La Cuisine - the hotel and restaurant magazine is regularly published since 26 years as a premium magazine by the “Presse und Mediaverlag Stuttgart” and deals with numerous cities and regions for Europe.
You will find many tips on beautiful hotels and restaurants from one of the leading hotel and restaurant magazines. Thanks to the magazine’s large high-quality photos, the generous layout and the first-class product quality you already gain in advance an insight of the respective hotels and restaurants.continue reading
The readers get to know the most different restaurant concepts. Just by browsing through the magazine you will feel like going out and travelling.
The exclusive travel specials on the most beautiful hotels and wellness destinations throughout the world are very popular with our readers. These specials are presented in detail with elaborate photos in nearly all our editions.
Another feature of our magazines are the extensive extracts from menus which form an individual and carefully selected culinary cross section of the specialities of each restaurant tip. Apart from the courses from the main menu of the individual restaurants there are also seasonal delicacies such as asparagus or game.
La Cuisine is thus very well researched and also offers, as a tip for gifts, a lot of information for culinary discovery trips from Hamburg to St. Moritz.
Through the high acceptance, not only by the readers but also in the leading gastronomy and hotels, La Cuisine - the hotel and restaurant magazine has been successfully established on the market for many years.
As a medium sized company the PRESS- und MEDIAVERLAG belongs since 26 years to the established publishing houses in Stuttgart. The core business of our publishing house are premium-quality culinary magazines. Another key area are services in the publishing sector.
We concentrate our publishing activities on a steady expansion for a secure market position. These activities are in the specialised topics of hotels, restaurants, travel and wellness.continue reading
It is the philosophy of our publishing house to be amongst the leaders in the areas within our topics. The level of performance of the entire publishing house is focused on the high standard which we as leading communication professionals demand from ourselves.
With the targeted focus on the expectations of our readers and the interests of the advertisers.
Our editors and photographers therefore have a quick and pragmatic approach to all culinary themes in order to implement media-compatible communication strategies of restaurants, hotels or new openings for the reader.
Through a finely woven network of editors, graphic designers, photographers, printers and bookbinders, we achieve an efficient production of our magazines.