BKWine Photography | Images by Per Karlsson

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  • Table set with starched linen table cloth, napkins, and wine glasses. Vassa Eggen gastronomic restaurant. Stockholm. Sweden, Europe.
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  • Gruissan village. La Clape. Languedoc. Restaurant La Cranquette. Tuna fish with potatoes and salad. France. Europe.
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  • Gruissan village. La Clape. Languedoc. A waiter coming with the fish served for main course. Restaurant La Cranquette. Grilled fried Saucanelles baby-dorade seabream on a skewer. France. Europe.
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  • Gruissan village. La Clape. Languedoc. Restaurant La Cranquette. Tuna fish fried grilled. With potatoes. France. Europe.
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  • Gruissan village. La Clape. Languedoc. Restaurant La Cranquette. France. Europe.
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  • Hotel Residence in Nissan-lez-Enserune La Clape. Languedoc. Creme brulee with physalis and chewing gum flavoured ice cream. France. Europe.
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  • Hotel Residence in Nissan-lez-Enserune La Clape. Languedoc. Canette roti avec lasagne de legumes. A small grilled roast duck duckling with a lasagne with vegetables and a white square plate. France. Europe.
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  • Clos La Coquille, Domaine Chabbert Fauzan, Minervois la Liviniere 1999 Minervois. At the hotel Chateau de Siran in Siran village. Languedoc. France. Europe. Bottle. Wine glass. In the restaurant in the chateau dining room.
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  • Minervois. At the hotel Chateau de Siran in Siran village. Languedoc. France. Europe. In the restaurant in the chateau dining room.
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  • Minervois. At the hotel Chateau de Siran in Siran village. Languedoc. France. Europe. In the restaurant in the chateau dining room.
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  • Hotel le Tassigny with the restaurant Le Tournedos in Lezignan-Corbieres. Les Corbieres. Languedoc. France. Europe.
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  • Les Corbieres. Languedoc. Cassoulet stew with white beans tomato sausages leg of duck. France. Europe.
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  • Les Corbieres. Languedoc. Cassoulet stew with white beans tomato sausages leg of duck. France. Europe.
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  • Les Corbieres. Languedoc. Cassoulet stew with white beans tomato sausages leg of duck. France. Europe.
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  • Sear fried scallops and parsnip on a white plate. The gastronomic restaurant Tva Bröder, Two Brothers, on Sundstorget. Helsingborg, Skane, Scania. Sweden, Europe.
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  • The gastronomic restaurant Niklas on Norra Storgatan. Helsingborg, Skane, Scania. Sweden, Europe.
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  • Gastronomic restaurant Gastro on Bruksgatan. Helsingborg, Skane, Scania. Sweden, Europe.
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  • 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.
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  • 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.
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  • Seafood risotto with black rice coloured with octopus inc, a grilled shrimp gambas from the luxury Excelsior Hotel and Spa restaurant terrace Dubrovnik, old city. Dalmatian Coast, Croatia, Europe.
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  • 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.
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  • A dish with fried calamares calamari, octopus, ink fish. Hotel and restaurant Kompas. Uvala Sumartin bay between Babin Kuk and Lapad peninsulas. Dubrovnik, new city. Dalmatian Coast, Croatia, Europe.
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  • 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.
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  • 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.
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  • A traditional dish of lamb served in a pot where it also has cooked together with potatoes and other vegetables. In the restaurant and wine bar at the winery. Podrum Vinoteka Sivric winery, Citluk, near Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
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  • Grilled vegetables, red bell pepper, aubergine eggplant, zucchini squash. Hercegovina Produkt winery, Citluk, near Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
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  • In a restaurant in Trebinje: fried fish trout with potato, onion and herb salad. Trebinje. Republika Srpska. Bosnia Herzegovina, Europe.
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  • Creme caramel type of pudding with caramel sauce. Berat lower town. Albania, Balkan, Europe.
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  • A basket made from a melon filled with red water melon Shalqi . Berat lower town. Albania, Balkan, Europe.
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  • 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.
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  • 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.
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  • Fried tuna fish in yoghurt sauce with pine nuts. Efendi Efendy traditional Turkish and Ottoman Restaurant, The Block, Tirana. Albania, Balkan, Europe.
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  • Traditional bread with sesame seeds. Efendi Efendy traditional Turkish and Ottoman Restaurant, The Block, Tirana. Albania, Balkan, Europe.
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  • Risotto with vegetables and herbs, olive oil, spices. Efendi Efendy traditional Turkish and Ottoman Restaurant, The Block, Tirana. Albania, Balkan, Europe.
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  • A traditional black earthenware pot called cereme used for cooking meat UNK Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe.
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  • Grilled vegetables: green bell peppers, zucchini courgette squash, aubergine eggplant, Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe.
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  • 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.
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  • Traditional bread in a bread basket. Pita type bread called kulaç kulac. Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe.
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  • A bee hive beehive in the garden. Detail of entrance with bees flying in and out. Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici Durovic Jovo Winery near Dupilo. Montenegro, Balkan, Europe.
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  • 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.
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  • 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.
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  • 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.
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  • Collioure. Roussillon. Grilled sardines with potato gratin. France. Europe.
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  • Collioure. Roussillon. Grilled sardines with potato gratin. France. Europe.
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  • Collioure. Roussillon. Marinated anchovies and red bell pepper as a starter. France. Europe.
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  • Collioure. Roussillon. Marinated anchovies and red bell pepper as a starter. France. Europe.
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  • Collioure. Roussillon. Marinated anchovies and red bell pepper as a starter. France. Europe.
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  • Bouzigues Languedoc. Marinated sardines with salad as a starter. France. Europe.
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  • Bouzigues Languedoc. Oyster on half shell with lemon. France. Europe.
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  • Oyster at a restaurant in Bouzigues in Languedoc Bouzigues Languedoc. Oyster on half shell with lemon. France. Europe.
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  • Restaurant Chez Philippe. The menu on a chalk board. Marseillan. Languedoc. France. Europe.
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  • Cafe scene outdoor terrace in the old town, a young woman alone in big curly red hair drinking a cup of cafe au lait caffe latte, sitting on a wicker chair looking the other way, dressed in brown and a chequered skirt, running shoes Sanary Var Cote d'Azur France
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  • Silverware knife and fork on linen table cloth and napkin and wine glasses, the restaurant Blanc Le Bistrot in Toulon, very design art-deco Toulon Var Cote d'Azur France
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  • A starter dish, cold green pea soup with olive oil and small churros with sesame seeds, the restaurant Blanc Le Bistrot in Toulon, very design art-deco Toulon Var Cote d'Azur France
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  • Sture Hof, a classic French style bistro and wine bar. Stockholm. Sweden, Europe.
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  • 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
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  • How to prepare French goat cheese - chevre - in puff pastry or filo dough (brick), aumoniere in French, recipe and series of pictures: after baking in the oven the filo dough is crisp and crunchy and the cheese is a bit warm, serve on a salad Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
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  • The dining room table decorated and set with flowers and decorative vegetables, candles, for dinner guests. Two men standing with aperitif glasses talking waiting for dinner Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
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  • Corsica style charcuteries, smoked and dried ham, sausages on a wooden cutting board, Corsica, France
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  • A silverware knife and fish knife on a white linen table cloth and napkin at the gastronomic restaurant Maceo in Paris
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  • A silverware knife and fish knife on a white linen table cloth and napkin at the gastronomic restaurant Maceo in Paris
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  • Lunch table set for many guests ready to be served duck specialities. Ferme de Biorne duck and fowl farm Dordogne France
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  • A big loaf of country bread Ferme de Biorne duck and fowl farm Dordogne France
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  • Conserve tins cans with different kinds of duck specialities Foie Gras de Canard Entier, whole pieces of duck liver and Pate of duck liver Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
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  • 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
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  • 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
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  • 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
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  • How to make foie gras duck's liver (series of images): The machine to seal the conserve tin can operated by the chef. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
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  • How to make foie gras duck's liver (series of images): The pieces of duck liver are put in a conserve tin can and lightly pressed Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
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  • How to make foie gras duck's liver (series of images): A mixture of salt, sugar and black pepper is sprinkled on the duck liver to spice it. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
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  • How to make foie gras duck's liver (series of images): A mixture of salt, sugar and black pepper is sprinkled on the duck liver to spice it. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3106.jpg
  • How to make foie gras duck's liver (series of images): Salt, sugar and black pepper are measured on a scale and mixed in a bowl to spice 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
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  • How to make foie gras duck's liver (series of images): Metal conserve tins cans on a tray that will be filled with duck liver. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
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  • How to make foie gras duck's liver (series of images): Metal conserve tins cans on a tray that will be filled with duck liver. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3083.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
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  • How to make foie gras duck's liver (series of images): Each lobe of the duck liver is cut once more The nerves, veins and other filaments in the duck liver are removed with the knife. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
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  • 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
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  • 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
  • The machine that is used to force feed the duck with ground maize corn during two weeks so that the liver grows and can be used for foie gras. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3026.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
  • A glass jar with truffles butter Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
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  • 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
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  • A small piece of bread with truffles butter Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
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  • 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
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  • Mas Nicot. Mas de Perry. Terrasses de Larzac. Languedoc. Lunch table set for an opulent meal. Fish and shellfish shell fish mousse pate. France. Europe. Bottle. In the dining room.
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  • Mas de Perry, Mas Nicot. Terrasses de Larzac. Languedoc. Lunch table set for an opulent meal. France. Europe. In the dining room.
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  • Goat cheese, chevre, on a crouton with salad. Montpeyroux. Languedoc. France. Europe.
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  • Mussels at a restaurant. Montpellier. Languedoc. France. Europe.
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  • In the restaurant Number 75 in Avignon, detail of the table with knife fork, napkin, wine glass and a big candle. Avignon, Vaucluse, Provence, Alpes Cote d Azur, France, Europe
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  • The restaurant Bazou Bistro Broc in Avignon. Avignon, Vaucluse, Provence, Alpes Cote d Azur, France, Europe
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  • In the shop, a bottle of olive oil, back lit. Moulin Mas des Barres olive mill, Maussanes les Alpilles, Bouches du Rhone, Provence, France, Europe
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  • The entrance to the olive oil shop. with sign and small olive tree plants. Moulin Mas des Barres olive mill, Maussanes les Alpilles, Bouches du Rhone, Provence, France, Europe
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  • Close up on a small olive tree plant marked with a label with the variety Grossane. Moulin Mas des Barres olive mill, Maussanes les Alpilles, Bouches du Rhone, Provence, France, Europe
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  • In the olive factory, tin cans that will be filled with olive oil. Moulin Mas des Barres olive mill, Maussanes les Alpilles, Bouches du Rhone, Provence, France, Europe
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  • In the olive factory, the modern olive mill with olive reception to the right, crushing, centrifuge (used instead of pressing). Moulin Mas des Barres olive mill, Maussanes les Alpilles, Bouches du Rhone, Provence, France, Europe
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  • In the olive factory, tanks for storing olive oil. Moulin Mas des Barres olive mill, Maussanes les Alpilles, Bouches du Rhone, Provence, France, Europe
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  • In the olive factory, tanks for storing olive oil. Moulin Mas des Barres olive mill, Maussanes les Alpilles, Bouches du Rhone, Provence, France, Europe
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  • Olives on a branch Aglandau variety. Moulin Mas des Barres olive mill, Maussanes les Alpilles, Bouches du Rhone, Provence, France, Europe
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  • A restaurant Cafe du Lezard. Saint Remy Rémy de Provence, Bouches du Rhone, France, Europe
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  • Le Bistrot des Alpilles restaurant. Table with white table cloth and glasses and bread in a basket, knifes forks, spoons. Saint Remy Rémy de Provence, Bouches du Rhone, France, Europe
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