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To table 24

Preview of the 'Freaks to Table' food festival


More than 80 exhibitors, 50 free workshops and tastings, exciting talks on food culture in Wirsberg

WIRSBERG. After its brilliant debut last year, the second edition of the "ZU TISCH!" food festival will take place in Wirsberg/Franconia on 16 June 2024.The culinary event for foodies, restaurateurs and the whole family will be even bigger, more diverse and even more enjoyable this time - with over 80 exhibitors, 50 free workshops and tastings, exciting talks on food culture and well-known faces from the world of gastronomy such as Haya Molcho and Alexander Herrmann. Admission is
free of charge.

On 16 June, the tranquil Wirsberg in Franconia will once again become the capital of indulgence when the motto is: "ZU TISCH! 24". Around the market square, more than 80 exceptional manufacturers, producers and gourmet artisans will present their passionately produced food. Whether it's gin ham from a straw pig, live-baked bread or Franconian haskap berries: There is so much on offer here. Chefs prepare top-quality soul and street food creations live in front of the guests. Wines, beer specialities and non-alcoholic alternatives perfectly matched to the dishes are recommended. An Argentinian assado barbecue with meat from Poltinger lamb, Korean tarte flambée and Franconian Wagyu burgers are among the numerous culinary highlights.

The initiators of the food festival, the "freakstotable e.V." association, are keen to combine relaxed enjoyment with an appreciation of high-quality, artisan food. And so guests can once again look forward to inspiring food workshops! This time, these will include "Wine and Vegetables" with sommelier Sebastian Bordthäuser and kimchi master Bini Lee from "Kochu Karu" Berlin. In the ultra-modern "Future Lab ANIMA" at the "Posthotel Alexander Herrmann", food scout Joshi Osswald and his team will present their techniques for refining local products through fermentation, smoking, maturing and refinement. There will also be workshops on speciality coffee and natural wine as well as exciting forest walks with author and forestry graduate Darius Götsch. Meanwhile, younger guests can find out how chocolate is made, from the cocoa bean to the chocolate bar - and bake, cook and snack with the professionals from "JRE Chefs4Kids".

The panel discussions at the Wirsberger Bürgerzentrum will revolve around our food from the field to the plate: experts and practitioners will discuss topics such as the influence of AI on agriculture and gastronomy - or vegetables as the new superstar in the kitchen.

Star guest is the well-known Viennese chef and multigastronome Haya Molcho, famous for her creative Levante cuisine. TV chef and Wirsberg native Alexander Herrmann will also be on site all day. He is looking forward to the new edition of ZU TISCH!, as is his business partner Tobias Bätz, the chairman of freakstotable e.V., the organisation behind the event: "Last year's huge success with around 7,000 visitors from the region and from all over Germany shows us that we are on the right track. ZU TISCH! makes exceptional food from outstanding producers accessible to everyone and at the same time promotes awareness of sustainable, healthy nutrition for all ages."

More information can be found at

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