Recommended Liechtenstein Restaurants
Restaurant: b'eat Restaurant: Galina Restaurant: Gasthaus zum Hirschen Restaurant: Restaurant Real
Restaurant in Liechtenstein Restaurant in Liechtenstein Restaurant in Liechtenstein Restaurant in Liechtenstein
Address: Schaan
Tel: +423 233 43 33
info@b-eat.li
http://ww.b-eat.li/Home.30.0.html
Address: FL9497 Malbun
Tel: 00423 265 34 24
info@galina.li
http://www.galina.li/
Address: FL-9493 Mauren
Tel: +423 373 9171
info@hirschen.li
http://www.hirschen.li/Ueber_uns
Address: Furstentum Liechtenstein
Tel: +423 232 22 22
info@hotel-real.li
http://www.hotel-real.li/restaurant/restaurant.asp?n_LID=1

Restaurants in Liechtenstein

     
LÖWEN

Guests from near and far are treated to an exquisite culinary experience at the LÖWEN Hotel and Restaurant.

Restaurant in Liechtenstein - Liechtenstein - Tel: +423/2381144
office@hotel-loewen.li
http://www.hotel-loewen.li/new/kontakt_e.htm
Schaanerhof

Wenn Sie ein nettes Businesshotel in Liechtenstein suchen, sind Sie bei uns an der richtigen Adresse.

Restaurant in Liechtenstein - Liechtenstein - Tel: +423 232 18 77
info@schaanerhof.li
http://www.schaanerhof.li/index.php
 

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Restaurant in Barcelona, Spain

Restaurant Can Solé

Restaurant in Barcelona, Spain

 
Fondé en 1903, c'est un des classiques de Barcelone, présentant une excellente offre gastronomique, basée sur la cuisine marine traditionnelle, et intégrant également les nouvelles tendances dans ses suggestions quotidiennes, en conservant les saveurs de toujours
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Vineyard in Argentina

Bodegas Etchart

Vineyard in Argentina

 
High altitude is a way to compensate low latitude. Salta, if looked at more closely, is actually a tropical province crossed by the Tropic of Capricorn. It is well-known that wines are typically not produced in the tropics, due to the constantly high temperatures found in such regions. However, as we go up in elevation, temperature decreases by 1º C every 180 meters. And as valleys are generally located at 2,000 meters height, it is easy to see that the low latitude is compensated by a higher altitude. But that's not all.
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Wines from Argentina

Fincas Rewen Petit Verdot 2007

Wines from Argentina

 
Today, Fincas Rewen has a wine-making process of three varieties of wine: high quality range (Premium) that includes Petit Verdot, Malbec and Cabernet Sauvignon. A range with pure varietal Cabernet Sauvignon, Syrah, Viognier and a bi-varietal range that mixes Syrah/Cabernet Sauvignon. The vineyards also produce a sparkling wine using the traditional method for the Extra Brut type, which is the basis of Chardonnay. All wines produced by Fincas Rewen are 100% Argentinean and have the finest grape that grow in the optimum region of San Juan (Huanacache) and Mendoza (Lujan de Cuyo),in their elaboration and process. Their creation has influenced on international and internal markets.
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COMIDAS TÍPICAS BRASILEIRAS


O preparo dos mais diversos pratos da culinária brasileira está ligado aos aspectos socioculturais de nossa história e recebeu a influência de outros povos que aqui estiveram em épocas passadas e nos Legaram em patrimônio cultural valioso, influenciando e dominando até mesmo na alimentação. A variedade de sabores e preferências regionais, com suas especiarias e temperos próprios, tornam-se irresistíveis ao paladar mais exigente de qualquer arte da cozinha nacional. Os índios brasileiros tinham uma mesa farta e variada, graças à abundância da caça, pesca e dos frutos silvestres, de que se serviam. A farinha de mandioca tão popular entre o povo, do mais simples ao mais requentado, é uma herança indígena. Depois de retirar a raiz, secavam-na ao sol ou ralavam-na ainda fresca numa prancha de madeira cravejada de pedrinhas pontiagudas, transformando-a em farinha alva, empapada que colocavam para escorrer e secar num recipiente comprido de palha trançada. O resultado é o tupuci, ingrediente essencial no preparo de um famoso prato da cozinha brasileira: o pato no tupuci. Além de ser usado como farofa ou para fazer beijus, pirões, sopas e mingaus, o tupuci pode ser servido como sobremesa, regado com mel. As bebidas eram extraídas dos ananás, do caju, guaraná, jenipapo, acaiá e outros produtos nativos. O milho muito usado pelos índios foi amplamente aceito pelos portugueses, de paladar mais refinado, que preferiam a comida preparada pelas escravas negras do que as da mão indígena. As negras eram mais experientes eram mais caprichosas na arte de comer bem e assim, introduziram o coco-da-baia, o azeite de dendê, a pimenta malagueta, o feijão preto, o quiabo e outros ingredientes para a elaboração de pratos mais requintados. A união das três raças criou uma cozinha tipicamente brasileira, desenvolvendo o uso constante da panela de barro, da colher de pau e do fogão de lenha, indispensáveis para aprimorar qualquer quietude.     More...
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Légumes à l'indienne

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