Nestled in the city’s former industrial district, they pride themselves on sourcing wild, line-caught fish, organic or wild meats, and locally produced organic ingredients.
Collaborating with a company making fermented condiments, they recycle food waste into garum, vinegar powder, oil, and compost, and their wines are sustainably produced.
The roof garden blooms with bee-friendly flowers, and even the staff uniforms are made from organic cotton. Every detail at Kontrast reflects a commitment to sustainability, as envisioned by chef Mikael Svensson.
Tag Archives: Culinary Arts
Culinary Profile: Kyoto Chef Hisao Nakahigashi
With the credo of “eat all of what is edible”, this restaurant embraces the concept of fully-use all the parts of ingredients. True advocate of the local producers he works with, chef Nakahigashi’s philosophy transpire in the hassun he plates every day, expressing the rustic beauty of the country through all five senses.
In this Green Star in action episode, we dive into the world of chef Hisao NAKAHIGASHI whose restaurant Sojiki Nakahigashi (草喰なかひがし) – literally ‘herbivorous cuisine’ – is awarded a Green Star and Two Stars in the MICHELIN Guide Kyoto & Osaka 2023. Dining here means reconnecting with the environment, fostering a commitment to an eco-conscious life. It offers not only flavorful dishes but also culinary creations that embody mindfulness and a profound respect for nature.
#MICHELINGreenStar #TwoMICHELINStars #MICHELINrestaurants #restaurant #chef #portrait #MICHELINGuideKYOS
Culture & Food: Honey Production In Malta
In this video, beekeepers Ray Sciberras and Jorge Spiteri take us back to the time of the Romans and tell us all about the Apis Mellifera Ruttneri – the Maltese honeybee. We also see how the honey they produce plays a key role at the Camilleri & Sons Bakery, where among the many delicacies, you’ll find delicate Zeppoli Ta’ San Guzepp pastries drizzled with honey.
But it doesn’t stop at pastry, as chef Robert Cassar of the MICHELIN-recommended restaurant Root 81 makes clear. “Honey, in my eyes, is like butter – you can use it with everything,” he says.
Culinary Istanbul: A Tour Of The Culture In Beyoğlu
An unmissable experience awaits starting from the newly developed Galataport, taking you through the depths of the narrow streets of Karaköy and beyond, through the charm and simplicity and sophistication of İstiklal Caddesi and gradually winding up to the innovative and newly transformed Taksim Square.
Take a walk in this diverse and authentic neighbourhood and feel the vibe of Beyoğlu through discovering 3 restaurants from the MICHELIN Guide selection İstanbul 2022. Let the Mikla’s view, Mürver’s fire and Nicole’s finesse be your guides on the Route and shape your unique perception of this City.
Know more about the restaurants: https://guide.michelin.com/us/en/ista… https://guide.michelin.com/us/en/ista… https://guide.michelin.com/us/en/ista…
Culinary Travels: Two Days In Athens, Greece
Indulge in delectable local food in restaurants celebrating the excellence of the country’s produce and stay at stylish boutique hotels infused with the enthusiasm oy Greek hospitality. Enjoy the city with this itinerary that takes in the best of the restaurants and hotels selected by the MICHELIN Guide.
And discover more MICHELIN restaurant and hotel adresses in Athens: https://guide.michelin.com/gr/en/arti…
Culinary Travels: Chef Luigi Stinga In Abu Dhabi
A chef’s tour around Abu Dhabi with Italian chef of one-MICHELIN star restaurant Talea by Antonio Guida, Luigi Stinga, taking food content creator, Harry Heal, around the city he now calls home.
We follow the pair as they explore the UAE capital; from the Malaysian eatery he regularly visits, the vegetable farm and bee farm near his restaurant, to the secluded sand bar he considers his little piece of paradise. Together, they spend their day adventuring around the chef’s favorite hidden gems in Abu Dhabi.
Reviews: ‘Green Cuisine’ At Knystaforsen In Sweden
In this episode, we meet Nicolai Tram and Eva H. Tram who take us to their restaurant, which is actually their home. Here the restaurant Knystaforsen, awarded a MICHELIN Green Star and 1 Star in the Guide of Nordic countries 2023, is a sawmill located near the river and woodland, offering something quite unique.
Chef Tram cooks over an open fire using ingredients he can get our hands on from the wild nature around him: rivers, lakes, woods, and local producers. At Knystaforsen, nature is at every turn.
Learn more about 1 Star and Green Star Restaurant Knystaforsen:
French Culture: A Family Run Restaurant’s ‘Bistro To Michelin Star’ Journey
Today, the grandson Fabrice watches over this mecca of French gastronomy, and now his son Clément is studying for his chef’s diploma. “La Promenade” is a moving family story, whose finest pages are perhaps yet to be written.
Travel In Estonia: A Tour Of Restaurants In Tallinn
Part stunning Old Town – comprising many architectural gems – and part creative, modern city, Tallinn is a place of contrasts and, as such, offers something for everyone. Dining out is part of everyday life here and, with easy access to every part of the city either by foot or public transport, you never need to travel far to make new discoveries.
#MICHELINGuideEST #CulinaryTravel #TravelVideos #Estonia #Tallinn
San Francisco Food Views: How Chili House Chef Han Li-Jun Crafts Peking Duck
Chili House SF is an authentic Chinese Food Restaurant located in the Richmond District of San Francisco, California. Our executive chef, Chef Han, has been cooking since 1988 and has had the privilege of serving his cuisine to Chinese Presidents and Foreign Ministers.
Boomers Daily 