Bon Vivant Communications

31/12/2024

"Alain’s food has a deep feeling of the countryside,- allround created, combined and executed in a way that both comforts and conquerers eye, heart, tastebud and belly of the diner. It simply has terroir and blends perfectly in with the remaining experience of Taubenkobel. Supreme quality, creative, tasty as hell, fun and playful without being pretentious.

Go before your friends, or even better, bring them along. Taubenkobel is made for long nights on the terrace, having dinner with loved ones and celebrating life."

22/12/2024

The CODA dining experience extends beyond the plate to the carefully curated space where the magic happens. Nestled in Berlin’s vibrant Neukölln district, CODA exudes an intimate and minimalist charm that perfectly complements its innovative cuisine. With sleek, modern interiors and an open kitchen, the restaurant invites guests to immerse themselves in the artistry of creation.

The atmosphere is warm yet refined, balancing simplicity with sophistication. Soft lighting and thoughtful design elements set a stage that feels personal and immersive. At CODA, every detail—down to the ambiance—is crafted to enhance the culinary journey, ensuring that guests leave with extraordinary memories.

19/12/2024

Rene Frank, the mastermind behind CODA, has revolutionised the culinary world. As the first chef to receive two Michelin stars by using pastry techniques to create a unique and personal approach to fine dining, Rene's vision transforms simple ingredients into extraordinary creations that invite his guests to leave labels out the door and open their minds.

What started as a dessert bar in 2016 is now a non-conforming restaurant. His philosophy focuses on purity and sustainability, crafting dishes that highlight natural flavours without relying on refined sugar or artificial additives. Under Rene's guidance, CODA has become a beacon of culinary innovation, inspiring food lovers and chefs alike to look beyond norms and classic restaurant categorisation.

17/12/2024

Taubenkobel in Burgenland brings caviar to an old Mercedes repair shop and chestnut tartelettes to an art nouveau theatre of a psychiatric hospital. It's an annual end-year experience in the Austrian capital - always a must on the Viennese social calendar. This year’s coup: fine dining under disco balls in a legendary inner city night club.

Taubenkobel in Burgenland, awarded “Coolest Place to Eat” by Forbes, brings caviar to the car repair shop and chestnut tartelettes to the Art Nouveau theater of a psychiatric hospital: a limited-time experience—the locations are turned into a restaurant for a few weeks only. The latest coup: f...

17/12/2024

At CODA, gastronomy is taken to an entirely new level, offering an avant-garde experience that defies conventional dining norms.

CODA blurs the boundaries between sweet and savory, creating a symphony of flavors that is as unexpected as it is extraordinary. Each dish is carefully designed to highlight natural ingredients, with a focus on sustainability and innovation, making every bite a revelation.

The unique tasting menu celebrates creativity and precision, treating guests to a progression of dishes that challenge perceptions of dessert and elevate it into an art form. From the harmonious interplay of flavours to the visual artistry of plating, CODA’s gastronomic offerings are a feast for all the senses, ensuring an unforgettable culinary journey.

www.coda-berlin.com

10/12/2024

Within just six months of its opening, Smoked Room was awarded two Michelin Stars, an extraordinary achievement that underscored the restaurant’s exceptional quality and innovation.

This recognition not only solidified Dani García’s reputation as a leading figure in global gastronomy but also highlighted his ability to push culinary boundaries while staying true to his roots.

07/12/2024

From Kyoto to Chicago, Tasmania to Vienna, welcome to the annual “10 Coolest Places To Eat At” - in 2025, by Forbes.

Three professional eaters weigh in on their favorite recent discoveries, culinary newcomers and gastronomic hidden gems that likely won’t stay under the radar for long.

07/12/2024

In 2021, Dani García introduced Smoked Room, a groundbreaking concept in Madrid that quickly made waves in the culinary world. This intimate and exclusive dining experience is centered around the art of grilling, with smoke and embers playing a pivotal role in every dish. The restaurant features a unique tasting menu called Fire Omakase, where each course is meticulously prepared using techniques that emphasise the rich, smoky flavours imparted by the grill.

04/12/2024

The aesthetically pleasing dining area has an intimate feel and features a Japanese-style bar facing the kitchen as well as just two tables.

Sophisticated cuisine is showcased here in a single tasting menu ("Todo es humo" – or "Everything is smoke"), which is based on lightly smoked and charcoal-grilled dishes and always features exquisite combinations of the finest seasonal produce, matured fish and meats, seaweed...

03/12/2024

Inspired by the travels of the explorer, Marco Polo and life experiences of the of the worlds best chefs and their journeys cooking in kitchens around the world, Il Milione offers an intimate setting where sound, visuals, smell and flavour converge for a theatrical dining experience.

Join us for an extraordinary journey into Il Milione, the groundbreaking new private dining concept at the iconic 3 Michelin-starred Restaurant Lasarte in Ba...

02/12/2024

Originally from Austria, Hans Neuner arrived in the Algarve in 2007 searching for a new source of inspiration and the incredible story of Portuguese cuisine provided him with a new gastronomic passion. Each year during the off season, the chef embarks on his own cultural and culinary expeditions to find inspiration for his new menus.

01/12/2024

Bon Vivant-founder Kristian Brask Thomsen in French media on the state of affairs of the upper echelon of the culinary world.

Dans l’ombre des chefs avec Kristian Brask Thomsen, Ambassadeur Bon Vivant, bâtisseur d’un nouvel ordre gastronomique !

27/11/2024

Chef Hans Neuner is the executive chef of and has played a pivotal role in its success.

His innovative approach to cooking combines the finest locally sourced ingredients with international culinary techniques, resulting in dishes that captivate the senses and push the boundaries of gastronomy.

25/11/2024

Ocean is a dreamy, two Michelin-starred restaurant located in the Algarve region of Portugal within the Vila Vita Parc Resort & Spa - a grand luxury resort in Porches.

There, Ocean offers a dining concept that celebrates the bounties of the sea and the Algarve’s rich culinary heritage. The menu showcases a carefully curated selection of seafood delicacies, highlighting the region’s freshest catch. Each dish is an artistic masterpiece, thoughtfully crafted to evoke a sense of place and to showcase the flavours and textures of the ocean.

20/11/2024

This week the 9th UN Tourism World Forum on Gastronomy Tourism took place in the Kingdom of Bahrain. As a gathering of individuals keeping sustainability at the forefront, the forum explored how to integrate sustainable practices throughout the entire food chain and provide tools for creating sustainable events. It has been an honour to have two Bon Vivant-favourites in this international panel of speakers organized by UN Tourism.

Sergio Torres of Hermanos Torres in Barcelona with the theme “High-end gastronomy pairs with sustainability, a game changer for destinations”, and Deepanker Khosla of HAŌMA in Bangkok in a conversation with Tim Brooke Webb (Managing Director, The World’s 50 Best) and Joxe Mari Aizega (Headmaster/General Manager of Basque Culinary Center).

14/11/2024

A young chef from a small town in India once used cooking as a way to build a new beginning for himself in Thailand. There, he managed to create a green oasis in the middle of the chaos: Haōma, probably one of the most sustainable restaurants in the world.

Bangkok is as stimulating as it gets. A city famous for never sleeping, for its nocturnal street food markets recommended by , spicy food that makes any foreigner sweat, exuberant palaces, reclining buddhas, Muay Thai fights, and crazy parties. There, in the heart of one of the most polluted cities in the world, Deepanker Khosla created Haōma, a passion project where he gives a modern twist to his Indian origins.

12/11/2024

Deepanker Khosla is the chef behind HAŌMA in Bangkok - a Neo-Indian restaurant with a
socially and environmentally responsible heart and explosive flavours and is awarded with theSustainable Restaurant Award 2024 by The World’s 50 Best Restaurants List.

HAŌMA is the result of a deep exploration of Deepanker Khosla’s roots and a journey that takes guests from East to West, from the land to the sea and through every corner of the immense Indian territory, all done with Thai produce, most of which they grow themselves.

11/11/2024

HAŌMA serves two tasting menus, a meat and seafood experience and an outstanding vegetarian one.

After guests do a tour through the urban farm in the garden, the fish tanks and learn about some of the sustainable features of Haōma, comes time for Prarambha.

In Hinduism, Prarambha refers to the beginning, and in Haōma it is simply a proof of intentions, a small taste of what’s to come, and it is explosive.
Pani Puri, Vada Pav and Dahi Ke Kebab are the very precise and detailed first three bites.