Mets succulents, dépaysants et bien garnis ! Merci

Excellent endroit pour manger de la nouriture vietnamienne. Le buffet était top!

Hyper content de re manger au restaurant, tout est frais et bon. Sans compter le service irréprochable, accueillant et bienveillant.

Très bon, service rapide et personnel très chaleureux !

Cuisine inventive et parfaitement exécutée, qui mériterait des points Gault et Millau.

Meilleur japonais de genève

Qualifications Primary Qualification: MEDICAL DOCTOR UNIVERSITY OF TORINO ( ITALY) IN 1980 Specialist Qualification: 1) GENERAL MEDICINE UNIVERSITY OF TURIN 1) ONCOLOGY UNIVERSITY OF TORINO ( ITALY) 1985 2) GASTROINTESTINAL ENDOSCOPY AND SURGERY OF THE GASTROINTESTINAL TRACT UNIVERSITY OF MILAN ( ITALY) 1990 3) PHD IN RIGS ( RADIO-IMMUNE-GUIDED SURGERY) UNIVERSITY OF TORINO ( ITALY) 1997. 1980-1981 MEDICAL TRAINING IN INTERNAL MEDICINE UNIVERSITY OF TORINO S. GIOVANNI HOSPITAL TORINO 1982-1985 TRAINING DURING SPECIALIZATION IN ONCOLOGY UNIVERSITY OF TORINO SAN GIOVANNI HOSPITAL A.S. 1985-1990 TRAINING DURING SPECIALIZATION IN SURGERY OF THE GASTROINTESTINAL TRACT AND GASTROINTESTINAL ENDOSCOPY OSP. MAGGIORE PAD. MONTEGGIA UNIVERSITY OF MILAN 1990-1993 SPECIAL ASSISTANT DEPT. OF ONCOLOGICAL DISEASES AT THE UNIVERSITY OF TORINO ( ITALY) AT MOLINETTE HOSPITAL 1993-TILL NOW NOW PROFESSOR OF GASTROINTESTINAL ENDOSCOPY AT THE UNIVERSITY OF TORINO SCHOOL OF MEDICINE SINCE 1997 HE IS IN CHARGE OF THE ENDOSCOPY UNIT AT THE DEPT. OF SURGICAL ONCOLOGY AT THE UNIVERSITY OF TORINO SINCE 1998 HE IS UNIVERSITY BOARD TUTOR FOR STATE LICENCE EXAMINATION IN 2002 HE OBTAINED A PHD IN RIGS ( RADIO-IMMUNE GUIDED SURGERY ) AT THE UNIVERSITY OF TURIN PROFESSOR IN CHARGE OF THE ENDOSCOPY AND G.I. UNIT, UNIVERSITY HOSPITAL AT MOLINETTE TURIN ITALY HE AND HIS TEAM PERFORM OVER 1500 UPPER AND LOWER G.I. PROCEDURES INCLUDING MORE THAN 350 E.P. AND SEE OVER 1300 OUTPATIENTS INCLUDING NEW CASES, FOLLOW UPS AND MORE THAN 600 INPATIENTS PER YEAR Current employment

ma voiture sent bon maintenant!

Welcome to Terminal60 Since February 3, 2025, Maria and Bojan Trandafilovic have been warmly welcoming you to the Airport Restaurant, Terminal60 in Sion. Passionate about gastronomy and fine wine, they invite you to enjoy an authentic culinary experience, blending local Valais products with flavors from around the world. Whether for a meal with family, friends or business, Terminal60 offers a friendly, generous and bright setting at the foot of the Sion airport runways. Our philosophy Simplicity, quality, conviviality and generosity. With us, you'll leave with a smile on your face and a full heart (and stomach). Authentic, generous cuisine Enjoy dishes inspired by the Valais terroir and the flavors of the world, on an evolving seasonal menu. From friendly brasserie to refined restaurant, there's something for everyone. A unique panoramic terrace Relax on our large sunny terrace with a breathtaking view of the Alps and the airport runways. Perfect for breakfast, aperitifs or lunch al fresco. Personalized events Birthdays, weddings, banquets or corporate meals: we welcome you in a warm, modular and fully privatizable space for up to 250 people. A place for everyone, young and old A secure children's area, free parking, a friendly welcome and a relaxed atmosphere. Terminal 60 is fun for the whole family.

Prompt and excellent service, food was great! Highly recommend

An experience to be enjoyed without moderation. Discover this restaurant in Vevey filled with Thai flavors. A tasty and spicy cuisine that will take you on a journey into the unique Thai culinary world. TomSab Thai Restaurant offers an authentic experience that you can enjoy on site in our cozy restaurant and also at home in the Montreux region in Chardonne by delivery with our partners. Find your favorite dishes such as Pad Thai, curry, laab and Thai basil stir-fries among others and do not hesitate to ask for very spicy if you enjoy cuisine like in Thailand. All our dishes are also available to take away to savor the flavors of Thailand from home. We look forward to seeing you again and making you discover our cuisine.