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DUKAS_188136783_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Hanan Rasheed, a Palestinian chef in Mexico, prepares and presents Palestinian food during a social gathering with her peers at The University Club of Mexico in Mexico City, Mexico, on August 27, 2025. The menu features Palestinian food blended with Mexican ingredients. Each chef tastes different dishes and experiences Palestinian gastronomy with a Mexican touch. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136781_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Chefs accompany Hanan Rasheed, a Palestinian chef in Mexico, who presents her peers with a menu of Palestinian food blended with Mexican ingredients. Each chef tastes different dishes and experiences Palestinian cuisine with a Mexican touch in Mexico, on August 27, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136780_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Nicolas Dector, director of The University Club of Mexico in Mexico City, accompanies Hanan Rasheed, a Palestinian chef in Mexico, who presents a menu of Palestinian food blended with Mexican ingredients to her peers. Each chef tastes different dishes and explores Palestinian gastronomy with a Mexican touch in Mexico City, Mexico, on August 27, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136779_NUR
Hanan Rasheed, Palestinian Chef In Mexico
A waiter serves Hanan Rasheed, a Palestinian chef in Mexico, who presents her peers with a menu of Palestinian food blended with Mexican ingredients. Each chef tries different dishes and experiences Palestinian cuisine with a Mexican touch in Mexico, on August 27, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136778_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Nicolas Dector, director of The University Club of Mexico in Mexico City, accompanies Hanan Rasheed, a Palestinian chef in Mexico, who presents a menu of Palestinian food blended with Mexican ingredients to her peers. Each chef tastes different dishes and explores Palestinian gastronomy with a Mexican touch in Mexico City, Mexico, on August 27, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136772_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Chefs accompany Hanan Rasheed, a Palestinian chef in Mexico, who presents her peers with a menu of Palestinian food blended with Mexican ingredients. Each chef tastes different dishes and experiences Palestinian cuisine with a Mexican touch in Mexico, on August 27, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136771_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Hanan Rasheed, a Palestinian chef in Mexico, interacts with her counterparts during the presentation of a menu of Palestinian food blended with Mexican ingredients at The University Club of Mexico in Mexico City, Mexico, on August 27, 2025, where each chef tastes different dishes and experiences Palestinian gastronomy with a Mexican touch. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136770_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Chefs accompany Hanan Rasheed, a Palestinian chef in Mexico, who presents her peers with a menu of Palestinian food blended with Mexican ingredients. Each chef tastes different dishes and experiences Palestinian cuisine with a Mexican touch in Mexico, on August 27, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136769_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Hanan Rasheed, a Palestinian chef in Mexico, interacts with her counterparts during the presentation of a menu of Palestinian food blended with Mexican ingredients at The University Club of Mexico in Mexico City, Mexico, on August 27, 2025. Each chef tastes different dishes and experiences Palestinian gastronomy with a Mexican touch. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136768_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Hanan Rasheed, a Palestinian chef in Mexico, prepares and presents Palestinian food during a social gathering with her peers at The University Club of Mexico in Mexico City, Mexico, on August 27, 2025. The menu features Palestinian food blended with Mexican ingredients. Each chef tastes different dishes and experiences Palestinian gastronomy with a Mexican touch. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136767_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Hanan Rasheed, a Palestinian chef in Mexico, prepares and presents Palestinian food during a social gathering with her peers at The University Club of Mexico in Mexico City, Mexico, on August 27, 2025. The menu features Palestinian food blended with Mexican ingredients. Each chef tastes different dishes and experiences Palestinian gastronomy with a Mexican touch. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136766_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Hanan Rasheed, a Palestinian chef in Mexico, prepares and presents Palestinian food during a social gathering with her peers at The University Club of Mexico in Mexico City, Mexico, on August 27, 2025. The menu features Palestinian food blended with Mexican ingredients. Each chef tastes different dishes and experiences Palestinian gastronomy with a Mexican touch. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136765_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Hanan Rasheed, a Palestinian chef in Mexico, prepares and presents Palestinian food during a social gathering with her peers at The University Club of Mexico in Mexico City, Mexico, on August 27, 2025. The menu features Palestinian food blended with Mexican ingredients. Each chef tastes different dishes and experiences Palestinian gastronomy with a Mexican touch. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136752_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Hanan Rasheed, a Palestinian chef in Mexico, poses in traditional Palestinian dress during a social gathering with her colleagues at The University Club of Mexico in Mexico City, Mexico, on August 27, 2025. The event features a menu of Palestinian food blended with Mexican ingredients, where each chef tastes different dishes and experiences Palestinian gastronomy with a Mexican touch. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136751_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Hanan Rasheed, a Palestinian chef in Mexico, interacts with her counterparts during the presentation of a menu of Palestinian food blended with Mexican ingredients at The University Club of Mexico in Mexico City, Mexico, on August 27, 2025, where each chef tastes different dishes and experiences Palestinian gastronomy with a Mexican touch. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136750_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Hanan Rasheed, a Palestinian chef in Mexico, interacts with her counterparts during the presentation of a menu of Palestinian food blended with Mexican ingredients at The University Club of Mexico in Mexico City, Mexico, on August 27, 2025, where each chef tastes different dishes and experiences Palestinian gastronomy with a Mexican touch. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136742_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Hanan Rasheed, a Palestinian chef in Mexico, interacts with her counterparts during the presentation of a menu of Palestinian food blended with Mexican ingredients at The University Club of Mexico in Mexico City, Mexico, on August 27, 2025, where each chef tastes different dishes and experiences Palestinian gastronomy with a Mexican touch. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136741_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Hanan Rasheed, a Palestinian chef in Mexico, interacts with her counterparts during the presentation of a menu of Palestinian food blended with Mexican ingredients at The University Club of Mexico in Mexico City, Mexico, on August 27, 2025, where each chef tastes different dishes and experiences Palestinian gastronomy with a Mexican touch. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136740_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Hanan Rasheed, a Palestinian chef in Mexico, prepares and presents Palestinian food during a social gathering with her peers at The University Club of Mexico in Mexico City, Mexico, on August 27, 2025. The menu features Palestinian food blended with Mexican ingredients. Each chef tastes different dishes and experiences Palestinian gastronomy with a Mexican touch. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136739_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Hanan Rasheed, a Palestinian chef in Mexico, interacts with her counterparts during the presentation of a menu of Palestinian food blended with Mexican ingredients at The University Club of Mexico in Mexico City, Mexico, on August 27, 2025, where each chef tastes different dishes and experiences Palestinian gastronomy with a Mexican touch. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136738_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Hanan Rasheed, a Palestinian chef in Mexico, interacts with her counterparts during the presentation of a menu of Palestinian food blended with Mexican ingredients at The University Club of Mexico in Mexico City, Mexico, on August 27, 2025. Each chef tastes different dishes and experiences Palestinian gastronomy with a Mexican touch. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_188136737_NUR
Hanan Rasheed, Palestinian Chef In Mexico
Nicolas Dector, director of The University Club of Mexico in Mexico City, accompanies Hanan Rasheed, a Palestinian chef in Mexico, who presents a menu of Palestinian food blended with Mexican ingredients to her peers. Each chef tastes different dishes and explores Palestinian gastronomy with a Mexican touch in Mexico City, Mexico, on August 27, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_143366421_EYE
Walter's, London: 'So many reasons to go back' - restaurant review
The key to a good neighbourhood restaurant. You have got to know the neighbourhood. The team behind Walter's, recently opened amid the privet and spreading horse chestnut of London's West Dulwich, clearly do.
Nothing can beat a really good local restaurant, and this one in West Dulwich is a little beauty
It is also an intriguing case study in the post-pandemic hospitality business. Walter's is named after Walter Hathaway, a milliner who was the first owner of this address. It belongs to Rob Hampton and Matt Lovell, the restaurateurs behind the Oystermen in Covent Garden.
'A solid wedge': Basque cheesecake.
© Antonio Olmos / Guardian / eyevine
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(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_143366423_EYE
Walter's, London: 'So many reasons to go back' - restaurant review
The key to a good neighbourhood restaurant. You have got to know the neighbourhood. The team behind Walter's, recently opened amid the privet and spreading horse chestnut of London's West Dulwich, clearly do.
Nothing can beat a really good local restaurant, and this one in West Dulwich is a little beauty
It is also an intriguing case study in the post-pandemic hospitality business. Walter's is named after Walter Hathaway, a milliner who was the first owner of this address. It belongs to Rob Hampton and Matt Lovell, the restaurateurs behind the Oystermen in Covent Garden.
Everybody needs good neighbours: the dining room at WalterÕs, West Dulwich.
© Antonio Olmos / Guardian / eyevine
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(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_143366424_EYE
Walter's, London: 'So many reasons to go back' - restaurant review
The key to a good neighbourhood restaurant. You have got to know the neighbourhood. The team behind Walter's, recently opened amid the privet and spreading horse chestnut of London's West Dulwich, clearly do.
Nothing can beat a really good local restaurant, and this one in West Dulwich is a little beauty
It is also an intriguing case study in the post-pandemic hospitality business. Walter's is named after Walter Hathaway, a milliner who was the first owner of this address. It belongs to Rob Hampton and Matt Lovell, the restaurateurs behind the Oystermen in Covent Garden.
Everybody needs good neighbours: the dining room at WalterÕs, West Dulwich.
© Antonio Olmos / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_143366422_EYE
Walter's, London: 'So many reasons to go back' - restaurant review
The key to a good neighbourhood restaurant. You have got to know the neighbourhood. The team behind Walter's, recently opened amid the privet and spreading horse chestnut of London's West Dulwich, clearly do.
Nothing can beat a really good local restaurant, and this one in West Dulwich is a little beauty
It is also an intriguing case study in the post-pandemic hospitality business. Walter's is named after Walter Hathaway, a milliner who was the first owner of this address. It belongs to Rob Hampton and Matt Lovell, the restaurateurs behind the Oystermen in Covent Garden.
'Crisp-skinned': sea bass with peperonata.
© Antonio Olmos / Guardian / eyevine
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(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_143366420_EYE
Walter's, London: 'So many reasons to go back' - restaurant review
The key to a good neighbourhood restaurant. You have got to know the neighbourhood. The team behind Walter's, recently opened amid the privet and spreading horse chestnut of London's West Dulwich, clearly do.
Nothing can beat a really good local restaurant, and this one in West Dulwich is a little beauty
It is also an intriguing case study in the post-pandemic hospitality business. Walter's is named after Walter Hathaway, a milliner who was the first owner of this address. It belongs to Rob Hampton and Matt Lovell, the restaurateurs behind the Oystermen in Covent Garden.
lamb rump, crushed new potatoes.
© Antonio Olmos / Guardian / eyevine
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(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_143366417_EYE
Walter's, London: 'So many reasons to go back' - restaurant review
The key to a good neighbourhood restaurant. You have got to know the neighbourhood. The team behind Walter's, recently opened amid the privet and spreading horse chestnut of London's West Dulwich, clearly do.
Nothing can beat a really good local restaurant, and this one in West Dulwich is a little beauty
It is also an intriguing case study in the post-pandemic hospitality business. Walter's is named after Walter Hathaway, a milliner who was the first owner of this address. It belongs to Rob Hampton and Matt Lovell, the restaurateurs behind the Oystermen in Covent Garden.
Steamed mussels.
© Antonio Olmos / Guardian / eyevine
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(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_143366418_EYE
Walter's, London: 'So many reasons to go back' - restaurant review
The key to a good neighbourhood restaurant. You have got to know the neighbourhood. The team behind Walter's, recently opened amid the privet and spreading horse chestnut of London's West Dulwich, clearly do.
Nothing can beat a really good local restaurant, and this one in West Dulwich is a little beauty
It is also an intriguing case study in the post-pandemic hospitality business. Walter's is named after Walter Hathaway, a milliner who was the first owner of this address. It belongs to Rob Hampton and Matt Lovell, the restaurateurs behind the Oystermen in Covent Garden.
'Shimmering': bream ceviche.
© Antonio Olmos / Guardian / eyevine
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(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_143366419_EYE
Walter's, London: 'So many reasons to go back' - restaurant review
The key to a good neighbourhood restaurant. You have got to know the neighbourhood. The team behind Walter's, recently opened amid the privet and spreading horse chestnut of London's West Dulwich, clearly do.
Nothing can beat a really good local restaurant, and this one in West Dulwich is a little beauty
It is also an intriguing case study in the post-pandemic hospitality business. Walter's is named after Walter Hathaway, a milliner who was the first owner of this address. It belongs to Rob Hampton and Matt Lovell, the restaurateurs behind the Oystermen in Covent Garden.
'Not a panzanella but pleasing all the same': tomatoes and nectarines.
© Antonio Olmos / Guardian / eyevine
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(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_110639204_REX
75th Anniversary of Auschwitz liberation, Oswiecim, Poland - 30 Nov 2019
Mandatory Credit: Photo by Damian Klamka/SOPA Images/REX (10488836m)
A dishes, pots taken away from prisoners seen inside the museum at Auschwitz I camp
75th Anniversary of Auschwitz liberation, Oswiecim, Poland - 30 Nov 2019
The biggest German Nazi concentration and extermination camp Auschwitz-Birkenau was liberated by the Red Army on 27 January 1945
DUKAS/REX/SHUTTERSTOCK -
DUKAS_107133756_EYE
Clifford's restaurant
Affogato at Clifford's restaurant, London
© Daniel Hambury . Evening Standard / eyevine
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DUKAS_107133754_EYE
Clifford's restaurant
Croissant bread and butter pudding at Clifford's restaurant, London
© Daniel Hambury . Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE)
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DUKAS_107133745_EYE
Clifford's restaurant
Lamb ste menehould at Clifford's restaurant, London
© Daniel Hambury . Evening Standard / eyevine
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DUKAS_107133759_EYE
Clifford's restaurant
Duck montmorency with duck fat potato cake at Clifford's restaurant, London
© Daniel Hambury . Evening Standard / eyevine
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DUKAS_107133758_EYE
Clifford's restaurant
Duck montmorency at Clifford's restaurant, London
© Daniel Hambury . Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE)
© Evening Standard / eyevine. All Rights Reserved. -
DUKAS_107133753_EYE
Clifford's restaurant
Croissant bread and butter pudding at Clifford's restaurant, London
© Daniel Hambury . Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE)
© Evening Standard / eyevine. All Rights Reserved. -
DUKAS_107133746_EYE
Clifford's restaurant
Lamb ste menehould at Clifford's restaurant, London
© Daniel Hambury . Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE)
© Evening Standard / eyevine. All Rights Reserved. -
DUK10125911_021
REPORTAGE - Costa Rica
Veal steak dish in the restaurant of Kura Design Villas Hotel in Uvita de Osa, Ballena National Park, Uvita, Costa Rica. (Photo by Sergi Reboredo/Sipa USA) *** Local Caption *** 28239207
(c) Dukas -
DUK10093954_108
FEATURE - In die Kochtöpfe geschaut: Bocuse d'Or in Turin
June 12, 2018 - Turin, Piedmont, Italy - Turin, Italy-June 12, 2018: Presentation of the dishes at the jury of Bocuse d'Or, the world's most famous international cooking competition in Turin. 20 international chefs face off to win a place in the January world final in Lyon (FOTO: DUKAS/ZUMA)
(c) Dukas -
DUK10093954_107
FEATURE - In die Kochtöpfe geschaut: Bocuse d'Or in Turin
June 12, 2018 - Turin, Piedmont, Italy - Turin, Italy-June 12, 2018: Jerome Bocuse during on presentation of the dishes at the jury of Bocuse d'Or, the world's most famous international cooking competition in Turin. 20 international chefs face off to win a place in the January world final in Lyon (FOTO: DUKAS/ZUMA)
(c) Dukas -
DUK10093954_106
FEATURE - In die Kochtöpfe geschaut: Bocuse d'Or in Turin
June 12, 2018 - Turin, Piedmont, Italy - Turin, Italy-June 12, 2018: Presentation of the dishes at the jury of Bocuse d'Or, the world's most famous international cooking competition in Turin. 20 international chefs face off to win a place in the January world final in Lyon (FOTO: DUKAS/ZUMA)
(c) Dukas -
DUK10093954_105
FEATURE - In die Kochtöpfe geschaut: Bocuse d'Or in Turin
June 12, 2018 - Turin, Piedmont, Italy - Turin, Italy-June 12, 2018: Presentation of the dishes at the jury of Bocuse d'Or, the world's most famous international cooking competition in Turin. 20 international chefs face off to win a place in the January world final in Lyon (FOTO: DUKAS/ZUMA)
(c) Dukas -
DUK10093954_104
FEATURE - In die Kochtöpfe geschaut: Bocuse d'Or in Turin
June 12, 2018 - Turin, Piedmont, Italy - Turin, Italy-June 12, 2018: Presentation of the dishes at the jury of Bocuse d'Or, the world's most famous international cooking competition in Turin. 20 international chefs face off to win a place in the January world final in Lyon (FOTO: DUKAS/ZUMA)
(c) Dukas -
DUK10093954_103
FEATURE - In die Kochtöpfe geschaut: Bocuse d'Or in Turin
June 12, 2018 - Turin, Piedmont, Italy - Turin, Italy-June 12, 2018: Tamas Szell during the presentation of the dishes at the jury of Bocuse d'Or, the world's most famous international cooking competition in Turin. 20 international chefs face off to win a place in the January world final in Lyon (FOTO: DUKAS/ZUMA)
(c) Dukas -
DUK10059677_008
STUDIO - Dave Cousin Koch Küchenchef
A menu of retro favourites including prawn cocktail and chicken kiev will be served at a top East End restaurant during London Food Month. Chef Dave Cousin and his team at Straight + Narrow in Limehouse have created a four-course Childhood Memories menu, which he said aimed to take popular dishes associated with the Seventies and Eighties and give them a "modern, updated twist". It will run alongside the restaurant's usual menu for the whole of June. Pictured : Chef Dave Cousin of the Straight and Narrow.
©Alex Lentati / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01841179
Sonderkonditionen! -
DUK10059677_007
STUDIO - Dave Cousin Koch Küchenchef
A menu of retro favourites including prawn cocktail and chicken kiev will be served at a top East End restaurant during London Food Month. Chef Dave Cousin and his team at Straight + Narrow in Limehouse have created a four-course Childhood Memories menu, which he said aimed to take popular dishes associated with the Seventies and Eighties and give them a "modern, updated twist". It will run alongside the restaurant's usual menu for the whole of June. Pictured : Chef Dave Cousin of the Straight and Narrow.
©Alex Lentati / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01841176
Sonderkonditionen! -
DUK10059677_005
STUDIO - Dave Cousin Koch Küchenchef
A menu of retro favourites including prawn cocktail and chicken kiev will be served at a top East End restaurant during London Food Month. Chef Dave Cousin and his team at Straight + Narrow in Limehouse have created a four-course Childhood Memories menu, which he said aimed to take popular dishes associated with the Seventies and Eighties and give them a "modern, updated twist". It will run alongside the restaurant's usual menu for the whole of June. Pictured : Chef Dave Cousin of the Straight and Narrow.
©Alex Lentati / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01841177
Sonderkonditionen! -
DUK10059677_009
STUDIO - Dave Cousin Koch Küchenchef
A menu of retro favourites including prawn cocktail and chicken kiev will be served at a top East End restaurant during London Food Month. Chef Dave Cousin and his team at Straight + Narrow in Limehouse have created a four-course Childhood Memories menu, which he said aimed to take popular dishes associated with the Seventies and Eighties and give them a "modern, updated twist". It will run alongside the restaurant's usual menu for the whole of June. Pictured : Chef Dave Cousin of the Straight and Narrow.
©Alex Lentati / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01841172
Sonderkonditionen! -
DUK10059677_004
STUDIO - Dave Cousin Koch Küchenchef
A menu of retro favourites including prawn cocktail and chicken kiev will be served at a top East End restaurant during London Food Month. Chef Dave Cousin and his team at Straight + Narrow in Limehouse have created a four-course Childhood Memories menu, which he said aimed to take popular dishes associated with the Seventies and Eighties and give them a "modern, updated twist". It will run alongside the restaurant's usual menu for the whole of June. Pictured : Chef Dave Cousin of the Straight and Narrow.
©Alex Lentati / Evening Standard / eyevine
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T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01841175
Sonderkonditionen! -
