You can’t call a visit to the beautiful tropical island of Bonaire as done if you haven’t tasted at least one of the local dishes, and there is only one place to go if you want to try the traditional Caribbean cooking: Rose Inn in Rincon. Rose Inn has been a cozy, popular outdoor lunch venue for ages. Read more »
Brasserie Meelfabriek Zijlstroom in Leiderdorp is located in a listed old flour mill from the beginning of the 20th century. The head chef works with local produce as much as possible. They have vegetables from their own kitchen garden and they source their cheese from the surrounding farms. Read more »
At regional restaurant de Hofkaemer in Bergeijk, the Netherlands, 80% of the dishes on the menu are locally sourced. If you choose the tastes of the region menu or the regional indulgence menu, 100% of what is on your plate is local! Head chef Marnetta creates delicious contemporary dishes with the locally sourced, seasonal, ingredients like asparagus and strawberries. Read more »
Eetatelier Houten is renowned for their creative dishes and unique atmosphere. It is a special place: a group of trained restaurant personnel, people with a developmental and/or intellectual disability, and their stewards work together to give you a relaxing and tastebud tingling evening. Read more »
Hotel Rusthållargården is located in a quiet and peaceful spot next to the Kullaberg Nature Reserve. The restaurant uses local, organic produce, sustainable fish and seafood. Coffee and tea are organic and fair trade. From the hotel you have a nice view of the colourful houses at the waterfront. The four-star hotels rooms are spread across three villas: blue, green and yellow coloured. My bed room was in the blue villa. Read more »
Larssons crisps are produced at Larsviken. They use their own homegrown potatoes. The crisps are fried in rapeseed oil and heated at a lower temperature (140 degrees) than is normal. They offer five flavours or types: a mix of different potato varieties, root vegetable crisps, potato crisps with dill and chives, or with liquorice and plain old delicious ready salted crisps. Read more »
As I prefer to eat vegetarian most of the time I ordered a vegetarian starter and main at Mat & Destillat. There are no veggie dishes on the menu, and I talked to the chef, it might be a good idea to change this. But not just for me of course… Even if you are used to eating fish, seafood and meat, you sometimes feel like eating more vegetables. It’s a good idea for any restaurant to have veggie dishes on the menu. Read more »
After an interesting visit to Kulturen in Lund we’re ready for some food hiking! We made a pure foodie tour in Lund and explored the most delicious foodie shops. Most of the deli’s are located on the Klostergatan street. And as in most Swedish cities (like we saw in Stockholm and Gothenburg), there is a Saluhallen in Lund. Read more »
Chef Martin Hansen loves to work with local produce in his kitchen at Grand Hotel in Lund: vegetables, meat, fish and seafood. Martin has worked in the hotel kitchen for the last 18 years and he lives nearby in a farmers village. His neighbours are his main suppliers. Martin loves using local produce because of the story and heritage that surrounds the ingredients and because of the sustainability. Read more »
Design Hotel The Vine is located in a shopping mall in Funchal. Responsible for the interior design of this hip and stylishly decorated hotel is local designer Nini Andrade Silva. She drew her inspiration from Madeiran wine production and the influence of each season. These combined to the use of different colours that can be found on each floor. Read more »
