Accessible only by boat, Kami, on the islet of Skotholmen is the restaurant of choice for seafood, off the coast of Alesund. The place used to be a herring processing factory and even today it remains true to its history. According to Chef Magnus Bergseth, if you are on a tiny islet, on a former fish salting facility, completely surrounded by the ocean… you have to serve fish!
Drawing inspiration from Cape’s diversity, Chef Andre Hill attempts to create some rather interesting contrasts at Upper Bloem, a restaurant he co-owns with the legendary chef, Henry Vigar. At their restaurant, you can enjoy a world-class experience where you lay back and savour a varied tasting menu as if you were at home.
Cast your mind to the region of southern Italy – striking landscapes, dramatic cliff faces, sun-ripened produce and the freshest seafood you could imagine.
Royal monarchs, papal powers, honourable statesmen; the Presidential Train held a decades-long tradition of welcoming and transporting the world’s nobility since its construction in 1890
To truly experience an ancient city, you’d journey back to its heyday. While an escapade may not take you back two millennia, there is a novel way of stepping back into 1947.
The best places to sit at a true chef table, all around the world, are hidden gems that Andrea Oschetti has personally tasted on his travels
