Presenting your new menu
The Dutch restaurant De Molen (Kaatsheuvel) fantastically presents their new menu.
The Dutch restaurant De Molen (Kaatsheuvel) fantastically presents their new menu.
This digital wine thermometer looks chic on table. Besides the wine temperature, this device also suggests the ideal temperature of several wines.
Dominique Pierru spent three years perfecting the Snail Caviar. Once a year each snail lays a few hundred eggs of about 4 grams in total. To produce a kilogram of snail caviar, one needs about 260 carefully selected layings.
In May the book Sergiology is published. It is the gastronomical art-object-book of Michelin star chef Sergio Herman. The limited available book shows the sources of inspiration and creations of this Oud Sluis’ chef.
Very clever cutting board! Scaling your food whilst cutting. This cutting board features a scale.
In Rotterdam (The Netherlands) the Iizo sushi café prepares a robot to make only orange sushi for Queen’s Day. The sushi will be in orange shells made of soy or have a layer of orange fish eggs.
Hoppit is the first site which provides a dining-out search engine which filters its results based on the ambience of restaurants. Based in Manhattan and currently available in 25 cities in the US, each restaurant in the Hoppit database is tagged with one of ten “vibes” or types of atmosphere. These include ‘classy & upscale’, ‘hipster’, ‘romantic’ and ‘cozy & quaint’, among others.
The rEvolution wineglass made by Vinice was already posted on our website. Today we saw a tweet of restaurant De Leeuw in Lichtenvoorde (The Netherlands) that uses the glass in a different way in the ‘floating dish’.
This spoon measures the level of salinity in your food (liquid, sauce). A great tool for guests with high blood pressure.
Approachable inspiration, trends and highlights from 2025 that can be easily applied to your own business in 2026. A whitepaper to scroll through when you read more
We’ve been enjoying glorious summer weather for a few weeks now, and the popular seasonal drinks are already known. Mocktails, cocktails, spritz variations, rosé, and read more
The Dutch restaurant De Molen (Kaatsheuvel) fantastically presents their new menu.
This digital wine thermometer looks chic on table. Besides the wine temperature, this device also suggests the ideal temperature of several wines.
Dominique Pierru spent three years perfecting the Snail Caviar. Once a year each snail lays a few hundred eggs of about 4 grams in total. To produce a kilogram of snail caviar, one needs about 260 carefully selected layings.
In May the book Sergiology is published. It is the gastronomical art-object-book of Michelin star chef Sergio Herman. The limited available book shows the sources of inspiration and creations of this Oud Sluis’ chef.
Not ready for a real insect snack? Try these lady bugs as appetizer!
Very clever cutting board! Scaling your food whilst cutting. This cutting board features a scale.
In Rotterdam (The Netherlands) the Iizo sushi café prepares a robot to make only orange sushi for Queen’s Day. The sushi will be in orange shells made of soy or have a layer of orange fish eggs.
Hoppit is the first site which provides a dining-out search engine which filters its results based on the ambience of restaurants. Based in Manhattan and currently available in 25 cities in the US, each restaurant in the Hoppit database is tagged with one of ten “vibes” or types of atmosphere. These include ‘classy & upscale’, ‘hipster’, ‘romantic’ and ‘cozy & quaint’, among others.
The rEvolution wineglass made by Vinice was already posted on our website. Today we saw a tweet of restaurant De Leeuw in Lichtenvoorde (The Netherlands) that uses the glass in a different way in the ‘floating dish’.
This spoon measures the level of salinity in your food (liquid, sauce). A great tool for guests with high blood pressure.
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