BKWine Photography | Images by Per Karlsson

Show Navigation
  • Portfolio
  • About
  • Contact
  • Archive
    • All Galleries
    • Search
    • Cart
    • Lightbox
    • Client Area

Search Results

Refine Search
Match all words
Match any word
Prints
Personal Use
Royalty-Free
Rights-Managed
(leave unchecked to
search all images)
{ 590 images found }

Loading ()...

  • Restaurant l'Horloge, the clock, on the main square, cuisine based on market shopping. Montpeyroux. Languedoc. France. Europe.
    am20-313-1369.jpg
  • ma cuisine restaurant beaune cote de beaune burgundy france
    040505-3-106-CRW_0660.jpg
  • Traditional Swedish summer lunch with marinated herring sill, boiled new potatoes, egg, sour cream, chive, knackebrod dry hard bread with butter and cheese, glass of beer and ice cold aquavit. Sweden, Europe.
    bh10-453-5314.jpg
  • Grilled sardines on a plate. Hotel and restaurant Kompas. Uvala Sumartin bay between Babin Kuk and Lapad peninsulas. Dubrovnik, new city. Dalmatian Coast, Croatia, Europe.
    bg18-446-4690.jpg
  • Mussels served in the shell with a red tomato sauce on a white plate from the luxury Excelsior Hotel and Spa restaurant terrace Dubrovnik, old city. Dalmatian Coast, Croatia, Europe.
    bg16-446-4672.jpg
  • Fresh grilled tuna fish on a bed of herbs from the luxury Excelsior Hotel and Spa restaurant terrace Dubrovnik, old city. Dalmatian Coast, Croatia, Europe.
    bg16-446-4657.jpg
  • Oysters in two fashions: fresh and rolled in bacon with a lemon and rosemary on a white plate on a set dining table from the luxury Excelsior Hotel and Spa restaurant terrace Dubrovnik, old city. Dalmatian Coast, Croatia, Europe.
    bg16-446-4655.jpg
  • A dish with fried calamares calamari, octopus, ink fish. With chips, French fries, fried potatoes. Hotel and restaurant Kompas. Uvala Sumartin bay between Babin Kuk and Lapad peninsulas. Dubrovnik, new city. Dalmatian Coast, Croatia, Europe.
    bg16-445-4546.jpg
  • A dish with fried calamares calamari, octopus, ink fish. With chips, French fries, fried potatoes. Hotel and restaurant Kompas. Uvala Sumartin bay between Babin Kuk and Lapad peninsulas. Dubrovnik, new city. Dalmatian Coast, Croatia, Europe.
    bg16-445-4544.jpg
  • A salad dish with marinated anchovies and other seafood. Hotel and restaurant Kompas. Uvala Sumartin bay between Babin Kuk and Lapad peninsulas. Dubrovnik, new city. Dalmatian Coast, Croatia, Europe.
    bg16-445-4541.jpg
  • Salad with calamares calamari, octopus, ink fish and vegetables. Hotel and restaurant Kompas. Uvala Sumartin bay between Babin Kuk and Lapad peninsulas. Dubrovnik, new city. Dalmatian Coast, Croatia, Europe.
    bg16-445-4539.jpg
  • A salad dish with seafood, anchovies, shrimps, calamares calamari, olives ... Hotel and restaurant Kompas. Uvala Sumartin bay between Babin Kuk and Lapad peninsulas. Dubrovnik, new city. Dalmatian Coast, Croatia, Europe.
    bg16-445-4538.jpg
  • Beef goulash with rice and salad. At the rooftop restaurant Biosphere. Historic town of Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg14-445-4516.jpg
  • Minestrone type soup with bouillon, spaghetti and carrots. In the restaurant and wine bar at the winery. Podrum Vinoteka Sivric winery, Citluk, near Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg14-443-4350.jpg
  • Minestrone type soup with bouillon, spaghetti and carrots. In the restaurant and wine bar at the winery. Podrum Vinoteka Sivric winery, Citluk, near Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg14-443-4351.jpg
  • In a restaurant in Trebinje: fried fish trout with potato, onion and herb salad. Trebinje. Republika Srpska. Bosnia Herzegovina, Europe.
    bg12-435-3582.jpg
  • Creme caramel type of pudding with caramel sauce. Berat lower town. Albania, Balkan, Europe.
    bg11-432-3248.jpg
  • Salad with tomatoes, onions, green bell peppers, cucumbers, cornichons olives and carrots. Berat lower town. Albania, Balkan, Europe.
    bg11-432-3239.jpg
  • Traditional dish with potatoes, rolled roast lamb, fried fish, kafta meat balls. Berat lower town. Albania, Balkan, Europe.
    bg11-432-3243.jpg
  • Salad with tomatoes, onions, green bell peppers, olives and carrots. Berat lower town. Albania, Balkan, Europe.
    bg11-432-3238.jpg
  • Bottles of wine and Albanian appetizers: cheese olives sausage, min-pizzas, chips, crisps, nuts, sheep cheese, cornichons, bell pepper, and more. A glass of wine. Cobo winery, Poshnje, Berat. Albania, Balkan, Europe.
    bg11-432-3207.jpg
  • Bottles of wine and Albanian appetizers: cheese olives sausage... Cobo winery, Poshnje, Berat. Albania, Balkan, Europe.
    bg11-432-3205.jpg
  • Fruit salad with banana, peach, orange, kiwi. Efendi Efendy traditional Turkish and Ottoman Restaurant, The Block, Tirana. Albania, Balkan, Europe.
    bg10-431-3155.jpg
  • Whole baked in the oven leg of lamb with sesame seed decoration en croute. Efendi Efendy traditional Turkish and Ottoman Restaurant, The Block, Tirana. Albania, Balkan, Europe.
    bg10-431-3153.jpg
  • Grilled baked aubergine eggplant with tomatoes and garlic Efendi Efendy traditional Turkish and Ottoman Restaurant, The Block, Tirana. Albania, Balkan, Europe.
    bg10-431-3145.jpg
  • Traditional bread with sesame seeds. Efendi Efendy traditional Turkish and Ottoman Restaurant, The Block, Tirana. Albania, Balkan, Europe.
    bg10-431-3148.jpg
  • Saffron rice with herbs. Efendi Efendy traditional Turkish and Ottoman Restaurant, The Block, Tirana. Albania, Balkan, Europe.
    bg10-431-3142.jpg
  • White bean and onion salad, grilled vegetables, baby suckling pig pork chops, fig,... White beans typical for south east Albania. Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe.
    bg10-430-3023.jpg
  • Grilled vegetables: green bell peppers, zucchini courgette squash, aubergine eggplant, Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe.
    bg10-430-3020.jpg
  • An earthenware plate with tomato and basil leaf salad, vegetable risotto, white beans and onion salad and traditional bread. Pita type bread called kulaç kulac. White beans typical for south east Albania. Goat cheese from northern Albania Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe.
    bg10-430-3019.jpg
  • An earthenware plate with tomato and basil leaf salad, vegetable risotto, white beans and onion salad. White beans typical for south east Albania. Goat cheese from northern Albania Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe.
    bg10-430-3017.jpg
  • Traditional bread in a bread basket. Pita type bread called kulaç kulac. Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe.
    bg10-430-3010.jpg
  • Salad with white beans in an earthenware bowl. Tomato and basil salad. White beans typical for south east Albania. Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe.
    bg10-430-3005.jpg
  • Montenegrin food speciality: Smoked and dry cured ham and smoked sausages on a plate.. Plates with tomatoes and cheese. Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici Durovic Jovo Winery near Dupilo. Montenegro, Balkan, Europe.
    bg09-426-2656.jpg
  • Montenegrin food speciality: Smoked sausages of two kinds. Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici Durovic Jovo Winery near Dupilo. Montenegro, Balkan, Europe.
    bg09-426-2655.jpg
  • Montenegrin food speciality: Fried trout with lemon and smoked sausages in the foreground. Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici Durovic Jovo Winery near Dupilo. Montenegro, Balkan, Europe.
    bg09-426-2654.jpg
  • Montenegrin food speciality: Fried trout with lemon and smoked sausages in the foreground. Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici Durovic Jovo Winery near Dupilo. Montenegro, Balkan, Europe.
    bg09-426-2653.jpg
  • Montenegrin food speciality: Smoked and dry cured ham and smoked sausages on a plate. Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici Durovic Jovo Winery near Dupilo. Montenegro, Balkan, Europe.
    bg09-426-2652.jpg
  • Montenegrin food speciality: fried bread that you dip in honey Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici Durovic Jovo Winery near Dupilo. Montenegro, Balkan, Europe.
    bg09-426-2633.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: three fish covered in salt crust after being baked in the oven, a man breaking the salt crust with a club Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-359-5933.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: three fish covered in salt crust before being baked in the oven, a man putting the final touch on the crust Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-358-5899.jpg
  • Soupe de pois casses, soup of green peas with olive oil served with thin slices of ham and bell pepper, Provencal style, Provence Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-359-5927.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: three fish covered in salt crust before being baked in the oven Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-358-5896.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: head of fish in close up being covered with salt Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-358-5893.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: three fish on the preparation table cleaned and ready to be prepared with salt Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-358-5889.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: three fish on the preparation table cleaned and ready to be prepared with salt, a man holding the fish Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-358-5887.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: three fish on the preparation table cleaned and ready to be prepared with salt Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-358-5886.jpg
  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: one two three fresh fish on a white serving dish, glistening fresh from the sea Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-358-5884.jpg
  • Thin French goat cheese chevre pie with rosemary pine nuts and walnuts served in thin wedges as appetizer Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-354-5415.jpg
  • How to prepare French goat cheese - chevre - in puff pastry or filo dough (brick), aumoniere in French, recipe and series of pictures: a small goat cheese cut in half is put on a sheet of filo dough, add some herbs, thyme or other, and olive oil Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-354-5407.jpg
  • How to prepare French goat cheese - chevre - in puff pastry or filo dough (brick), aumoniere in French, recipe and series of pictures: a small goat cheese cut in half is put on a sheet of filo dough, add some herbs, thyme or other, and olive oil Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-353-5384.jpg
  • How to prepare French goat cheese - chevre - in puff pastry or filo dough (brick), aumoniere in French, recipe and series of pictures: a small goat cheese cut in half is put on a sheet of filo dough, add some herbs, thyme or other, and olive oil Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-353-5382.jpg
  • How to prepare French goat cheese - chevre - in puff pastry or filo dough (brick), aumoniere in French, recipe and series of pictures: fold the filo dough to a small pouch and tie with a string Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-353-5380.jpg
  • How to prepare French goat cheese (chevre) in herbs and olive oil recipe (series of pictures): put the cheese pieces in a glass jar add spices, herbs and garlic and cover with olive oil, close the lid Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-353-5376.jpg
  • How to prepare French goat cheese (chevre) in herbs and olive oil recipe (series of pictures): put the cheese pieces in a glass jar add spices, herbs and garlic and cover with olive oil Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-353-5373.jpg
  • How to prepare French goat cheese (chevre) in herbs and olive oil recipe (series of pictures): put the cheese pieces in a glass jar add spices, herbs and garlic and cover with olive oil Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-353-5374.jpg
  • Provencal Soupe de poisson de roche, rock fish soup with grated cheese being served in a bowl, often served with Rouille garlic mayonnaise Clos des Iles Chambres d'Hotes Bed and Breakfast Le Brusc Six Fours Cote d'Azur Var France
    bc23-351-5161.jpg
  • The dining room table decorated and set with flowers and decorative vegetables for dinner guests. Clos des Iles Chambres d'Hotes Bed and Breakfast Le Brusc Six Fours Cote d'Azur Var France
    bc23-351-5108.jpg
  • Corsica style charcuteries, smoked and dried ham, sausages on a wooden cutting board, Corsica, France
    bb21-345-4519.jpg
  • Cadres et Délices restaurant in Montpellier, France
    bb20-343-4367.jpg
  • A plate of oysters.
    ba09-340-4004.jpg
  • A slice of duck liver foie gras and a cutting knife on a wooden cutting board Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3174.jpg
  • Preparing the sauce on the stove with some sweet white Monbazillac wine in it. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3171.jpg
  • Lunch table set for many guests ready to be served duck specialities. Ferme de Biorne duck and fowl farm Dordogne France
    an19-331-3168.jpg
  • A big loaf of country bread cut up in succulent pieces. Ferme de Biorne duck and fowl farm Dordogne France
    an19-331-3167.jpg
  • Duck appetizers: dried duck breast and small canapees pieces of bread with duck rillettes Ferme de Biorne duck and fowl farm Dordogne France
    an19-331-3166.jpg
  • A big loaf of country bread Ferme de Biorne duck and fowl farm Dordogne France
    an19-331-3165.jpg
  • Conserve tins cans with different kinds of duck specialities Cassoulet de Bergerac, Coq au vin, Salmis de Pintade, Duck Fat, Foie Gras, Quail... Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3162.jpg
  • How to make foie gras duck's liver (series of images): Conserve tins cans filled with duck liver ready to be sealed and heated for conservation. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3157.jpg
  • How to make foie gras duck's liver (series of images): Conserve tins cans filled with duck liver ready to be sealed and heated for conservation. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3146.jpg
  • How to make foie gras duck's liver (series of images): After cleaning the duck liver the pieces are put back together to reform the original shape of the duck liver Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3074.jpg
  • How to make foie gras duck's liver (series of images): After cleaning the duck liver the pieces are put back together to reform the original shape of the duck liver Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3065.jpg
  • How to make foie gras duck's liver (series of images): Each lobe of the duck liver is cut once more Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3060.jpg
  • How to make foie gras duck's liver (series of images): In the work shop, each participant has an entire duck liver and a filleting knife. Preparing to start. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3053.jpg
  • How to make foie gras duck's liver (series of images): In the work shop, each participant has an entire duck liver and a filleting knife. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3041.jpg
  • Duck's breast (magret or filet de canard) hanging on hooks in a temperature controlled room to make dried duck's breast. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3039.jpg
  • Duck's breast (magret or filet de canard) hanging on hooks in a temperature controlled room to make dried duck's breast. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3038.jpg
  • Duck's breast (magret or filet de canard) hanging on hooks in a temperature controlled room to make dried duck's breast. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3035.jpg
  • Duck's breast (magret or filet de canard) hanging on hooks in a temperature controlled room to make dried duck's breast. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3031.jpg
  • Duck's breast (magret or filet de canard) hanging on hooks in a temperature controlled room to make dried duck's breast. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3029.jpg
  • linen napkin and knives on a table set for dinner. at the gastronomic restaurant L'Enfance de Lard Bergerac Dordogne France
    an18-328-2874.jpg
  • Dining table set for two with plates, glasses, silver wear, linen napkin and a red table cloth. at the gastronomic restaurant L'Enfance de Lard Bergerac Dordogne France
    an18-328-2871.jpg
  • A slice of zucchini squash that have been grilled in the oven with some chopped truffles on it Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-327-2742.jpg
  • A slice of fresh Perigord truffles on a piece of bread with a drop of oil Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-327-2737.jpg
  • Appetizers made with truffles: small pieces of bread with truffles butter, slices of fresh black truffles, egg with truffles mayonnaise, zucchini squash with truffles... Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-326-2694.jpg
  • Appetizers made with truffles: small pieces of bread with truffles butter, slices of fresh black truffles, egg with truffles mayonnaise, zucchini squash with truffles... Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-326-2693.jpg
  • In the restaurant Number 75 in Avignon, detail of the table with knife fork, napkin, wine glass and water glass and a big candle. Avignon, Vaucluse, Provence, Alpes Cote d Azur, France, Europe
    am15-311-1188.jpg
  • The restaurant Bazou Bistro Broc in Avignon. Avignon, Vaucluse, Provence, Alpes Cote d Azur, France, Europe
    am14-309-0965.jpg
  • Le Bistrot des Alpilles restaurant. Table with white table cloth and glasses and bread in a basket, knifes forks, spoons. A glass filled with white wine and a bottle of Domaine d'Eol on the table.. Backlit, sunshine. Saint Remy Rémy de Provence, Bouches du Rhone, France, Europe
    am14-308-0815.jpg
  • Le Bistrot des Alpilles restaurant. empty tables outside and inside with glasses and prepared for lunch. Saint Remy Rémy de Provence, Bouches du Rhone, France, Europe
    am14-308-0805.jpg
  • A snifter glass and A bottle of Chateau Mont Redon Vieux Marc de Chateauneuf, eau de vie de marc des cotes du Rhone. Spirit made from chateauneuf wine press residues. The restaurant Le Verger de Papes in Chateauneuf-du-Pape Vaucluse, Provence, France, Europe
    am13-304-0479.jpg
  • A woman's hand with a ring holding a snifter glass with golden liquid - Chateau Mont Redon Vieux Marc de Chateauneuf, eau de vie de marc des cotes du Rhone. Spirit made from chateauneuf wine press residues. The restaurant Le Verger de Papes Chateauneuf-du-Pape Vaucluse, Provence, France, Europe
    am13-304-0475.jpg
  • Round timbal with pikeperch fish covered with "scales" of blue coloured potatoes in thin slices served with a beurre blanc butter sauce Chateau de Cerons (Cérons) Sauternes Gironde Aquitaine France
    am01-297-9727.jpg
  • Dining table set for guests at the winery with many wine tasting glasses and a view of the winery vat room, two waiters Bodega Del Fin Del Mundo - The End of the World - Neuquen, Patagonia, Argentina, South America
    ah28-256-5645.jpg
  • Sandra Roman chef and teacher at Escuela Aromos school and patissiere patisserie pastry cook Bodega Del Anelo Winery, also called Finca Roja, Anelo Region, Neuquen, Patagonia, Argentina, South America
    ah28-254-5449.jpg
  • grilled lamb chops with cherry sauce and traditional Quinoa, traditional Inca grain grown at 3000 meters altitude, and fried leeks Bodega Del Anelo Winery, also called Finca Roja, Anelo Region, Neuquen, Patagonia, Argentina, South America
    ah28-254-5423.jpg
  • grilled lamb chops with cherry sauce and traditional Inca grain grown at 3000 meters altitude, and fried leeks Bodega Del Anelo Winery, also called Finca Roja, Anelo Region, Neuquen, Patagonia, Argentina, South America
    ah28-254-5424.jpg
  • Grilled skewer pork on bread with light yellow sauce. Bodega Del Anelo Winery, also called Finca Roja, Anelo Region, Neuquen, Patagonia, Argentina, South America
    ah28-254-5414.jpg
  • Matias Nunez The chef in the restaurant. Bodega NQN Winery, Vinedos de la Patagonia, Neuquen, Patagonia, Argentina, South America
    ah26-252-5264.jpg
  • Wine glasses lined up for a big tasting, The restaurant at the winery with a view over the vineyard, nicely decorated tables. Bodega Familia Schroeder Winery, also called Saurus, Neuquen, Patagonia, Argentina, South America
    ah26-250-5035.jpg
Next
  • Facebook
  • Twitter
x