A while ago I promised to write a post explaining why there should be enough luxes in the restaurants and here I am fulfilling the promise.
I got the answer to this question with the greatest pleasure on a rakia dedicated workshop, led by Svetlio and Gerry, the people behind the well-known rakiashop.eu, which took place Bar Sputnik. Read the review to learn more.
Do you know what a bombing is? To find out, read this article on and somewhere in the text you will find the explanation.
When I researched the options to stay somewhere in Istanbul with my family, somehow at first glance I fell in love with the photos and descriptions of the Pera Palace Hotel. It is a real museum and as a time machine transfers you to the 19th c., when the passengers of the famous Orient Express stayed there.
A short review of the major moments from the master classes in mixology and the party with the best bars in Bulgaria, organized by Bacchus magazine.
I had the pleasure again this year to attend the ceremony Restaurant of the Year for 2018 by Bacchus Magazine. And you know what- the event was on the Birthday Eve of the magazine.The grand dinner on the award ceremony covered all important aspects for a good and memorable experience. According to the Experience Economy theory by Joseph Pine and James Gilmore, the good experiences should be directed as drama in theatres, in which the customer is actually both a spectator and an actor.
I decided not to leave things only in posts on Instagram and Facebook, but to write about my asynchronous experience, in the National Palace of Culture, in brief NPC, according to the theory of the economics of experience.
Chef Heinz von Holtz has organized a great culinary spectacle in which we were both an audience and actors. He was telling us interesting things, demonstrating, cooking and we were trying, mixing, folding, laughing a lot with his subtle sense of humour. But apart from the pure entertainment from the heart, we received very interesting information about the life and culture of the people of Bali Island, about the traditional cuisine, about various cooking techniques and tricks. Extremely entertaining experience, enriched with educational value.
I want to tell you about a very impressive example of fine customer experience “staging”, whose “director” is the owner of Bumbu Bali restaurant and Rumah Bali Villas at Nusa Dua, Bali-Chef Heinz von Holzen.
When I write about some interesting place, I perceive it not only through the prism of my tool the 5DSensograph, which evaluates what it heard, saw, smelled, tasted and felt, but also through the theory about Experience Economy.