Meet Francesco, chef at Cucina Villana and a passionate advocate of ethnobotanic cuisine, alongside his brother Vincenzo. Growing up near the Murgia National Park, Francesco’s culinary journey was inspired by childhood memories of foraging wild herbs with his father.

Meet the founder of Burro Café in Ostuni. After five years in London, he returned to Puglia to create a space that blends Italian warmth with modern simplicity. Inspired by his love for food and community, Burro Café is a cozy spot where locally sourced dishes and minimalistic design come together to offer a unique experience.

Adam Bouaziz, Co-founder of Kismet and a passionate food lover with Danish-Tunisian roots. Originally in the music industry, Adam’s path shifted after meeting Sylvester Larsson and Frederik Møller, leading to the creation of Kismet. This Copenhagen eatery blends fresh, seasonal, Mediterranean-inspired flavors with a community-driven approach, reflecting the relaxed vibe of the city’s vibrant neighborhoods

Kolam, a Sri Lankan nano canteen near Place de la République in Paris, aims to introduce Sri Lankan cuisine and culture to Europeans, addressing the underrepresentation of the South Asian diaspora in the local culinary scene.

Da Rosa Jr., located in the 1st arrondissement of Paris, is a unique restaurant focused on quality small plates and natural wines, aiming to create a social hub. Arthur Da Rosa combines his passions for running and music, integrating a running club and music scene to connect diverse people.

In a conversation with EasyPeacy's Stine Kirkegaard and Ida Ravn, we discover their embrace of the Italian approach to food, which involves communal dining and the use of seasonal ingredients to savor each meal, fostering connections among individuals.

Månedalen represents a back-to-basics approach to farming, seamlessly blending agricultural practices with nature. Co-founder Emma Duckert explains that every aspect of their farm, from growing vegetables to raising animals, reflects their commitment to responsible agriculture.

In our interview with William Lauf, Co-founder of REDUCED, we delve into their innovative food production methods. Operating from Copenhagen's Nordhavn, they specialize in fermenting food industry waste streams, such as chicken and mushrooms, into flavorful umami products.

Originally established in 2020 within a local football club's cafeteria in Østerbro, Galst Bakery gained rapid recognition following an Instagram endorsement by Claus Meyer, co-founder of Noma, and a feature in The Washington Post. Despite newfound attention, the bakery remains unwavering in its commitment to quality.

In this interview with Helena Forchhammer, founder of the Instagram profile and blog EatRealBeReal, she emphasizes the significance of creativity and visual appeal in her cooking. She shares her upbringing in a collective within Christiania, highlighting its influence on her culinary style and what she defines as "real food".

Culinary creativity with Joel James, co-owner and chef at Et Cetera, a Korean-inspired gem located in Nørrebro, Copenhagen. In our interview, we delve into maintaining a healthy work-life balance, visual presentation in gastronomy, and uncover the unique qualities that distinguish Asian cuisine.

Eva Hurtigkarl, aged 33, transitioned into the role of Head Chef at Ganni in 2019, following a career in PR at an advertising agency. It was during a trip to the USA that she found her culinary calling, prompting her to pursue her passion. Now, Eva oversees the culinary operations at Ganni, one of Denmark's leading fashion brands, managing the canteen with flair and dedication.

In 2020, Tekno Eatery emerged on Rentemestervej in Nordvest, establishing itself as a "social canteen" dedicated to sustainability and community engagement. Founded by a close-knit group of friends, Tekno Eatery is on a mission to transform the lunch break into a highlight of the day, emphasizing quality meals and fostering connections within the local community.

Since 2017, Fabro has been serving up authentic Italian pasta alongside a welcoming and vibrant atmosphere. We sat down with Frederik Brandi, the 28-year-old founder, to discuss their distinct concept and the reasons behind their unconventional approach.

In our conversation with Kala, a passionate food enthusiast, we explore her journey into cooking inspired by her Korean heritage. From childhood sushi trips in Tokyo to secretly pursuing culinary dreams at the Culinary Institute of America, Kala's love for food knows no bounds.

Together with Sebastian Quistorff, co-founder of Prolog, we're delving into the concept of craftsmanship in the world of coffee. We're exploring the different components that come together to make a great brew and the detailed process behind its creation.

Introducing Mikkel Karstad, a renowned chef whose impressive career spans Michelin-starred kitchens in London, a prestigious role as head chef at the Danish government building, successful ventures into cookbook authorship, and TV series creation. Uncovering the inspirations behind his culinary journey and his visual approach to cooking.