A mosaic of aromas

Italy without Sicily makes no picture in the soul: only here you find the key to everything.

You cannot praise the climate enough; it is now the rainy season, though sometimes breaking off; today it thunders and lightens, and everything forceful turns green. The flax has partly formed knots, the other part is in blossom. In the hollows one might think to see small basins, so beautifully blue-green lie the flax fields below. The charming things are countless.

Johann Wolfgang von Goethe, Italian Journey, Volume 1, Palermo,
13 April 1787

by Mathias Guthmann

he moment he arrives in Palermo, the traveller is struck by a Mediterranean city alive with colour, scent, and unceasing movement.
He is immediately drawn into a melting pot of cultures shaped by a long and shifting history.

Once he leaves behind this maze of alleys and squares, small villages carved into the rock, bizarre mountain formations and wide open plains stretch out across the landscape.
Sicily reveals itself as a mysterious little universe waiting to be explored.

Founded by the Phoenicians, the city has seen countless dynasties, rulers and peoples come and go through the centuries.
It experienced a remarkable cultural flowering under the Normans.
This is most vividly felt in the Cathedral of Monreale, perched above the city – sublime architecture and art.

Around 600,000 people live in the Sicilian capital; the harbour remains a major economic force.
Agriculture and tourism also play significant roles.
And, of course, so does wine.

A press trip with an international cast

I cannot help referring once again to Goethe’s Italian Journey.

To secure the financing of his trip, the great poet negotiated with his publisher Göschen in Leipzig before leaving Karlsbad; the first collected edition of his works was to be published. A fee of 2,000 talers was discussed – and agreed upon.
After Duke Carl August continued to grant Goethe his ministerial salary at the end of 1786, the financial means were finally secured; the journey could finally begin.

I am invited by the Sicilia DOC Consorzio di Tutela Vini – Goethe or no Goethe.

In this essay, I will paint a picture of winegrowing in Sicily for you.
With the tones, aromas and nuances that light up the canvas of this land from Agrigento to Catania, from Palermo to Trapani and even in Vittoria.
A picture composed of wind, sun and rain, of the mountains, and of course of the people who work every day to vinify their wines with honesty, finesse, elegance and skill.

What is the Sicilia DOC Consorzio di Tutela Vini?

The controlled designation of origin Sicilia DOC was introduced in 2011.
In 2012, around 3,000 winegrowers, winemakers and bottlers founded the “Consorzio di Tutela Vini DOC Sicilia”, which is officially recognised by the Ministry of Agriculture. The consortium protects and promotes the Sicilia DOC brand, monitors compliance with production regulations, informs consumers and plans the marketing of the wines in order to strengthen the development of Sicilian winegrowing.

In 2014, the association was recognised by ministerial decree to carry out tasks related to protection, promotion, enhancement and consumer information, as well as to exercise “erga omnes” functions.

Key data (as of 2024)

• 20,595 hectares under cultivation
• 7,264 winegrowing enterprises
• 500 bottlers
• approx. 82 million bottles produced

Sicilian vineyard acreage, at just under 97,000 hectares, is among the largest in Italy. It is three times the size of, for example, the cultivated vineyard area in New Zealand and only slightly smaller than the total vineyard area of Germany.

Sicily – diversity of landscapes

The island has the shape of a triangle, whose sides extend into the Tyrrhenian Sea in the north, the Strait of Sicily in the south and the Ionian Sea in the east. It is a hilly island, mountainous in the north and interspersed with plains along the coasts. The region also includes numerous smaller islands, among them the Aeolian Islands, Ustica, the Aegadian Islands, Pantelleria, and the Pelagie Islands with Lampedusa and Linosa.

In the northeast rise the Sicilian Apennines with the Peloritani, Nebrodi and Madonie mountains, where Pizzo Carbonara (1,979 m) forms the highest peak on the island after Mount Etna. Mount Etna lies in the northeast and, at 3,350 metres, is one of the largest active volcanoes in the world.
The climate is typically Mediterranean: hot summers, mild and rainy winters.

Map of the wine-growing regions of Sicily

The itinerary

… is very well curated. A symposium by SOStain, an organisation explicitly dedicated to the subject of sustainability, will be covered in a separate article; it would go beyond the scope here. What can be said is that SOStain takes the tasks it has set itself in the field of sustainable agriculture very seriously.
Masterclasses, winery visits, culinary highlights, cultural treasures.
Ah, and not to forget colleagues from all over the world: a large group of excellent journalists, curious, experienced, expectant – and, of course, good conversations, what gives any worthwhile press trip its flavour.

Masterclass I

The masterclasses take place in Palazzo Branciforte. An aristocratic setting

In the mid-17th century, the heirs of the Count of Raccuja began expanding the residence and received permission from the Senate of Palermo to incorporate what had previously been a public street into the architectural structure — still clearly recognisable today. Such things are possible only with money, power and influence.

At the beginning of the following century, after work that almost doubled the size of the estate, the old Palazzo Raccuja — also known as Pietraperzia or Butera — had become one of the most opulent aristocratic residences in the city.

What a magnificent building! A worthy setting for the events to come.

Soil characteristics

Sicily is the largest island in the Mediterranean and the southernmost region of Italy. It covers an area of 9,444 square miles, more than 25,000 square kilometres.
Thanks to its size, its geographical position and its long and rich historical development, Sicily possesses a complex and diverse morphology and culture.

Varied soils — a true paradise for wine lovers; terroir, as so often, is the magic word.

Autochthonous grape varieties form the backbone of winegrowing. Robust vines that are suited to the demanding climate — in every sense.
In the mountains, a harsh wind often blows; hot, rain-poor summers place considerable demands on winemakers, vines and grapes alike.

• There are soils on hard magmatic and metamorphic bedrock of Apennine type in the area around Messina.
• The world-famous volcanic soils surrounding Mount Etna.
• There are also the calcareous and sedimentary hill soils of Calabria and Sicily, as well as the alluvial and coastal plains that extend as far as Palermo, along the entire northern coast and deep into the mountainous interior.
• Fine-grained siliceous calcareous sediments and magmatic rocks are found in the area around Syracuse and Vittoria.
• From Vittoria to Agrigento and up to Trapani one encounters clayey flysch, limestone, sandstone and chalk.
• And finally — around Catania — fluvial alluvial plains reaching to the coastal areas.

Chiara Giovoni leads the masterclass. The internationally recognised sommelier is a master of her craft. She describes the DNA of Sicilian wines to perfection.

A wine tasting in the morning? My thoughts turn to Ernest Hemingway. He once said:

“Drinking wine was neither snobbery nor a sign of sophistication nor a cult. It was as natural as eating and just as necessary for me …”

What applies to Hemingway does not have to apply to me. It is a matter of maintaining clarity of mind. All wines presented are tasted in such a way that, in the end, the evaluation is as objective as possible. Tannins, aromas, depth, finish, etc. Hard work.
Only a small sip from each glass; yet a little must run down the throat in order to sense the depth.
Water, always water – that is my rule at such events.

Nero d’Avola

A dark wine, enigmatic, full of depth, complex, intense.
It’s easy to become friends with the Nero, exploring the labyrinth of its aromas. Despite its pronounced, sometimes contrapuntal tannins, it leaves ample space for the fruity notes to breathe – especially when a skilful winemaker accompanies the vines from the vineyard to the moment they are bottled.
Cherry, strawberry and ripe fruit, pepper notes and hints of fresh, spicy vegetables – that is how I would describe the chord of a well-made Nero d’Avola.

Powerful modulations from cheerful C major to festive D minor: Nero can reveal itself in the glass as a true bravura piece.
The longer one engages with it, the more finely its pointed nuances rise to the nose.

The past twenty years have seen considerable change. Whereas Sicily was once known primarily for inexpensive mass-produced wines, the focus today is on sustainable and high-quality viticulture.
Sicilia DOC aims to produce wines that one can open at any time: fine, fresh, elegant, effortless to drink.
The mosaic of the island in a bottle – an excellent idea.

Grillo

Grillo today forms part of numerous DOC wines in central-western Sicily. Thanks to its qualitative virtues, the variety has in recent years established itself in other parts of the region as well—above all in the province of Agrigento, and to a lesser extent in Palermo, Caltanissetta, and Syracuse.

The wine shows an intense yellow with greenish reflections. On the nose it is highly aromatic, marked by typical citrus notes such as grapefruit, complemented by spicy-herbaceous accents and white blossoms. Nuances of passion fruit also appear. On the palate it presents itself as full-bodied, with a well-balanced structure of acidity and alcohol. Its pronounced aromatic length is typical.

A wine as light and buoyant as a beautiful Sicilian woman on her way to a loving rendezvous with her friend.
From a culinary perspective: It pairs wonderfully with a fresh trout, a few pistachios, some butter, and a few drops of olive oil.

Catarratto / Lucido

In more recent times, Sicilian winemakers were confronted with a problem: the name Catarratto proved difficult to pronounce outside Italy and was therefore difficult to promote.

To address this issue, the ministerial decree of 21 November 2018 permitted, exclusively for the designation of wines made from grapes harvested in Sicily, the use of the name “Lucido” on the label.

This term is by no means new: it had already been used earlier as a synonym, in particular for Catarratto Bianco Comune or Catarratto Bianco Lucido.

Catarratto (Lucido) wears a straw-yellow robe with greenish reflections. On the nose it is complex, often intense, marked by floral and fruity notes accompanied by citrus fruits, tropical aromas, and a delicate spiciness.
For me personally it has decidedly more character than Grillo, but: different noses, different notes.
If I—much as I like to do—were to distinguish Grillo and Lucido in musical terms, Grillo would be a graceful bossa nova: rhythmic, light, with wistful chords.
Lucido, by contrast, I would place among the ranks of a Chopin waltz.
A good wine.

On the palate, Catarratto presents itself with good body and persistent aromatics; the balance between acidity, fruit, and structure is characteristic of the variety. Depending on provenance and maturation, it appears somewhat more robust or shows a slightly more pronounced alcoholic note. The editions I have tasted myself were all of excellent quality.

A Journey to the Alessandro di Camporeale Winery

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he town of Camporeale lies 46 kilometres west of Palermo and is regarded as a hotspot for viticulture in the region. The Alessandro di Camporeale winery has been run by the family there for four generations. Benedetto Alessandro is an enthusiastic winemaker on the family-run estate, which is known for its high-quality organic wines—wines that unite tradition and modernity with ease. A particular highlight is the cuvée “Benedè,” a fresh Catarratto.
Together with his cousins Benedetto Alessandro, Anna, and the fathers, he continues the family’s winemaking tradition, which draws on more than a hundred years of experience and the unique soils around Camporeale.

With expertise, Benedetto Alessandro explains to us the idea behind his wines.
Sustainability stands foremost.
Fortunately, the climate cooperates: the summer days, as everywhere in Sicily, are very hot, yet the cool nights give the vines the opportunity to recover. The average lifespan of a vineyard parcel here is around forty years.
Once the vines of the Contrada Mandranova no longer deliver the desired yield or the targeted quality, these parcels are taken out of production and allowed to regenerate. The land is given time—in the spirit of biodynamic agriculture.

The Benedè Bianco Sicilia DOC, 100% Catarratto, is very good. The wine matures in steel tanks, comes from vines at various elevations, and convinces by its elegance.
Its radiant straw yellow, the subtly bitter almond notes, and the fruity accents of white peach and orange or citrus blossoms give this lively, fresh wine an exceptionally pleasant character.
A clear recommendation.
It pairs wonderfully with a dorade marinated with a touch of garlic and a dash of Sicilian lemon juice—with a hint of rosemary added, and the creation is ready to be served.

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Masterclass II

Hidden Gems: Indigenous grape varieties beyond the classics

…is the theme of the second masterclass, again led by Chiara Giovoni, this time joined by the oenologist Giuseppe Figlioli (Consigliere del CdA del Consorzio di Tutela Vini DOC Sicilia, Vice Presidente Assoenologi Sicilia).

Inzolia

Perhaps the vine is indeed of Sicilian origin, although Giovan Vettorio Soderini lists it around 1590 among the varieties cultivated in Tuscany under the name Ansorie.
Fabio Giavedoni, one of Italy’s best-known wine critics, and Maurizio Gily, an equally renowned wine blogger, affirmed in 2005 that Inzolia has its roots in Sicily and from there first made its way to Sardinia and later to the islands of Elba and Giglio.
Other hypotheses consider Inzolia to be identical with the Irziola mentioned by Pliny and therefore assume a Greek origin.
The genetic profile seems to confirm this thesis.

Either way, the aroma of this white wine is lightly nutty and delicately fruity. It sets accents with ripe peach, apricot, and pear; the bouquet also includes tropical notes such as pineapple and vanilla.

Ideal as an aperitif, Inzolia pairs wonderfully with seafood, shellfish, and all fish dishes, particularly grilled squid and fried bluefish.
I would describe it—as a Frenchman, raised on the plains of Bordeaux, might—as a typical vin de soif: a light wine with which, well chilled, you may gladly quench your thirst in summer. Properly crafted, many a bottle reaches a remarkably good level.

Zibibbo

The name “Zibibbo” points to the African origin of this Muscat d’Alexandrie and to a particular use of the grape, for zibibh means “raisin” in Arabic. Perhaps it is also a reference to the place Zibib in Tunisia, not far from Pantelleria.

Zibibbo is an aromatic white variety that can captivate with its intense bouquet of citrus fruits, apricots, and floral notes.
For me it is interesting—no more and no less, and I say that with all respect.
Such is the case when one has already tasted excellent Neros and Catarrattos beforehand.

Frappato

A family wine par excellence.
At this point I recommend a delightful little game, one that can be played anywhere with a good bottle:
Compare—drawing only on memory—the wine in your glass with the music you love. Sense the rhythm, listen to the melody, feel the bass, recognise the chords. You will be surprised to find that the message suddenly appears, like a spacecraft landing unexpectedly.
All at once you find yourself looking into a previously unknown universe, travelling at the speed of light from galaxy to galaxy. It is a marvellous experience—quite independent of whether you listen to classical music, jazz, pop, rock, or anything else: it works.

A small technical device that has accompanied me through twenty years of culinary exploration:
attack, plateau, decay, and sustain.
What happens first? How does the wine behave on the palate? How does it run down the throat, and what resonance does it leave behind?

One more small literary recommendation: Theodor W. Adorno. His posthumously published Aesthetic Theory is concerned with art and its social contexts.

Back to the topic: no winery forgoes including either a spumante or a rosé in its portfolio—ideally a pale rosé spumante.
It can be enjoyed in summer or winter, at the beach, in a bar, at home.

Frappato is distinguished by lightness and freshness—yet in my view, even in very good interpretations, it never attains the depth and structure of a properly matured Nero d’Avola. Scusate, cari amici del Frappato!
Also discussed was Perricone, a variety cultivated particularly in the provinces of Palermo and Trapani.

Baglio di Pianetto

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he large estate Baglio di Pianetto lies in a natural amphitheatre at an altitude of roughly 900 metres, not far from Piana degli Albanesi, about 25 kilometres from Palermo. The town of Piana degli Albanesi was founded in 1488 and bore the official name Piana dei Greci (Plain of the Greeks) until 1941, owing to the Byzantine rite of its church.

Today the town bears the official name Piana degli Albanesi, commonly also called Hora e Arbëreshëvet (Town of the Albanians). Between 1944 and 1945, Piana degli Albanesi became an independent republic for fifty days.

The Baglio di Pianetto estate pursues a sustainable approach with its biodynamic cultivation—the guiding thread of this press trip.

In view of climate change and the associated challenges for agriculture, this is an important step in the right direction.
Where Baglio di Pianetto once sought aromatical citations from high-class international wines, in recent years it has reconsidered its orientation and now follows a different concept.
The Sicilian terroir is reflected—and the conditions for this could not be better.

Grillo, Insolia, Viognier, Syrah, and of course Nero d’Avola are produced here.
Viafrancia is the estate’s signature line.

The vineyards lie in a hilly amphitheatre that encompasses the areas of Santa Cristina Gela and Piana degli Albanesi. The soil is clayey and rich in minerals. The climate is marked by large temperature differences. This gives rise to a wine with a very distinctive aromatic profile.

The estate was founded in the 1940s by Count Paolo Marzotto; with passion and devotion, wines of excellent quality were soon being vinified.

The minds behind the winery

Grégoire Desforgers belongs to the third generation of the Marzotto family, which for many years has taken responsibility for the winery’s development.

In 2023 the winery gained Dante Bonacina, a wine expert with an international reputation, known above all for his Italian champagnes, which he produced for many years for Ca’ del Bosco in Lombardy.

The oenologist Graziana Grassini completes the trio. The Tuscan entrepreneur, oenologist, and biologist is regarded as one of the most influential figures in the oenological world and ensures that only the finest quality is bottled.

The natural wine cellar

At Baglio di Pianetto they do not fight nature, but make measured use of it.
The hillside setting is ideal for this.

A large part of the facility lies underground, where the rock naturally stabilises the temperature. The cool stone walls protect the fermentation cellar, the barrel storage, and the ageing rooms from the heat of the day.

The Tasting

We were presented with a thoughtfully composed panorama of Baglio’s wines, all of them very good editions.

I was particularly impressed by the Insolia.

Citrus notes and floral accents are harmoniously balanced. The bouquet is further supported by hints of pink grapefruit, green apple, and turmeric. The elegant minerality reflects the position of the vines at 700 metres above sea level. The maturation here, too, follows biodynamic principles.
Excellent.

Tenuta Rapitalà

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enuta Rapitalà is among the most renowned names in the Sicilian wine landscape and is a natural part of this press trip.

Entering the exceptionally elegant patio, you feel for a moment as if you were in Mexico.
The large gate opens onto the magnificent mountain landscape—impressive indeed.
The firm clay soil in the area retains moisture and ensures that the roots are always adequately supplied with water.
A French style is cultivated here, with Sicilian nuances.

Nadir, for example, is a signature wine of the Tenuta, a Syrah Sicilia DOC.
An intense ruby red with purple, damask-coloured reflections. On the nose it reveals a distinct aroma with the ripe fruit and spice typical of this variety, rounded by subtle notes of vanilla.
On the palate the wine is full yet refined, with soft, elegant tannins—a harmonious interplay of the characteristic depth of Syrah and the uniqueness of this exceptional terroir.

The wines of Tenuta Rapitalà are finely composed.

The harvest for this Syrah takes place in September, when the grapes have reached their ideal ripeness. It begins with a six-day cold pre-maceration, followed by traditional maceration and fermentation at 25 °C under controlled conditions. These procedures allow for optimal extraction of the aromas as well as the soft, palate-friendly tannins.

A part of the wine passes through malolactic fermentation in new, medium-toasted barriques. After several months of maturation it is added to the remaining wine, which then spends another year in stainless steel at 25 °C under controlled conditions.

The result is a fragrant, fresh wine with a distinct fruit character, retaining the structure and strength typical of Syrah in Sicily’s warm climate.
With 14% alcohol, it is more a wine for the evening, as a companion to good poultry, for example.
Anyone who appreciates wines with a French touch will be very well served by a bottle from Tenuta Rapitalà. Sustainability has a firm place there.

A dinner with the producers

A dinner with the producers is part of the programme, allowing us to hear the voices of the winemakers.

We meet at Osteria Ballarò, a perfect location for such an event, right in the historic centre of Palermo. My neighbour at the table is the editor-in-chief of the long-established Spanish wine magazine La Semana Vitivinícola, Vicent Escamilla. Together we taste the wines presented to us by the producers or by the PR managers of the wineries.
I am particularly taken by the Catarratto from del Grillo, a family-run winery.

The Grillo family has been active in agriculture for three generations and has consistently relied on organic methods. A large part of their land is planted with vineyards in which only autochthonous varieties are cultivated. Other parts of the estate are devoted to olive groves of the Nocellara del Belìce and Cerasuola varieties; an extensive area serves as an orchard. A small part of the estate is also used for the cultivation of durum wheat.

Together with Vicent and the producers, we taste the wines according to my musical method.
The Catarratto from del Grillo immediately calls to mind the third movement of Felix Mendelssohn’s Violin Concerto in E minor, op. 64—pure joie de vivre. The work is a favourite of audiences and virtuosos alike.

Vicent, for his part, is quick to consider a Nero musically; after a brief moment of reflection, he passes me his glass with the words, “this is a bossa nova.” I have nothing to add.

A good press trip. Our focus is on sustainable viticulture, as exemplified here. Sicily offers very good wine.
The island is a leader in biodynamic agriculture and viticulture in Italy; the message is clear: sustainability and respect for nature. This succeeds partly because the autochthonous varieties are suited to it, and partly because major challenges are tackled together.

The value for money is remarkable. A good Sicilia DOC wine comes at a pleasantly moderate price. This is appealing and shows how deeply wine culture is rooted in Sicilian society.

The journey was accompanied by distinguished experts, which made the masterclasses in particular highly valuable. The scientific approach was always evident, without overshadowing the friendly Sicilian character.

For my part, the wines on this beautiful island have stirred my curiosity—there is still much to discover.

BONUS: Hilary Hahn plays 3. Movement of Felix Mendelssohns Violinconcert E-Minor, Op.64

Renowned Chef and Restaurateur Daniel Canzian to lead the Prestigious Culinary Association into a New Era of Innovation and Excellence

Eindhoven, The Netherlands. July 1st, 2024 – JRE-Jeunes Restaurateurs, a network of young culinary professionals dedicated to high standards of cooking and restaurant management, is delighted to announce Daniel Canzian as its new designated President. Daniel Canzian, celebrated for his innovative approach to traditional Italian cuisine, brings experience and a visionary mindset to the association.

Daniel Canzian, an Italian chef known for his refined take on Italian classics and commitment to sustainable culinary practices, has been a prominent figure in the culinary world for over a decade. As the owner and head chef of the critically acclaimed restaurant Daniel Canzian in Milan, Canzian has received widespread recognition for his inventive dishes that emphasize local, seasonal ingredients. His dedication to the culinary arts and his leadership in promoting responsible gastronomy align perfectly with the values of JRE-Jeunes Restaurateurs.

“I am truly honored to take on the role of President for JRE-Jeunes Restaurateurs,” said Canzian. “This association represents culinary excellence and innovation, and I am excited to work with my talented colleagues to further our mission of nurturing young talent and promoting sustainable, high-quality dining experiences.”

Daniel Canzian is succeeding Daniel Lehmann, who has been a part of the JRE-Jeunes Restaurateurs leadership team for over a decade, including serving as President for the past six years. Lehmann’s tenure has been marked by significant advancements in the association’s commitment to culinary excellence and sustainability. Among his notable achievements are the launch of a fine-dining app, and the celebration of JRE’s 50th anniversary with a grand congress in Paris, which showcased the association’s history and future aspirations.

“It has been a privilege to lead JRE-Jeunes Restaurateurs and work with such a dedicated and talented group of individuals,” said Daniel Lehmann. “I am confident that Daniel Canzian will continue to elevate the association and inspire our members to new heights of innovation and excellence in the culinary arts.”

In his new role, Canzian aims to focus on several key initiatives, including:

• Enhancing Global Culinary Collaboration: Under Canzian’s leadership, JRE will strengthen its international connections, fostering cross-cultural exchanges and partnerships that will enrich the culinary landscape and provide members with new opportunities for growth and inspiration.
• Promoting Sustainable Practices: Canzian is an advocate for sustainability and he plans to lead JRE in championing environmentally friendly practices.
• Supporting Young Talent: As part of his commitment to nurturing the next generation of chefs, Canzian will expand JRE’s mentorship programs, providing aspiring culinary professionals with the guidance, resources, and platforms they need to succeed in the competitive world of gastronomy.
• Innovating in Culinary Arts: Emphasizing creativity and innovation, Canzian will encourage members to explore new techniques and concepts, pushing the boundaries of traditional cuisine while respecting its roots.

“This marks an exciting new chapter for JRE-Jeunes Restaurateurs,” stated Hans van Manen, CEO of JRE-Jeunes Restaurateurs. “Daniel’s passion, expertise, and forward-thinking approach are exactly what our association needs to continue leading the way in the culinary world. I have every confidence that under his guidance, JRE will reach new heights of excellence.”

For more information about JRE-Jeunes Restaurateurs and its new President, Daniel Canzian, please visit https://jre.eu/en/

n interesting press trip takes me to Paphos on Cyprus, the third largest island in the Mediterranean. I am invited directly by the M Boutique Hotel in Paphos, which is brand new and just two minutes away from the beautiful seafront promenade.

I am received there in an extremely friendly manner and feel comfortable from the very first moment. This is partly due to the friendly staff and partly to the typical ‘island effect’. In the blink of an eye, I am ‘’ pacified‘’ and finally rediscover the wonderful world of slowness.

Time fades into the background and the space for relaxed perception opens up.
What a wonderful feeling!

Pafos, a shining Diamond at the South-West Coast

Paphos is located on the south-west coast of Cyprus. The town is rich in history and natural beauty. The pretty town is surrounded by the Trodoos Mountains, where you can take a break from the heat in the hot summer months.

Paphos was once the capital of the island during the Hellenistic and Roman periods. The archaeological excavations, which are a UNESCO World Heritage Site, are particularly remarkable. These include the magnificent mosaics in the Roman villas such as the House of Dionysus, the House of Theseus and the House of Aeon.

I am amazed at the condition of these mosaics. Even after more than 2000 years, the shapes, colours and structure appear incredibly fresh.

Even back then, people in the area indulged in luxury, enjoyed the good life and savoured the excellent wine that was available in abundance in the region.

Wine

peaking of wine, the monastery of Panagia Chrysorrogiatissa, which is dedicated to the ‘Holy Virgin of the Golden Pomegranate’ and was founded in 1152 by the monk Ignatios, is located in the midst of beautiful natural surroundings.

According to legend, the monk once found a miraculous icon of the Virgin Mary off the coast of Pafos (Paphos), which was thrown into the sea in Asia Minor (Anatolia) during the iconoclastic era (the so-called iconoclasm) and carried to Paphos by the waves.

The current building – a single-nave church built on the foundations of an even older church – dates back to 1770 and features valuable frescoes above the three entrances. The gold and silver-framed icon of Christ and Mary in the monastery was allegedly painted by the evangelist and apostle St Luke. The monastery’s collection of icons and art treasures includes a collection of important icons, religious objects and other artefacts. The monastery is home to the Chrysorroyia Winery, which produces some of the best vintage wines in Cyprus.

The monastery is situated at an altitude of around 900 metres and the vines around the monastery produce a uniquely characteristic taste in the bottle. Some of the wines have won international awards.

They even have a Riesling, a 2010 Chrysorryia. I can only recommend it. Clearly a great wine, yes, there is Riesling in Cyprus too!

Deep gold, various flavours, melon, papaya, jasmine. Citrus at the start, long finish. Please don’t compare it with a Riesling from the Mosel, for example, it has a completely different character in the glass.

Incidentally, the M Boutique Hotel is supplied exclusively by this winery. Look forward to an excellent dinner with the right wine accompaniment in the evening.

A Dinner by (and with) Rafi Cohen

rom farm to table, that is the concept of the fine dining restaurant ‘Geppetto’ in the M Boutique Hotel. The chef is the highly talented Rafi Cohen, who travelled through various top-class restaurants in Melbourne, Australia, until he recently found his new home in Paphos. A lucky win for the hotel.

As we all know, good gastronomic personal is hard to find, especially at the top end of the culinary spectrum.

Tasting menu includes lamb kofta, white fish sashimi, baked halloumi, beef tartare, ricotta gnocchi and much more. A direct match!

The concept is noticeable on the plate. The halloumi is amazing, produced in a very small cheese dairy high up in the mountains (To Kallepitikon, no website yet).

The olives come from their own plantation, also from the Trodoos mountains.

The plates are high-contrast without being aggressive and the technical standard is high. The presentation also looks inviting and professional.
Fusion cuisine par excellence. Interesting and exciting flavour combinations are created when typical ingredients from different regions come together. This concept requires culinary intelligence, a balancing act.

Rafi Cohen masters the task with a playful ease. A salad, for example, trumps with subtle Thai accents, wonderfully fresh, the light chilli note dances salsa on the palate.

Another night, another dinner, I taste the sticky lamb ribs.

It’s not just the outstanding quality that impresses. Despite the high fat content, the dish is not one-dimensional. The characteristic Egyptian spice mix dukah (cashew nuts, almonds, sesame, paprika, cumin and coriander) makes sure of that. Soulfood.

The catch of the day, today a white fish, comes to the guest with a buttery, lemony, elegant Mediterranean flavour. A clear accent of acidity complements the mashed potatoes, in the style of Joël Robuchon.

We are on the island of Aphrodite, goddess of love, beauty and sensual desire, in Geppetto everything simply fits together.

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Breakfast

n one word: sensational. Not the usual humdrum (smoked salmon, eggs in various forms, cheese, ham), but an exclusive selection of sublime delicacies. If you absolutely need a sausage for breakfast, you can choose it from the extra menu, yes, because in addition to the menu and the étagère, there is also a breakfast menu, which includes a shakshuka, for example, which I can only recommend.
Each guest is given their own étagère, full of small and excellent tapas.

The bread is always fresh and tasty, the coffee creations are perfect. Sometimes the coffee – even in luxurious hotels – is served too bitter or too strong, but here the hot drink is always balanced, slightly chocolaty and easy on the stomach.

The patisserie is very good, pleases the palate and the senses, the fruit is always fresh and appetizingly arranged.
This breakfast is a creative highlight, far removed from the mainstream. Something quite unique, the large number of individual elements is a real challenge, even for the most discerning gourmet!

Hotel

very good hotel!
It was founded by the Cypriot “Kuutio Group”. The boutique hotel is aimed at adults (18+), the rooms are designed for couples. There is a pool, a beautiful spa, a dry sauna, a fitness room and a spectacular rooftop bar.
Some of the 77+ suites and rooms have private pools or Jacuzzis.

A few words on the story

The M Boutique Hotel is located on the site of the former “Daphne Hotel” apartment hotel, the construction of which began in 1975, shortly after the Turkish invasion of Northern Cyprus. Even then, the Chrysomilos family, the owners of the hotel, had the vision of rebuilding Paphos and making it an attractive destination for tourists from all over the world.

The Daphne Hotel opened in 1977 with 21 apartments, a restaurant, a bar, a swimming pool, a pool bar and the first discotheque in Paphos. Due to its success, a further floor with 31 apartments was added in 1980. In 1999, the Chrysomilos family became the sole owners of the hotel, which they still own today. The hotel was managed by Maria, the matriarch of the family. Her son Anthimos grew up in the hotel, became a businessman and in early 2021 decided to remodel the hotel and turn it from an apartment hotel into a luxury boutique hotel for couples only in Paphos.

All I can say is: he did it!

Our boutique hotel is a dream come true, it is more than a business project for us, it is a hotel dedicated to my mother who passed away 5 years ago, a woman who gave her soul to run this hotel for more than 20 years.
The hotel is called M Boutique Hotel, the letter ‘M’ was chosen in memory of my mother Maria

Anthimos Economides, one of the owners

The pursuit of sustainability should also be emphasized. Guests are discreetly reminded to use precious resources thoughtfully.
The island suffers from a lack of water, and drinking water is mainly obtained from desalination systems. The issue is important!
This is supported by the latest study on travel trends 2024 for which the online booking platform Booking.com surveyed 27,000 travelers from 33 countries. Over half (53%) of travelers are looking for accommodation that combines comfort with innovative sustainability.

Rooftop Bar

Very good drinks in a fantastic atmosphere. The menu offers not only classics, all of which are very good, but also highly interesting in-house creations.
The whisky sour is not mixed with bourbon but with Jameson Black Barrel. We see: Nothing is set in stone. Personally, I enjoyed it, culinary art and the art of cocktails will only continue if we experiment creatively.

Impressions

I can only recommend the hotel. You will receive an extremely friendly welcome, the rooms and suites are wonderfully equipped, in short: you will definitely experience everything you need.

Sample Prices:

Price for a double room on a room-only basis for the weekend of June, starting from 164 euros per night per couple.

Price for a double room including breakfast on these dates, starting from 212 euros per night.

Double room with private pool and jacuzzi, starting from 312 euros without breakfast and 360 

Below is a special coupon code with a discount for the hotel launch:

#MBEU24

Code for 15% discount for every order with dates of stay from 20/05/2024 to 31/12/2024

July and August are not included in the special discounted rates.

Booking dates are flexible if the stay dates do not exceed 12/31/2024.euros including the rich and pampering breakfast at the “Geppetto” chef’s restaurant.

To book rooms at the hotel: https://mboutiquehotel.reserve-online.net/

M Boutique Hotel Social Media:

• Facebook
• Instagram

Mallorca is presenting itself with this campaign at this year’s ITB in Berlin.
Mallorca is an island of desire.

In May, the sun bathes the land in a warm glow, the aroma of orange blossom and pine trees caresses the senses. A gentle wind blows across the fields, making the olive trees dance gently and telling us stories from bygone times.

Mallorca is simply more than just the ever popular “Ballermann”!

In a speech at the launch of the initiative, the President of the Consell de Mallorca, Llorenç Galmés, emphasised the importance of continuing to promote responsible tourism on the island, “because this is the only way we can achieve a sustainable tourism model that protects our values and our position as a leading tourist destination in the world”.

Sustainability is the call of the hour. Responsible tourism is the motto. Of course, this won’t happen overnight, as the island has a significant economic interest in tourism as a collective.
On the occasion of Mallorca’s appearance at the ITB, I receive an invitation from the Consell to a dinner in the winter garden of the KaDeWe in Berlin.

Mallorcan celebrity chef Santi Taura serves a regional menu for more than 150 guests.
Santi runs the Michelin restaurant Dins in Palma, located in the centre of Palma’s old town, where you can literally breathe in the air of the centuries at every corner.

“We cook history” is his credo. Refined, modern and technically sophisticated, he presents creations from the past in a new look.

On the menu:

Mini pastry tart with red mullet filling
Organic sobrassada on toasted bread

Sautéed black carrots
Red snapper with grandma’s sauce
Mallorcan lamb loin

Dessert textures with citrus fruits from Sollér

The starter, which is served informally, demonstrates great skill and confidence. The empanadas with red mullet filling are a stunner, umami, crispy and flavoursome.

The organic sobrassada (air-dried, spreadable raw sausage) on toasted bread is fun. Once again you can see: simple is good!

The sautéed black carrots are dancing on the tongue.
The subtle spicy note provides a fiery accent that takes the flavour to the next level. The crispy roasted cauliflower blends perfectly with the earthy complexity of the creation.
More than just a touch of sunshine on the plate.

The red snapper is perfectly cooked. The fish is coated with a mustard-coloured orange and olive oil cream (french culinary term: glace)
This is clearly Michelin cuisine. Technically sophisticated, perfectly presented.
However, the carrots with their incomparable terroir remain more deeply in my personal memory.

The leg of lamb is both tender and savoury. Basically a “pulled lamb”.
Caramelised notes caress the palate. An amber-coloured stock supports the dish par excellence. Excellent, especially for lovers of long braised dishes. Long-lasting.

Finally, the dessert textures from Sollér.
The small town is located in the Serra de Tramuntana in the north-west of the island.
Santi Taura cultivates its own orange and lemon trees there, and the flavour of the fruit is transferred directly to the plate.
A symphony of flavours and textures in the form of a classic gelatine.
You can taste the essence of Mallorca.
Santi Taura takes you on a journey through picturesque orange groves and fragrant lemon groves. A painting of the landscape emerges before the culinary eye, lively and dynamic.
The perfect blend, sugary and refreshing at the same time. An outstanding finale.

This is regional cuisine at its best.
Gracias por la invitación y que tenga suerte con la campaña.

more about Mallorca on Instagram

Proof that business is booming: a host of producers, blenders and breeders have embarked on the rum adventure all over France, including Corsica.

To pay tribute to rum culture, establish lasting partnerships and collectively build the future of the rum ecosystem, Le Mondial du Rhum (the World Rum Trade Fair) will be held for the first time from February 13 to 15, 2024, in the prestigious Palais Brongniart, making Paris the rum capital of the world.

A unique and innovative immersion in the rum ecosystem

The Mondial du Rhum is the world’s premier rum event. It will be held from February 13 to 15, 2024, at the Palais Brongniart in Paris.

The concept? To make these three days the biggest gathering in the Rum Ecosystem.

How so, you ask? Thanks to a rich, multi-faceted program, highlighting the different worlds and players coming together to make up this ecosystem.

For this 2024 edition, no less than twenty-five countries and a thousand participants are expected.

This revolutionary event transcends the traditional boundaries of trade shows and seminars to offer a unique platform – where all the players in the rum world, from all over the world, can meet, exchange ideas, and together shape the future of the Rum Ecosystem. A special feature of the Mondial du Rhum is its focus on culture. This includes gastronomy, music, science, the arts, cinema, sport, literature, education…

An event anchored in its time and challenges

One of the event’s many ambitions is to make the new generation aware of the various business and employment opportunities, while striving to make the Rum Ecosystem a more ethical and ecological place.

By way of example, the Innovation sphere will invite deep reflection on the question of artificial intelligence, and will also address the principle of the circular economy, in a bid to raise awareness of a mode of production and consumption that is more respectful of the planet.

The great (little) extras

An exceptional venue

A world first, this event dedicated to the world of rum will take place in an exceptional and prestigious setting: the former Palais de la Bourse de Paris (Paris Stock Exchange), the Palais Brongniart.

The Palais Brongniart, a place of history, exhibitions and encounters, sets the Mondial du Rhum apart from other events dedicated to the theme of spirits.

Accessible to all

Open to all, Le Mondial du Rhum is aimed at an intergenerational and multicultural audience.

No matter your experience in the world of rum, no matter if you are a public or private decision-maker, this event is sure to win anyone who likes rum over, thanks to its comprehensive program and learning village.

The Mondial du Rhum is neither a summit nor a trade show! Rather, it’s both.

Spotlight on some of the event’s highlights

The three-day program, which will make Paris the Rum Capital of the World, includes a number of unique highlights:

• A gala dinner;
• An exceptional concert;
• A high-profile film;
• An auction;
• A contemporary art exhibition;
• A unique event.

To come to the Mondial du Rhum 2024 is to plunge into the unprecedented, into disruption.

At the project’s roots

Founded at the end of 2020 by Patrick Loger, Le Mondial du Rhum was initially made up of young people from the French overseas territories.

Until something set the Mondial du Rhum adventure in motion: the realization that rum is a part of the heritage shared by all the French overseas territories, both culturally and historically.

What’s more, we quickly realized that rum can be found in all 4 corners of the globe. That’s why we call it the “Tout-monde” (Whole-World) drink. Today, Patrick Loger is the coordinator and pilot of a talented and dynamic team, driven by one objective: to enable total immersion in the entire Rum Ecosystem, and to enable the younge rgenerations to discover and take full ownership of this sector with its high growth potential and consequent job creation – as there are so many trades and activities that make up the Rum Ecosystem.

Read more

Website: https://www.therumsummit.com/

YouTube: https://www.youtube.com/@sirtv-sommetinternationald7260

Instagram: https://instagram.com/mondialdurhum2024?igshid=YTQwZjQ0NmI0OA==

LinkedIn: https://www.linkedin.com/company/mondial-du-rhum/

More than 2,000 exhibitors, 50,000 products, over 1,000 novelties and many activities are just some of the features that make this event an unmissable appointment for professionals in the sector. A unique opportunity where producers and professionals can meet, close business deals and learn about all the trends that will be present in the kitchens of the most prestigious restaurants, hotels, bars and gastronomic shops around the world. 

In addition, in 2024 Salon Gourmets will once again feature Estrella Galicia and Cabreiroà, as official beer and water, and, for the first time, the Kingdom of Morocco as Country of Honor. 

Do you want to take a look at the quality food and beverages brands that will be present at the 37th edition? Check them here…

The location itself is a highlight in the truest sense of the word!
On 21.11.2023, it will serve as a special backdrop for a special event:
The campaign presentation of the Jamón Ibérico producers’ association, combined with a tasting menu by Jamón Ibérico brand ambassador Christian Sturm Willms, chef of the restaurant Yunico-Japanese Fine Dining restaurant in Bonn, which has been consistently awarded one star by the Michelin Guide under his management since 2016.

So this evening in the revolving restaurant, everything revolves around the world-famous Jamón Ibérico, which would be inadequately translated as “Iberian ham”.

Rather, it represents in an almost sacred way the passion that Spanish producers invest in their product, and which is rewarded by every Spaniard with just as much passion.

Jamón Ibérico is more than just a ham, it is a social glue that unites the people of Spain in enjoyment. Be it with a “caña”, a small afternoon beer, as an aperitif before dinner or as a snack that can be enjoyed at any time of day.
The quality and origin of a Jamón Ibérico is probably just as popular in Spain as the performances of football stars, so it is only logical that the rest of the world should also experience what makes this product so magical.

First and foremost, of course, it is the animal itself. It has more space, more comfort, it should feel good. Strict animal welfare standards, transparency, traceability – all this leads to the coveted seals of approval, which are based on a quality standard issued in a royal decree. Describing them in all their details would go too far, so let’s concentrate on the result of this meticulous preparatory work – the taste. Nutty, salty, sweetish, delicate. The meat is delicately marbled, the light yellow layer of fat caramelized.

The fat layer…
The fat layer is the crowning glory, the “must be” of the Jamón Ibérico, without it it would be naked. And perhaps this is precisely where one of the central messages of the campaign lies. This fat is good, this fat is healthy. We don’t need to be afraid of it. No Spaniard would ever think of giving up the fat layer, but perhaps it will take some convincing to convert us Germans too.

Personally, I didn’t need to be converted and so, after a few hand-cut, wafer-thin slices of perfectly matured Jamón Ibérico, I was not only happy but also full of anticipation for Christian Sturm Willm’s menu.
As a great expert in Japanese-European fusion cuisine, the Jamón Ibérico naturally offers him wonderful scope in the umami flavor universe. Nutty, salty, slightly sweet.

The Starter

Predictable in the best sense of the word. A fresh, crunchy sushi roll, vegetarian on the inside, wrapped in a thin slice of Jamón Ibérico seaweed leaf. Simple, classic and yet surprising. Perhaps because we always think of the sea when we think of sushi, the Jamón Ibérico almost has a hint of tuna, certainly supported by the trout caviar.

In the second dish, Christian Sturm Willms focuses on another classic of Japanese streefood: takoyaki. Octopus balls, but here in a refined Jamón Ibérico variation. Firm and fluffy at the same time. Warm, wintery, soul food.

Main Course

The concept of the fish-meat contrast is also continued in the main course, this time in an extraordinarily elegant form: hake in a creamy foam of Jamón Ibérico fat transformed into butter.
The fat… there it was again and no one had any reason to be afraid of it, everyone wanted more. Including me. And so I asked for an extra cup of this foam in order to immerse myself once again in Christian Sturm Willm’s creativity and at the same time enjoy one of the main characteristics of Jamón Ibérico in its purest form, so to speak: Its ever-surprising diversity.

Gold in the hands of a chef who is interested in getting to the bottom of flavors.

JRE-Jeunes Restaurateurs, renowned for its pursuit of culinary excellence, is thrilled to announce the nominees for the JRE-Jeunes Restaurateurs Awards 2024. Dedicated to honoring the exceptional talents shaping the gastronomic world, these awards celebrate the mastery, innovation, and dedication of chefs and sommeliers who consistently push the boundaries of excellence. Every second year, JRE recognizes outstanding individuals across six categories: Talent of the Year, Entrepreneur of the Year, Sommelier of the Year, Sustainability Award, Innovation Award and Taste of Origin Award.

The JRE Awards ceremony will be part of the JRE 50 Years Congress on April 7 and 8, 2024 in Paris, France where we will unveil the winners of these awards, showcasing the pinnacle of culinary brilliance within the JRE community.

ENTREPRENEUR OF THE YEAR AWARD – powered by MASTERCARD

To dine at a JRE restaurant is to enjoy a seamless, perfectly executed fine dining experience. But behind the scenes, a team of true professionals guided by a talented Chef works tirelessly to ensure only the highest standards. Perfect, discreet, almost invisible. Never-ending passion is key in everything we do, to ensure that every experience is, Priceless. The Entrepreneur of the Year Award in partnership with Mastercard is an homage to the Chef who is that distinctive Master.                       

• Thomas Dorfer, Restaurant Landhaus Bacher, Austria
• Seppe Bleus, Restaurant De Fakkels, Belgium
• Teo Fernetich, Restaurant San Rocco, Croatia
• Jan-Philipp Berner, Restaurant Söl’ring Hof, Germany
• Alex Montois, Restaurant L’Annexe, France
• Enrico Bartolini, Restaurant Enrico Bartolini, Italy
• Rick Blanken, Restaurant Ledeboer, The Netherlands
• Marko Pavčnik, Restaurant Pavus, Slovenia
• Carles Ramon & Manu Núñez, Restaurant Besta, Spain
• Rolf Fuchs, Restaurant Panorama, Switzerland
• Mark Dixon, Restaurant The Kings Arms, United Kingdom

TALENT/CHEF OF THE YEAR – powered by PASTIFICIO DEI CAMPI

This young talent is driven by desire. To create cuisine that harmonizes with both personal values and philosophy, while offering an outstanding experience to every guest. This ultimate creator of flavour and taste demonstrates extraordinary skill and creativity, lifting gourmet standards to the highest level possible. Together with Pastificio dei Campi, we are proud to present the Talent of the Year Award to the ultimate creator of flavour and taste.

• Lukas Nagel, Restaurant Das Traunsee, Austria
• Alessandro Ciriello, Restaurant L’Horizon, Belgium
• Marko Gajski, Restaurant LD, Croatia
• Alexander Wulf , Restaurant Troyka, Germany
• Ivan Gotfredsen, Restaurant Châtelard, France
• Dario Guidi, Restaurant Osteria Magenes, Italy
• Yornie van Dijk, Restaurant Basiliek, The Netherlands
• Jakob Pintar, Restaurant Tabar, Slovenia
• Rafa de Bedoya, Restaurant Aleia, Spain
• Christian Aeby, Restaurant Du Bourg, Switzerland
• Rafael Cagali, Restaurant Da Terra, United Kingdom

SOMMELIER OF THE YEAR

Our 2024 Sommelier Award winner shows great soul and spirit with regard to guest wellbeing. This sommelier creates a culture of excellence and ensures everything from a perfect ambiance to a carefully curated wine cellar, to the ability to support young professionals to excel in the art of service excellence. We give this Sommelier Award to the most outstanding JRE in this field.

• Maximilian Lucian, Restaurant Griggeler Stuba, Austria
• Tijs Coessens, Restaurant Les Abris, Belgium
• Rudolf Štefan, Restaurant Pelegrini, Croatia
• Désirée Steinheuer, Restaurant Zur Alten Post, Germany
• Lucas Ramstein, Restaurant Auberge Ramstein, France
• Massimiliano Mascia, Restaurant San Domenico, Italy
• Corine Vink, Restaurant Amused, The Netherlands
• Nina Bratovž, Restaurant JB, Slovenia
• Joan Carles Ibáñez, Restaurant Lasarte, Spain
• Nadège Freudiger, Restaurant Auberge Communale, Switzerland
• Barny Taylor, Restaurant The Dysart, United Kingdom

SUSTAINABILITY AWARD – powered by SWAN HELLENIC

The winning Chef lives in harmony with the environment and takes great pride in that. Committed to serving fresh, sustainably produced, and ethically sourced ingredients, this Chef goes all the way to find the best local and seasonal produce. We honour the Chef as well as Swan Hellenic for their dedication to sustainable development and raising awareness of how our choices impact the world around us.

• Hannes Müller, Restaurant Die Forelle, Austria
• Olivier Bauche, Restaurant La Gloriette, Belgium
• Bernard Korak, Restaurant Korak, Croatia
• Maurizio Oster, Restaurant Zeik, Germany
• Grégory Doucey, Restaurant In-Fine, France
• Stefano Pinciaroli, Restaurant PS, Italy
• Jeroen Sportel, Restaurant Vive la Vie, The Netherlands
• Grega Repovž, Restaurant Gostilna Repovž, Slovenia
• Borja Marrero, Restaurant MuXgo, Spain
• Patrick Germann, Restaurant Bären, Switzerland
• Rob Krawczyk, Restaurant Chestnut, Ireland

INNOVATION AWARD – powered by CARPIGIANI

Innovation is the key to progress. The winning chef in this category showcases the very best of innovative cuisine. Respecting culinary heritage, the chef constantly creates unexpected experiences and unique pleasures by using state-of-the-art techniques, this chef develops inspiring gastronomy and innovative dishes for the new era. In collaboration with Carpigiani, we honour the Chef who shows authenticity in the pursuit of both excellence and creativity.

• Klemens Schraml, Restaurant Rau, Austria
• Philippe Lowette , Restaurant Philippe, Belgium
• Ivan Badurina, Restaurant Badi, Croatia
• Daniel Schmidthaler, Restaurant Alte Schule, Germany
• Nicolas Durif, Restaurant L’Hysope, France
• Federico Beretta, Restaurant Feel Como, Italy
• Joppe Sprinkhuizen, Restaurant Sillyfox, The Netherlands
• Gašper Puhan, Restaurant Galerija Okusov, Slovenia
• Simon Petutschnig, Restaurant Fera, Spain
• Björn Inniger, Restaurant Alpenblick, Switzerland
• Ryan & Craig Blackburn, Restaurant Old Stamp House, United Kingdom

TASTE OF ORIGIN – powered by PARMIGIANO REGGIANO

JRE has been committed to keeping the tradition alive for over 50 years. Gathering together a veritable pool of talent. In the name of our peers and their art of long-standing expertise, we acknowledge today the Chef who focuses on the transfer of skills and knowledge. This winning Chef celebrates tradition using the past as an endless source of inspiration to create exceptional classical cuisine. Together with Parmigiano Reggiano, we salute the Chef who preserves the past and celebrates the future.

• Uwe Machreich, Restaurant Triad, Austria
• Sébastien Lambert, Restaurant Au Moriane, Belgium
• Vjeko Bašić, Restaurant Boba, Croatia
• Tobias Bätz, Restaurant Hermann’s Posthotel, Germany
• Pricillia Lebon, Restaurant L’Ogustin, France
• Paolo Trippini, Restaurant Trippini, Italy
• Liset Bom, Restaurant Cèpes, The Netherlands
• Filip Breznik, Restaurant Hiša Raduha, Slovenia
• Seve Diaz, Restaurant El Taller, Spain
• Domingo S. Domingo, Restaurant Mille Sens, Switzerland
• Alfred Prasad, Restaurant Shiuli, United Kingdom

ABOUT – JRE-JEUNES RESTAURATEURS

JRE-Jeunes Restaurateurs is an association of young restaurateurs and chefs with one common goal in mind: to share our talent and love for food with like-minded individuals. We are proud to have over 390 restaurants and 160 hotels, spread across 16 different countries: Australia, Austria, Belgium, Bulgaria, Croatia, Germany, France, Ireland, Italy, the Netherlands, Romania, Slovenia, Spain, Switzerland and the United Kingdom. JRE-Jeunes Restaurateurs chefs combine deep passion, culinary expertise, and an appreciation for local ingredients and tradition. Their restaurants provide a captivating atmosphere, showcasing their outstanding cooking skills.

For more information, please visit https://jre.eu/en/awards  the information is available in all the languages.

10 November 2023 – The Michelin Guide has awarded a Michelin Star to Sankai by Nagaya, located at Istanbul’s Bebek Hotel by The Stay. The award was presented at a special ceremony held in Istanbul on 9 November 2023 at Zorlu Performing Arts Center.

Having opened along the Bosphorus earlier this year, Sankai by Nagaya has earned a coveted Michelin Star within just eight months of its debut, marking an extraordinary achievement as a restaurant situated in a hotel that blends global cuisine with locally sourced ingredients. Sankai also holds the distinction of being the first Michelin-starred Japanese omakase restaurant in Türkiye.

At the ceremony, Executive Chef Yoshizumi Nagaya and Head Chef Hiroko Shibata received the accolade from Gwendal Poullennec, International Director of Michelin Guide. In his acceptance speech, Yoshizumi Nagaya said: “First, I would like to express my gratitude to The Michelin Guide and everyone here. This accomplishment is not solely ours; it is a result of the unwavering support from our strong family and team. I sincerely thank all my colleagues and family.”

Created as a partnership between two-Michelin-starred chef Yoshizumi Nagaya and Bebek Hotel By The Stay, Sankai by Nagaya offers a unique culinary journey, combining sushi and traditional Japanese cuisine in a sophisticated 24-seat setting.

Under the guidance of Executive Chef Nagaya and one of the rare female sushi chefs in a traditionally male-dominated profession Head Chef Hiroko Shibata, Sankai invites guests to explore the menu while embracing the essence of omotenashi hospitality. The restaurant unites the heritage of edomae-style sushi and Kaiseki cuisine, where edomae sushi finds its origins in Tokyo Bay’s local catches and now features fish from Turkish waters, and kaiseki embodies traditional artistry that epitomises Japanese values of harmony, balance, and meticulous craftsmanship. 

Sankai comprises two suites on the third floor of Bebek Hotel by The Stay, entered with a room key that opens to reveal an inviting, lacquered wood and ink-blue interior designed by Geo-ID. Two menus are introduced with three cocktails – Ichi, Ni and San, which guests can follow with paired wines. Menus changes seasonally and are complemented by the intriguing setting. Blending the best of Japanese culinary culture with breathtaking views of the iconic Bosphorus, Sankai by Nagaya offers diners an experience to remember.

Varignana, Italy, Thursday 14 September 2023– The stage will be set for one of the world’s most exclusive car concours events, and the very first of its kind within Italy’s Motor Valley, the Concorso d’Eleganza Varignana 1705, taking place in Varignana, Italy from October 13-15.  

What sets the event apart is not only the rarity of the automobiles on display, but also the meticulous curation by an esteemed panel of judges and enthusiasts, making it one of the world’s most exclusive pre-eminent concours car events. 

In a celebration of timeless automotive artistry, this inaugural edition of the Concorso d’Eleganza Varignana 1705 will be exclusively dedicated to vehicles produced before 1973.  

This remarkable event will mark the inception of a prestigious classic car competition nestled in Bologna, the heart of the Italian Motor Valley, a region renowned for giving birth to legends like Ferrari, Lamborghini, and Maserati. The area is renowned for its culture, its purity within Italian culture which blends perfectly with the stunning surroundings.  

Concorso d’Eleganza Varignana 1705 is the brainchild of Carlo Gherardi, founder of Palazzo di Varignana, whose remarkable drive, passion and imagination has created such an imaginative and creative event in the heart of such a significant location for the motoring industry.

The Motor Valley is not merely an engine powerhouse, it’s a reflection of an Italian lifestyle that embraces the fusion of beauty, elegance, and automotive culture. This shared ethos binds the region with Palazzo di Varignana, one of the continent’s most exclusive resorts nestled in the hills. With 30 hectares of luscious rolling Italian landscapes, picturesque views, gardens, 150 luxuriously appointed rooms, four exceptional restaurants, refined event spaces, a sprawling 4,000 square metre Spa, sports facilities, and enchanting outdoor pathways, from which the concours will be hosted. The resort offers a serene sanctuary for both competitors and guests. 

Among the resplendent grounds of Palazzo di Varignana will be a careful selection of 22 handpicked cars, showcasing cars of the highest quality and historical significance, for all attending enthusiasts and connoisseurs.

What truly defines the exclusivity and prestige of this event is the calibre of the expert jury panel. Each member is tasked to curate a selection of cars with the intricate evaluation of originality, authenticity, historical significance, provenance, and design elegance.

Leading the distinguished panel is Mr. Stefano Pasini, a luminary with over 30 published books on automobiles. Assisting him are engineering virtuoso Eng. Lorenzo Ramaciotti, previously at the helm of Pininfarina Design and a juror at the Concorso d’Eleganza of Villa d’Este, along with Mr. Adolfo Orsi, an automotive historian and scion of the family that were custodians of the Maserati brand. They will be joined by Dr. Mercatali and Dr. Giorgetti, rounding off a team of experts dedicated to creating an internationally renowned competition of the highest calibre.

As collectors and enthusiasts converge for the Concorso d’Eleganza Varignana 1705, they will bask in the tranquillity of an opulent haven surrounded by the captivating Italian countryside. Situated strategically, the resort provides easy access to explore the rich automotive history along the Via Emilia, with numerous automotive landmarks just a stone’s throw away. 

Palazzo di Varignana is a stunning resort, fast becoming a luxury resort and destination for motoring aficionados worldwide. The 2023 event is a celebration of the timeless allure of classic vehicles in a setting that echoes the very spirit of Italian craftsmanship and style.

website Palazzo die Varignana

website Concorso…