Food & Drink Archives - Xtra Traveller Magazine

Zepra Restaurant in Tel Aviv : Trendy & Delicious

xtratraveller — Thu, 02 Jan 2020 09:03:50 +0000

Zepra team

The name ‘Zepra’ in Tel Aviv is an amalgamation of the Hebrew words for zebra (zebra) and bird (tzippor). Creating the image therefore of a zebra with wings or a bird with stripes it is clear from the outset that this restaurant is one of extraordinary originality and creativity. With its striking décor of black marble, bamboo wood and electric pink lighting this is certainly one of Tel Aviv’s trendiest restaurants to visit.

Chef Avi Confortis’ culinary talent lies in his fusion of the very best of Asian cuisines. Bringing together raw ingredients and techniques from Thailand, China, Japan, India, Cambodia, Korea, Vietnam and Indonesia Avi produces in each of his dishes a full explosion of taste, flavor and color in the most unexpected and innovative ways.

For the first course the chopped sashimi with big eye tuna, yellowtail, salmon, wasabi dashi and green tobiko, the fungus taro har gaw Chinese steam oven dumplings with chopped wild mushrooms in whipped mushroom soy or the popcorn black tiger shrimp tempura served with togarashi crème are just two of the many dishes which are masterfully prepared, perfectly presented, and powerfully arouse the senses.

The fusion flair runs through into Zepra’s main course dishes with the menu offering Japanese steamed dorade, Chilean black cod, and the Randang Sapi tender beef chunks and eggplant in a spicy Indonesian coconut curry.

Visit their homepage here : http://www.zeprarest.co.il/en/

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Discover Kragujevac (Serbia)

xtratraveller — Sun, 28 Jul 2019 12:55:15 +0000

Kragujevac is the centre of Šumadija and Pomoravlje and the neighbouring regions in terms of economy, culture, education, healthcare and politics. With over 180,000 residents, it is the fourth largest city in Serbia.

Situated in the heart of both Serbia and the Šumadija region, it covers an area of 835 km² and has 57 populated areas and 78 self-governing local communities. Built on the banks of the Lepenica river in the Kragujevac basin, it touches the fringes of the Rudnik, Crni Vrh and Gledić mountains.

Its average height above sea-level is 180 m and the city has a moderate continental climate. Šumadija is characterised by its hilly terrain and gentle rolling slopes. The region got its name from when the area was rich in forests (šuma means forest in Serbian), which today cover a quarter of the total area.

The city was first mentioned in 1476 as a small settlement with 32 houses. Kragujevac was built on the banks of the Lepenica river, on the slopes of the Rudnik, Crni Vrh and Gledić mountains. The many waterways played a significant role in the decision to found the settlement here. The Lepenica river flows through the town centre where there are also a number of its tributaries. Roads connecting Gruža, Lepenica and Rudnik with the Pomoravlje region used to run through the valleys of the tributaries of the Lepenica river.

When Prince Miloš Obrenović restored the Serbian state, having liberated it from the Turks in 1818, he proclaimed Kragujevac its capital. In 1822, Kragujevac had 283 houses and 2,000 residents. Kragujevac became particularly important with the founding of the Cannon Foundry (Topolivnica) which later grew into the Army Technical Institute (the forerunner of the Zastava car plant). Kragujevac boasts many Serbian ‘firsts’: it was the first capital (1818) and was home to the first court – known as the Serbska Kancelarija (1820), the first grammar school (1833), the first theatre – the Serbian Court Theatre (1835), the first university – the ‘Licej’ (1838), the first cast cannons (1853) and the first electric power plant (1884). Kragujevac is home to institutions of regional and national importance, and several of them continue the tradition of being the first institutions of their kind in Serbia: the Joakim Vujić Theatre (1835), the Vuk Karadžić National Library (1866) and the Abrašević Cultural and Artistic Society (1904).

The Kragujevac National Museum has departments devoted to archaeology (with over 100,000 exhibits), fine art (with around 1,000 works), and the ethnography and history of Kragujevac and Šumadija. The Old Foundry Museum presents a century and a half of industrial growth in Kragujevac and Serbia. Of the many sites of cultural and historical interest in Kragujevac, of special note are the Old Church (Stara Crkva), the endowment of Prince Miloš Obrenović, built in 1818, the Principality of Serbia Assembly building, the Palace of Prince Miloš, the Courthouse, the Amidža Konak, the First Grammar School and the Kragujevac October Memorial Park.

Many cultural events are held in Kragujevac, the most important being OKTOH, the International Anti-War Cartoon Salon, the International Festival of Chamber Choirs, the Folklore Showcase, Jazz Fest and the Joakim Fest Serbian theatre festival.

Kragujevac Aquarium, the first freshwater aquarium in Serbia, is a special attraction housed in the Faculty of Science. The 200 m² exhibit has over 250 tanks on display, showcasing the living worlds of the continental waters of the Balkans, as well as tropical and subtropical regions.

www.serbia.travel

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Agriturismo Terra Selvatica in Fratticiola Selvatica (Umbria)

xtratraveller — Thu, 20 Jun 2019 14:43:06 +0000

To live in tune with nature, feel the magic of the seasons, breath the perfume of the earth, close to the elements, sun on your skin, wind in your hair, overlooking the width of the Tiber Valley, enjoy deep silence, re-discover the wildness: This is Terra Selvatica – wild earth!

She has opened wide her arms, let us in, welcomed us – and the same heartfelt welcome you feel with Patricia and Peter, the owners of Terra Selvatica in Fratticiola Selvatica, Umbria.

Patricia, where are your guests coming from ?

We have of course a lot of Swiss people coming here, but also Americans, Germans, and many people from Iceland… Surprising ? Well, we have regularly a person from Iceland coming with groups giving yoga classes and introducing them into our lifestyle which is about natural living in many ways.

You speak 5 languages, right ?

We speak Italian, French, English, German and of course Swiss. I hear from guests that they’ve never had a host speaking all those languages, funny !

Can You tell us something about the start of your accommodation ? When did you start ? Did You have any previous experiences in hospitality business ?

Back in 2013 we bought this property but before we could start our agriturismo we had to renovate a big part of it. It was in 2016 that we could impress our first guests. There are more renovations to come in the next year’s but obviously our guests are very satisfied.

The hospitality industry was not new to me as I was working in the management of restaurants and hotels in our home country Switzerland

What type of guests do you attract ?

Our guests are coming to enjoy the nature which is all around here. They learn from us how to live and enjoy life in an ecological, sustainable way. We have very often guests telling us they learned a way of living they wanted to introduce a bit more in their daily life at home. Of course we never force them to anything but they show interest themselves.

Hungry ? From homegrown seeds up to the food preparation for our menus every step of the food chain has gone through our hands. Even the meat is almost exclusively from our sheep and chicken. With exception of dairy products, flour and cereals everything that we serve in our restaurant comes from our farm.

We cook for our guests as we cook for ourselves. Our cuisine may be at times simple, at times sophisticated, Italian, Swiss or exotic – healthy, fresh and international in any case. Sometimes more traditional, then again innovative, always seasonal and sometimes surprisingly different.

We offer a daily menu, consisting of three or four courses with the possibility to eat meatless, gluten-free or vegan. Every morning at breakfast the menu is announced and up to noon our guests can book for dinner.

For seminars or workshops eating times and cooking wishes are fixed beforehand to guarantee a smooth flow for participants and workshop leaders.

A little bar complements our restaurant and is especially popular at sunset.

We have guests which are visiting the region all day or enjoying the fantastic panorama at the swimming pool, and during the evening upon request we cook for them the best Italian meals.

How many rooms do you offer ?

In the main building reside six newly refurbished rooms each with private bathroom (walk-in shower with natural stone floor) and a splendid view. Precious materials are combined with the simplicity of country life and modernism meets old stone walls. Thus creating an ambiance respecting the modern spirit as much as the base of the old structure.

The four rooms in the annesso (annex building) are still kept in the old rustic style and are much simpler. They have a direct access to the garden and olive grove and each has a private bathroom.

The rooms are furnished with Queen-size beds (160 cm) or twin beds (2×80 cm).

Our “monolocale” is part of the agriturismo building complex and is a little house, including private small kitchen and bathroom and a little private garden. The Monolocale is freshly renovated and ideal for a family with little children or people who come to Terra Selvatica for retreats.

What is unique about your hotel’s location? Why would people choose to stay in your neighborhood?

Keywords are sustainability, an amazing panorama view and in perfect balance with the nature we make our guests feel at home. They enjoy our hospitality, hospitality not as a marketing word, but real, honest hospitality. They come as a guest and go as a friend, this is our passion.

Time and places of rest and silence are as important to us as meeting places and being together or even work together. We are living in a conscious way full of tolerance, respect and thoughtfulness

Do You offer arrangements to your guests to visit the area ?

Sure, for example we help guests who want to walk the Cammino di Francesco, it is a superb walking trail inspired by the life of St Francis of Assisi. When they want to spend the nights here we take them to the place where they have to be to start walking and pick them up at the end of the day.

Are there any supermarkets near your accommodation ?

Fratticiola is only 3 minutes by car and there they can find a little supermarket. We cook for the guests but if they want to cook their own meal they often go to this supermarket or the one in Piccione to buy everything they need. The common kitchen is well equipped to cook any meal.

Is there any typical meal guests should try when visiting your region ?

Torta al testo is a kind of griddle bread made throughout Umbria. This thick doughy circle gets it’s name from the circular pan on which it is made. The ‘testo’ is griddle type pan that was originally made of stone and placed in the embers to heat and cook the pancake type bread.

What’s your favourite holiday destination ?

India, last year we were for example in Kerala and India, Kerala to be precise. Everything about Ayurveda interests us a lot.

What is your favourite part of your job / activity?

The contact with the people. If you are not interested in your guests you can’t run an accommodation like this. Me and Peter enjoy every minute of running this agriturismo. This is not a 9 to 5 job but we feel free and happy.

Is it possible to use public transport to come to your accommodation?

There is a bus stop not so far from here and we pick up guests at the bus stop or even airport if necessary.

Any other particular information which is interesting about your property ?

I want to encourage readers to stay at least 3 nights with us. Then you can really feel and enjoy our agriturismo and what we offer.

Our accommodation is also a perfect location for a Nature wedding.To celebrate in an environmentally sustainable way amongst the people you love. A long festive decorated table in midst of the olive grove, at the swimming pool or on one of our terraces with view on the Tiber Valley. The banquet with homegrown and organic fruit and vegetable out of our garden and the meat from our free running animals. Dancing barefoot under the starry sky, the wedding vow on the grass or on our fields, wind in your hair.

Terra Selvatica also offers an ideal setting for seminars and workshops. Easily accessible and at the same time secluded, in the midst of nature and still close to all important cultural tourist sights and public transportation.

Whether a day seminar, a weekend workshop or an entire seminar-week with our flexible infrastructure we can adapt to all needs of instructors and workshop participants. Chairs and tables can be arranged in a circle or like in school, in the cozy corner or at the window. We have meditation pillows and yoga mats – our salone is freely configurable. Even clear out everything for dancing …

Groups of more than 10 participants profit from the exclusive use of the agriturismo and the seminar room. During the time of the seminar or workshop no other guests are lodged in the agriturismo to guarantee the best possible privacy for all members of the group. For smaller groups we cannot guarantee the exclusive use of the infrastructure.

Thanks Patricia and Peter, congratulations with your accommodation !

Terra Selvatica
Strada Fratticiola Selvatica – Piccione 17
06134 Fratticiola Selvatica
Perugia – Umbria

www.terraselvatica.it
info@terraselvatica.it
Tel. +39 075 782 18 56

Cell. +39 366 113 14 24

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Agriturismo La Fonte (Perugia, Umbria)

xtratraveller — Tue, 18 Jun 2019 16:32:59 +0000

Agriturismo La Fonte is a stone’s throw from the centre of Perugia (8 km, 10 to 20 minutes depending on traffic), in the green woods of Umbria, under the old town surmounted by a beautiful stone tower, with a view on the castle where Frederick Barbarossa rested. The agriturismo is the result of the renovation of farm buildings dating back to different periods between 1600 and 1950.

Can You tell us something about the start of your accommodation ? When did you start ? Did You had any previous experiences in hospitality business ?

We lived in the North of Italy, Lombardy. The South of Milan to be precise and started this accommodation back in 2005. We were looking for a place where we could (re)create a spacious environment for guests, in the middle of nature, staying in apartments in typical Umbrian “old style”

What type of guests do you attract ?

We have only tourists coming, business travellers are rare. Most of our guests are families with kids, they want to stay with us because of the nature, and of course the town of Perugia very close to us

How many apartments do you offer ?

We offer 5 apartments which are totally equipped. Our guests can cook in their apartment if they want to. All the comfort which they have at home is available in each apartment.

What is unique about your hotel’s location?

As you can see we are surrounded by nature, a stunning panorama of Umbrian countryside. Unique is also that even if we are here in this very quiet area, we have the city of Perugia very nearby. If You want the perfect combination between nature & Italian cultural heritage…here it is.. Our guests are always surprised to see how close they are to Perugia, the capital city of Umbria.

Where are your guests coming from ?

Many of our clients come from Belgium, The Netherlands, the UK and France.. Of course we have many other nationalities coming too. Previously we have done a lot of advertising on the internet but now we have our guests coming by “word of mouth”. We also have many guest coming for many years..Every year they spend their holidays with us and we see their kids growing van babies to teenagers.

When is the best time to visit your area?

We are open the whole year as we are not only having foreign tourists enjoying our accommodation…We also have many Italians spending some days or weekends here throughout the year.

Do You offer arrangements to your guests to visit the area ?

Well we have some bikes available for the ones who like to go biking in the area, and the ones who like trekking we also can help them.

We offer a half day tour to delve into the artisan tradition of Umbrian fabrics and artistic windows. Admire firsthand the art of traditional Umbrian fabrics with its manual weaving of medieval and Renaissance drawings. Enjoy observing the hand painting and firing of artistic stained glass windows.

Of course we also offer a tasting experience in collaboration with a local winery and wine shop.

We are also very successful with an astronomer coming to our place to introduce our guests in astronomy and he’s telling stories about ancient history and their relationship with the stars…

Are there any supermarkets near your accommodation ?

Sure more than that, all which you need to cook, enjoy your holidays is available in small or bigger shops in the area. You can find everything at short distance.

Is there any typical meal guests should try when visiting your region ?

Well when guests want to taste the authentic Umbrian kitchen they can ask our services to cook for them or they can get a list of restaurants we recommend. We are available to offer them typical dishes but not only from Umbria, also from other regions in Italy.. We have many many typical dishes from all over Italy.

Are You planning g new services or activities in the next months or years to come?

Yes we will have a new offer especially for families with children. The idea is to entertain the children with the horses, swimming pool and other activities when parents are working.

What is your favourite part of your job / activity?

We both like talking with the guests and taking care of their wishes, making sure they have a perfect holiday in our accommodation. When we see that the guests are happy then we are happy ourselves.

Is it possible to use public transport to come to your accommodation?

No, it’s really better to come by car or hire a car at the nearest airports in Perugia, Roma, Pisa..However, for people who really want to come and do not have a car (or even a driving license) we may arrange a pick up service from and to train station or airport (14 km from here) and also daily trip in the region

What other region would you recommend our readers to visit in Italy , and why?

We love the Valle d’Aosta region because of the mountains and the nature all around,and also Sicily is one of our favourite places to be.

Agriturismo La Fonte

Via Armando Zuccherini, 72 – 06134 Perugia

Tel: 3394051330 – 3339840960 – 0759031045

Mail: marco@lafonte-agriturismo.it

Web : www.lafonte-agriturismo.it

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Potatoes go wild : Friesland and potatoes…

xtratraveller — Sun, 25 Nov 2018 13:07:01 +0000

Throughout 2018, both Friesland in the northern Netherlands and Valletta in Malta are
European Capital of Culture. The Potatoes Go Wild project illustrates the connection
between these two cities, using potatoes. Perhaps this tuber is the most multicultural
product of Leeuwarden-Friesland 2018!

Much of the world’s potato production starts in Friesland. Every year, seed potatoes from the
province travel around the world to provide food for people. To be able to eat potatoes all
year round and the world over, there are thousands of different varieties. Farmer Djoke
Bierma knows everything about this vitamin bomb. She’s even cultivated her very own
breed, the Sunita. Why did Djoke grow a new variety and what is the perfect potato?

Potatoes and tomatoes
The potato was brought to Europe from Peru or Chile by Spanish explorers in the midsixteenth
century. All potatoes in the world originally come from a single plant that grew in
Peru. From Spain, the plant was spread over the rest of Europe by monks. By the end of the
sixteenth century the potato had finally reached the Netherlands. At first the crop was only
used in botanical and monastic gardens because it was thought to be toxic. The plant and
berries, after all, contain poison. It was not until 1727 in Friesland that the potato was first
recognised as food. Since then it has prevented countless famines and considered a miracle
cure in the shipping industry. It prevents scurvy thanks to the large amount of vitamin C. Did
you know that the plant is a family member of the tomato?
Today, an area in Northeast Friesland known as Het Bildt, is the potato headquarters of the
Netherlands. Tens of thousands of seed potatoes are grown here each year. 1,400 hectares
are planted annually with 85,000 tuber

Brothers and sisters

In the search for a new and better variety, a grower looks for plants with the desired
characteristics of potatoes that are crossed, the genitors. A potato is tetraploid, which means
that each cell has four sets of chromosomes. The more chromosomes there are, the more
variations there can be when crossing, and the harder it becomes to predict what the result
will be.

“If you are going to cross plants, the plant will form berries containing seeds after pollination.
Much like small tomatoes. After sowing the berries, there are small tubers that together form
a large group of brothers and sisters. They have the same parents, but are however very
different. This makes it difficult to find the right offspring with the characteristics you are
looking for.” Djoke shows a crate of potatoes with all kinds of colours and shapes. “All of
these are brothers and sisters. They are about to go into production before their first year.”
After the first year, you select the best ten to fifteen percent that you want to continue with.
After the second and third year you do the same. If you have a good potato, the HZPC – a
trading and breeding company Djoke collaborates with – will check whether the potato also
grows well in the sandy soil of Appelscha and in the polder. If so, it will be tested in countries
where it may be possible to market the potato. HZPC tests whether it grows well there and
whether the competition is limited. It may well be that you have made a good potato but that
there is simply no demand for it. Before you know whether a seed is a suitable variety,
you’re at the least ten years down the road.”

Creating a new breed is advanced mathematics. “Its resistance to diseases must be in good
order. Unfortunately, it has not yet been possible to make potatoes resistant to all diseases.
That’s why preventive pesticides are still used. Genetic modification may be the solution, but
is not yet allowed here. In America, for example, this is already happening.”

Naming your own tuber

The name doesn’t simply fall from the sky either. The grower may submit ideas, but an
investigation is carried out to see whether these do not yet exist or are similar to other ideas.
It is important that the name can be pronounced in the countries where it’s going to. It may
happen that a name has a negative connotation, for example if it is named after a politician.
“It’s unique that a name I came up with myself has also become the name of the potato,”
says Djoke. “I saw the maiden name Sunita in a magazine. I was looking for a name with
‘sun’ in it because of the beautiful yellow cooking colour of the potato.”
A potato must also be classified. This is done through old-fashioned tasting. “I’m in the
kitchen most during autumn,” says Djoke. “I cook the potato, bake it, make chips and crisps
with it and take in the colour and flavour. Sunita is a slightly crumbly potato that is ripe early
on. This means that it can be harvested early in the year. It is a fairly sturdy potato with a
beautiful and firm skin. A versatile potato, great for cooking, baking and for the oven. You
can also make excellent homemade chips with them.”

On the shelves

You never know where your potatoes will end up. “It was really nice to suddenly see them on
the shelves of Albert Heijn,” says Djoke with a sense of pride. He places a bag of light-
crumbly potatoes from the supermarket on the table. The breed is labelled on the bottom:
Sunita. Meanwhile, the potato is being stocked on supermarket shelves throughout Europe.

Discover the farm

During the Capital of Culture, a link is made between the two Capitals of Culture:
Leeuwarden-Friesland in the Netherlands and Valletta in Malta. The first potatoes of the year
went to Malta as seed potatoes in the autumn of 2017 and recently returned as ware
potatoes. This creates a close connection between the two cities.

The Bierma farm is a participant in LF2018’s Potatoes Go Wild. Four artists will be exhibiting
in the iconic American barn, dating back to 1920. In addition, a walking tour through the
country is organised to preserve the village’s grain mill, and the farm joins Ete bij de boer XL
on the 23rd of June. Djoke hopes the new Sunita’s harvest will be available during the potato
weeks from 21 June to 15 July. “We are proud of our company, which has been in the family
since 1872. People see what happens on land during the summer, but hardly anyone knows
what a farmer does in winter. All year round, really great things are happening and we are
eager to show it.”

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Vegan Tel Aviv

xtratraveller — Tue, 06 Nov 2018 13:49:38 +0000

Exploring Tel Aviv has never been so fun for vegans, or so yummy

Touring foreign cities can be rough on vegans, who adhere to a diet free of animal-based dishes. Not so in Tel Aviv, home to an all-vegan culinary school and scores of vegan-friendly eateries. Already a culinary hotspot for touring foodies and crowned “The World’s Best Culinary City” by Saveur Magazine, Tel Aviv has embraced veganism as it grows in popularity, leading The Daily Meal culinary magazine to declare the city “The World’s Best Vegan Destination,” ahead of eight other “vegan-friendly cities” as well.

What vegans want

Stroll through the city of Tel Aviv and you will stumble upon countless vegan and vegan-friendly restaurants, bistros and fast food stands. Take in the sweet and savory aromas wafting through the city air and know that nearby is a yummy treat you can most proxcbably eat. Keeping up with the tastes and demands of Tel Aviv locals and tourists, most of the city’s eateries- or at least those with any ounce of self-respect, have vegan-friendly options interspersed throughout their menus. Others have shifted to an entirely vegan spread, offering up a spin on local delicacies like egg-free falafel, seitan shawarma and dairy-free cheese pizza.

Taste the fresh Mediterranean flavors

Breathing in the fresh Mediterranean air give you an appetite for some fresh local treats? For vegans touring Tel Aviv, your stomach grumbling is but an arrow pointing you in the direction of some of the freshest local produce transformed into scrumptious dishes reflecting many different cultures, culinary directions and trends.

Israel is blessed with many vegan dining options, but when it comes to vegan eateries, Tel Aviv is a true vegan culinary gem. Whether it’s fast food, a gourmet menu or sweet desserts you are craving, Tel Aviv has a vegan option for you, making the seaside Israeli city a must-visit destination on your next Israel trip.

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Open Restaurants event in Jeruzalem

xtratraveller — Tue, 06 Nov 2018 13:45:11 +0000

With over 80 unique culinary experiences combining food with art, culture, and innovation, the urban culinary festival “OpenRestaurants” will return to Jerusalem for the third year running from 13-17 November 2018. The many open kitchens, private tours, food talks, art, and culture bring together the rich fusion of ethnicity that multicultural Jerusalem offers, showcased at some of the city’s most exciting and celebrated restaurants and landmarks.

The OpenRestaurants culinary festival explores the flavors, scents, spices and cultural charm unique of Jerusalem. The festival will cover the city offering a distinct series of events in some of the city’s top cultural venues. Together with world-renowned chefs, OpenRestaurants Jerusalem redefines traditional culinary experiences and challenge the norms of food and cuisine.

In the run-up to the opening night of Open Restaurants, an international competition entitled the “Best Promising Chef” will take place across European countries in partnership with the Israeli Ministry of Foreign Affairs. The winning chefs from each destination will them represent their countries at a culinary event in Jerusalem during the OpenRestaurants festival.

Here is a little taste of last year`s event

Highlights include:

“The Best Promising Chef” competition in which up and coming chefs from different countries will be selected to represent their country

A special tour led by renowned chef Assaf Granit, along with food journalist, Ronit Vered at the Israel Museum

The world’s largest culinary innovation company, the Milan based Seeds & Chips, will host a start-up and innovation forum featuring Israel’s best culinary innovators favorite delicacies

Sleepless Night. Crazy Multidisciplinary Party

Culinary Strip. Food Tastings along the light rail path connecting the old city with Machane Yehuda Market

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Krakow : Trattoria Pergamin

xtratraveller — Wed, 11 Jul 2018 07:34:21 +0000

A simple, unremarkable Italian restaurant in the Grzegórzki district of Kraków, but Pergamin is an okay choice for pizza if you have kids with you.

A simple, rustic trattoria in the Grzegórzki district, Pergamin Nullo is an Italian with a mixed reputation. The food is passable and you should be okay with the pizza. A good choice if you have kids with you and are in the area. Otherwise, there are plenty of better choices in a city full of Italian restaurants.

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Kárpátia : Historic Budapest Restaurant (Budapest, Hugary)

xtratraveller — Fri, 15 Dec 2017 15:08:23 +0000

Kárpátia : history and present

In the year 1877, in the freshly built Franciscan Bazaar György Holzwarth leased a restaurant and appointed – wisely – Károly Csalányi as manager. The restaurant quickly became popular with Budapest citizens, often the line of those waiting for a table stretched as far as the Franciscan church. The famous restaurateur dynasty, the Spolarich family bought the place in 1925 and transformed it into its present, atmospheric and unique state with the help of celebrated artists of the day.

The rebuilding of the rooms began in 1926 according to the plans of Károly Bodon, with the inner salons decorated in romantic style, complete with paintings depicting battle scenes and events of the heroic Hungarian history. The walls are handpainted, with gilded decoration and arches reminiscent of gothic times. All of the works of art are masterpieces by Hungarian artists: including paintings by Lajos Pándy and Károly Reischl, as well as sculptures by Henrik Kollátor.

In 1934 László Károlyi leased the restaurant, gathered a wide range of recipes and changed its name to Kárpátia.
Kárpátia became state property in 1949 and part of HungarHotels chain in 1957. By proposal of the Museum of Gastronomy and the Museum of Applied Arts the Minister of culture declared the interior decoration and furniture a National Heritage. The restaurant was renovated in 1979. In the year 1997, Dr. Ákos Niklai purchased the restaurant.

His broad management experience, including management of the Forum Hotel, The Restaurant Gundel and Alabárdos as well as 9 years in Australia and the United States, is channelled into his vision of making the present reputation of Kárpátia as grand as its past history.

Kárpátia has a truly remarkable atmosphere – the harmony of the beautiful interior with its hand-painted and gilded walls, historical paintings (all created in the 1920’s) and the fiery and emotional gypsy music (played by Lajos Sárközi and his orchestra) is unforgettable. Add to this the professional, attentive service and the specialties of the traditional and contemporary Hungarian cuisine, escorted by the finest wines of Hungary – this is the Kárpátia experience.

The capacity of the restaurant is 260 seats including four separate rooms. These salons offer a special environment and atmosphere for celebrating family events, organizing elegant business meetings, conferences, cocktail parties or press conferences. In the summertime the terrace offers outdoor seating for up to 150 guests

The Rooms

Music room

Banquett seating: max. 80 pax
(6-8 pax at one table)
Music room can have two side rooms, the
maximum capacity is 140 pax (with 6-8 pax
at one table). These rooms can be separated
as private rooms.

Room Vitéz

Banquett seating: max 32 pax.
(6 – 8 pax at one round table)
Max 18 pax at one long table.

Room Zrínyi

Banquett seating: max 44 pax
(6-8 pax at one table)
(with round tables max 32 – 36 pax)

Kárpátia Saloon

Banquett seating max. 40 pax.
(6-8 pax at one round table)
Max 22 pax at one long table.

Kárpátia Party Service
The staff of Kárpátia is ready to take the quality and service that guests are used to in
the restaurant to any palace, museum or any place that the customer may desire in and
around Budapest. The Kárpátia Party Service is happy to help with the organization of
parties and events – finding locations, designing décor, flower arrangements, providing
amplification, lighting, hiring hostesses, designing and mailing invitations

Contact
Kárpátia Étterem Kft. 1053 Budapest, Ferenciek tere 7-8.,
tel.: (1) 317-3596
fax: (1) 318 -0591
restaurant@karpatia.hu
www.karpatia.hu

The post Kárpátia : Historic Budapest Restaurant (Budapest, Hugary) appeared first on Xtra Traveller Magazine.

Brondo Architect Hotel (Palma De Mallorca, Spain)

xtratraveller — Sun, 26 Nov 2017 13:42:56 +0000

This property is 15 minutes walk from the beach. This stylish and luxurious hotel is located in central Palma’s charming Old Town, just 4 minutes’ walk from the Cathedral. The Architect Hotel combines traditional Mallorcan architecture with modern Bohemian chic design.

The air-conditioned suites at Brondo Architect Hotel feature themed décor, with wooden floors and plenty of natural light. Each one comes with free WiFi, flat-screen satellite TV, and a bathroom with a hairdryer and free toiletries. Suites and Premium Rooms have a private terrace.

Brondo Architect Hotel has a fitness centre which offers personalised training and relaxation programmes. It also has a roof terrace with sofas where you can relax in the sun.

Staff at the 24-hour reception can provide information about what to see and do in Mallorca. They can also help booking a table at a restaurant, tickets to live shows and other events.

The post Brondo Architect Hotel (Palma De Mallorca, Spain) appeared first on Xtra Traveller Magazine.