ZU TISCH! 25 shows what top cuisine can do

WIRSBERG. 1 June 2025 was the day again: the food festival ZU TISCH! 25 food festival organised by freakstotable e.V. entered its third round and transformed the market square in Wirsberg into a stage for sustainable enjoyment and quality craftsmanship. Also present: the Jeunes Restaurateurs Deutschland (JRE). While the festival served as a platform for exchange and inspiration, the JRE used the opportunity to dispel preconceptions about top-class cuisine and show how modern, accessible and approachable fine dining can be today.

Top cuisine that inspires and connects: At ZU TISCH! 25 in Wirsberg, the JRE made a clear statement. In their area in the Chef's Garden, they dispelled preconceptions and showed how modern, open and accessible top-class cuisine is today. On large posters, the young top chefs picked up on common clichés - and debunked them directly: "Top cuisine is old-fashioned, strict, elitist?" - "Not at all! It's modern, open and surprisingly different." In a relaxed atmosphere, guests were able to talk to the members, ask questions and take a look behind the scenes.

"With this year's focus on top cuisine reloaded, we want to show that fine dining doesn't have to be aloof, but can be experienced by everyone - creatively, sustainably and with a large portion of passion," says Oliver Röder, President of JRE-Deutschland.

Indulgence with attitude

Six members also presented their culinary signature at the food stations in the JRE area: Bastian Ebert ("Schlossanger Alp", Pfronten), Michael Ammon ("Gasthaus Jakob", Perasdorf), Andreas Widmann ("Widmann's Alb.leben", Königsbronn-Zang), Benjamin Unger ("Blauer Engel", Aue), Tobias Bätz ("AURA by Alexander Herrmann & Tobias Bätz", Wirsberg) and Christian Fleischmann ("Cheval Blanc im Landhotel Weißes Roß", Illschwang) impressed with creative dishes such as Tegernsee smoked char, Alb.style pastrami sandwich or a jellied strawberry and rhubarb soup.

Those who savoured the dishes at the stands were also doing something good: for every dish sold, 1 euro went to the JRE Germany Foundation, which supports educational projects relating to healthy eating and enjoyment for children and young people.

Commitment beyond the plate

JRE's social commitment was also evident elsewhere: As part of JRE Chefs4Kids, Alexander Wulf ("TROYKA" in Erkelenz) gave two children's cookery course workshops - around 28 children between the ages of 10 and 14 were able to take part, learn about products, ask questions, cook together and eat together at the end. An experience that not only whets the appetite for more, but also conveys values: Team spirit, appreciation for food and the joy of cooking.

Vize (Johannes Vimalavong) - known for his collaborations with artists such as Felix Jaehn, Tokio Hotel, Capital Bra, Mark Forster and Leony - provided the perfect musical backdrop throughout the day. His beats provided the perfect soundscape for the JRE area - and all for free, for a good cause.

Another highlight: artist Niko Nikolaidis painted a picture live in the JRE area, which was later auctioned off on the main stage for 5,000 euros. Nikolaidis is known for his energetic live painting performances, which glow in the black light and go beyond the pure enjoyment of art - an experience that touches. All proceeds will go to the JRE Germany Foundation.

A strong signal for the catering industry

"Top cuisine thrives on togetherness - on people who enjoy good food and on chefs who are passionate about their craft. That's exactly what we want to show with 'Spitzenküche reloaded'," says Oliver Röder. "We want to inspire, enthuse and, above all, invite people to work together to create a lively and sustainable gastronomy scene."