Restaurant review
SKYKITCHEN, Berlin
"Comparing two menus from a young chef within almost exactly one year is always interesting. What has changed at Skykitchen? Sascha Kurgan has kept to his basic line: For me, the dishes belong to classic modernism, some flavours and combinations are reminiscent of Wissler dishes from a few years ago in a positive sense, anyone who liked that back then will notice this positively. This applies to the venison or the egg with truffle, for example. Compared to last year, I can see improvements in the details, especially in terms of fine-tuning. As a result, flavour combinations are more precisely coordinated. This makes the dishes more multi-faceted and harmonious. It is clear that there is nothing superfluous on the plate. As a result, this is a spotlessly clean, above-average one-star performance. For me, it lacks the uniqueness and independent idea that normally only develops over time. In any case, Sascha Kurgan has laid a good foundation." (Published in December 2025)
Restaurant review
Damianz, Roermond
"Despite the opulence that characterises some of these dishes, they are nevertheless distinguished by a pleasant lightness."
Young talent
The gourmet presents 2050 on a plate
Up-and-coming chefs showcase their visions for the kitchen of tomorrow
