Portugal's iconic dishes, historical recipes, and bountiful natural ingredients are the subject of renewed focus, and at the centre of it all lies beautiful Lisbon. Curated by Miguel Andrade.
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the newfie and his crab boil

The story of a Newfoundland-style crab boil on the eastern tip of the North American continent. Follow Per Meurling's encounter with one of Canada's most genuine and terroir-driven chefs.

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Meatballs and smorgasbords have both been swept away by Stockholm's international culinary scene which is pushing "farm-to-table" dining to a whole new level. Curated by Niki Jennische.
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Berlin's lavish hedonism has given way to a trailblazing restaurant scene awash with international influences which celebrate the city's diverse culinary history. Curated by Per Meurling.
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Hong Kong

In Hong Kong's 25,000 restaurants you can take your pick from every single global cuisine imaginable. The challenge is simply knowing where to start. Curated by Chris Dwyer.
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Daniel Berlin

a summer tradition

Österlen flavors and the ability to maximize comfort in a fine-dining context. The story of one of Sweden's greatest fine-dining restaurants told by Per Meurling.

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Niko Romito

There will be Cacio e Pepe

The quest for the best "Cacio e Pepe" and Italian simplicity unearths a surprising added ingredient with a happy pasta ending told by Per Meurling.

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The Presidential

Next stop Duoro Valley

A magnificent 18th century beast of the railways takes author Per Meurling on a exhilarating journey through Portuguese food, wines, port and more.

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