AMSTERDAM: Despite a government decision to allow restaurants to reopen on 1 June, Joris Bijdendijk, chef of Rijks restaurant has decided to continue to offer takeaway meals until 1 July. Joris said that when the Dutch government announced reopening measures as from 1 June they allowed only a maximum of 30 people including the staff to be in a restaurant. "We've tried every … [Read more...]
(31) Two restaurants team up for four-hands take-away menu in Gent
GENT: Two chefs and two restaurants in the Flemish city of Gent, Belgium, have teamed up to offer a four hands takeaway menu this weekend. Sebastian Sandor of Heritage Restaurant and Ignace Wattenberge of Lys d’Or are getting together (not literally) to serve guests in Gent as more and more restaurants try to find innovative ways to reach customers during the COVID-19 … [Read more...]
(30) Ana Ros calls for transparency, information
KOBARID: Ana Ros, chef of Hisa Franko in Kobarid was one of the first to take the risk of opening the booking system for her restaurant in Slovenia as from 1 June despite not knowing whether this would be possible or not. And customers responded. She has an almost fully booked restaurant despite the fact that they don’t know whether the restaurant can reopen or not or … [Read more...]
What Next: What if the future of a restaurant is more than just a restaurant?
BRUSSELS: A few days ago, I received an email from a reader of the newsletter which we send out every Sunday morning. A long email with personal reflections on how the restaurant and wine world has changed in just a few weeks. Go back to February and few if any could possibly imagine what we have been through over the past weeks. There were many questions without any … [Read more...]
(29) Gennaro Esposito on how we will dine in the coming months: “A dinner should not be a Russian Roulette”
Italian top chef Gennaro Esposito has warned that when restaurants reopen after the COVID-19 lockdowns, changes will be significant to the point that it will require a lot of goodwill from customers to go to restaurants. “It is only right to ensure that a restaurant reduces the risk for its staff and customers. A dinner should not become a Russian Roulette,” he said. The … [Read more...]
