Scorpios Mykonos: 160,000 dishes, 9 tons of fish, 13 tons of beef, and half a million visitors in a single summer
The story and philosophy of a beach bar-restaurant that has become a true case study — a place so unique that few destinations on the planet can claim to share its success story
Yuzu: Greeks discover the very expensive citrus fruit from Japan
Yuzu, a citrus fruit native to East Asia that has become a favourite of Michelin-starred chefs, is seeing its price soar
The Parisian bistro legend that has been serving a single dish for over half a century
What is the only dish on the list that has become a hit - Its history goes back to 1959
