Food & Drink
A visit to Pramol Alto, an Alpine restaurant that invites diners to slow down
Pramol Alto’s seasonal set menu speaks of the team’s varied backgrounds that they draw upon to create vibrant dishes made from fresh local ingredients.
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Before ‘Japandi’ and New Nordic cuisine, two Swedish restaurants quietly pioneered Scandinavian cooking in Japan
In an age when Scandinavia is synonymous with sophisticated dining and wooden, minimalist design, it might come as a surprise that Japan’s two enduring Swedish restaurants are as homely as they are traditional.
How a pregnancy craving led to Dubai chocolate and a new chapter for Emirati food culture
In 2021, Dubai-based entrepreneur Sarah Hamouda gave into her pregnancy cravings and, without knowing it, created a viral sensation.
In a world of food fads, this is why the real French baguette reigns supreme
The French stick is more than just a national cliché; it’s a tradition, a culinary art and an inalienable right.
Street food is still a defining force in the culinary scene of Istanbul
The reinvention of Turkey’s largest city as a gastronomic hub continues apace – but not at the expense of the unfussy, authentic fare that has long delighted the metropolis.
From egg sandos to onigiri, here’s what makes up the perfect Japanese picnic menu
From classic cocktails with a twist to elevated dishes fit for an al fresco meal, we celebrate the arrival of summer with a Japanese-inspired feast.
Worth the wait: Six new global restaurant openings to save on your map
A long-anticipated arrival in Bologna, a pizza reprisal in Paris and smart openings in Athens and Amsterdam. Plus: fine wine in Barcelona and crackling vinyl in Bali.
Supermarkets have lost their charm. How can we make them better?
From saying no to self-checkouts to getting the right lighting, Monocle’s 10-point plan details how to make them feel inviting again.
Recipe: Baked sea bream with sautéed vegetables
Swiss chef Ralph Schelling shares a recipe inspired by Greek dish psari plaki. Ingredients:350g potatoes1 red bell pepper (thickly sliced)1 large red onion (cut into wedges)3 garlic cloves (sliced)2 tbsps dried oregano4 tbsps olive…
Recipe for success: Parma’s prestigious Alma culinary school
In Italy’s “food valley”, the next generation of chefs, sommeliers and artisans hone their skills.
