must see

From breathtaking views to innovative design – these spectacular pool concepts in the Alps show how hotels can score points with experience value and offer their guests deep relaxation with distant views.

The fact that gastronomy and agriculture go hand in hand is certainly nothing new. But Klemens Gold has created something that is not commonplace in Austria in Pechgraben in Großraming: he has opened a tea garden. How local agriculture is opening up new opportunities for gastronomy.

With “Tunisian vegan”, Malek M’hiri takes us on a colorful and aromatic journey through Tunisian cuisine – without any animal products. This book is more than just a collection of recipes: it tells the story of tradition, family and the unique flavors of Tunisia.

The 60 recipes show how diverse and creative Tunisian cuisine is, even in its plant-based form. Classics such as brightly colored shakshuka, spicy dumplings or steaming couscous become an experience through Malek’s vegan interpretations. The playful approach to ingredients and spices is particularly charming – there is less weighing up and more combining and seasoning. It is precisely this freedom that makes you want to discover the cuisine according to your own preferences.

The variety of recipes ranges from sweet Sunday breakfasts with millet pudding to hearty street food creations such as brik. Harissa, garlic and Tunisian olive oil play a central role and give the dishes their typical intensity. Malek not only conveys the recipes themselves, but also the knowledge of spices, ingredients and traditional methods of preparation.

The book’s personal touch is particularly impressive: the recipes are based on Malek’s family history and combine Jewish, Amazigh and Tunisian influences. This cultural depth makes each dish a piece of lived history that can be relived in the kitchen at home.

Info:
Löwenzahn Verlag
ISBN 978-3-7066-2990-4
160 pages

Hong Kong’s fine dining restaurant Wing has won the prestigious Gin Mare Art of Hospitality Award 2025. Why this award goes far beyond good service – and what makes Vicky Cheng’s philosophy an international role model.

With “Tacos From Dusk Till Dawn”, Danny Trejo, probably Hollywood’s most charismatic villain, not only delivers a cookbook, but also a very personal insight into his life. This book is a journey through the flavors of Mexico, the hustle and bustle of Los Angeles and the eventful life story of a man who went from prison inmate to celebrated actor and successful restaurateur.

The book is more than just a collection of recipes – it tells the story of Trejo’s rise and his roots. In short anecdotes and longer stories, he describes the highs and lows of his life, from his childhood in poor circumstances to the establishment of his restaurant chain “Trejo’s Tacos”. It becomes clear that Trejo’s love of Mexican cuisine is not just a backdrop, but is deeply rooted in his story.

With 75 recipes, the book offers a colorful variety of dishes: from classic tacos and quesadillas to aromatic dips and salsas to sweet temptations such as donuts and churros. The vegan variations, such as the cauliflower tacos, are particularly praiseworthy, proving that Mexican cuisine can also be interpreted in a light and modern way. The recipes are down-to-earth, uncomplicated and use ingredients that are easy to source – ideal for both amateur cooks and professionals looking for new inspiration.

Trejo manages to capture the vibrancy and diversity of Los Angeles. Between the recipes are stories about his family, encounters with friends and the Latino culture that has shaped him. The casual, humorous tone of the book makes it a real pleasure to browse through. At the same time, you can sense the respect Trejo has for Mexican cuisine – and that makes every recipe authentic and approachable.

Info:
Edition Michael Fischer / EMF Verlag
978-3-7459-1082-7
224 pages

“200 x Italy – The XXL Cooking and Baking School” is a real feast for all lovers of Italian cuisine. This set of two comprehensive cookery and baking books takes us on a culinary journey across Italy – from the Alps to Sicily. With over 200 authentic recipes and numerous background stories, it invites you to experience the diversity and tradition of Italian cuisine directly in your own kitchen.

We are particularly impressed by the range of recipes, which really doesn’t leave any area out. From classic antipasti to hearty main courses such as risotto alla milanese or arancini to sweet temptations such as torta della nonna and amaretti, there is something for every taste. The clear instructions make cooking easy even for beginners, while experienced amateur cooks will be inspired by the variety of dishes to try something new.

The lovingly designed reports, anecdotes and atmospheric photographs are a highlight of the book. They manage to perfectly capture the charm and joie de vivre of Italy and convey a feeling of dolce vita that goes beyond the mere preparation of the recipes. The stories about traditional festivals and regional specialties make the book more than just a collection of recipes – it is a declaration of love to Italian cuisine and culture.

Info:
Edition Michael Fischer / EMF Verlag
ISBN 978-3-7459-2288-2
640 pages