IBIZA LOVE Part VII

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All in white: In love with the elegant atmosphere of the Amante Beach Club. So beautiful!

Ibiza is my absolute favorite Mediterranean island. It’s famous for social-scene beaches, nightclubs, superstars, and on the other hand crystal-clear waters, hidden cove beaches, beautiful pine forests and great seafood.

Terrace with a stunning view!

Wow, what a great color of the turquoise water: As you want but jump in right away! Who needs the Caribbean?

Above Playa Sol d’en Serra, near Santa Eularia, you can find a very special beach spot. The two-story Amante Beach Club is set in one of the most beautiful coves on Ibiza.

The Bar: Let’s have a drink!

Chill out and let the day go

I want it all! It’s just awesome …

Amante Beach Club, which certainly is not the newest hotspot but still one of the best restaurants of Ibiza with breathtaking views and a dazzling setting. It’s ideal for fine dining in the evening breeze, a laid back and chilled out day on the beach, while enjoying a glas of rosé. Cheers! BvH

Happy hour: Here the perfect evening starts!

Way to heaven: The narrow pebble path leads down to the Amante Beach Club

Adios, Amante! We’ll see you again soon …

Tip:

Planning a private party or wedding? This all-white stylish venue is one of Ibiza’s finest event locations. By the way the music features a great selection of Balearic beats, no wonder, since the owner is the renowed DJ David Piccioni.

Contact Amante Beach Club:

Sol d’en Serra
Santa Eularia, Ibiza
www.amanteibiza.com

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Ibiza Love Part III: In no particular order here are tips for an awesome stay on Ibiza

Even from outside the Giri Café looks inviting

I still remember when I drove to San Juan five years ago, a small, sleepy village in the north of Ibiza. It was early afternoon, the streets were empty, the houses and a few shops closed, the sun burnt hot – deadly silence. Only one café was open and turned out to be the rescue – to all intents and purposes.

What a great mix of materials and furniture

Towards the church situated on an idyllic place of San Juan, the Giri Café is immediately visible: in front of the door of an old, ibizan townhouse, elegant wicker furniture instead of cheap plastic chairs invite to stay and to chill. Inside the Giri Café itself you’ll find modern architecture, different, small rooms with cosy seating corners, a successful mix of materials and furniture. Great drinks and cocktails are being mixed at the bar – who would have thought that?

Good idea: The patio is optically magnified by mirrored windows

View into the kitchen: Soul-Food cooked with Love

The actual highlight – besides the extraordinarily good cuisine – is the bordering garden with additional comfy seats, daybeds and a children’s corner (in hay!), which is atmospherically illuminated in the evening. Here one will experience real holiday happiness at the latest.

Chill time: Between beds with organic vegetables there are sitting areas and daybeds

The interior partly documents that the owner of the Giri Café is Danish, as it seems pretty Nordic. Rosa came as a child through her hippie parents on the island, where she’s living with her own family for 15 years now. Everything started with a beautiful boutique-hotel, The Giri Residence. The idea of The Giri Café developed in order to host the guests appropriate. By the way Giri – el guiri – actually stands for ‘foreigner’, ‘stranger’, which Rosa – whose children grow up on Ibiza – is not at all anymore.

The Scandinavian-inspired design is reminiscent of the roots of the Danish owner

The Giri is more than only a café that offers breakfast and lunch. There, friendly staff is serving modern, Mediterranean cuisine of highest standards with fresh ingredients from the region. A lot is handpicked in the own bio garden, in which herbs, salads, strawberries, tomatoes and other vegetables and fruits are being grown. Here I like to sit with a glass of Rosé – my favourite is the “Ibiskus” – and can hardly believe my luck.  BvH

Inside the Giri Café, there are several sitting areas …

… where you can sit comfortably while enjoying Snacks and Tapas

I like the Giri Café especially in the evening …

… when the setting sun creates a special light in the garden …

… and you really want to be nowhere else

Tip:

Every Sunday San Juan transforms itself into a colourful market with live music. On the place and along the small streets handicrafts, jewellery and ceramics are being offered.

Contact The Giri Café:

Plaza Espana 5
07810 San Juan
Ibiza, Spain
(from April until October)

+ 34 971 333474

www.thegiricafe.com

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Quite a lot of snow in the Lech-valley!

Frequent Lech travelers might be familiar – but for me as a Lech newbie – this restaurant is a very special discovery – and one of the most rustic ones I found: The Klösterle, an institution among the restaurants in Lech am Arlberg, a bit of the beaten path, in the contemplative district Zug.

That’s me in the snow infront of the beautiful mountain-landscape

Away from the buzzing ski pistes and Après-Ski-Parties, the listed building is located at the end of Zug. In the evenings it is almost too romantic to get driven from Lech to Zug in a horse-drawn sleigh by torchlight. I have booked a table for lunch at the Klösterle so I could use the nice weather for a hike into the magnificent countryside. Instead of a horse-drawn sleigh I took the bus from Lech to the last stop Zug. Not so romantic but useful. Zug is more tranquil and contemplative than Lech and therefore a welcome change. At the so-called Lechquellengebiet (The region around the Lech river-source) I walk around a little, and from time to time sit down at a bench and enjoy the amazing view of the mountain scenery.

Starving? Then you are right here!

So much fresh air generates hunger. Generally while in the mountains I feel like I could eat all the time. Do you feel the same?
With a lot of lovingly details and furnished with old farm furniture the Klösterle looks exactly how you imagine a cabin in the mountains: flat ceilings in the wood paneled parlors, brawny tiled fireplaces and sheltered shrines, plaid curtains and tablecloths. In the afternoon the Klösterle is not as strongly frequented as in the evenings – nevertheless I still recommend to book a table. The lunch menu is small and down-to-earth. We are a group of three and start with a ‘Brotzeit’. After we asked the very friendly waiter to convince the chef to prepare one of the famous – and how it turned out amazingly delicious – cheese fondues, the day seemed to be successful.

The parlor of the original preserved Walser house, a historical blockhouse, whose name is ascribable to the ethnic group of the Walser

The Klösterle is special in every respect. The first time the original maintained ‘Walserhaus’ has been mentioned in documents in 1554 and it is led today by Lore Schneider. It is only opened from December to April. After that the entire household goods, furniture and tableware are being packed up, because during the summer months the building is being used as a farm.
Very satisfied and with a big lump of cheese fondue in my stomach I hike the 4.1 kilometers back to Lech and enjoy the magnificent view at the panoramic trail. BvH

The Klösterle is a bit of the beaten path, in the contemplative district Zug

Come on in!

Pure romance

Attention to detail …

… wherever you look at

Brotzeit!

Cheers!

The legendary inn offers down-to-earth delicacies during the day and ‘Grosses Pièces’ and fondue at night: The fondue is so yummy and usually only on the dinner menu – lucky me!

So yummy: the cheese fondue

Innkeeper Lore Schneider collects old pewter plates

Careful with the low doors:

… watch your head!

Also delicious and my personal favorite of the cakes: The Sachertorte!

Cozyness in the Herrgottswinkel

Good for stomach and digestion is warm tea after the fondue – much better than a “Schnaps”

Not only for VIPs

Interesting who else has been a guest here: Singer Udo Jürgens …

… even Prince Ernst August of Hannover – then still accompanied by wife Caroline of Monaco – has already been here

The listed architectural beauty belongs to one of the most exclusive locations at the Arlberg

Reflecting landscapes

The Klösterle is the starting and ending point for walks into the ‘Lechquellengebiet’ or a romantic drive with the horse-drawn sleigh

The blue sky competing against the freshly fallen snow from last night, in addition the incredible silence: you can’t get any more meditation!

Contact:

Klösterle
Zug 27 in Zug
+43 (5583) 3190
kloesterle@almhof.at

Info:

December to April: Wed – Mon, 2 pm to 5.30 pm, from 7 pm with reservation only

The post So romantic: The Klösterle Inn in Lech appeared first on My Stylery.

How about a welcome drink at the bar?

Did I ever mention that I was working as a flight attendant for Deutsche Lufthansa years ago? I started on short distances flights on B737, followed by worldwide trips on Jumbojet later on. One of my favourite destinations was Tel Aviv and a real adventure those days. Meanwhile things have changed and I was really excited when I had the chance to visit this fascinating city again recently.

Bugrashov Beach and Frishman Beach are around the corner and to Dizengoff shopping mall it’s a 15 minutes walk

I fell completely in love with Tel Aviv when I went there a couple of month ago. While organizing the trip, many questions popped up and I really had no idea about the dimensions of this buzzling city, where to go and where to stay. So I decided for a boutique hotel, located on the corner of the famous Ben Yehuda Street and close to almost everything – even to the one of the best beaches of Tel Aviv, the Frishman Beach. The Mendeli Street Hotel – a 66-room establishment on a quiet side street – is only a two minute walk away from the beach. It opened already in the 1960s as the Adiv Hotel, and since than it is family-run. Four years ago, the owner family decided to renovate the entire building – an endeavor that took until now.

Me sitting in one of the most stylish outdoor-chairs I have ever seen

The result is a feast to the eyes: The Mendeli Street Hotel presents itself as a modern, stylish facility that is both sleek and homey, with careful attention paid to every detail. Stressing light and airy surroundings with cosy seating areas on attractive wood furnishings and hardwood floors, the hotel entices guests to be seduced by their surroundings.

The bright rooms are equipped with everything I expect from a hotel in its class

The attention to details is evident in every aspect of the hotel’s service, from a warm welcome at the front desk to a personal escort by a staff member to the room. Everything in the rooms is pristine, tasteful and contemporary. Make sure to book a Superior room, because the Standard rooms are pretty small. For that the bathroom in the Deluxe room is spacious and luxurious, featuring the largest shower space I have ever seen. But the real highlight of the Mendeli’s has nothing to do with sleeping: It’s the breakfast.

The real highlight? The breakfast!!!

It’s by far the best breakfast I have ever had – served in the large, open dining area by a friendly staff, who serves freshly squeezed juice and any beverage of your choice. You can order all kinds of egg dishes and combine it with innovative salads of greens or fresh fruit, a whole section of goat cheese and goat milk products, including bottles of yogurt, some with strawberries or raspberries, accompanied by individually wrapped packages of homemade granola. Don’t miss the fresh tartes, strudels and doughnuts. Conclusion: Here no wishes remain unfulfilled – I swear! BvH

Here no wishes remain unfulfilled

By the way, Mendeli Street Hotel is a non kosher hotel

The restaurant area with stressing light, airy surroundings and green jungle walls

Airy surroundings

The hotel offers air-conditioned accommodation with free Wi-Fi

I fell completely in love with Tel Aviv

I like this design … what do you think?

Homey atmosphere in the Deluxe room

Bye bye Mendeli Street Hotel – I’ll be back soon!

Contact:

www.mendelistreethotel.com

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A classic in the Tel Aviv restaurant scene: The Café Noir

“You have definitely go to Café Noir,” recommended an Israeli friend of mine. “There you get the best Schnitzel in whole Tel Aviv – and you feel like being at Borchardt’s.” Eating a good Schnitzel was really not the idea of coming to Tel Aviv. And the Borchardt restaurant feels like my second Berlin home. I love good food and like to try the local cuisine. Hopefully there are also Israeli dishes on Café Noir’s menu.

I love to go here, whether for breakfast, lunch or dinner

When Café Noir opened in 1997, the owner and founder Rafi Bader wanted to create a bistro atmosphere combining European culture with a Tel Aviv experience. The atmosphere changes with the time of the day: mornings are slow and serene, lunch is always bustling and evenings are more romantic. The menu offers classic dishes, lovingly prepared from top-notch ingredients, along with modern specials of fresh, seasonal ingredients. And I am more than happy that also Kebab and Humus are offered. But I went for the Schnitzel: the Schnitzel you can choose from veal, pork or chicken meat.

My choice: Café Noirs iconic Schnitzel

“I wanted a place of a certain period. I picture the places where my grandfather would have spent time in Italy or Paris“, says the owner Rafi Bader. “Café Noir isn’t somewhere you grow bored of. It isn’t trendy, it’s not one of those spots that come and go.“
Honestly my culinary excursion into the Café Noir has paid off. A chic and comfy bistro with cool people and fantastic food. And the Schnitzel was really fabulous! BvH

Café Noir is a place that combines European food tradition with the tastes and atmosphere desired by a Tel Aviv clientele

Reserved in Hebrew: שמורות

Don’t worry, the menu at Café Noir is also available in English

The Bar: Israel is known for its excellent wines! A must try!!!

The restaurant ‘Café Noir’ is located in the heart of Tel Aviv, where one feels the pulse of the city

Bye bye, Café Noir. See you soon again!

Contact:

Café Noir
43 Ahad Ha’am Street
Tel Aviv

noir@cafenoir.co.il

The post The best Schnitzel is served in Tel Aviv! appeared first on My Stylery.

Part Two

Back again in the US-Residence in Berlin-Dahlem to meet Kimberly Marteau Emerson preparing her delicous pumpkin pie – exclusively for MyStylery and with her personal twist. A Thanksgiving dinner without a pumpkin pie is not conceivable.

Kimberly Marteau Emerson in her kitchen in the US-Residence in Berlin-Dahlem: Let’s do the pumpkin pie!

Kimberly’s pumpkin pie

How to make pumpkin purée:
You need one 4-5 lbs butternut squash or hokkaido pumpkin to make 1 lbs of pumpkin purée.

Split the pumpkin or squash in half, carve out the stem and scrape out the seeds. Arrange the pumpkin with the rind side down on a lightly oiled roasting pan, cover tightly with foil and bake at 325°F for 60 minutes. Remove the foil and bake for 45 minutes longer or until the flesh is very soft. Remove from the oven and allow to cool down. Scrape out the flesh and mash it to a pulp or purée it in the blender. Turn the pumpkin into a colander and wrap a cheesecloth around it. Cover with a cake pan topped with the 4-5 pound weight. Put the colander in the sink and let it drain for one hour.

Kimberly preparing the flaky pie crust

Flaky pie crust:

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
10 tablespoons unsalted butter, chilled and cut into 1/4 inch dices
3 to 4 tablespoons ice water

Carefully put dough to cover pan completely …

Mix the flour salt and sugar in a food processor. Scatter butter over dry ingredients and process until mixture resembles cornmeal about 5 to 10 seconds. Kern mixture into a medium-size bowl.
Drizzle 3 tablespoons of water over flour mixture. Then press down on mixture with a fork, so balls stick together in medium to large clumps. If dough resist gathering, sprinkle remaining water over dry patches and press with a fork a few times. Form dough into a ball with your hands. Wrapped in plastic, then flatten two of 4 inch disc. Refrigerate for at least 30 minutes or up to two days.
Sprinkle the 2 ft.² work area with flour. Remove due from wrapping and place in the center of the working area. Dust top with flour. Roll out carefully in all directions from the center to the edges. Flip disc over when it is 9 inches in diameter and continue to roll out all directions, until it is 13 to 14 inches in diameter and about 1/8 inch thick.

Flute by pressing thumb and index finger about 1/2 inch apart against the outside edge of the dough. Repeat all the way around

Fold dough in quarters and place the corner in the center of the pie pan. Carefully unfold dough to cover pan completely, with excess dough draped over the pan rim. With a sharp knife or some scissors cut away all of the dough hanging over the rim more than 1 inch. You have to make sure you have 1 inch of dough overlapping the pie form rim. Now tuck the overlapping dough under itself so the folded edge is flush with the edge of the pan rim. Press double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2 inch apart against the outside edge of the dough. Repeat all the way around.

Golden Retriever Ginger hopes that something delicious falls on the ground

Refrigerate for 20 minutes to firm dough shell. Using a fork, prick bottom and sides at 1/2 inch intervals. Flatten a 12 inch square of aluminum foil inside the shell, pressing it against corners, sides and carefully over rim. Prick foil bottom in about a dozen places with a fork. Chill shell for 30 minutes to allow the dough to relax.
Adjust an oven rack to lowest position and heat oven to 400°F. (Start making the filling when you put the shell into the oven)
Bake 15 minutes, pressing down on foil to flatten any puffs. Remove foil and bake the show for 8 to 10 minutes longer, or until the inside just begins to color.

Here, Kimberly starts to prepare the pumpkin filling

Pumpkin filling:

2 cups homemade pumpkin purée
1 cup packed brown sugar (from the Asian market)
2 teaspoons ground ginger or 1 teaspoon finely grated ginger
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs

Add 1 cup packed brown sugar to the pumpkin …

… and 2 teaspoons ground ginger and also 2 teaspoons ground cinnamon … “My secret is a little extra cinnamon.”

… 1 teaspoon grated nutmeg …

… and all other ingredients like 2/3 cup heavy cream …

… finally, add the eggs …

For filling, process first 7 ingredients in a food processor for 30 seconds. Transfer pumpkin mix into a medium sized sauce pan. Bring it to a sputtering simmer over medium high heat. Kung, Kim, stirring constantly, until thick and shiny, about 5 minutes. As soon as the pie shell comes out of the oven, whisk heavy cream and milk into the pumpkin mix and bring it to simmer. Process eggs in food processor until egg whites and egg yolks mixed for about 5 seconds. With the motor running slowly pour about half of the pumpkin mix through the feed tube. Stop the machine and add remaining pumpkin mix. Process 30 seconds longer.

Pour warm filling into hot pie shell …

… bake for 25 minutes, while Ginger is still waiting

Pour warm filling into hot pie shell. Bake for 25 minutes or until filling is puffed, dry-looking, and lightly cracked around the edges, and center wiggles like gelatin when the pie is gently shaken. Cool on a wire rack for least one hour.

After cooling on a wire rack for least one hour, decorate with whipped cream

Serve with whipped cream

“For the topping I only use freshly-made whipped cream”, says Kimberly. Yummy!

The table is set with Fine Bone China with the coat of arms of the United States of America

Well done, Kimberly and bon appetite! This cake is amazing!

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