Miramar Group’s Post

From Indian and Peruvian to Italian and classic Portuguese, Lisbon has a world of new flavours to discover. Contributing to Lisbon’s ever-growing gastronomic scene with new flavours and traditions, locals and newcomers are making the most of the city’s wave of popularity to create new concepts and restaurants. With new openings every other week, it is hard to keep up. So, we did a roundup of the novelties you won’t want to miss. ___ #essentialalgarve #lisbon #portugalnews #portugalrestaurants #lisbonrestaurants #openmediagroup (Co-financiamento: Cresc Algarve 2020, Portugal 2020 e União Europeia através do Fundo Europeu de Desenvolvimento Regional)

Exciting to see the #SocialEnterprise ViaVia Traveller Café model continue to #scale! I visited the one in Leuven years ago and loved the atmosphere—it’s a special place. "Successfully Creating and Scaling a Sustainable Social Enterprise Model Under Uncertainty: The Case of ViaVia Travellers Cafés" by Kieran Dobson, PhD, was actually the very first academic research paper I read at the start of my Phd. A super interesting read, exploring how the social enterprise scaled, using an unproven business model, through social franchise and joint ownership models. Also looking at how the model can be flexible to suit the individual locations, but also learn from each iteration around what is critical - such as the importance of location ownership and securing tenure in ensuring sustainable growth. Link to paper is here for anyone interested: https://lnkd.in/eWMq_wfb

Gozo’s bid to be named Europe’s gastronomical capital in 2026 is on the cusp of success, after an international jury recommended that it be awarded the title. Malta’s sister island is one of three regions bidding to be named European Region of Gastronomy 2026 by the International Institute of Gastronomy, Culture, Arts, and Tourism (IGCAT). The other two competing regions are the Greek island of Crete and Kvarnar, a region in Croatia.  

Sake Perth Log: Rethinking Sake Through Cultural Conversations There’s something special about chatting with people about their cultural roots—it always adds a new layer to how we see things, especially when it comes to sake. Japanese culture has left its mark on the world through its food, art, and traditions, but sake still feels like a hidden gem, even in Japan. Just the other day, I had an interesting conversation with a Japanese customer who came into the shop. He was comfortable with the kanji on the bottles and had a range of choices, but it was clear he was making the decision for himself and whoever he’d be sharing with. He went for a mellow, soft, water-like sake—a safe choice that was easy to drink and fuss-free. As we kept talking, I decided to switch things up and introduced him to another profile from the same brand. I talked about the sake’s origin in Niigata—his home prefecture—and suddenly, it wasn’t just a drink anymore; it was personal. The connection was instant. He was curious, and we started diving into how breweries today are doing things differently, not sticking to the usual Niigata style but pushing boundaries with food pairings and modern flavors. This chat got me thinking about what it means for us in the business world. When it comes to sake, it’s not just about what’s in the glass—it’s about the story behind it. Sake isn’t just a menu item; it’s a chance to share something real, something cultural. Customers don’t just want another drink; they want an experience, a moment that connects them to something bigger. Instead of just listing sake on the menu, let’s bring the stories forward. Talk about where it comes from, the people behind it, and why it’s special. This isn’t about selling more; it’s about creating connections that resonate. It’s about showing that sake is more than just alcohol—it’s a bridge that ties cultures together and adds depth to the dining experience. For business owners, the real opportunity isn’t just in offering sake; it’s in bringing that cultural story to the forefront. The conversation isn’t about pushing a product but inviting people to be part of something meaningful. Sake has the power to turn a regular night out into a memorable one, simply by sharing its story.

What Is Izakaya? Basic Tips for Foreigners Part 1 Izakaya is Japanese Food Culture If a foreigner comes to Japan for a sightseeing trip, I recommend going to an "Izakaya." Izakaya is a place where you can eat a variety of foods, and many of them are reasonably priced. Of course, there are various types of alcohol. I also love izakaya and have been to many izakayas all over Japan. What Is Izakaya? What Is Izakaya? Izakaya is considered a restaurant similar to a pub, tapas bar, or tavern. However, compared to these establishments, which primarily serve alcoholic beverages, the izakaya, with its extensive meal menus, is unique to Japan. Like karaoke, izakaya can be considered a part of Japanese culture, and this can be understood in English. In other words, izakaya is the best place to learn and experience Japanese food culture. The Japan Tourism Agency also recommends that foreign tourists visit izakayas. History of Izakaya Izakaya is said to have started in the Edo period (1603-1868). Initially, they mainly served alcohol, similar to pubs, tapas bars, and taverns. At first, liquor stores only served sake, but izakayas began offering appetizers with the alcohol. Over time, the types of meals provided by izakayas increased. However, there are some things that foreigners should be aware of when going to an izakaya. I would like to highlight tips and tricks for enjoying izakayas in my upcoming blog posts. I personally love izakayas and have taken many of my foreign friends to them. I will share the things I've noticed as well as the points many of my foreign friends have mentioned. Please look forward to the upcoming blog posts. Check out my blog post https://wix.to/bYiwGvh #newblogpost #izakaya #kagurazaka

Paella – the iconic Valencian rice dish made with fish, meat or vegetables – has been officially recognised for its cultural importance. In October, the local government within the Valencia region of Spain declared paella an Asset of Intangible Cultural Interest. The decree of recognition acknowledges the tradition and cultural significance of the preparation and tasting of paella, describing the dish as representative of “the art of joining and sharing”. It establishes a series of safeguarding measuresincluding the identification, description, study and documentation of paella in order that its recipe may be passed on to future generations. Curiously enough, the decree explains that different ingredients may be used for the making of paella, acknowledging that there are several versions of the recipe and methods of preparation. The decree mentions rice because the mandatory ingredient to properly make the dish, and offers recommendations on the way it ought to be added and cooked. The recognition follows the request of the Valencia City Council presented back in April and backed by local politicians. It was intended to guard paella’s wealthy history and tradition, after a few years of variations on the recipe and controversies over its preparation. The inclusion of chorizo sausage in paella is one such controversial variation, as was UK supermarket Tesco’s limited edition paella sandwich. The origin of paella, first a food for farmers and peasants, dates back a whole lot of years. An 18th-century manuscript refers to paella or “Valencian rice”, explaining techniques for making this dish and clarifying that the rice has to find yourself dry. Paella acquired international recognition at first of the twentieth century, especially because the Valencia region began to attract tourists. Next steps This recognition would be the first step of a broader process which could finally turn paella into an item of Unesco Intangible Heritage. Other musical, artistic and gastronomic cultural expressions have been protected under this scheme, including Flamenco musicthe Mediterranean weight-reduction plan and Neapolitan pizza. This would take the popularity which has just been given within the Valencian region to a more global level. The endorsement of a prestigious organisation like Unesco (the United Nations Educational, Scientific and Cultural Organization) could be necessary. The message that “authentic” paella is made in response to certain quality standards could be amplified internationally. Heritage protection, each at local and international level, definitely strengthens the importance that an object or a practice has within the lifetime of a community. This status may be utilized by traditional producers as a powerful marketing tool to advertise food which is ready in response to certain approved standards. But it doesn’t offer a monopoly over the usage of a recipe or a reputation, as a patent or registration as

Paella – the iconic Valencian rice dish made with fish, meat or vegetables – has been officially recognised for its cultural importance. In October, the local government within the Valencia region of Spain declared paella an Asset of Intangible Cultural Interest. The decree of recognition acknowledges the tradition and cultural significance of the preparation and tasting of paella, describing the dish as representative of “the art of joining and sharing”. It establishes a series of safeguarding measuresincluding the identification, description, study and documentation of paella in order that its recipe may be passed on to future generations. Curiously enough, the decree explains that different ingredients may be used for the making of paella, acknowledging that there are several versions of the recipe and methods of preparation. The decree mentions rice because the mandatory ingredient to properly make the dish, and offers recommendations on the way it ought to be added and cooked. The recognition follows the request of the Valencia City Council presented back in April and backed by local politicians. It was intended to guard paella’s wealthy history and tradition, after a few years of variations on the recipe and controversies over its preparation. The inclusion of chorizo sausage in paella is one such controversial variation, as was UK supermarket Tesco’s limited edition paella sandwich. The origin of paella, first a food for farmers and peasants, dates back a whole lot of years. An 18th-century manuscript refers to paella or “Valencian rice”, explaining techniques for making this dish and clarifying that the rice has to find yourself dry. Paella acquired international recognition at first of the twentieth century, especially because the Valencia region began to attract tourists. Next steps This recognition would be the first step of a broader process which could finally turn paella into an item of Unesco Intangible Heritage. Other musical, artistic and gastronomic cultural expressions have been protected under this scheme, including Flamenco musicthe Mediterranean weight-reduction plan and Neapolitan pizza. This would take the popularity which has just been given within the Valencian region to a more global level. The endorsement of a prestigious organisation like Unesco (the United Nations Educational, Scientific and Cultural Organization) could be necessary. The message that “authentic” paella is made in response to certain quality standards could be amplified internationally. Heritage protection, each at local and international level, definitely strengthens the importance that an object or a practice has within the lifetime of a community. This status may be utilized by traditional producers as a powerful marketing tool to advertise food which is ready in response to certain approved standards. But it doesn’t offer a monopoly over the usage of a recipe or a reputation, as a patent or registration as

When you are on a trip to #Bulgaria, the most important thing after places to see & things to do is culinary delights to try. For this, you must know all the places to have good food. We have listed all the top places in this post that you can check out in Bulgaria. So, let’s get started! Read the blog here 👇 https://lnkd.in/gj6eXQ3R #NewBlog #TravelBlog #DookTravels

Gastronomy is big in Greece - According to the statistics below, the words gastronomy and Greece go hand in hand. It makes perfect sense. Greece is known for its amazing cuisine and wines. In addition to food and wine-related tours, we have found a very strong interest from customers in Greek cooking experiences. So the love affair with Greek food continues on - just with a new name - gastronomy! If you're booking Greece activities for your customers, make sure you offer a gastronomous (why can't we make up words too?) Greek experience! Food Tourism: According to a 2023 survey by the Greek National Tourism Organization (GNTO), about 85% of international tourists were highly interested in experiencing Greek cuisine, highlighting the country's strong appeal in culinary tourism. Wine Production and Tourism: Greece produced around 2.5 million hectoliters of wine in 2023. Wine tourism remained strong, with regions such as Santorini, Nemea, and Naoussa being particularly popular. That's a lot of wine being consumed!

My idea is becoming a reality! I am happy to introduce you to ''The Wine Traveller'', my seasonal project bringing the wine from TOKAJ MACIK WINERY into the heart of Copenhagen. I will be hosting a couple of wine-tasting events during the upcoming weekends at our current living space. Siljangade offers a spacious lobby and a rooftop terrace with a city view, both being great spots for hosting cozy gatherings. Wines have been carefully selected, based on my past working experience in the mentioned winery and close collaboration with the winemaker. Let's open a few bottles of Slovakian treasures and explore the rich flavors of the Tokaj region together. I want to take you on a real wine adventure! My most supportive boyfriend ever Cristian Nichifor is adjusting the last details on our website, where you will be able to purchase event tickets very soon. Check it out! https://lnkd.in/d6YwQKAi   This project it's a great learning experience, while I can practice: 🎤 How to sharpen my presentation skills. 🗓 Planning and creating the events. 🙋♀️ How to work with people & make them feel relaxed by creating a cozy atmosphere. ✒ Sharing the unique knowledge gained from my experience in the winery and making Slovak wines popular. 📑 Get deeper knowledge about administrative work for wine importing. ✅ Getting approvals from different authorities (SKAT & DVFA). 🎯 Target my customers. 💶 Manage my finances, check the expenses, set up prices and desired profit.