Gastronomic enclave: where to eat in Kaliningrad
Kaliningrad is a Russian city, situated on the Baltic sea in the mouth of the pregoli river, with the manners of a European aristocrat. The mix of the Russian-Soviet present…

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Restobar "Parade": from one to three
Lisa Siropulo fed chef Valery. Restobar "Parade": from one to three One day, seeing the epic mess that was going on in the "Front", I confess, I thought that this…

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Top 7 summer novelties in the "world of Eclair»
So on the eve of summer (it will come someday), inspired by the works of the famous confectioner Karim Bourgeois, the masters of the cafe laid out seven new masterpieces…

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Apple

Gastrokid: Tel Aviv

Tel Aviv evokes contrasting emotions. No people who are indifferent or resistant attachment, or strong rejection. Lovers of tel Aviv praise Bauhaus architecture, beautiful beaches, an atmosphere of relaxation and fun that fills the streets day and night. And those who are not conquered by the city, note the lack of “cultural layer” and carelessness in relation to cleanliness. The true face of tel Aviv is somewhere in the middle: it is noisy and full of drive, and romantic and urban, a little neglected and multicultural, infinitely alive.

Victoria Reshulsky,
food&travel columnist, journalist
To feel his pulse, turn on the “here and now” mode to the maximum and open your eyes (and heart) wide – the city will surely captivate you. Continue reading

Eva Grill ate strawberry freak
May continues and I go to bakeries and pastry shops. Before proceeding to the main topic of the review, I will tell you a little background. It so happened that…

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Who's who: the world Day of chefs
The main person in any institution is a cook. It depends on it how the menu will look like, what products will be on your plate and how tasty and…

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Grosseto trattoria is…
Grosseto is an Italian trattoria with an outdoor summer terrace, located on the Bank of the Angara river, on the Upper Embankment. This place is: — Early Breakfast (from 08:00…

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Gastrokid Zurich
Zurich, without attracting attention from a gastronomic point of view, will give odds to many European cities. The main message that is broadcast by restaurateurs and chefs is the use…

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