Day 15 Ston to Dubrovnik (50 km) Departure at 8:30 : For once, an early start towards Dubrovnik. I arrive at 12:00, I meet Fanny and Alice again, who give me …
Day 8 Zadar to Kornati Archipelago Rest Day Visiting the Kornati archipelago for the day by booking a boat trip with a group, including a meal (~45 €). The landscape of …
In January 2020, a crazy idea started to form in my mind. Tired of my job in the automotive industry in Germany, I challenged myself to cross the Balkans by …
The unbeatable Alsatian ‘pizza’ … it’s FALSE, a Flammkuchen or Tarte flambée is what it is and not a pizza 😛 … is a true symbol in our beautiful region …
In my previous post, we discussed how to plan a bike trip by considering various parameters such as budget, destination, and travel style. Today, I’ll talk about my own definition …
A bike trip is a unique adventure, blending freedom, discovery (of places and people) and physical challenge. Yet, whether you’re a beginner or an experienced bike traveler, a bit of …
In this article, I provide you with the list of gear I’ve put together for my bike touring trips.First, I’ve broken down the items into separate sections, followed by a …
Okonomiyaki is one of the signature dishes of the Japanese peninsula, following various fish dishes and noodle soups. It originated during the post-World War II era in Japan when there …
Known in Slovakia as the dish of choice at Christmas, this delicacy is a true Central European escape. Kapustnica literally means cabbage soup (Kapusta being the cabbage). (wikipedia link to translate)I’ve made it 3-4 times …
Borsch is a traditional soup from Eastern Europe. Its origins are still wildly debated. It probably originated in Ukraine, then Russia and other surrounding countries (wikipedia link). This dish is …
Kompot/компот (not our familiar French “compote”, even though the word originated in France) is the homemade fruit drink of Slavic countries. Everyone has their own recipe and the ingredients change …
The knepflés, a meal my Mamema (means ‘grandma’ in Alsatian dialect) and my mom are experts at. It’s a type of pasta slightly larger than spaetzlés, but with more or less the same …
