Dionysian Impulse is about an instinctive and endless discovery of flavours

Thermodynamics law theory and physics mathematical formula equation, doodle handwriting icon in white isolated background with handdrawn model, create by vector

“The second law of thermodynamics states that the total entropy of an isolated system always increases in time. (or remains constant in ideal cases)”

You’ve never heard of entropy? Ok, let me explain it simply: Entropy is a measure of the disorder of a system. And according to this law, the disorder of an isolated system always increases. Well, let’s say, you dropped a cup and broke it into pieces. Have you ever seen those pieces coming back together? Or have you ever managed to unscramble an egg? I guess not. Well, that’s because entropy never decreases.


Morning on vineyard at Lake Wanaka, Otago, New Zealand

“Have you ever been to New Zealand?” asked several wine producers one after another at Vinum Tasting in Zurich. When I told them that I had never had the chance to visit this astonishing green country, one of them joked that I was only thirteen films away from New Zealand. When you count the distance with films it sounds a lot closer 🙂 Fortunately, the fresh air of New Zealand spread into the tasting room at Metropol Restaurant through many great examples of Sauvignon Blanc, Pinot Noir, Chardonnay, Riesling, Merlot and Syrah.


Weingut Johannes Trapl 2014 Grüner Veltliner Karpatenschiefer

gruener-veltliner-karpatenschiefer-qwt-carnuntum-weingut-trapl-2014-075-lVintage: 2014

Grape: 100% Grüner Veltliner

Alcohol: 12.5 % vol

Region: Carnuntum, Austria

Tasting Notes: The wine has medium golden color and exhibits notes of apples, citrus and hints of honey. On the palate, it is dry, (very) yeasty and mineral with flavors of stone fruits and white pepper. With its high acidity, the wine is vibrant with a medium fresh finish.


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It was a sunny summer day in Istanbul. I entered Mikla, a fascinating restaurant in Istanbul, selected as the fifty-sixth best restaurant in “Worlds 100 Best Restaurants” in 2016. I had brought a bottle of wine produced in the heart of Burgundy and waited to start our conversation with Mehmet Gürs. There was an on-going photo shooting at the restaurant and in a few minutes, I discovered the secret of Mikla’s success. The whole team was being photographed with different clothes and accessories, laughing and truly having fun. There is nothing better than having a happy staff I thought. When one’s daily work means more than just a ‘job’, success is inevitable I guess.

Mehmet Gürs came in after few minutes. There was a lot to talk about. After all, he is one of the greatest chefs and the pioneer of contemporary restaurant scene in Istanbul. (more…)

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