BEE POLLEN • LUKE WHEARTY

BEE POLLEN • LUKE WHEARTY

7 Ann Siang Hill, Singapore 069791 – this is the address of the OPERATION DAGGER. Luke Whearty is co-owner and the head-bartender of this bar, which is undoubtedly one of the best in the world. In this unique bar with laboratory-style charm and an artistic light installation of [no idea how many …] light bulbs, Luke performs exciting experiments with various liquids. The result of blending »sous-vide cooked« or »fermented« ingredients are outstanding drinks, which are also offered »omakase«. This Japanese phrase means: »I’ll leave it up to you«. If you order this way, you will get six individually prepared cocktails each served with a matching snack.

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WHOLE-GRAIN TAGLIATELLE & LAMB RAGOUT • ALESSANDRO MENARDI

WHOLE-GRAIN TAGLIATELLE & LAMB RAGOUT • ALESSANDRO MENARDI

»LA MIGLIORE PASTA…« About 2 km from Cortina d ‘Ampezzo there is the mountain hut »BAITA FRAINA«. The breathtaking views of the Dolomites, the simple and traditional cuisine and the warm hospitality of the Menardi family make every visit a unique experience. Adolfo Menardi organizes and coordinates this family business and takes care of the guests. Alessandro, his younger brother, is the chef. Their wives Anna and Tiziana run the restaurant with typical feminine finesse and sensitivity. Of course, Pasta is one of Alessandro’s specialities. That’s why we asked him for a recipe…

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VEAL-TORTELLI & SUMMER TRUFFLE • MANFRED KOFLER

VEAL-TORTELLI & SUMMER TRUFFLE • MANFRED KOFLER

»LA MIGLIORE PASTA…« You could say it’s running! And by that we mean that we are able to publish the next great recipe for our series of pasta recipes by excellent chefs and restaurants. This time the »CULINARIA IM FARMERKREUZ« in »Dorf Tirol« presents itself with a signature-dish. At the end of 2015, the brothers Manfred and Stefan Kofler designed the restaurant according to their ideas, which they had already taken over from parents in 2008. Now it is up to her vision: A restaurant, a meeting place, for people who share the joy of eating and drinking in a unique atmosphere.

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PÜCIA TAGLIATELLE, DEER RAGOUT & COCOA • NICOLA LAERA

PÜCIA TAGLIATELLE, DEER RAGOUT & COCOA • NICOLA LAERA

»LA MIGLIORE PASTA…« The third pasta recipe for our series we got from Nicola Laera from the »HOTEL LA PERLA« in the Dolomites. In the 5 restaurants of the outstanding hotel he loves to bring »the good of Italy« to his plates. If you ask him about his kitchen philosophy, he will explain: »Simple, not very flattering. If you allow me the expression: bread to bread and wine to wine. This is my way of cooking and that’s the way it is, because it’s me.« There we say: »Bún pró!«

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DUCK, ROWANBERRY & LICHEN • MART KLAAS

DUCK, ROWANBERRY & LICHEN • MART KLAAS

»MENU ACROSS EUROPE« An exciting dish for cold days, which not only looks damn good, but also promises a taste of unusual pleasures. Chef Mart Klaas from the restaurant ART PRIORI in Tallinn/Estonia, is the creator of this culinary masterpiece. A particular feature is certainly the use and preparation of a lichen species, of which we had previously heard before. But most of us have probably never met this moss in their cooking pots, up to now…

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SALTED HERRING & OYSTERS • DAVID JOHANSEN

SALTED HERRING & OYSTERS • DAVID JOHANSEN

»MENU ACROSS EUROPE« We are pleased to present the first recipe of our menu by a Top Chef of a really Top Restaurant: DAVID JOHANSEN – Head chef of the Restaurant KOKKERIET in Copenhagen. »Kokkeriet is modern and old-fashioned, innovative and traditional, decadent and minimalist, formal as well as informal«, that is a statement, in our opinion…
//quote: Kokkeriet website

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COZIDO Ã PORTUGUESA • JOSÉ AVILLEZ

COZIDO Ã PORTUGUESA • JOSÉ AVILLEZ

»MENU ACROSS EUROPE« Another fabulous recipe by another fabulous chef… JOSÉ AVILLEZ opened his restaurant BELCANTO totally renewed, in the beginning of 2012 in the historical center of Lisbon. »By nature, we are nonconformists. Every day we hope to learn and find answers to the questions that crop up and allow us to develop and move forward«, is one of his principles.
//quote: Belcanto website

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YEAST-SPAGHETTI, SWEET WOODRUFF & VERBENA • HEINRICH SCHNEIDER

YEAST-SPAGHETTI, SWEET WOODRUFF & VERBENA • HEINRICH SCHNEIDER

»LA MIGLIORE PASTA…« The second recipe for our new series takes us to the heart of the Dolomites. At the Hotel »AUENER HOF« in Sarntal is a lot different than usual: The owners Gisela & Heinrich Schneider have placed the wine cellar in the ceiling of the restaurant and sometimes in the afternoon, when the guests are sitting on the sun terrace, the chef runs by with a herb basket to gather the last ingredients for the evening menu. Anyway, Gisela & Heinrich have been able to establish their »LIVING-RESTAURANT TERRA« with much love for the highest situated Michelin-starred restaurant in Italy – we congratulate…

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BLACK SPAGHETTINI & SEPPIOLINE • ELIA & MATTEO RIZZO

BLACK SPAGHETTINI & SEPPIOLINE • ELIA & MATTEO RIZZO

»LA MIGLIORE PASTA…« Here and now we are starting a new series with topic: »The very best Pasta«. We ourselves enjoy the Italian pasta culture whenever possible, so we have chosen to find the best recipes of great chefs and outstanding restaurants. For you and of course also for us! We will also ask the sommeliers and wine experts of the respective restaurants for their wine recommendations to suggest exciting food & wine pairings. For the first recipe, we knocked at the door of the restaurant »IL DESCO« in Verona. For the family Rizzo, which runs the restaurant since 1981, »Il Desco« is not just a name, for them it means: »to eat at home with friends.«

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