Nikolail It News Today

But spring is almost strong here in Northern Europe and its time to put away those heavy winter coats and look forward to summer so lets see whats new on the fashion scene this year and ill be chancy as my colleague melissa hall royd Current Trends to this. This spring and summer is fashions are about one thing. Happy. St louis says of the nineteen seventys and eightys are still making themselves felt highway signs speak shoulders and of course the touch of discounted american model tyra banks i...

Its cos. we get so inspired just looking out the window and so new ideas would just start popping up all the time. and just by looking out the window we got inspired to do a desert would see wheat because we saw how the seaweed works dancing in the waves . the menu features cool main dishes made from ingredients from the local air. these include beach plans and l.t. which the chef collects near the restaurant. this one as has the series of truffle. is pretty cool i think seaweed has the same tas...

Snow head under the direction of kittle tree at all towson and its going from above water and being about five meters underwater and by its becoming. a negotiator between what is above sea level and what is below sea level as a way of getting people in contact with themselves and their surroundings in a new way and your descend slowly slowly and from that point on more and more of the underwater bed is being revealed to the customer as he moves down. steadily down into the underwater world at se...

Penner rama window provides a unique look at the underwater world one thats impressed danish chef nikolai l. its course. we get so inspired just looking out the window and so new ideas would just start popping up all the time. and just by looking out the window we got inspired to do a desert with seaweed because we saw how the seaweed watch the dancing in the waves . the menu features cool main dishes made from ingredients from the local area. these include beach plants and algae which the chef ...

And sort of an x. to explore them all the time when i find something new also seaweed or show. what is this what is that can we eat it and then usual idea a restaurant where a marine biologist an architect under chef worked together to create an extraordinary experience. it was the brainchild of stick. his goal was to make the southern tip of norway more attractive to tourists and inspiring appreciation of its pristine nature. we want to start a curiosity and more protecting the sea one of the m...