Magazine

NOT A HOTEL began with a hotel that never got built. In Aoshima, a seaside town in Miyazaki that had once been a popular honeymoon…

The last 140 years have seen a slow and steady increase in interest and production of wine in Japan. Initiated under the Meiji government as…

24 Hours in Comporta (and everything worth staying longer for). Written by Gizane Campos for Luxeat Guide. The drive tells you what you are in…

Written by Daniel Young for Luxeat Guide. The story of most Greek islands and their native food traditions is typically one of bounty and scarcity:…

At some hotels, goes far beyond room service; it is one of the very reasons the property exists. Architecture, sourcing, service rhythm and even the…

Over the course of a few days, I crossed Paris in search of a great croissant, revisiting old favourites, trying recent competition winners and finally…

Written by Gizane Campos for Luxeat Guide. It’s June in Portugal, and the country is awash with the Santos festival, the street parties honouring the…

Written by Sophie Brissaud. Through the books of food writers like Elizabeth David, Richard Olney or Patricia Wells, everybody has heard about Provençal cooking. Unfortunately,…

Written by Anastasia Avramenko. Ten years in, the chef behind Milan’s hardest table to book discusses shifting market dynamics, the turning overlooked regional ingredients into…

I had the pleasure of joining sushi master Hidefumi Namba at Toyosu Market, the world's largest fish market in Tokyo. Beyond his standing among the…

Ibiza’s dining scene has changed dramatically over the years, and not always for the better. As international concepts multiply and celebrity chefs continue to arrive,…

RE-NAA is one of only two three Michelin star restaurants in Norway and was named Restaurant of the Year this year by Falstaff. Far from…

I first experienced kaiseki in Kyoto nearly twenty years ago, at the celebrated Kikunoi, run by the third-generation chef Yoshihiro Murata, widely regarded as one…

There’s no one quite like him. For chef extraordinaire Bittor Arguinzoniz, food is religion and ingredients are sacred. He mastered the art of grilling any…

Written by Roni Xu Mori. Soft spaghetti, sausage, green pepper, and ketchup.   Naporitan is everything a pasta purist is trained to dislike. Yet in Japan, one…