Restaurants and cafes in Palanga
Rest in Palanga is pleasant in all respects, here you can relax and enjoy life. The only problem may be the choice of a place where you can eat -…

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Salt, fire and gaucho: what a traditional Brazilian restaurant looks like
Brazilian feast, like carnival, means a lot of passion. The restaurateur Gennady Medvedev explains what this means from a gastronomic point of view. Salt, fire and gaucho: what a traditional…

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Michelin Restaurants: The Five Best Restaurants in the World
Restaurants with Michelin stars can be counted on the fingers. After all, even get one of the three - a great honor and a lot of work. Critics of Michelin…

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Scandinavian restaurants
The tradition of this restaurant, which has become the best in Denmark, is to offer guests to go to the kitchen to look at the cooking process and greet the…

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father owned

The recipe for success of the richest restaurateur of the world

It takes only 10 minutes from the beginning of the meeting, as Tilman Fertitta, having dealt with the first cup of coffee – one of many in the morning, decides, as usual, to bring the situation under control. I take out the tape recorder, and Fertitta immediately shifts him closer to me, to be able to stop recording at any time – which he does several times during the conversation. Noticing that on the other floor there are problems with light, Fertitta orders the passing employee to sort it out. Continue reading

Lorenzo Whom: “The kitchen of the future is Mexican cuisine”
Lorenzo Kogo is a virtuoso chef who became the owner of the Michelin star at the age of 25. His restaurant El Coq in Marano Vicentino Northern Italy is famous…

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Unusual dinner: 8 of the strangest themed restaurants
Restaurants have long ceased to be a place where they come just to eat. To cope with the competition, their owners are trying to make their facilities as individual as…

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