Trip Magazine – Number 01: Winter in Cadaqués


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Trip joins top young Swiss chef Ralph Schelling on the road to extraordinary places and culinary obsessives.

It’s a culinary diary, a travel guide and beautifully designed cookery magazin complete with astounding recipes, all in one. Playful, uncomplicated, unpretentious and cosmopolitan – just like Ralph. In each issue, Trip focuses on an exceptional place, goes in search of culinary gems and meets restaurateurs, producers and passionate amateur chefs.

Trip disrupts the standard magazine format in terms of its scope, too. The stories have plenty of room to breathe, designed across 150 pages, printed in Switzerland on premium quality paper. Trip takes its time and aims to offer the reader a tactile experience.

A travel-friendly size has been selected to ensure that the magazine can alsobe used as a travel guide.

Trip appears annually.

In this issue:

Sea urchins fresh from the icy Mediterranean, three kings cake with sticky sweet candied fruit, calçots straight from the fire, the smoke burning in your nostrils, face smeared with soot and red sauce, patatas bravas, fideua, pan con chocolate, the wind whistling around your ears – and the importance of sucking out the heads of Roses prawns! Always taking the road less traveled, sticking to his motto of being in the right place at the wrong time, Ralph Schelling goes in search of culinary treasures in the Catalan winter.

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