“Boroa Jatetxea” was created by Asun Ibarrondo and Javier Gartzia as Head Chef. In 1997, they restaured a15th century farmhouse and converted it into a restaurant with scrupulous respect for its original architecture. The outside terrace is surrounded by century-old oak trees and a large parking area has been added. Jatetxea is a reference for gastronomic excellence where nature and tradition live in perfect harmony. The cellar offers a wine list blending perfectly with the gastronomic offer. Guests will find the best national wines and a selection of international wines.
Wine Tourism Restaurants
The restaurant, situated 400 meters above sea level on top of the Helshoogte Pass outside Stellenbosch, offers terroir focused contemporary cuisine, award-winning wines and dramatic views over Stellenbosch and False Bay. The building housing the restaurant is a Cape architectural icon utilising glass, steel and stone. The restaurant is proud to showcase award-winning chef Richard Carstens' intelligent take on modern South African cooking.
Melton Estate is a boutique winery featuring a modern restaurant and event venue set on 12 acres in West Melton, Christchurch, and only 10 minutes from the airport. Melton Estate hosts weddings, family celebrations, corporate meetings and Christmas parties. Full conference facilities and and banquet room available. Melton Estate also hosts live shows, special dinners and wine events.
Allan Scott Family Winemakers produces a full range of wines which are especially suited to Marlborough’s gravelly soil and sunny climate. It is proudly owned and managed by the whole Scott family.Their vineyard restaurant ‘Twelve Trees’ has become one of the regions most popular lunchtime venues. In summer the shaded courtyard, with its fountains and topiary, is a cool oasis for guests and in winter the cozy interior and open fire provide a warm welcome.
Love for what they do and suggest transpires from daily research of the best ingredients that seasons and friend-farmers provide them at the right time. Borgo Allegro offers his creativity by the respect which it uses in ingredients handling and plates arranging, like dishes of the best Tuscan meats, vegetables, Mediterranean fishes, mushrooms, truffle from San Miniato, and careful selections of cheese and various kind of cold cuts of pork and game.
Gilda e Maurizio gestiscono questo ristorante-enoteca in centro a Firenze che porta un nome che significa “terra del vino”. Qualità è tradizione sono le caratteristiche della cucina: i piatti sono il risultato di una continua ricerca per le migliori materie prime: olio, carni, verdure ed erbe aromatiche danno un senso all’atto stesso del mangiare. La cantina è in continuo cambiamento e offre una vasta scelta di grandi e piccoli produttori.
Gilda and Maurizio run this wine cellar and restaurant in the centre of Florence whose name means “land of wine”. Quality and tradition are the characteristic of the cuisine: the dishes are the result of a balanced search for the best raw materials: oil, meat, legumes and aromatic herbs give sense to the act of eating. The cellar is constantly updated and offers a great choice of large and small producers. The restaurant, simple and cosy, hosts the premises of the Florence Wine Society.
Essential ingredients such as creativity, quality, style and simplicity are the keys to promote the pleasure of food. They excel in the research of products which are connected to the territory and which tell us about its story, including the wines.
Das Novotel ist zentral mitten in der Stadt Mainz gelegen. Ein Kellergewölbe aus dem 17. Jahrhundert mit mächtigen Natursteinmauerwerk beherbergt das größte hauseigene Restaurant, die Kasematten. An Sommertagen lockt die große Terrasse. Küchenchef André Büsselberg komponiert seine Gerichte überwiegend aus regionalen Produkten und orientiert sich dabei an der schlichten, beeindruckenden Architektur. In Abstimmung zur Speisekarte wurden 20 rheinhessische Weine namhafter Winzer ausgewählt. Darunter sind vier Aktionsweine, die in einem bestimmten Rhythmus wechseln.