Carefully selected Swiss red wine is refined with a harmonious blend of orange, wormwood, and rhubarb root. Every sip reveals a perfect balance between sweet, fruity, and tart notes. Despite the noble ... Continue reading ...
One of the values that Caffè Bar Riva pursues is collaboration with local micro-enterprises. Quality, creativity, and sustainability shape their way of thinking and acting. This is how the coffee is made in ... Continue reading ...
Natural grapefruit juice blends artfully with lemon and orange juice to conjure up balanced citrus notes. A hint of pink grapefruit distillate, familiar from Le Tribute Gin, adds subtle bitterness. Sweetness and ... Continue reading ...
The interior design is rich in Hawaiian aesthetics, with intricately carved wooden masks, bamboo furniture, vibrant colors, and coconut room fragrance. Exotic cocktails garnished with fresh fruit are on the drinks menu, which is also visually appealing... Continue reading...
The soul of Venezuelan rum is reflected in this exclusive bottling. It consists of a few American white oak barrels that have been privately owned since 1996 and are now ... Continue reading ...
Fruity and pleasantly tart in taste, with a light citrus note from GIN TONI Lucerne Dry Gin and a hint of vermouth. The alcohol content is only 11 percent by volume – which makes ... Continue reading ...
Jörg Arnold will take over as General Manager of The Chedi Andermatt on October 1, 2023; at the same time, he will become Cluster Director Hotels Andermatt at Orascom Hotels Management. In this role ... Continue reading ...
Now they hang ripe again at the edge of the forest and in the hedge. The small fruits of the hawthorn, more reminiscent of oversized blueberries than the small wild plums they ... Read more ...
The history of Armagnac dates back to the 14th century, making it one of the oldest spirits in Europe. The region of Armagnac, located in the southwest of France, about 120 kilometers ... Read more...
My life I was born and grew up in Bremen. After finishing secondary school, I started a three-year apprenticeship as a hotel specialist at the Hotel zur Post. The training was a mixture of ... Read more ...