Anastasia Avramenko

Freelance journalist

Belarusian by birth, Anastasia is based in Milan but travels worldwide. She is specialized in digital food communication and writes about restaurants, food culture, people, and food.

Anastasia Avramenko

Freelance journalist

Japanese-Inspired Restaurants Are Stronger Than Ever in Paris

Sota Atsumi’s Culinary Canvas

Top Vegetable-Forward Dishes Worth Trying

Chef Marlene Vieira's Quest to Reimagine Portuguese Gastronomy

Care's Ethical Restaurant certification aims to counter greenwashing by validating sustainability claims

Tuorlo Gems | Wishlist 2024

Bentoteca and FEG Kitchen embarked on their third collaboration in Milan

Querini Opera: Premiering in Venice, a Culinary Voyage from Shipwreck to Symphony in the Nordic World

Roots, the first social restaurant in Modena, celebrates diversity and provides chances for migrant women residing in the city.

A Decade of Culinary Fusion: The Edo Kobayashi Group's Celebration of Cultural Collaboration

Unveiling Global Flavors: A Journey Through Culinary Geography at the 8th Gastromasa Congress in Istanbul

Meet the first indigenous content creator form the Andes: Soledad Seca

Chef Baumann's Gastronomic Expedition from Copenhagen to Korea

Santa Marina: A Tranquil Mykonian Retreat Celebrating Mediterranean Bliss

Portimão’s Crown Jewel and the Timeless Charm of Bela Vista Hotel

Crafting Culinary Bonds: A Feast of Friendship and Moray's Landscape

A sneak peek into the 'Golden Poppy' – a California love affair in the heart of Paris

Exquisite Vegetal Vision: A Tribute to Ricard Camarena

A Triumph for Central: Elevating Cuisine and Community at The World's 50 Best.

The new era of Ikoyi

Unveiling Tian: The Transformation of Vegetarian Fine Dining in Vienna with Chef Paul Ivic

Knystaforsen: Reconnecting with nature in the depths of the Swedish woodlands

Armenia, World of Undiscovered Treasures

Sustainability and Impactful Meals: A Dialogue with William Drew

Uncharted Culinary Realms: Taubenkobel's Family-Rooted Journey into Pannonian Cuisine

Meet the chefs behind the newly-awarded Michelin 3-star Cocina Hermanos Torres - committed to the environment from day one

The benefits of a resilient food system according to Dagens

Anne de Carbuccia: an artist who gives voice to a planet, in an era of impactful human presence.

CARE’s - The Ethical Chef Days Taking Place in Venice

Mirko Febbrile

The importance of pulses - from a stigmatised plant-based staple to a fine dining dish of flavour and elegance.

Merlin Labron-Johnson: "Vegetables allow us even more possibilities in the kitchen"

It’s time for the white truffle to be recognized outside of Alba.

When it comes to a healthy food future, youth is the key asset.

Erwin Gegenbauer - the unconventional and uncompromisable vinegar maker from Vienna

ArktiskMat: The most intimate food gathering in the middle of Norway has celebrated its first decade.

Solstice Kitchen: strengthening local food ecologies through design

The main takeaways from the Global Food Talk.

Why the Mediterranean is at the heart of everything he does - an interview with Paolo Casagrande

“Sentience”: evoking our feelings and sensations without boundaries at the dinner table.

We discover the delights of Noma's latest vegetable season

Inverroche gin tells the story of the marvellous and undiscovered Still Bay.

The World's 50 Best Restaurants.

Zineb Hattab

Santiago Lastra

The 20th Food Innovate Summit: What kind of innovation do we need today?

Interpreting Andean heritage at MIL

Shinobu Namae

Inside the Gucci Osteria Tasting Experience

Arctic Food Festival

Rene Redzepi

A one on one talk with Quique Dacosta

Beyond the product - Marking Madrid’s Fusion 20th Anniversary

Going beyond recycling: Douglas McMaster, a zero-waste chef whose mission is to not recycle anything

#StandForUkraine: We Are Topot

Coming back to the roots and dreams: Geranium has presented its new menu, and there is no meat from now on.

Food Innovations and Technology; A Discussion with Larissa Zimberoff

The essentials and pleasures of Chinese New Year’s Feast

Meet Matilda Shnurova

Exploring The New Ukrainian Cuisine

Paco Morales, the story of a "extraordinaire" chef

Connaught Bar Dominating With Italian Excellence, the Scene of the 50 Best Bars Over the Years.

How Moscow is Becoming The International Gastronomic Capital?

Cooking as an Ethical Act According to the chef Bruno Verjus

The Art of Deep Respect: From Nature to the fine dining table

World’s 50 Best Restaurants 2021 - TUORLO Magazine's report

Treasure Island: Poul Andrias Ziska on Koks restaurant, the remote rural setting where local Faroe flavours amaze the world.

Celebrating Change: the limitless creativity of award-winning chef David Muñoz

The Best Chef Award 2021 is “back to reality”

Humble or heavenly? Rethinking our relationship with the potato.

Nothing but the truth

Madrid fusion 2021: The Sustainable Future of Gastronomy

Topot: Surviving in the wild to write a new chapter of modern Ukrainian gastronomy

Listening to Food

Koan: a radical new collaboration for Copenhagen.

Fine dining craftsmanship: the imaginative and distinctive woodwork in Oaxen Krog.

Beetroot or beaujolais? The intriguing veg wines of Twins Garden, Moscow

All the most interesting news in one place, selected for you.