Lampart`s is definitely a dream place away from the stress of the city, located in the center of Switzerland’s big cities. Founders and owners Anni & Reto Lampart are artists in love with their work. For the value they give to their restaurants, they have received 2 Michelin Points and an almost always occupied establishment.
Mix the lamb meat with oil and put it on the hair for roasting.
– Turn them upside down every now and then and let the meat seal in the oven for 3-4 minutes.
Restaurant Blüemlismatt is a mountain restaurant at 844 meters above the sea above Egerkingen.
But you feel like you are in a gourmet restaurant, not in the ambiance of mountain restaurants in general.
Restaurant management Markus studer and his team are absolutely friendly. The decorations and plant diversity around the restaurant are very organized (obviously planned by a master and implemented with love)
When Pouletburg is translated into Turkish, it means Chicken Castle. This is a restaurant that has become famous for its Chicken in the Cart that it has been making for years. Butter Mustard is served with different spices, Pepper flakes and garlic dressing and a piece of cucumber tursu on the cooked chicken. Although there are Difference Dishes on the menu, almost all of the people in the Salon come here for this meal.
Malters ta Cafe e Piu restaurant’s pizzeria took part in the 3rd place at the 2017 world championships (Coppa del Mondo di Pizza- Pizza World Cup- in Rom) held in Rome. When we found out he had achieved the title, we wanted to try the champion pizza. When we all slept, we came with friends.
Our intention in our trip to Rome was to eat in a nice restaurant, let’s say fish or meat, among the restaurants I chose, we decided on Restaurant Ditirambo or what restaurant we chose. From the outside, it was a place without much air in a small cramped place, implying that we chose a restaurant full of life and food inside. [:]
On an Aegean Tour, our way fell to Manisa. Unfortunately, I did not have the chance to visit Manisa tall, but we chose Taylan restaurant to eat Manisa Kebab. The restaurant is a competent place with its establishment history of almost 100 years. I wanted to share an exquisite Flavor with you
Ladurée
Ladurée is a pastry shop founded in Paris in 1860. The most famous product of the place was found 100 years after the establishment of the Hungarian company. Over time, the name of macro is okadır and has been copied under different names in many countries.
Restaurant Café de Paris
Although 87 years have passed since the presentation of the idea of Cafe de Paris (Spicy butter sauce) designed by Mr. Boubier in the 1930s to the customers in the lines of the same years, the same product is still offered to the customers with the same quality in the same restaurant with the same love and affection. It’s unbelievable that there is only one menu in this restaurant. The contents of the menu are water next to the green salad, the Antrkot with Cafe de Paris sauce French fries served several times hot.
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It is said that the way to the heart of man passes through his stomach, but is this the only thing?
Sehrin Tarihi: ŞANLIURFA TARİHİ M.Ö. 600.000 yıla kadar uzanan Paleolitik Döneme kadar tarihlendirilen Urfa, Epipaleolitik ve Neolitik Çağlara tanıklık etmiştir. Urfa kent merkezinde yapılan araştırmalar tarihe ışık tutacak niteliktedir. Bunlardan en...
A Restaurant that I appreciate and value with its Asitane Concept, food and presentations. Since 1991, the food and dessert expenses records of Topkapı, Dolmabahçe and Edirne Palace kitchens, the books of important banquets, books written by foreign state officials and various professional groups,
A member of Turkey’s meatball wealth is Akcaabat meatballs. The one made from beef minced meat is acceptable compared to other meatballs with little spicy and a little garlic.
When I went to Ahmet Usta from Konya, I chose the place to eat bread with meat. They make meat bread great, but I must say that other products are very good If you are hungry, Konyalı Ahmet
As in every region in Turkey, Denizli has its own kebab. In Denizli Kebab, the meats are actually prepared in a similar way to Kuyu kebab in Tas firin over heavy fire. But of course, the mastery of the business is hidden in the details Denizli kebab Not every place of the lamb is used, especially the fattier places are selected and the tail oil is added to the mist.
Kokorec
As it is known, Beautifully washed, Cleaned Lamb Intestines is a product prepared by lining up the Fog with the sleeper and fat parts and cooked slowly in the acceptable charcoal barbecue.
Taksim Sutisis Breakfast
Taksim Süt is definitely one of the beautiful places to choose for breakfast in Istanbul. You will surely be pleased with the taste of those fascinating ambience products. But it is definitely not one of the places where you can have cheap breakfast in terms of price.
Merkez Efendi Mevlevihane köftecisi
I had heard about the fame of this place and the flavor of its meatballs for a long time. Thanks to my friend Kublai, we came to a lunch together.
On our menu: Strained Lentil soup, Piyaz, Merkez Efendi Meatballs and Hayrabolu Dessert as a closing. The Hydrant of the menu was Meatballs with their absolute great flavors but the soup, Piyaz and Dessert were great.
MAŞUKİYE Village House Waterfall Restaurant
Our town, which borders Sakarya in the East of Izmit, lives in a different beauty in all seasons because it is on the shores of MAŞUKİYE and Sapanca lake and at the foot of the Karatepe peak. Water skiing can be done in Sapanca lake and there is a facility in the area where the Old SEKA Camp is located. Kartepe, which is in a very convenient position in terms of mountain tourism, is in the southeast of Izmit.
Mustafakemalpaşa Cheese Dessert
Kemalpaşa Dessert is a dessert variety produced in Mustafakemalpaşa district of Bursa for hundreds of years. In the sweet months of Ramadan, it has a special place in Iftarsofras.
The real name of the dessert is Mustafakemalpaşa Cheese Dessert, but it is commonly referred to as Kemalpaşa Dessert. It is possible to find only the double roasted variety of the dessert, which is produced daily in the district and consumed fresh, due to the short shelf life outside the district. For this reason, there is a great quality difference between the dessert eaten in Kemalpaşa and the dessert eaten outside.
