Špacapanova hiša, Komen’s restaurant in Slovenia

Tradition, territory and fabulous flavors

We’re just 20 minutes from Trieste and I suggest you reach this restaurant from the Monrupino border; from here we can start our trip to discover Slovenia’s flavors. Once you cross into Slovenia you’ll be surrounded by green countryside and along the road you’ll cross many little towns like Duttogliano. There’re loads of respect for…

The restaurant La Casa Gialla in Pordenone gets a new look

An elegant environment for eating some traditional food

We’re in Prata di Pordenone, one of the last commons of Friuli Venezia Giulia before the Region of Veneto. Right here, surrounded by green countryside, is where we find the Casa Gialla (Yellow House), a fabulous restaurant opened by the Furlan family in 1993. The family manages the restaurant until 2010 when they decide to…

A special lunch with MissClaire’s team

We were at Kruh in Vino in Vila Vipolže to celebrate Christmas

 I’m sure you’ll probably think I’ve got the month wrong and that this article was supposed to be posted in December. But I decided to celebrate Christmas 2018 on the 27th of January so that everyone who contributed to the project during the year could be there! It’s a peculiar choice, right? But not…

A day with Tomaž Kavčič

Let’s discover what’s behind a chef’s life!

As usual things happen by chance. Those of you that follow my Instagram and Facebook stories will know that I’ve been preparing my team’s Christmas lunch. Yes, that’s right, I’m not getting ready for Christmas 2019, we’re going to be celebrating last year’s Christmas! A particular choice, but not original after all, because diplomats always…

Pinija Restaurant in Strunjan (Strugnano)

The perfect place to enjoy the sea all year round!

The Pinija Restaurant & Beach bar opened on the 14th of December, a cute and modern restaurant just 20 minutes from Trieste. We’re in Strugnano, a small locality of Portorose, which is well known for its warm sea water swimming pools. Strunjan, well know for its old salt extraction plant, is in the middle of…

Belgrade, the NY of the Balkans 2/2

History, museums, designers and clubs… the city that never sleeps!

Are you ready for the second part of the article about my fantastic trip to Belgrade? Here’s the link to the first part in case you missed it! WHERE TO EAT You can eat almost anything at any time of the day here, the cheapest option is a take away pizza for just 2 Euros!…

Wrocław/Breslavia: 10 things to see

Here’s what I discovered for you : the city, where to sleep and where to eat …

Have you heard of Breslavia? It’s one of the wester Polish cities that developed on the shores of the Oder river; it’s the fourth largest city in the country and capital of the Bassa Slesia voivodeship. The city’s name in Polish is Wrocław (pronounced “vrotswaf”) but there are actually 156 different names for it; Wrocłow…

Slavonia, 10 things not to miss

Discovering the unexplored Croatia between Hungary and Serbia

This time I visited a little place that’s not so well known, because if I ask you “what do you know about Croatia?” I’m sure you’ll answer “the sea, Zagreb, Split” and maybe something extra. Some time ago the Croatian national tourism institute Croazia Full of Life asked me where I’d like to go for…

Grad Otočec, a dreamlike restaurant

I step into a castle to try some incredible delicacies

I’ve just returned from a truly incredible trip to Slovenia: The sixteenth century castle of Otočec  built on a little island in the middle of the river Krka. I’m just going to tell you about its incredible restaurant 🙂 The building also has a magnificent five star hotel of the Relais & Châteaux chain (there…

Il Pane Quotidiano, a successful company from TRIESTE, ready to open overseas

Eight stores, two new openings and one hundred employees

“I started working as a mechanic when I was 13. On my way to work in the mornings I would stop at a bakery in Longera to buy a sandwich for lunch; one day the baker asked me if I’d like to work for him, they had a vacancy”. This is how Paolo Fontanot’s story…

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