Maintaining secular wealth of products that originate from the earth itself, with its nutritional value, and innovate from the root with gastronomic proposals that do not lose their flavor in bizarre experiments.
Karam Al Bahr
Every story has a beginning, and every beginning has a legend. The history of Arak is enigmatic and full of fantasies; so many that in several occasion the myth has mixed with reality.
The ancient world, from Mesopotamia, Egypt, Greece until the Roman times, experimented a large period of perfectionnement, formation and even feedback amongst civilizations and people regarding gastronomy.
The basic road to follow in anthropology says that “ in many cases the material culture of the past can only be studied through the examination of the pertinent cultural terms in different languages” and that “inquiries about such terms are intriguing and important for the cultural history of man”.
The “spirit” drinks join us in many aspects of life. From the beginning, the Egyptians, Romans and Greeks worshiped the representative figures of the harvest. In different cultures the celebrations surrounding this ancient tradition are several.
No one can be more natural and eco-sustainable than De Kas. This place nestled amidst Frankendael Park is, perhaps, the restaurant with the most logical location I’ve seen in all my travels. De Kas is a greenhouse which dates from 1926 and was rescued by the chef GertJan Hageman to make it what it is today; the most outstanding restaurant in Amsterdam and one of the best in Europe.
Greetje forms part of a fundamental principle: home cooking, those flavors with which Chef René Loven grew up and that ever since he was a small boy were based in concepts that today are in vogue such as sustainable and healthy cuisine. Today, at a place located in the street of Peperstraat in downtown Amsterdam
For the second year in a row, La Europea celebrated with great success during the months of August and September, the second edition of the Mezcal Fair. This second edition is the result of its success last year in the momentum of a very important category for Mexico today.
Interview Alex Atala