The secrets from the Chef & Sommelier

Boqueria is a place where the fishmongers in the old time took care and prepared the small anchovies that they in Spain call Boquerones, but Boqueria is also a new restaurant concept made by the talented people behind Vassa Eggen, Tennstopet and Albert & Jacks. This is a fantastic place for all of you who love well made Spanish tapas and classic Spanish food with a twist extremely well executed by the guys in the open kitchen. There are also a large bar with small tapas and where you can stop by for just a beer, glass of wine or relax with a coffee, opens early in the morning until late at night. The wine list is well composed but I could need some more types of sherry by the glass. Thanks for a fantastic night and well done guys.

Champagne , the magical wines from France have many followers and there are miles of information about this to find. The good thing about champagne is that everybody can find they own style and taste that you can appreciate no matter what everybody else says, try many different and you will find champagne that will be perfect for you. I attended a big champagne tasting a wile ago and discovered a new favourite producer in Forget – Brimont from the small village of Craon de Ludes just north of Epernay . Michel Forget is the 6:th generation in this winegrowing family where his ancestor Louis started the company at the beginning of the century and Eugene established the brand in 1920 with a very small production of just a few hundred bottles. The company own 15 hectares of grand cru in Verzenay and Mailly and Premier cru from the Chigny-les-Roses and Ludes with Pinot Noir as the predominated variety grape. Michel blends his wines from three different vintages to create his signat

Looking out across Constantia Glen’s vineyards in the magnificent Constantia Valley , one immediately senses a difference. Cultivated with dedication and a singular vision, Constantia Glen’s 31site-specific blocks are unique in the Constantia Valley .   Each block is meticulously hedged, carefully thinned of superfluous shoots and limited to allow only one perfect bunch of grapes per shoot. There is a high regard for precision in the way the vines are established, cared for and harvested that saturates each unique vintage with constant class and a distinctive reference to the preceding year’s climatic influence. Skilful winemaking has its origins in the vineyard. At Constantia Glen, time-honoured techniques are respected and used wherever they perform best. Constantia Glen uses the Normalized Difference Vegetation Index ( NDVI) process, which captures both visible and infrared light emitted from vineyards to create a colour index describing variances between cultivated sections.

First of all, Serbs are very very proud of their food and they should be, having a rich cuisine and a large diversity of alcohol beverages that accompany these amazing dishes. The whole cuisine is derived from a mixture of influences coming from Mediterranean, especially Greek influences, Hungary, Turkish and Austrian cuisines. Serbia has a lot to offer to hedonists so eating out, to catch local flavors, is an unforgettable experience and a highlight for many visitors and expats. Serbians love their food and although meat takes the majority of the Serbian table there is still room for a passion about fish and seafood. There are plenty of restaurants on every corner, offering delicious food of national and international cuisine, but the best meal you’ll have is on the domestic estates and in kafanas. A kafana is some kind of bistro, tavern an authentic Belgrade restaurant. The first ever kafana in Belgrade (and Europe) was opened by the Turks at the end of the 16th century. Today, the