Cookies on Schiphol.nl
We use functional and analytics cookies that are necessary to make this website work correctly. In addition, we use marketing cookies. Accept all cookies or choose which ones you allow.
We would like to introduce you to our new theme: Privium Tastes! The best restaurants according insiders in Munich, Dallas, Hong Kong and Petra (Jordan). Perfect for a cozy dinner with family or formal dinner with business relations.
You will also find two delicious recipes you could make yourself and are also served in our Privium ClubLounge. Both very healthy, so you will be fresh and hydrated on your next trip!
‘You can eat pretty much the best Japanese ramen in Europe here,’ declares the proud owner, Yoshi. There are queues out to the pavement, and according to Yoshi, everyone is treated equally. The first thing you notice when you walk in, a good sign, is that the majority of the restaurant’s customers are Asian. The tables are laden with tender miso chicken, Japanese fried chicken, gyoza and bowls of warm ramen soup. Yoshi imports the noodles, which are carefully cut to the nearest millimetre, from Japan. Tips? The miso ramen and the spicy, creamy tantanmen.
Address: Hess Strasse 71, Munich
Town Hearth, the latest venture of local restauranteur Nick Badovinus sprawls over 6,000 square meters, yet is nevertheless one of the most difficult-to-reserve hotspots in the city. The location has become the beating heart of Greater Dallas. A place for strutting your stuff, people watching and living life to the fullest. In true Badovinus-style the look of the place has been carefully put together, and in this case is decidedly over the top, with 64 chandeliers, sports equipment and a vintage Ducati. With all this pomp and circumstance, it comes as a pleasant surprise that the upgraded steaks, whole grilled fish, gourmet tater tots, mac and cheese are top of the range, even if the prices are as well.
In search of a unique culinary hotspot in Hong Kong? Then visit the rooftop bar of the famous Wooloomooloo Steakhouse and experience great food, fine wine and the breath-taking view. Located on the 31st floor, the location’s roof terrace is surrounded by towering skyscrapers even higher than the terrace itself. If the weather’s good, you’ll also be able to catch an incredible sunset. Highly recommended!
A short walk from the centre of Petra is The Terrace, a perfect spot to relax and unwind after a busy day of sightseeing in the city known as one of the seven wonders of the world. Order a drink and snacks on the terrace and give the “shisha” (water pipe) a try. You can also attend cookery lessons in this unique location. Don’t fancy doing any cooking yourself? There’s a sophisticated menu and stunning view, making the restaurant a favourite local meeting place.
Address: Tourism Street Wadi Mousa, Jordanië
Ingredients for 5 smoothies
|coconut water||0.5 litre|
|ground turmeric||1 tsp.|
This is how you make it:
Remove the skin and core of the pineapple and cut into pieces. Pour the coconut water into a blender and add the pineapple, banana, honey and turmeric. Mix until smooth and serve cold.
Preparation time: 5 minutes
Ingredients for 5 servings
|red-wine vinegar||1.5 tbsp.|
|olive oil||3 tbsp.|
|curly-leaf lettuce mix||150g|
|soft goat’s cheese||150g|
This is how you make it:
1. Preheat the oven to 200˚C. Mix the red-wine vinegar with the red cabbage and set aside. Wash the radishes, remove the foliage and cut into wedges. Wash the carrots, removing all but 2cm of the green stems.
2. Arrange the carrots on a baking sheet lined with baking paper, roast for approx. 15 mins until cooked, and then leave to cool. Put a wok or frying pan on a high heat and add 1 tbsp. of oil. Fry the kale and cherry tomatoes for about 30 seconds in the hot pan and then remove from the heat.
3. Blend the yoghurt, orange juice, honey, tabasco and remaining oil into a smooth dressing. Cut the baby corns in half.
4. Arrange the lettuce mix, kale, red cabbage and tomatoes on the plates. Top with the corn, radishes and carrots. Roughly crumble the goat’s cheese over the salad and serve the dressing separately.
Preparation time: 30 minutes