Bon Vivant Communications

17/05/2026

At , the palette feels foraged from the forest itself: moss greens, cedar browns, burnt caramel and smoked amber glowing under low light.

Rough woods, earthy fabrics and brittle textures echo the food on the plate, making the entire space feel like one continuous edible landscape suspended somewhere between fire, nature and quiet Nordic restraint.

Photos by

15/05/2026

From Adelaide to Bodrum, Copenhagen, Bangkok and the Soča Valley.
Chefs crossing borders, restaurants redefining destinations, and stories that go far beyond the plate.

The latest edition of our newsletter moves between Australia, Slovenia, Thailand, Denmark and the Turkish coast through openings, collaborations, anniversaries and the people shaping today’s culinary culture.

Read the full stories in the newsletter. Subscribe via the link in bio 🔗

06/05/2026

Kitchens, bookshelves, spotlights, and the Riviera — there’s plenty cooking around the globe, from standout collaborations to vibrant performances in Copenhagen, and a bookshelf-worthy ode to the anchovy.

Read the full stories in the newsletter. Subscribe via the link in bio 🔗

03/05/2026

Stavanger can be rough, with the sea always close and that northern edge in the air.

At RE-NAA, the mood changes. Everything pulls you in slowly, almost without you noticing.

Inside, the room feels held and focused, as if every detail had crossed its own storm before arriving here.

Swipe to discover more.

29/04/2026

11/04/2026

On April 13, celebrates the International Day of Gastronomy.

From Tohru in der Schreiberei and .valence to and , that energy is everywhere.

Different chefs, different cultures, different ways of cooking, all colliding across borders and turning into something genuinely worth paying attention to.

Swipe through the carousel to get a closer look at the event.

09/04/2026

is less about what you see, more about how it builds.

Swipe to step inside.

07/04/2026

There’s one dish at you really shouldn’t skip. Not just because it’s delicious, or because it brings a non-meat ingredient into territory that usually belongs to meat, but because they’ve been making it for a quarter of a century. Twenty-five years.

In restaurant terms, that’s basically immortality with good plating. A dish doesn’t stay on a menu that long unless it’s doing something very, very right.

RestaurantStories IconicDishes GastroVideo FoodieFinds LAEats

04/04/2026

The 2026 confirms it once again: Taubenkobel remains a two-star destination.

A restaurant with a singular identity, it continues to earn praise for a way of cooking that is thoughtful, expressive and impossible to confuse with anywhere else.

This week, we’re taking a closer look at what keeps it there.