Full of life, Gazi neighbourhood (Γκάζι) is one of the most cheerful in Athens. This is the place to taste the nightlife of the Greek city, a labyrinth of narrow streets full of multitudes to enjoy a great offer of leisure.

This was the first neighbourhood hosting gay-friendly clubs and, after time, became the trendiest place in Athens, with an energy that cannot be seen anywhere else in the city and its own rhythm.

In Gazi there are the modern cocktail bars, night pubs, new cafés and restaurants, also museums, galleries and theatres. The main spot in the neighbourhood is an old gas factory that was reopened in 1999 as an elegant arts centre named Tecnópolis.

Gazi means exactly that, gas factory, and is at this factory where there are exhibitions, concerts and festivals regularly. The building is from 1862 and includes cultural spaces, a big patio, the María Callas Museum, the city radio and a cosy café.

This might be one of the few gas factories that remain after World War II. The reason is that is near the Acropolis and the old archaeological setting of Keramikos and the nazis, who were into classic culture, were afraid to bomb this area.

At night, the relaxed cafés of Gazi Square and the streets around, like Iakou, Persephonis, Dekeleon and Voutadon, become modern bars and restaurants.

Go to Mamaca's in Persephonis street. It’s a classic around here, the place to eat great Greek food. At the same street, The Butcher Shop, an excellent psistaria, typical Greek tavern specialized in roast and grilled meats. Both restaurants have tables in the streets.

In Vitonos there is Thalata, a great restaurant specialized in seafood. Even it’s a little bit expensive for the Greek standard, the quality is great and you won’t feel like you’re in a fake place made for tourists. Walls are painted with the beautiful colours of the Cyclades and you can get the advice from the owner to get the freshest products.

In Athiri you have a great weekly menu, made of gourmet courses, for about 25€. The restaurant was awarded several times so is a safe option, with fresh products, organic olive oil and homemade desserts. Even the bread is homemade!

To go for a drink, Gazarte is the most famous place to go. Getting a cocktail at the roof, with great views over the Acropolis, is so refreshing. There is also a cinema, a restaurant, a bookstore and a room where there’s live music scheduled daily.

Makes you want to go, right? Do it! Check out our prices here!

Situated in France’s Loire Country, although Breton at heart, Nantes is a vibrant city which hosts a large number of cultural events every year. The most prominent of these is undoubtedly A Journey to Nantes, a festival at which artists display their works in the streets. If you happen to visit Nantes, here are the six emblematic sights in the old Breton capital.

Castle of the Dukes of Brittany. We begin with a historic monument, the Castle of the Dukes of Brittany. It is the last castle situated on the banks of the Loire before it runs into the Atlantic. This elegant castle now houses the Nantes History Museum.

Graslin Square. Here, in the vicinity of the green Cours Cambronne esplanade, are two must-see sights – the Nantes Opera House, a neoclassical building with statues dedicated to Molière and Racine, and the Art Nouveau La Cigale bar-restaurant.

Le Lieu Unique. This building, once the premises of the old LU Biscuit Factory, is divided into several areas – a performance venue, an exhibition area and a hammam, among others. Its emblematic tower affords pleasant views of the Castle of the Dukes of Brittany and the city as a whole.

Île de Nantes. The Isle of Nantes features various contemporary works by great architects, including Nouvel, Buren and Portzamparc. One of the standout landmarks is the Palais de Justice, designed by Jean Nouvel, located on the François Mitterrand quayside, which welcomes visitors to this spot.

The Machines of the Isle of Nantes and the Marine Worlds Carrousel. The so-called Machines of the Isle, located on the former site of the Nantes shipyards, is an unusual artistic and tourist project. It consists of sculptures of giant mechanical animals, indicating a fusion between the imaginary worlds of Jules Verne, who was born in Nantes in 1828, the visionary machines of Leonardo da Vinci and the industrial history of the city itself. Another must-see is the Marine Worlds Carrousel, a three-storey merry-go-round with a marine theme. The attraction won the Thea Award in 2014, one of the most prestigious in in the leisure theme industry.

Memorial to the Abolition of Slavery (Fosse quayside). In 1998, to mark the 150th anniversary of the abolition of slavery, the artist Krzysztof Wodiczko and the architect Julian Bonder built a commemorative monument along the Loire dockside. The monument comprises 2,000 glass panels depicting scenes from the slave expeditions that departed from Nantes not so long ago.

Apart from these six sights, Nantes offers other charming spots that can be toured in a single weekend. Check out our flights here.

Text by María Jesús Tomé
Photos by María Jesús Tomé / Nantes Tourisme

The provenance of Minorcan gin clearly goes back to the time the island formed part of the British Empire, from 1713 to 1802. Indeed, demand by the British and Dutch seamen inundating the taverns was what prompted Minorca’s master craftsmen to embark on geneva or gin production. Thus arose the first distilleries to produce this coveted elixir.

The Doyen

Gin Xoriguer Mahón was probably the first gin to be made in the Mediterranean. Its origins go back some three hundred years when, on account of its strategic position, the port of Mahón became one of the most prized enclaves among the major maritime powers. The earliest recipe for Mahón gin was drawn up in 1750 by Miguel Pons Justo, who founded the legendary Minorcan distillery. Here, the secret formula for what is known as “Gin Xoriguer Mahón” has been preserved until the present. With its authentic bottling tradition, Xoriguer is one of the few distilleries in the world that still uses craft production methods, listed under the PGI (Protected Geographical Indication) as “Gin de Mahón”. Its special character resides in the craft methods applied to production, and the wine alcohol and juniper berries selected and left to stand for years that go into the making.

“Cocktails Perquesi” Mahón Gin Cocktail

To delight in its exquisite flavour, who better to guide us than the experts in combining these stimulating drinks? Cocktails Perquesi gifted us the recipe and the method for making a cocktail based on the Minorcan gin par excellence, Gin Xoriguer. The recipe, known as Frozen Pomada, is a variation on a fresher note of the classic gin-and-lemonade pomada.We hope you like it:

Ingredients:

6 cl. gin Xoriguer
2.5 cl. liquid sugar
1.5 cl. lemon juice
1.5 cl. lime juice
Crushed ice
5 cl. premium fever tree lemon
Lime twist garnish

Method:

Place all the ingredients – except the premium lemon refreshment – in a blender and mix with lots of crushed ice to yield a crushed-ice drink.

Serve in a glass, top up with about 5 cl. premium fever tree lemon and garnish with lime twist. Ready to serve.

Cocktails Perquesi is an ongoing project by mixologist, Mauri Jiménez. It is a cocktail catering service in the classical sense, although not limited to this. His mission is to socialise the world of cocktails and present it to the public in a clear, simple and honest way. The above cocktail is designed to bring a bit of Minorca into the home.

If you liked this cocktail, why not come and enjoy it in its original setting? Minorca awaits you – check out our flights here.

Text by ISABELYLUIS Comunicación and Cocktails Perquesí

Cocktail by Cocktails Perquesí

Images by Marcelo Salomao

One of the most representative meals in Viennese gastronomy is wiener schnitzel (or Viennese escalope). In fact, is the national food, even is originally from Austria, actually.

Is a common recipe in many countries: in Spain is known as San Jacobo or cachopo, also seen as the Japanese tonkatsu, the Argentinian escalope or the Italian cotoletta, among other examples.

The origin has become an intense debate among culinary historians. Most of the agree to point the origin in Spain, where it was introduced by Arab traders, who already covered meat on bread during the Middle Age.

Then we have the legend, which says it was imported from the Italian "costoletta milanesa" by marshal Joseph Radetzky, who sent the recipe to Franz Joseph I of Austria. They said he liked it so much that he incoroporate it to the Austrian gastronomy under the name of winer schnitzel.

Therefore, many countries claim the origin. This happens often for any new invention even sometimes, what happens is that it appears in different countries simultaneously, a each country looks for old gastronomy books to claim the origin.

However, there’s no doubt that is a delicious and crunchy dish, wanted by any tourists that arrives in the city.

To prepare it, a thin slice of veal is softened with a mallet, then is dipped in flour, egg and breadcrumbs, and finally fried in butter. It’s served with potatoes, salad and lemon slices and seasoned with vinaigrette.

Generally, these dishes are easy to cook and delicious, but not so glamorous. That’s not the case with schnitzel, presented as an haute cuisine specialty. It might be because of the elegant way Viennese people cooks it.

Even the veal is the main ingredient for the classic version of this dish, pigmeat is often used and is more popular. There is also a version made of chicken or a veggie made of tofu, seitan or soy.

In Vienna you can try this meal anywhere in the city centre. This is a list with some of our favorites so you don’t leave the city without trying the Viennese schnitzel.

Figlmüller
Wollzeile 5, | Bäckerstraße 6, Vienna

Schnitzelwirt
Neubaugasse 52, Vienna

Gasthaus Poschl
Weihburggasse 17, 1010, Vienna

Strandcafé Wien
Florian-Berndl-Gasse 2,1220, Vienna

Café Einstein
Rathausplatz 4, 1010 Vienna

There is not only wiener schnitzel in Austria gastronomy. Even it’s a little country, it has a long culinary tradition, mixing many European specialties. You shouldn’t miss a chance to try more typical dishes like tafelspitz (boiled beef), milling trout (Forelle nach Müllerin Art), Kaiserschmarrn (sweet), Palatschinken (Crêpes), Apfelstrudel (apple cake) or Sacher cake. Yummy!

Picture by Kobako

We’ll be there. If you want to come too, check out our flights here.