Prague Foodie Travel

The view alone is enough to make Celeste Restaurant a “must-do”. It’s located in the Frank Gehry designed “Dancing House” or “Fred and Ginger” on the river at the intersection of Resslova.

I’m happy to report that the food is another reason to put this resto on the list.

Agnoletti stuffed with rabbit meat and liver are served in a mustard sauce with fava beans and the rabbit kidney. The organ meats are mild, and the the dish overall is extremely well-executed. Good to the last bite! Goat chops (which look like baby lamb chops) are

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Berlin Foodie Travel

Berlin is a vast sprawling city, but it’s easy to navigate with a good map and a metro day pass. The day pass is an economical €6, makes for easy hop on/hop off freedom and is available from the concierge at most hotels. Interestingly, many of the restaurants recommended in this blog are located in the former East Berlin, which seems to have risen from its oppressed state and blossomed into a vibrant, prosperous and tony area.

One of my favorite restaurants experiences in Germany is Weinstein Weinschenke, Lychener Strasse 33. It is a small wine-oriented restaurant with a helpful and knowledgeable proprietor. The wine list is a compilation of small producers from the local area. Wines are poured by the taste and by the glass which provides ample opportunity to experience the gamut, even a hearty red as the wine list jokes,

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Dresden Foodie Travel

Alte Meister in the Theaterplatz serves up a generous portion of rabbit and gnocchi. Although the flavors of roasted peppers and olives typically co-exist pleasantly, here they seem to compete.

The peppers overwhelm everything, especially the mild rabbit. Luckily, it’s possible to snag some bites that don’t come in contact with the peppers. The rabbit on its own is juicy and enjoyable and the atmosphere attached to the Zwinger Palace overlooking Theaterplatz is pleasant.

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Munich Foodie Travel

Dallmayr (Dienerstraße 14) Just off the plane and I know just where I am headed, to the old town for lunch at the beautiful Gastronomia Dallmayr. The downstairs shop tempts with all kinds of delicacies: both prepared foods and raw (even lobsters living in a bubbling fountain), cheeses, exquisite desserts and an interesting wine selection.

The upstairs café has a pleasant mix of locals camped out drinking coffee and reading newspapers and tourists in for a sight-seeing respite and some gourmet sustenance. I immediately eye the tagliatelle on my neighbor’s plate and decide it’s a must.

The sauce is lobster cream with a hint of roasted tomato and the abundant shrimp are roasted to concentrate their flavor and marry well with a glass of Grüner Veltliner. The sauce is perfectly seasoned and finished with just a kiss of dill- great for dipping the

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