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1 week ago | 
guide.michelin.com | Elizabeth Winter
Kolm Sõsarat is a truly charming restaurant that sits in the remote village of Lüllemäe in southern Estonia. Its name means ‘Three Sisters’ – you’ll find Kadri tending the kitchen garden, Kerti preparing the dishes and Triin looking after the service – but their wider family are also involved, with the superb honey coming from their father’s long-established hives.
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1 month ago | 
tallahassee.com | Elizabeth Winter
Vines can unexpectedly dominate the growing season, particularly when there are no late freezes and a warm, wet spring. If you haven't noticed yet, I encourage you to sharpen your observation skills and check your property for any rapid vine growth that may be occurring. There are many native vines in the Tallahassee area, and most of them are only mildly aggressive, which means they can grow well alongside other plants without completely dominating the space.
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1 month ago | 
guide.michelin.com | Elizabeth Winter
Für viele Esten ist das Mittagessen die Hauptmahlzeit des Tages - ein Moment des Gleichgewichts zwischen Leistung und Vergnügen, insbesondere während der Arbeitswoche. Die meisten Einheimischen essen zwischen 12 und 14 Uhr, aber viele Restaurants haben bis später am Tag geöffnet, und Touristen besuchen sie oft bis 17 Uhr.
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1 month ago | 
guide.michelin.com | Elizabeth Winter
For many Estonians, lunch is considered the main meal of the day – a moment of balance between efficiency and enjoyment, especially during the working week. Most locals will eat between midday and 2pm, but most restaurants are open for lunch until later in the day, with tourists often popping in up until 5pm.
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2 months ago | 00090-7/abstract?rss=yes&sz=64)
thelancet.com | Amsterdam UMC |Elizabeth Winter |Einthoven Laboratory |Natasha M. Appelman-Dijkstra
Get full text accessLog in, subscribe or purchase for full access. References1. Paccou, J ∙ Compston, JEBone health in adults with obesity before and after interventions to promote weight lossLancet Diabetes Endocrinol. 2024; 12:748-7602. Muskiet, MHA ∙ Tonneijck, L ∙ Smits, MM ∙ et al. GLP-1 and the kidney: from physiology to pharmacology and outcomes in diabetesNat Rev Nephrol. 2017; 13:605-6283.
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Mar 7, 2025 | 
guide.michelin.com | Elizabeth Winter
Let's be honest, women should celebrate – and should be encouraged to celebrate – their achievements on any and every day of the year, but International Women's Day and Women's History Month provide the perfect time to really give them the spotlight. To mark the occasion, we asked Vérane Frediani – a female film producer, director and distributor – to create a film about some of the female chefs in The MICHELIN Guide selection.
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Feb 24, 2025 | 
guide.michelin.com | Elizabeth Winter
Estlands kulinarische Szene besteht aus einer spannenden Mischung aus einheimischen Talenten und Köchen, die aus dem Ausland ins Land kommen. In dieser zweiteiligen Serie werfen wir einen Blick auf die Geschichten zweier Spitzenköchinnen des Landes: Angelica Udeküll aus dem im Guide MICHELIN empfohlenen Wicca in Laulasmaa und Karoliina Jaakkola aus dem mit dem Grünen MICHELIN Stern ausgezeichneten SOO in Maidla.
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Feb 24, 2025 | 
guide.michelin.com | Elizabeth Winter
Estlands kulinarische Szene besteht aus einer spannenden Mischung aus einheimischen Talenten und Köchen, die aus dem Ausland ins Land kommen. In dieser zweiteiligen Serie werfen wir einen Blick auf die Geschichten zweier Spitzenköchinnen des Landes: Angelica Udeküll aus dem im Guide MICHELIN empfohlenen Wicca in Laulasmaa und Karoliina Jaakkola aus dem mit dem Grünen MICHELIN Stern ausgezeichneten SOO in Maidla.
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Feb 21, 2025 | 
guide.michelin.com | Elizabeth Winter
Estonia's culinary scene comprises an exciting mix of native, homegrown talent and chefs coming to the country from abroad. In this two-part series, we take a look at the stories of two of the country's top chefs: Angelica Udeküll of Michelin-recommended Wicca in Laulasmaa and Karoliina Jaakkola of Michelin Green-Starred SOO in Maidla. Angelica is a born-and-bred Estonian who champions the produce and cuisine of her country and acts as an ambassador for its culinary scene.
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Feb 21, 2025 | 
guide.michelin.com | Elizabeth Winter
Estonia's culinary scene comprises an exciting mix of native, homegrown talent and chefs coming to the country from abroad. In this two-part series, we take a look at the stories of two of the country's top chefs: Angelica Udeküll of Michelin-recommended Wicca in Laulasmaa and Karoliina Jaakkola of Michelin Green-Starred SOO in Maidla. Angelica is a born-and-bred Estonian who champions the produce and cuisine of her country and acts as an ambassador for its culinary scene.
