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Aiste Miseviciute starred in the film documentary "Foodies: The Culinary Jet Set", which premiered at the San Sebastian Film Festival and screened in cinemas and on television in over 40 countries.

ANA partnered with luxury Food Blogger Aiste Miseviciute of Luxeat as she journeyed through the Hokkaido region, exploring delicious restaurants and exquisite crafts, a thousand years in the making. Head to www.luxeat.com/blog/7-days-in-hokkaido/ ✈️ to discover my recent trip to Japan with ANA and start exploring. Subscribe to get monthly Luxeat newsletters here: www.luxeat.com Follow Luxeat he...

ANA partnered with luxury Food Blogger Aiste Miseviciute of Luxeat as she journeyed through the Tokyo region, exploring delicious restaurants and exquisite crafts, a thousand years in the making. Head to www.luxeat.com/blog/seven-days-in-japan/ ✈️ to discover my recent trip to Japan with ANA and start exploring. Subscribe to get monthly Luxeat newsletters here: www.luxeat.com Follow Luxeat here...

Highlights from Hertog Jan, a culinary haven located in Antwerp and helmed by the renowned Belgian chef, Gert de Mangeleer. Gert, widely regarded as one of the most talented chefs of his generation, is no stranger to culinary acclaim. He previously operated a 3 Michelin-starred restaurant near Bruges before embarking on a new chapter of his culinary journey at the enchanting Botanic Sanctuary h...

In recent years, there has been a growing trend of more casual sushi-yas appearing throughout Tokyo, which was accelarated further by the pandemic and the lack of foreign visitors. Tachigui Sushi Tonari is one example of this trend. Tachigui, which means "eating while standing," is a chic take on the traditional way of enjoying sushi that dates back to the Edo period when sushi was served as a ...

On my recent trip to Kyoto and the installation “Eternal Affinity" by the wonderful glass artist Yukito Nishinaka. "Eternal Affinity" is a unique piece of artwork created and located at the entrance of the Honen-in Temple in Kyoto, which has been in existence for over 340 years. Nishinaka’s installation is a modern interpretation of the traditional Japanese rock garden, also known as a karesans...

Upon entering Auberge Tokito in Tachikawa, just 45 minutes from Tokyo, you are transported to an exclusive and serene oasis. The stunning architecture and interior design, created by renowned Japanese architect and designer Shinichiro Ogata, offer a modern take on the traditional Japanese ryokan. In keeping with the ryokan tradition, all rooms feature an Onsen, providing guests with a truly aut...

Hyotei is a traditional kaiseki restaurant located at the entrance of Nanzen-ji Temple in Kyoto. It also boasts 3 Michelin stars. Crossing the doorstep of Hyotei is like traveling back in time. The restaurant has been owned and operated by the same family for 450 years, with the current chef-owner, Yoshihiro Takahashi, being the 15th generation to continue the culinary tradition. Read morehere:...

Soba noodles is a staple food originating from the Edo period and one of my favourites in Japanese cuisine. During this period, it was considered a cheap and fast food that was enjoyed by people of all social classes. Made of buckwheat, Soba noodles are often served with a dipping sauce or in soups and can be enjoyed in a variety of ways. Though be prepared, in Japan, it is considered polite an...

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One of the best omelettes ever.. By Clement from Auberge de la Môle. (Not edited, all under one min.) Subscribe to get monthly Luxeat newsletters here: www.luxeat.com Follow Luxeat here: luxeat luxeat

Light, with the runny center, potato tortilla from La Primera in Madrid 1 kg potatoes (chopped) 12 eggs Onion (chopped) Olive oil Salt Fry onions in olive oil until golden. In a separate pan, fry potatoes for 15 minutes. Mix everything with eggs and briefly fry in a pan on both sides so the center is still runny. Subscribe to get monthly Luxeat newsletters here: www.luxeat.com Follow Luxeat her...

Making tartare at bistro Le Griffonier, by Sebastien Pourcin Subscribe to get monthly Luxeat newsletters here: www.luxeat.com Follow Luxeat here: luxeat luxeat

One of the best lobster dishes ever created- perfect balance between acidity of the orange sauce and bitterness of the fried onions. Subscribe to get monthly Luxeat newsletters here: www.luxeat.com Follow Luxeat here: luxeat luxeat

Making BINGSOO at Kāwi in NYC

Making shakshouka by Barak Aharoni at The Norman's TLV

Ken's Café Gâteau au Chocolat

The perfect ingredient panel with Matt Goulding and Maria Canabal

Sea bass by Gérald Passedat

Podcast. Food, art and recipes: 16th century musings with Adam Lowe and Charlotte Skene Catling

Homard à l'orange by Pascal Helard at Le Duc in Paris

Making the aioli at Can Balafia

Making-of of tartare at bistro Le Griffonier, by Sebastien Pourcin

Rafram Chaddad speaks about hummus

The perfect gazpacho by Rafael Zafra from Casa Jondal

Secrets of grilling a perfect chuleton by Patagonian grill master Martin Vazquez

Cauliflower with truffle by Michelin starred Lucas Carton chef