top reviews for his gastronomy, he has been nominated in various categories for “The Danish Dish of Year” nine times, taking prizes home to Restaurant AOC  in 2013, 2014 and 2017.

Søren Selin was appointed Chef partner of AOC in March 2013 and has since received only top marks from all Danish and international food critics, taking Nordic Cuisine from punk to aristocracy.

AOC is awarded with two Michelin stars since 2015 and was in 2019 named “Restaurant of The Year” by the Danish Dining Guide.

It’s not often you walk into a restaurant with two Michelin stars located in a mansion and find that it smells just like home.

But walk through the doors of AOC and the smell of wood smoke and reduced bouillon of Jerusalem artichokes hits you like a double shot of aquavit; a hunger-rousing welcome for anyone who loves good food.

AOC is serious stuff. Ancient arches and low lights and a 17th century cellar shape the dining room into the most elegant basement you’ve ever seen; home of Søren Selin who creates artistic, curious and playful menus while always maintaining a high comfort and yumminess that keeps your palate safe.

Add to this champion sommelier and restaurateur Christian Aarø’s superior knowledge of wines that results in tantalising flights that often embraces both old, young, conservative, edgy, conventional and organic wines in great storytellings for your palate; servers that charmingly walk you through the minutiae of the menu as if they’ve spent a lifetime preparing the dishes themselves – when not cracking jokes with you that is.

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ERIC VILDGAARD

“Jordnær – a lovestory.”

A former gang enforcer found the right path in life through unconditional love toward his wife and gastronomy.

Jordnær took everyone in and outside Denmark by surprise when Michelin awarded the then unknown restaurant in the northern suburbs of Copenhagen a star during its first year of opening.

Since then, it has been full throttle on flavours – creating picturesque plates and mouth-watering creations of Nordic, French and Asian ingredients cooked with remarkable harmony. Jordnær is already a contender for a second Michelin star.


The passionately run Jordnær (translation; Down to Earth) is housed in the northern suburbs of the city, on the ground floor of an unassuming looking hotel. Once inside, it’s a different story; the building dates from 1666 and the appealingly rustic modern restaurant comes with well-spaced tables, grey-painted timbers and superb mood lighting.

Seasonal ingredients are foraged by the talented, generous and largely self-taught chef, Eric Vildgaard, whose precise, skilfully prepared dishes have pure and harmonious flavours. His wife Tina is in charge of the service, which is performed with genuine warmth and knowledge.


Duo Eric & Tina Vildgaard bring forth new tones rooted in French, Nordic and Japanese traditions based mostly on Danish ingredients.

The atmosphere is very warm in the modernised “inn” with attractive plank floors, Nordic designer furniture and the impressive beam ceiling, with the service being both professional and personal.

Jordnær is a modern, sophisticated gem that suddenly popped up in the middle of the slightly old fashioned, bourgeoisie Gentofte-suburb of Copenhagen. It’s the story of the ugly duckling that turned into a beautiful swan in no time.

Nobody saw it coming.

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DETAILS IN SHORT

Who: Søren Selin & Eric Vildgaard

When: Tuesdays, March 3rd & April 7th 2020

Where: Restaurant AOC & Restaurant Jordnær, Copenhagen

Menu: 20-course tasting menu

Reservations:

March 3rd at Jordnær, +4522408020 or info@restaurantjordnaer.dk

April 7th at AOC, +4533111145 or mail@restaurantaoc.dk

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Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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Hungry for more? Have a look Behind the Scenes.

COCOCO IN SAINT PETERSBURG MEETS A CASA DO PORCO IN SÃO PAULO

Russian fairytales meets Brazilian pigs when Igor Grishechkin of CoCoCo in Saint Petersburg cooks with Jefferson Rueda of A Casa do Porco in Saõ Paulo.

The two chefs creates a 4-hands dinner of 6 courses Friday January 17th at Jefferson Rueda’s W50B-accoladed establishment in the República-district of Brazil’s biggest metropolis.

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CHEF PROFILES

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JEFFERSON RUEDA

Starting out as a butcher, Jefferson Rueda made his name at Italian restaurant Pomodoro in São Paulo, before moving on to Attimo, which entered Latin America’s 50 Best Restaurants at No. 32 in 2013. He gained international experience at El Celler de Can Roca in Girona, and opened A Casa do Porco (House of the Pig in Portuguese) in 2015.

A Casa do Porco is a celebration of pork in myriad forms. At a farm in his hometown of São José do Rio Pardo in São Paulo state, Jefferson Rueda rears local pigs on a natural diet of whey and vegetables.

After slaughter in his own slaughterhouse, the chef then makes use of every part of the animal in inventive dishes such as pork jowl sushi and homemade blood sausage. The atmosphere is more fun than fine dining, with a main room adorned with miniature pigs, colourful décor and interesting artefacts from the chef’s travels.



At A Casa do Porco guests can go for pork-based à la carte or even takeaway sandwiches from the fast-food window, but those who wait in line for this no-reservations restaurant should order the O Porco É (Pork is…) degustation. It includes Rueda’s signature pork tartare and crispy pancetta crackling with guava jam as well as the Porco San Zé main course and a version of his wife Janaina’s signature feijoada stew.

Community-focused husband-and-wife team Jefferson and Janaina Rueda are on a mission to make their restaurants accessible to all, and a 10-course tasting menu here costs around $33. On the à la carte menu, the showstopping Porco San Zé main course comes in at just $13 and is a complete meal of crispy pork belly, beans, cabbage and banana.

The Ruedas have concentrated their family of restaurants in a small corner of downtown São Paulo, so diners can hop across the road for a casual hotdog at the Hot Pork kiosk or an ice cream at Sorveteria do Centro. For a more laidback dinner with superlative cocktails, there’s also Janaina’s Bar da Dona Onça.

A Casa do Porco ranks as World’s 50 Best No. 39.

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IGOR GRISHECHKIN

If you know Russian culture, literature, poetry and history then you quite easily can understand Igor Grishechkin’s universe. But even if not, you cannot but help being amused by his cooking’s playfulness, almost as telling fairytales to a child.

Through creativity he has set a clear culinary path by telling grand tales of Russia’s history though his dishes. From the opulent era of the Tsars, over the Communist Soviet Union, to a tantalising New Russian Cuisine partly shaped through the struggles of embargoes. Of a proud heart he cooks the very soul of his home country.

This results in an experience that narrates stories of Russian yesteryear in the present, conjures the spirit of especially Saint Petersburg that delights your inner-child and only cooked with pristine products from the North-Western part of the world’s largest country.

The restaurant’s appearance, alike its cuisine, is modern and undeniably Russian. Bright, ethnic, clear and ironic. Velvet and wood, gold and dinner china, mirrors, shining crystals and hovering black feathers of the restaurant’s symbol; the hen.

A reference both to CoCoCo’s strong collaboration with local farmers and their produce. Over-all the details of Cococo’s decor creates an alluring image of a jewellery box you want to continuously look at, bewitched and mesmerized.

CoCoCo opened in 2012 and is the brainchild of celebrity, style icon, global diner and patron of the ballet, Matilda Shnurova. With a nymph-like elegance befitting of the Silver Age of Russian poetry Matilda and Igor have created Saint Petersburg’s most fashionable and forward-thinking restaurant.

CoCoCo ranks as World’s 50 Best No. 104.

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DETAILS IN SHORT

Who: Igor Grishechkin & Jefferson Rueda

When: Friday, January 17th 2020

Where: A Casa do Porco, R. Araújo, 124 – República, São Paulo

Menu: 6-course tasting menu

Reservations:  +55 11 3258 2578 or through www.acasadoporco.com.br

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Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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DECADE GREETINGS – DI:SPACE

Space is the next endeavour for the world’s wildest dinner party.

By Kristian Brask Thomsen

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2010-19. What a series of years.

A decade where the idea of a dinner party. Well, 138 of them to be exact, changed my life. From The Dinner Party over Dining Impossible to the almost otherworldly DI:JET. A dinner party that took me from a devastating bankruptcy to the very opposite.

Not because Dining Impossible is a goldmine in itself. By far. On occasions I’ve even lost money to see things through in various continents.

No, instead because dreaming up and hosting the ultimate dinner party has offered incredible beauty moments through miles of white table cloths across the world. A world I’ve had the opportunity to explore, experience and embrace through its finest cuisines – and people.

This in the company of the most interesting notabilities and personalities with whom kind, genuine and long term friendships have been forged.

Through these – and the extraordinary global press coverage that Dining Impossible and my persona have received over the past decade, then countless opportunities have risen – from representing star restaurants, over filmmaking to creating chef world tours, curating food festivals and performing grand lectures, just to mention some.

Press play and enjoy the DI:SPACE theme.

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We live in a golden age of gastronomy with food being a language we all speak, just in different dialects. Nothing connects the world across countries, cultures, religions and race like food does today and in my ever romantic heart I actually believe the key to world peace to be in – you guessed it – food.

But I also know my limits as a philosophical statesman at amateur level; it’s not going to be me who finds or creates that key, though I will love to help. Instead I have an explorer’s heart, seeking a lifetime full of adventures, trying to go where no man has gone before. Or at least create new ways of doing so.

So with the greatest possibility of being ridiculed, then allow me to present you to the next milestone of my constant evolving dining endeavour; to be merged, developed, financed, executed and – most importantly, hosted with grand bravour during 2020-29.

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DI:SPACE

That’s right. The world’s wildest dinner party will take place up above the atmosphere under a billion stars.

“That’s impossible – the man has clearly lost it”, you might think – it’s alright. I’ve heard that before. But that doesn’t mean it won’t happen. Because it will.

On that note Happy New Year! I wish you all a prosperous decade to come, filled with love and happiness. See you in space😘

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Read also: Dinner at The International Space Station

The Space Rock – a piece of gnarled, blue-gray chocolate already developed that looks like a meteorite and comes in different flavours.

10 GOOD REASONS TO LOVE TAUBENKOBEL

Nestled in the heart of Austria’s Pannonian region lies Taubenkobel. The enchanting result of husband and wife duo Alain Weissgerber and Barbara Eselböck’s kinship with their pastoral home.

What Alain and Barbara have created is a world-renowend culinary retreat, founded upon a finely tuned interdepence where seasonal produce is king and every detail of the place is geniusly considered.

There is an unequivocal and infectious magic to Taubenkobel and here are ten good reasons why.

1. The Husband & Wife Team – The Power Couple.

Head Chef Alain Weissgerber with his wife Barbara Eselböck, co-owner and front of house, took over the property that was opened 37 years ago by Barbara’s parents, Walter & Eveline.

This French-Austrian couple are a complete force of nature. They have expanded upon what was originally one guest room and restaurant, transforming Taubenkobel into the magnificent destination that it is today: a triumph of culinary mastery, green paysage and 19th century design elements all magically combined with contemporary art and interior design. 

2. The Chef.

French born, self-taught chef, Alain Weissgerber has called Austria home for the last 27 years. His unending passion and dedication to extolling the wonders of Pannonian cuisine has earned him the accolade of Chef of The Year in Austria 2018. This award is also the culmination of previous accolades for Taubenkobel, which span an 18 1/2 of 20 points by Gault and Millau.

As well as 5 stars in A la Carte and 96 points out of 100 in Falstaff – two of the most respected Germanic culinary publications. Forbes Magazine has also previously picked Taubenkobel as one of their “16 Cool Places to Eat”.

The kitchen at Taubenkobel takes you through a storytelling of the area and creativity mind of Alain Weissgerber, also leaving no doubt that a strong and dedicated man has created the menu.

Alain’s food has a deep feeling of the countryside,- alround created, combined and executed in a way that both comforts and conquerers eye, heart, tastebud and belly of the diner. It simply has terroir and blends perfectly in with the remaining experience of Taubenkobel. Supreme quality, creative, tasty as hell, fun and playful without being pretentious.

The restaurant at Taubenkobel was awarded with two Michelin stars up until the guide unfortunately stopped rating in Austria outside Vienna and Salzburg. stripping the Austrain countryside of some 30 stars.

3. Humble & Honest.

Taubenkobel is very much a home, it is where the Eselböck-Weissgerber family have firmly laid their roots and decided to raise their children. Their philosphy of unity, sustainabilty and the recognition that bounteous reward can be won by being completely in tune with your surroundings is all underpinned by their radiating warmth and humility.

Taubenkobel, a million miles from the ritz of a sleek city dining establishment and translating aptly, as ‘pigeon house’, is above all humble and unpretentious. A beautiful display of these humble roots is their usage of local Pannonian ceramics and tableware upon which each dish is served. A nod to heritage and staying true.

Read also: Foraging with Alain Weissgerber.

Bread with local condiments.

4. The Unexpected.

In Head Chef, Alain Weissgerber’s words “Austrian people don’t think about food like, for example, the French”. Austria is lacking the culinary identity that other European countries like Spain, France and Italy posses. In this way, Alain and Barbara are creating a new, unexpected culinary narrative full of possibilty, an Austrian one of innovation, that champions the diversity of local produce and the role of heritage. They are making their very own mark on the blank canvas of Austrian cuisine.

At Taubenkobel guests can enjoy a complete ‘bread course’, with accompaniments that include pork fat, thistle oil, sorrel, lardo, salami, brown butter and cooked ham. This course so succinctly reflects Alain and Barbara’s kinship with their modest origin yet is a simultaneous adulation of Austrian ingredients spoken with unexpected simplicity.

5. The Setting.

In the heart of the ancient Pannonian region, South-Eastern Austria, is the small town of Schützen am Gebirge where Taubenkobel lies among rolling hills. It is just 45 minutes from Vienna, 15 minutes by car from the Hungarian border, and if you were to travel from London you could arrive in under 4 hours. The gardens at Taubenkobel are verdant, teeming with life, fruit trees and even home to a small lake-come-natural swimming pool.

6. The Rooms.

Taubenkobel boasts 12 luxurious and unique guest rooms equipped with marble bathtubs, plush king sized beds and selections of fine liquer. Each guest suite is a harmonious blend of 19th century architecture, enchanting interior design as well as playing home to the impressive collection of contemporary art Alain and Barbara own. 

It is member of the Relais & Châteaux group, and has been for the last nine years, the group’s mission is “to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character”. Taubenkobel is the very embodiment of this statement. 


7. Sustainability & Seasonality.

Hand in hand with their heritage, the team at Taubenkobel collect wild herbs from the nearby meadows and forage from the hills around Lake Neusiedl. Not only is foraging age-old, sustainable and indispensable to the kitchen producing dishes of unequivocal quality, it is just as Barbara’s own ancestors worked the land, foraging and raising livestock organically.

Working side-by-side with local farmers, meticulously planning and scheduling which produce is to be grown and when, and seldom cooking with food that has been imported, Taubenkobel affirms its place as one of the best restaurants in Central Europe.

8. The Flavour of a Place.

The dishes at Taubenkobel are entirely bound to what nature offers; meaning that each of Alain’s creations can be considered a physical representation of the delicate symbiosis of seasonality, skill and his mastery of taste. Alain’s dishes are so firmly rooted in his environs, that it is impossible for each diner not to feel an astonishing sense of place. 

This deep admiration for the surrounding countryside is also reflected in Alain’s unwillingness to overcomplicate his dishes. The pure nature of each plate is a stage for each ingredient sing of the distinctiveness of the Pannonian region.

9. The Wine.

True to Taubenkobel’s local philosophy guests can enjoy some of the finest natural wines from the area. In fact, Barbara’s sister, Stephanie Tscheppe-Eselböck, with her husband, produces one of the finest biodynamic wines of the region, the world-acclaimed Gut Oggau.

Taubenkobel is also home to a more informal wine bar and bistro next door: The Greisslerei, where guests can both dine and besides the food, peruse local produce and food related accessories in their shop.  Even though be a very casual the Greisslerei continuously receives 16 points by Gault Millau.

Faces of Wine: Explore the universe of Gut Oggau.

10. Personality & Heart.

Taubenkobel is soulful, from Alain and Barbara’s children collecting wild garlic for the kitchen to the flair in the design of the place. It conjures an overwhelming sense of the handmade, built slowly, deliberately and meticulously. Every inch built with love, and this love manifests in the very walls of the place. 

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11. Bonus reason. Their Viennese pop ups.

Wow. Just wow. Taubenkobel’s annual Viennese adventures are always highly creative and ‘a thing’ on the Austrian culinary/social calendar. Last year it was in an old train hangar, the year before in a giant post office; this year it’s created in a grand forgotten ballroom.

November 15 to December 21, 2020

Please view these impressions in Die Presse to get an idea of things and reach out to Taubenkobel directly through either +43 (0) 2684 2297 or restaurant@taubenkobel.at. Chances are seats go fast.


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Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ luxury diners around the globe.

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Hungry for more? Have a look at Taubenkobel’s website.



MICHELIN GUIDE TO SPAIN & PORTUGAL 2020 – THE FULL LIST

Grand Celebration! Michelin picked its favourites in Spain and Portugal that now includes 11 three-starred, 36 two-starred and 194 one-starred restaurants.

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(updated continuously for potential quick errors)

On Wednesday November 20th the awards of Guide Michelin Spain & Portugal 2020 was held at a full Teatro Lope de Vega in Sevilla, recognising the absolute best restaurants of the Iberian Peninsula.

IN TOTAL

11 three-starred, 36 two-starred, 194 one-starred restaurants.

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S P A I N

(for Portugal scroll to the end of the page)

3 MICHELIN STARS

ANDALUSIA

Aponiente, El Puerto de Santa María, Cádiz.

CANTABRIA

Cenador de Amos, Cantabria (new)

CATALONIA

ABaC, Barcelona

Lasarte, Barcelona

El Celler de Can Roca, Girona

MADRID

DiverXO, Madrid

THE BASQUE COUNTRY

Akelaŕe, San Sebastián

Arzak, San Sebastián

Azurmendi, Vizcaya, Larrabetzu

Martín Berasategui, Lasarte-Oria. Guipúzcoa

VALENCIA COMMUNITY

Quique Dacosta, Alicante, Dénia.

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* – A very good restaurant in its category. ** – Excellent cooking, worth a detour. *** – Exceptional cuisine, worth a special journey.

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2 MICHELIN STARS

ANDALUSIA

Bardal, Málaga (new)

Skina, Marbella (new)

Noor, Córdoba (new)

ASTURIAS

Casa Marcial Arriondas

BALEARIC ISLANDS

Zaranda, Mallorca, Es Capdellà

CANARY ISLANDS

M.B, Tenerife / Guía de Isora. Santa Cruz de Tenerife

CANTABRIA

Annua, San Vicente de la Barquera 

Cenador de Amós, Villaverde de Pontones 

CASTILLA-LA MANCHA

Maralba, Almansa, Albacete

CATALONIA

Angle, Barcelona (new)

Cocina Hermanos Torres, Barcelona

Disfrutar, Barcelona

Enoteca, Barcelona

Moments, Barcelona

Miramar, Llançà

Les Cols, Girona

Gwendal Poullennec, Managing Director of Guide Michelin.

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EXTREMADURA

Atrio, Cáceres

MADRID

Coque, Madrid 

DSTAgE, Madrid 

Ramón Freixa Madrid, Madrid 

Santceloni, Madrid 

La Terraza del Casino, Madrid 

REGIÓN DE MURCIA

Cabaña Buenavista, Murcia, El Palmar 

NAVARRA

El Molino de Urdániz, Urdaitz 

THE BASQUE COUNTRY

Mugaritz, Guipúzcoa, Rentería

LA RIOJA

El Portal, Ezcaray 

VALENCIA COMMUNITY

BonAmb, Alicante, Jávea

L’Escaleta, Alicante, Cocentaina

Ricard Camarena, Valencia

El Poblet, Valencia (new)

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View also: “Michelin Stars – Tales from the kitchen” – a grand documentary.

In 1900 the tire manufacturers André Michelin and his brother Édouard published the first edition of a guide for French motorists. At the time there were fewer than 3,000 cars in France, and the Michelin guide was intended to boost the demand for cars, and thus for car tires.

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1 MICHELIN STAR

ANDALUSIA

Alevante, Chiclana de la Frontera / Novo Sancti Petri – Cádiz

Choco, Córdoba

La Costa, El Ejido – Almería

Sollo, Málaga

Acánthum, Huelva

José Carlos García, Málaga. 

El Lago, Málaga

MessinaMálaga

Alejandro, Roquetas de Mar. Almería

Abantal, Sevilla. 

Bagá, Jaén. 

Dama Juana, Jaén (new)

LÚ Cocina y Alma, Jerez de la Frontera, Cádiz

Mantúa, Jerez de la Frontera, Cadiz

ARAGÓN

Lillas Pastia, Huesca

Tatau, Huesca

Hospedería El Batán, Teruel

La Prensa, Zaragoza

Cancook, Zaragoza

ASTURIAS

El Corral del Indianu, Arriondas

Auga, Gijón

La Salgar, Gijón

El Retiro, Llanes, Pancar

Casa Gerardo, Prendes

Arbidel, Ribadesella

Real Balneario, Salinas

BALEARIC ISLANDS

Es Tragón, Ibiza (new)

Andreu Genestra, Mallorca, Capdepera 

Es Racó d’Es Teix Mallorca, Deià 

Adrián Quetglas, Mallorca, Palma 

Marc Fosh, Mallorca, Palma 

Es Fum, Mallorca, Palmanova

Jardín (Maca de Castro), Mallorca, Port d’Alcudia

Voro, Mallorca (new)

CANARY ISLANDS

Abama Kabuki, Tenerife, Guía de Isora, Santa Cruz de Tenerife

Nub, Tenerife, La Laguna, Santa Cruz de Tenerife

El Rincón de Juan Carlos, Tenerife, Los Gigantes. Santa Cruz de Tenerife

Kazan, Tenerife, Santa Cruz de Tenerife, Santa Cruz de Tenerife

La Aquarela, Gran Canaria (new)

Los Guayres, Gran Canaria (new)

CANTABRIA

Solana, Ampuero, La Bien Aparecida 

La Bicicleta, Hoznayo

El Nuevo Molino, Puente Arce 

El Serbal, Santander 

CASTILLA-LA MANCHA

El Bohío, Illescas. Toledo

Iván Cerdeño, Toledo (new)

El Doncel, Sigüenza. Guadalajara

El Molino de Alcuneza, Sigüenza, Guadalajara.

Trivio, Cuenca. 

CASTILLA Y LEÓN

El Ermitaño, Benavente, Zamora

Cobo Vintage, Burgos

Cocinandos, León

La Botica, Valladolid

Taller, Valladolid (new)

La Lobita, Soria

Víctor Gutiérrez, Salamanca

Refectorio, Sardón de Duero

Baluarte, Soria

Trigo, Valladolid

Pablo, León

Michelin has gone extraordinary lengths to maintain the anonymity of its inspectors. Many of the company’s top executives have never met an inspector; inspectors themselves are advised not to disclose their line of work, even to their parents (who might be tempted to boast about it).

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CATALONIA

Les Magnòlies, Arbúcies

Ca l’Arpa, Girona

Alkimia, Barcelona

Aürt, Barcelona (new)

Caelis, Barcelona

Cinc Sentits, Barcelona (new)

Dos Palillos, Barcelona 

Enigma, Barcelona

Hisop, Barcelona

Hofmann, Barcelona

Hoja Santa, Barcelona

Koy Shunka, Barcelona

Pakta, Barcelona

Tickets, Barcelona

Via Veneto, Barcelona

Xerta, Barcelona

Oria, Barcelona

Lluerna, Barcelona, Santa Coloma de Gramenet

La Boscana, Bellvís

Can Jubany, Calldetenes, Barcelona

Can Bosch, Tarragona

Deliranto, Salou, Tarragona (new)

Rincón de Diego, Tarragona

Emporium, Castelló d’Empúries

Estany Clar, Barcelona

Bo.TiC, Corçà

Malena, Lleida

Massana, Gerona

La Fonda Xesc, Gombrèn

Casamar, Llafranc, Gerona

Els Tinars, Llagostera, Gerona

Tresmacarrons, El Masnou, Barcelona

Fonda Sala, Olost, Barcelona

Castell Peralada, Girona

Els Casals, Sagàs

L’Ó, Sant Fruitós de Bages

Fogony, Lleida

La Cuina de Can Simon, Tossa de Mar

L’Antic Molí, Tarragona

Les Moles, Tarragona

Ca l’Enric, La Vall de Bianya

Villa Retiro, Tarragona

GALICIA

Yayo Daporta, Pontevedra, Cambados

Árbore da Veira, A Coruña

Culler de Pau, O Grove, Reboredo

As Garzas, Malpica de Bergantiños, Barizo, A Coruña

Nova, Ourense

Solla, Pontevedra, San Salvador de Poio

Pepe Vieira Camiño da Serpe, Pontevedra, Raxó

Retiro da Costiña, Santa Comba, A Coruña. 

Casa Marcelo, Santiago de Compostela, A Coruña

Maruja Limón, Pontevedra

A Tafona, Santiago de Compostela

MADRID

99 KŌ sushi bar, Madrid (new)

Álbora, Madrid 

A’Barra, Madrid

Cebo, Madrid

Clos, Madrid

El Club Allard, Madrid

Corral de la Morería Gastronómico, Madrid

Gaytán, Madrid

Gofio by Cícero Canary, Madrid (new)

El Invernadero, Madrid

Kabuki, Madrid

Kabuki Wellington, Madrid

Lúa, Madrid 

Punto MX, Madrid

La Tasquería, Madrid

Yugo The Bunker, Madrid

Montia, San Lorenzo de El Escorial

Chirón, Valdemoro

REGIÓN DE MURCIA

Magoga, Murcia, Cartagena (new)

NAVARRA

Europa, Pamplona 

La Biblioteca, Pamplona (new)

Rodero, Pamplona

THE BASQUE COUNTRY

Boroa, Amorebieta-Etxano, Boroa, Vizcaya

Etxebarri, Vizcaya, Atxondo

Mina, Bilbao

Nerua, Bilbao

Zarate, Bilbao

Zortziko, Bilbao

Eneko Bilbao, Bilbao

Atelier Etxanobe, Bilbao

Ola Martín Berasategui, Bilbao (new)

Retama, Ciudad Real (new)

Amelia, San Sebastián

Kokotxa, San Sebastián

Mirador de Ulía, San Sebastián

eMeBe Garrote, San Sebastián

Marqués de Riscal, Álava, Laguardia

Andra Mari, Vizcaya, Galdakao

Elkano, Guipúzcoa, Getaria

Alameda, Guipúzcoa, Hondarribia

Eneko, Vizcaya, Larrabetzu

Zuberoa, Guipúzcoa, Oiartzun

LA RIOJA

Venta Moncalvillo, Daroca de Rioja 

Íkaro, Logroño

Kiro Sushi, Logroño

VALENCIA COMMUNITY

Monastrell, Alicante

Raúl Resino, Benicarló, Castellón

Audrey’s by Rafa Soler,  Alicante, Calpe 

Beat, Alicante, Calpe

Orobianc, Alicante, Calpe

El Xato, La Nucía, Alicante

Casa Manolo, Valencia, Daimús

La Finca, Alicante, Elche

Casa Pepa, Alicante

La Salita, Valencia (new)

Sents, Valencia

Riff, Valencia

Sucede, Valencia

Cal Paradis, Vall d’Alba, Castellón

El Rodat, Alicante, Jávea

Tula, Javea, Alicante

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P O R T U G A L

2 MICHELIN STARS

Alma, Lisboa, Lisboa

Vila Joya, Albufeira, Lisboa

Belcanto, Lisboa, Lisboa

The Yeatman, Vila Nova de Gaia, Porto

Il Gallo d’Oro, Funchal, Funchal

Ocean, Porches, Faro

Casa de Chá da Boa Nova, Leça da Palmeira (new)

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1 MICHELIN STAR

A cozinha, Guimarães, Braga

G Pousada, Bragança, Bragança

Midori, Sintra, Lisboa

Epur, Lisboa (new)

Fifty Seconds, Lisboa (new)

Antiqvvm, Porto, Porto

Lab by Sergi Arola, Sintra, Lisboa Leça da Palmeira

Loco, Lisboa, Lisboa

William, Funchal, Funchal

São Gabriel, Almancil, Faro

Bon Bon, Carvoeiro, Faro

Vistas, Faro (new)

Largo do Paço, Amarante, Porto

Pedro Lemos, Foz do Douro, Porto

Fortaleza do Guincho, Praia do Guincho, Lisboa

Eleven, Lisboa, Lisboa

Feitoria, Lisboa, Lisboa

Gusto, Almancil, Faro

Vista Restaurante, Faro, Faro

Mesa de Lemos, Viseu (new)

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Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ luxury diners around the globe.

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Hungry for more? Have a look Behind the Scenes.



THE DINNER PARTY 40 – ALL IN AT 2*MICHELIN AOC IN COPENHAGEN

Bon Vivant Communications presents The Dinner Party 40 featuring Critics’ Darling Søren Selin in the company of Champion Sommelier Restaurateur Christian Aarø at Restaurant AOC – Aarø & Co. in Copenhagen, Saturday December 21th 2019 from 19.00 – 01.00.

Offering a limited seating of 16 notabilities only at this highly acclaimed restaurant, there will be Champagne, a battery of snacks, a grand winter menu de luxe, featuring a substantial selection of new dishes and accompanied by a 10 glass connoisseur wine menu, served in our long time favourite private dining room of the Danish capitol.

The cherry on top: a private guided tour of the kitchen of AOC.




It’s not often you walk into a restaurant with two Michelin stars located in a mansion and find that it smells just like home. But walk through the doors of AOC and the smell of wood smoke and reduced bouillon of Jerusalem artichokes hits you like a double shot of aquavit; a hunger-rousing welcome for anyone who loves good food.

AOC is serious stuff. Ancient arches and low lights and a 17th century cellar shape the dining room into the most elegant basement you’ve ever seen; home of Chef Søren Selin who creates artistic, curious and playful menus while always maintaining a high comfort and yumminess that keeps your palate safe.

Add to this champion sommelier and restaurateur Christian Aarø’s superior knowledge of wines that results in tantalising flights that often embraces both old, young, conservative, edgy, conventional and organic wines in great storytellings for your palate; servers that charmingly walk you through the minutiae of the menu as if they’ve spent a lifetime preparing the dishes themselves – when not cracking jokes with you that is.

AOC is a grand restaurant that allow guests to unfold their personalities throughout the night rather than dragging guests on own ego trips. It’s a great place to throw a dinner party and an experience you want to relive.

As always the guest list remains a secret to the public and will only be shared among the participants. Menu and wines will be served découverte, meaning presented and discovered on the night of the dinner party.

Price per cover is €550,00.

Please reach out to Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

Thank you.

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AOC is awarded with 2*Michelin since 2015.

The restaurant won “Danish Dish of the Year” in 2014, 2015, and 2017 and was recently awarded as “Restaurant of the Year” 2019 by Danish Dining Guide and “Best Wine Experience” by White Guide.

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Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ luxury diners around the globe.

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Hungry for more? Have a look Behind the Scenes.

AOC ANNOUNCED AS RESTAURANT OF THE YEAR IN DENMARK


Sunday evening Restaurant AOC was awarded as “Restaurant of the Year” in Denmark by The Danish Dining Guide (Den Danske Spiseguide) amongst a strong group of fellow nominees;

Noma, Kadeau, Frederikminde, Molskroen and Pasfall.

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Chef owner Søren Selin (photo above) states:

“This is a great culmination of a good year. To be awarded this in such a strong field of restaurants makes me very happy. It came unexpected as we in general try not to make too much fuzz about ourselves. At AOC the raw materials are the stars, not me.“

AOC’s founder, champion sommelier Christian Aarø adds: “Søren is too modest. Of course he is a star. He and his team creates extraordinary dishes, also out of quite common products. His magnificent onion creations are great examples of that.”

“But I wish to thank the entire team at and around AOC. Chefs, waiters, dishwashers, sommeliers, managers, friends and suppliers. This prize is the result of a joint effort. And of course our many returning guests. We very much like to spoil them.”

AOC was nominated in four categories and took home the main prize.

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A B O U T   A O C

It’s not often you walk into a restaurant with two Michelin stars located in a mansion and find that it smells just like home. But walk through the doors of AOC and the smell of wood smoke and reduced bouillon of Jerusalem artichokes hits you like a double shot of aquavit. Result; an instant hunger-rousing welcome to anyone who loves good food.

AOC is serious stuff. Ancient arches and low lights and a 17th century cellar shape the dining room into the most elegant basement you’ve ever seen. Home of Chef Søren Selin who creates artistic, curious, and playful menus while always maintaining a high comfort and yumminess that keeps your palate safe.

Add to this Champion Sommelier Christian Aarø’s superior knowledge of wines that results in tantalising flights that often embraces both old, young, conservative, edgy, conventional and organic wines in great storytellings for your palate; servers that charmingly walk you through the minutiae of the menu as if they’ve spent a lifetime preparing the dishes themselves.

Meanwhile AOC is a grand restaurant that allow guests to unfold their personalities throughout the night rather than being mere spectators to a chef’s egotrip on plates. It’s a great place to throw a fun-loving dinner party and an experience you want to relive.

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W H I T E   G U I D E

This week was award week in Copenhagen and on Monday, yesterday, White Guide for Denmark was likewise released. Here AOC was awarded with the best wine experience of the Danish Kingdom, which in itself is remarkable as especially Copenhagen in recent years has experienced a greater expansion of impressive wine lists supported by grand private collections of millionaires.

AOC’s wine list and program is solely collected and created through decades of experience by AOC-founder Christian Aarø, who three times has been Danish Sommelier Champion and following Nordic Champion, before he retired from competitions and instead dedicated his time to being President of Danish Sommelier Society next to running three restaurants. Restaurants he co-owns with Chef Søren Selin independant of outside investors.

Christian Aarø’s great knowledge of wines results in tantalising flights that often embraces both old, young, conservative, edgy, conventional and organic wines in great storytellings for guests’ palates.

Champion Sommelier Christian Aarø captured in his wine cellar.

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Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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Hungry for more? Please view AOC’s website here.


THE WORLD COMES TO GENEVA VOL. 8: YOJI TOKUYOSHI OF MILANO

For the eight edition of ‘The World comes to Geneva’ La Bottega invites Yoji Tokuyoshi, chef owner of Japanese/Italian Tokuyoshi in Milan.

Tuesday and Wednesday, October 29 and 30th.

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LA BOTTEGA DOES IT AGAIN

Geneva resides only 200,000 souls and yet many millions visits the picturesque lake-town every year. NGOs, politicians, billionaires, hoteliers and socialites – guests from all over world make a stop in the French capital of Switzerland. The world comes to Geneva, and for the past couple of years also to La Bottega.

First the Peruvian superstar chef Diego Muñoz travelled to Geneva to cook, followed by culinary enigma Atsushi Tanaka of A.T in Paris. Then kiwi-bad boy Matt Lambert of The Musket Room in New York City. Also Russian storyteller Igor Grishechkin of CoCoCo in Saint Petersburg, and then haute cuisine chef Ulrik Jepsen of À L’aise in Oslo.

Recently Italian TV-star Giuliano Baldessari, chef owner of grand restaurant Aqua Crua located in the intimate of town Barbarano Vicentino VI, west of Venice, and latest Eric Vildgaard of comet rising 1*Michelin Jordnær just north of Copenhagen, that took all by surprise – Denmark included.

Y O J I   T O K U Y O S H I

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Yoji Tokuyoshi was born in Tottori, Japan. At the age of 18 he moved to Tokyo attended a cooking school which resulted in internships and jobs in numerous Italian restaurants. His passion for the Italian cuisine took him on a journey to Italy where he stood side by with Massimo Bottura as sous-chef for 9 years at Osteria Francescana.

In 2015 he opened his own restaurant in Milan: the Italian city with the largest number of international residents as the business, fashion and innovation capital of the country. His hard work, talent and creativity lead him to receive his first Michelin star after just 10 months of opening.



‘Contaminated’ Italian Cuisine is the identity of Tokuyoshi’s restaurant and is based on the encounter between Italian and the Japanese culture complimenting and inspiring each other rather than one overshadowing the other, and thereby giving life to a strong and creative identity.

Gyotaku reflects the meeting between these two cultures: ingredients and flavours of the Italian tradition expressed through Japanese techniques and aesthetics. Tokuyoshi portrays the ancient art of Japanese fishermen who, in special occasions, dyed the fish with ink and printed its shape on a piece of paper, creating works of art.

“Mention creative cuisine in Milan and Yoji Tokuyoshi immediately comes to mind. With typical Japanese humility and precision, this chef has been serving imaginative cuisine in his eponymous restaurant for the past couple of years. His original dishes full of decisive flavours take diners on a culinary voyage around his native Japan and adopted home of Italy, the country that has nurtured his professional development.” – Guide Michelin.

F R A N C E S C O   I B B A

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Founder and owner of the premises, Chef Francesco Gasbarro has entrusted a talented young chef: Francesco Ibba. Chef Ibba has been working for two years the other premise of the “Bottega planet”: L’Osteria della Bottega, which is located in the heart of of Geneva’s old town.

Ibba grew up in Sardinia. This beautiful land located between sea and mountains offer a wide variety of products. The delicious fish of the Mediterranean sea, the culinary treasures of the mountains and the fresh products of the numerous farms represented the daily life of the future chef.

His cuisine celebrates traditional Italian recipes while revisiting them in his own way. There is originality in the display, exquisite in the deep flavours and happiness in discovering the dishes. To him happiness and generosity are fundamental ingredients in cooking. Returning to the roots and avoiding the unnecessary, he tells the story of a product, a season and local producers that fuel his battle against the standardisation of taste.


Francesco Gasbarro & Francesco Ibba

The first characteristic of the flagship restaurant, also in old town Geneva, is its location. 1*Michelin La Bottega overlooks the magnificent Place Deneuve which also hosts the Grand Théâtre de Genève, newly renovated, and the bucolic Parc des Bastions. La Bottega is at the end of the elegant Rue de la Corraterie where Geneva top shops and galleries can be found.

Enjoying a Gault Millau ranking of 16/20, La Bottega is also awarded by a Michelin star in the prestigious red guide. Enter the restaurant and discover the beautiful interior decoration of the Italian architects Sestini and Forti.

They emphasized simplicity and authenticity. Various noble fabrics are to be discovered, such as raw glazed wooden tables, black leather seats on the elegant chairs, light fabrics used for the curtains.

La Bottega was awarded with a Michelin star just 7 months after opening. Michelin states: “La Bottega uses top quality ingredients and makes dishes with distinct flavours, carefully prepared to a consistently high standard.”

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DETAILS IN SHORT

Who: Yoji Tokuyoshi of Tokuyoshi and Francesco Ibba of La Bottega.

When: Tuesday-Wednesday, October 29-30th

Where: Rue de la Corraterie 21, 1204 Genève, Switzerland

Menu: 8-course tasting menu plus snacks for CHF 180.

Reservations: +41 22 736 10 00 or at www.labottegatrattoria.com

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Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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HIŠA FRANKO MEETS TAUBENKOBEL

Two Central European culinary dynasties of Pannonia heritage cook together at both their respective countryside oases in Austria and Slovenia. Two chefs exceptionally integrated in terroir, cooking the very soil of their origin.

Ana Roš of Hiša Franko meets Alain Weissgerber of Taubenkobel.

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The first dinner takes its place at at Hiša Franko on Thursday October 17th in the lush Soča Valley – harsh, remote, but breathtakingly beautiful. Set at the foothills of the towering mountains and next to the emerald river, while sourcing from what the near nature has to offer, makes conditions and the setting for the first collaboration dinner nothing short of spectacular.

CHEF PROFILES

ANA ROŠ

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As a self-taught chef, Ana doesn’t adhere to any particular culinary style. Her cuisine is firmly based on the environment that provides all the produce and endless source of inspiration.

When she met Valter, Ana left her career in diplomacy to become a cook. After years of travelling and soaking up the experience Ana established her own, distinctive voice.

Her cuisine is expressive, intense and unorthodox, her philosophy is simple – follow the nature. Take what the season offers, combine the unexpected, don’t be afraid to take risks. When you come to her restaurant, the first rule is: try to relax, enjoy and put aside any prejudice you might have. When she fully express her culinary vision and the unique terroir, Ana creates magic.




The diet in these parts was always dairy and meat based, so expect a lot of cheese and all its by-products on Hiša Franko’s menu. The restaurant is closely knit with the community of foragers, shepherds, cheese makers, hunters and fishermen.

It’s an area abundant with trout, deer, goats, fruits and wild plants that Hiša Franko incorporate in their plates on a daily bases. The restaurant’s legacy goes back 50 years to where Valter’s father Franko served his famous English roast-beef in the house where, during World War I, Ernest Hemingway may or may not written “Farewell to Arms”.

Hiša Franko holds 17,5 points by Gault Millau and ranks #38 on The World 50 Best Restaurant List.

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ALAIN WEISSGERBER

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Known as one of the leading chefs of Central Europe and accoladed as 2018 “Austrian Chef of the Year”, the French-born Alain Weissgerber sees it as his mission to open people’s eyes to the richness of Austrian,- more specifically Pannonian cuisine.

He works very closely with local farmers, planning out the produce to be grown and farmed for every year, as well as substantial foraging.

Alain Weissgerber’s cuisine has a deep feeling of the countryside. Al-round created, combined and executed in a way that both comforts and conquerers eye, heart, tastebud and belly of the diner. It simply has terroir and blends perfectly in with the remaining experience of Taubenkobel. Supreme quality, creative, tasty as hell, fun and playful without being pretentious.


Once the cheapest house in Burgenland, Taubenkobel now boasts 12 luxurious, unique guest rooms, an exquisite restaurant and the more casual “Greisslerei” next door (16 points by Gault Millau), beautiful gardens and a small lake, transformed to be used as a natural swimming pool.

Opened 35 years ago by Barbara’s parents Walter and Eveline Eselböck, the place has quite literally grown and developed with the family, each generation bringing a new lease of life into what was simply a one room restaurant and kitchen. You feel how the family has built every stone themselves ever since.

This concept is delicately woven into every aspect of the association – from Alain’s eight o’clock forage for wild herbs to Walter’s well thought out interior design of each individual guest room – they have created an experience that is so personal and geographically specific, one can’t help but fall in love with it.

Taubenkobel holds 18 point by Gault Millau and held 2*Michelin until Guide Michelin stopped rating in Austria outside Salzburg and Vienna.

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DETAILS IN SHORT

Who: Ana Roš of Hiša Franko and Alain Weissgerber of Taubenkobel.

When: Thursday, October 17th.

Where: Hiša Franko, Staro Selo 1, 5222 Kobarid, Slovenia

Menu: 12-course tasting menu at € 150.

Reservations: +386 5 389 41 20 or at www.hisafranko.com

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Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.

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Hungry for more? Go forage in a Benz with The Last Pannonian Cowboy.