News archive

Restoring the economic performance of premium gastronomy

Patrick Weber focuses on a modern cuisine in which creativity, quality and regionality take centre stage

"Maurice Huynen's cuisine impresses with dishes that deliver very clear flavours and strong aromas with relatively few ingredients."

Four years and three months in prison for, among other things, delaying insolvency and fraud

Tauberhase: the joint vineyard of Christian Mittermeier, Jürgen Koch and Lars Zwick

40 pages on the most important wine trends in Germany and Europe

Three restaurants receive top rating for sustainability

How does Sigi Schelling combine independence and culinary excellence at Werneckhof?

Complete handover of the Königsbronn-Zang plant finalised

The top chef takes over the culinary management with the aim of further developing regional, sustainable top gastronomy

"It is once again a great pleasure to enjoy this menu."

First edition to be published at the end of 2025

Farewell after twelve years

"The Steirereck remains an institution"

Two new member companies welcome guest chefs

For Dominik Lobentanzer, "it no longer makes sense to continue my favourite project in its current form"

Hideaway increases focus on the interplay of art, culture and cuisine

The Philippin in Rutesheim offers ambitious cuisine in the evening

„Selten erlebe ich es, dass ein Restaurantbesuch so einen bleibenden Eindruck hinterlässt, wie der im Intense.“

More than 3,600 employees from the hotel and catering industry have decided

"A well thought-out feast"

Philipp and Petra Helzle leave the wellness hotel Bollants im Park

A total of 13 Croatian restaurants receive stars

Christian Pufahl joins the team at the two-star restaurant from 15 July 2025

Marcel Spahn is responsible for the overall culinary direction of the Dresden hotel