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THE UNIVERSAL GASTRONOMY AUTHORITY
World Kitchen Journal

All Stories · 28

28 September 2026


Earlier days
01

Yakisoba (Japanese udon noodles with lots and lots of vegetables)

It’s time again for an easy and healthy recipe with lots and lots of vegetables. You can usually find that in Japanese cuisine, like with this yakisoba. Traditionally, yakisoba is a Japanese stir-fry dish with buckwheat noodles, but we are using those delicious thick udon noodles.

The Table · Netherlands
02

With Laurel Supply, Los Angeles Enters Its Luxury Grocer Renaissance

The team behind Los Angeles hot spots Laurel Hardware and Laurel Grill just opened Los Angeles’s latest luxury grocer on the corner of Santa Monica Boulevard and Olive Drive in West Hollywood. After more than a year of construction, Laurel Supply quietly opened on May 8 without so much as a formal announcement or even a website. But among the Erewhon devotees (who may soon have a test of loyalty)

The Table · United States
03

In Rome, a terrace in the heart of the city for relaxed aperitifs and beautiful sunsets

Located in the heart of Rome, Terrazza Nainer is one of the terraces that truly comes alive in the warmer months, offering relaxed aperitifs and a dreamy view of the city.

The Table · Italy
04

The hall reaches all the way to the Senate, but why hasn't it been given the place it deserves in the restaurant industry?

On May 4th and 5th, two events were held in Rome—the Wine List Italia Grand Tasting and the Senate's Excellence Award for Italian Dining Room—which brought the role of sommelier and dining room staff back to the forefront of contemporary dining. This significant recognition highlights, however, that the road to fully recognizing these roles is still long: let's try to explain why.

The Table · Italy
01

Fruity rhubarb cookies with pistachios

This is how you celebrate the arrival of spring: oven on, the fruitiest cookies ever inside, and a cup of tea poured! The sweet aroma filling the kitchen comes from the rhubarb, which melds with the simple cookie dough and the rhubarb-strawberry jam on top. While I was pitching and testing this recipe, I often heard that some people couldn't imagine rhubarb in a cookie. I'm happy to report that th

The Kitchen · United States
02

You can make truly high-quality food out of simple food: situation report from Cvekedli in Nyíregyháza

Five years in hospitality is now a significant milestone, especially in the countryside, for a concept that seemed unusual to many when it opened. The story of Cvekedli is a good example of how an initially difficult-to-understand idea becomes a consistently operated, stable place, and how the audience, the team and the operation itself evolve along the way. We spoke with chef-owner Eric Gabulya.

The Table · Hungary
03

Restaurant Pearl Morissette

Surrounded by its own 17 hectares of vineyard, farmland and vegetable gardens, and comfortably housed on the top floor of an agrarian-meets-contemporary-Scandi barn, Restaurant Pearl Morissette has elevated Ontario wine-country cuisine to a level on par with the greatest wine regions of the world. Owners and co-chefs Daniel Hadida and Eric Robertson, both Ontario-reared, dovetail a mastery of clas

The Table · Canada
04

Felons brews Greek Lager for Paniyiri

A new limited-release beer from Felons Brewing Co. is set to debut in Brisbane, with the brewery unveiling Greek Lager to celebrate the 50th anniversary of the Paniyiri Greek Festival.

The Table · Australia
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