Login Sign up
Finally! A book that tells us how to make the most delicious biscuits with the right ingredients. In "Süß und gesund Weihnachten - Neue Rezepte" or "Sweet and Healthy Christmas - New Recipes" (Knaur, 10 €) chef and food blogger Stefanie Reeb has not only evergreens like gingerbread men and bear paws but also unusual creations like snicker biscuits or matcha tea balls in her portfolio. And of course, everything is prepared without white sugar, eggs, lactose or wheat.
Small and beautiful: The Dissertori family, owners of the "Lebenskunst-Hotel Schwarzschmied", transformed an old guesthouse, which has been located in the center of the South Tyrolean village of Lana for more than half a millennium, into a very special boutique hotel with a lot of dedication: the 1477 Reichhalter - with eight guest rooms, café and restaurant. Authenticity, simplicity, and coziness were the focus of the careful renovation by South Tyrolean architect Zeno Bampi and interior designer Christina von Berg. Some of the furniture, such as the bedside tables or lamps in the 50s and 60s style in the rooms, was re- or up cycled, even the old doors were preserved, with the original keys. The cuisine? Delicious! Breakfast, small lunches, coffee and especially delicious homemade cakes are served in the rooms of the former mill, bakery and butcher's, of course the menu is seasonal and the ingredients come from local farms in the region.
Her successful blog justinekeptcalmandwentvegan.com is all about vegan fashion, fair fashion, sustainability, super delicious, healthy vegan recipes, and her personal development. We talked to Justine about her sustainable lifestyle.
The hype around the Berlin restaurant "Nobelhart & Schmutzig" continues. This year it was voted place 88th among the "Worlds Best Restaurants". The sustainable hotspot is run by the award-winning sommelier Billy Wagner, chef is Micha Schäfer, who once cooked in Frankfurt's "Villa Merton".
