We are passioned about travel, food and lifestyle. Since we met each other we travelled the world. We have visited all continents except Antarctic. We love luxurious hotels, great restaurants (Michelin star) and hot spots.
The Belmond Hotel Ciprianiis home to several restaurants. When we visited Venice, Oro, the Michelin star restaurant of Belmond Cipriani, had changed its policy. Only 2 tables are still being sold each evening. As a result, the restaurant probably wants…
Continue readingThe arrival couldn’t be better. We arrived by water taxi from Marco Polo airport. The trip takes about 30 minutes. First you sail past the city with a view of San Marco square and then you get closer and closer…
Continue readingThe Doge’s Palace or Palazzo Ducale is one of the most visited sites in Venice on St. Mark’s Square. It is that the route is indicated, otherwise you can easily get lost in the maze of corridors and rooms. It…
Continue readingCoincidentally, we walked past this restaurant when we saw the enclosed courtyard. Fortunately, there was still a table available for lunch, so we settled here immediately. We discovered a hidden gem in Venice The first thing we noticed was an…
Continue readingIf you want to escape the bustle of the city, I recommend taking a walk to the Jewish part. The Ghetto is a very quiet part of Venice. Before visiting the Jewish quarter, or after visiting it, go to Madonna…
Continue readingBeef Wellington is a classic meat dish of beef (tenderloin) and duxelles (finely chopped mushrooms), with a puff pastry crust, baked in the oven. One of the most famous beef wellington recipes is from Gordon Ramsay. He has made a…
Continue readingLicorice is a typical Dutch sweet. Licorice is made from liquorice. There are various liquorice flavors such as sweet liquorice, salt liquorice and bay leaf liquorice. This liquorice sauce goes very well with duck breast fillet and Beef Wellington. Ingredients…
Continue readingBeef Bourguignon is a well-known French stew with red wine. The meat is stewed in red Bourgogne with mushrooms, onions and bacon. It is officially a French peasant dish. The meat has to stew for a long time to be…
Continue readingPreparing salmon ‘sous vide’ is a godsend. We like it when the salmon is still slightly glassy on the inside, well done, but just close to the edge. This often does not work when salmon is fried in the pan….
Continue readingHomemade lasagna is soo delicious. I admit it takes some time to make the pasta and sauce, but when the sauce is simmering on the fire you can already smell the Italian aromas. All in all it is worth the…
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