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#turkey #turkeytravel2022 #turkey2023 #turkey2024 #cuisine #cuisineculture #turkish #turkishfood #türkish #travelblogger #travelling #traveller #travel #giuseppealletto at a Turkish Luxury restaurant in London - Giuseppe Alletto art and travel Turkish cuisine is one of the world’s top cuisines, joining the ranks of French, Chinese, Italian, and the like. Like the country’s cultural mosaic, the food of Turkey is very colorful and contains countless different influences and tastes. The cuisine of Turkey has continued to evolve over centuries, deriving influence from its rich history of lands that hosted first the Byzantine, and then the Ottoman Empires. Turkish home-made dishes Specific tastes in different regions of Turkey contribute to the complexity of the country’s cuisine. The availability of different Turkish food in some regions also helped to shape the foods common to that particular area. The Eastern Black Sea region, for example, is not appropriate for wheat production due to heavy rainfall; therefore the residents developed dishes that rely mostly on corn and cornflour. Likewise, the Southeastern Anatolian region is famous for kebabs as a result of its abundant livestock. The Aegean region, known for its olive production, is famous for its delicious olive oil vegetable dishes and herbs; while pastries are the monopoly of Thrace. Istanbul has always attracted a large number of migrants from other parts of Turkey, relocating to the city in search of work. Because of this, Istanbul has become the cultural heart of Turkey, sharing the most delicious Turkish foods from each region in its unique cuisine. The Ottomans Turks had two meals a day. The first meal, which they ate between morning and noon was more like brunch. They would have the second meal of the day anytime between late afternoon and evening; this meal consisted of meat dishes served with vegetable and legume accompaniments such stuffed eggplant or bulgur pilaf with vegetables. Related content: Sultan’s Diet: 10 Delicious & Unique Medieval Ottoman Foods In Turkey, nowadays most families enjoy 3 meals a day. Weekday breakfasts are basic and quick but weekend breakfasts where the family comes together are large and consist of many different foods. Lunches in Turkey are usually made of seasonal dishes, soup, salad, etc.

9. When the table becomes a destination Takeover of the Auberge du Bois Prin by chef Emmanuel Renaut (three stars in Megève at Flocon de Sel) in the Alps, opening of Ô Plum'ART in Giverny by David Gallienne (one star), of Fleur de Loire by Christophe Hay (two stars and Chef of the Year 2021 for Gault&Millau), from the Villa Grand Voile in La Rochelle by Christopher Coutanceau (three stars), more and more chefs are opening their hotel, built around a restaurant thought of as a destination. And in another, more accessible register, the Mama Shelter hotel chain (Accor group) defines itself as “restaurants with rooms above”, with bars and restaurants representing more than half of the company's turnover. brand known for its attractive prices. Akira Back to the Prince of Wales © Patrick Locqueneux - Mr Tripper In Paris, five-star hotels and palaces call on well-known executive chefs, bring in starred chefs or rely on strong concepts even if it means taking risks and giving up the race for stars. This is the case of the Plaza Athénée which closed the three Michelin star restaurant of Alain Ducasse to call on Jean Imbert, or the Prince de Galles which replaced La Scène by Stéphanie Le Quellec (two Michelin stars) with the fusion restaurant Japanese-inspired by star chef Akira Back. Another strategy, the Cheval Blanc Paris which plays on abundance, with no less than four tables for only 72 rooms, and has just received three Michelin stars for Plénitude by Arnaud Donckele. If the food attracts, it is sometimes the wine and wine tourism that serve as a story for the hotel. This is the case in France at the spectacular Royal Champagne Hotel & Spa not far from Épernay, at Chais Monnet which recalls the history of Cognac, at the Palacio de Samaniego which tells the story of the Rothschild family's love of wine in the vineyards of La Rioja, or Ventozelo Hotel & Quinta, hotel and winery in the Douro in Portugal. As for the Sources de Caudalie, a pioneer of its kind in Bordeaux and the only hotel labeled “Palace” in the vineyards, it remains a reference in the field in France and has even just had a new decor.

🌍 Culinary Journeys Along the Danube: Exploring the Intersection of Luxury Travel and Local Gastronomy 🍽️ Indulging in the finest flavors while immersing yourself in breathtaking landscapes, culinary journeys along the Danube offer a unique blend of luxury travel and local gastronomy. 🚢🌸 Imagine savoring mouthwatering delicacies prepared by world-renowned chefs, paired with exquisite wines from the region's vineyards. Each dish tells a story, reflecting the rich cultural heritage and traditions of the Danube's diverse communities. 🍷🍴 From Budapest's vibrant food markets to Vienna's elegant coffee houses, and the charming villages nestled along the riverbanks, this culinary adventure promises to awaken your senses and ignite your passion for travel and gastronomy. 🌟✨ But it's not just about the food. It's about the connections you make with fellow travelers who share your love for exploration and the joy of discovering new flavors. It's about the conversations that flow as effortlessly as the Danube itself, connecting people from different backgrounds and cultures. 🌍❤️ So, whether you're a seasoned foodie or an avid traveler seeking a unique experience, a culinary journey along the Danube is an opportunity to expand your horizons and create lasting memories. 🌉🌌 Have you had the pleasure of embarking on a culinary journey along the Danube? Share your favorite food experiences or recommendations in the comments below! Let's inspire each other to explore the world through its flavors. 🌍🍽️ If you found this post helpful, give it a like and consider reposting to spread the word about the magic of culinary journeys along the Danube. Let's ignite the wanderlust in others! ✨🌟 #CulinaryJourneys #DanubeDelights #LuxuryTravel

Last week, we explored why provenance is a particularly powerful strategy for hotel brands. In this article, we do a deep dive into what this looks like in practice, highlighting how you can build provenance into every part of the guest experience. Here's a sneak peek: 🏨 Sourcing locally gives your guests a real taste of their destination, while working with ingredients indigenous to your area can provide a unique experience that will be memorable and worth talking about. 🏨 It’s not just about dishing up local ingredients – provenance should also include sourcing directly from small-scale producers and cultivating long-term, mutually beneficial relationships. 🏨 Embedding provenance into your menu can extend to regional cuisine as well as ingredients themselves: exploring traditional cooking methods or heritage recipes can help your offering rank among their best memories from the trip. Check out our article for more insights and examples! Aethos Hotels The Loren Hotel THE PIG Hotel | B Corp Potato Head Family The Bull Organic Inn https://lnkd.in/d2E8fj4J

How Belmond Luxury Brand is Stepping Up Their Game in the Realm of Zero Free Beverages at their Caribbean Properties... Over the past couple of weeks, I have been combing the Caribbean in search of quality non-alcoholic beverages.  And let me tell you, these properties did not disappoint! 🍹 La Samanna, A Belmond Hotel - located in St. Martin - mocktails focused on fresh, local ingredients, Heineken 0, Martini Nolo Floreale, and they are still adding to the menu! Oh and the property? Stunning! 🍹 Cap Juluca, A Belmond Hotel - located in Anguilla, this property believes in encouraging mindful drinking and credits the warmth of their staff and the island’s culture to upholding this belief.  Heineken 0, sparkling cider, and a list of quality mocktails.  They are continuing to develop more non-alcoholic offerings.  And this property is pure luxury🙌 🍹 Maroma, A Belmond Hotel - this Riviera Maya resort has been the epitome of luxury for years! Their cocktail concept is focused on the awareness of alcohol consumption and offers non alcoholic beverages and low alcohol cocktails (ABV). Heineken 0 and Martinelli as a sparkling option. With the awareness of Mindful Drinking on the rise, many resorts and hotel brands are realizing the need for quality non-alcoholic options for their guests.  It’s apparent that Belmond has their clientele in mind who are looking for an alcohol free experience❤️ 1000 Mile Travel Group Virtuoso Travel #alcoholfreetravel

The latest Booking.com survey has found that most travellers look forward to trying new cuisines when they travel. Most are keen to sample local dishes, while others plan their itinerary around visits to popular restaurants. 61% also explore the origins of the ‘must-try’ dishes of the places they’re visiting.   This presents hoteliers with more opportunities to improve revenues. For one, they can feature more local dishes and source ingredients sustainably. Secondly, they could collaborate with local eateries to create pop-ups and food festivals. How else do you think hotels can make the most of this emerging trend? Let us know in the comments below. #hudini #hospitalityindustry #hotels

🌟 How hotels and restaurants can become key players in gastronomy tourism! 🍽️🌍 A unique experience, new flavours, and an inimitable atmosphere – that’s what tourists are looking for when travelling around the world. Hotels and restaurants play a crucial role in attracting and retaining them. A hotel isn’t just a place to stay; it’s a part of a trip that can make it truly unforgettable. A hotel that offers a unique culinary experience can become a real magnet for gastro-tourists. From breakfasts with local specialties to dinners with chef’s signature dishes – there are numerous opportunities to attract gastro-tourists. A restaurant isn’t just a place to eat, but also an atmosphere that creates a real journey into the world of tastes and aromas. A restaurant offering authentic dishes and various tastings becomes an integral part of the gastronomic journey. And, of course, hospitality and service at the highest level are the things that create a favourable impression on guests and make them come back again and again. How to make your establishment attractive for food tourism? Invest in developing your employees’ culinary skills, offer unique culinary master classes and wine tours, and create an atmosphere that will remind guests of a real cultural and culinary journey. And remember that every detail matters, from interior design to food presentation. Make your establishment not just a place where you can eat, but a real centre of gastronomy tourism that’ll delight and inspire guests every day! 🌟🍷🍴 #lavoria #jobs #horecajobs #career #candidate #staff #lookingforjob #jobopportunities #hospitalityindustry #careergrowth #lavoriajobs #lavoriavacancies #hospitalityjobs #cyprusjobs #greecejobs #gastronomytourism

Why is there no Michelin Guide in Australia? Simple: nobody has paid for it. Michelin charge over $1,000,000 per year - often paid by government and tourism bodies around the world - to review new markets. Do our restaurants, in my view amongst the most exciting in the world right now, need another guide or international accolades? Maybe not. Do they deserve it, and should more be done to ensure they’re part of the global conversation? Absolutely yes. And there’s an opportunity for government (tourism, trade, culture) to partner with brands and corporates (those wanting to engage with a global food-loving audience) to be part of supporting our chefs and restaurateurs internationally, bringing global food travellers to our shores, and helping build the local hospitality community and economy for the future. Only a matter of time. Watch this space.

Check out my recent article on "Culinary Trends" in the hotel Industry.

Why do we do Caribbean nights in the Hotels in Caribbean when it comes To our cuisine and food , every night is Caribbean while you in the Caribbean, but I have never seen a Italy night in Italy or any where else , can someone explain