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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?
"In my experience, you can only eat as French as Benjamin Chmura creates his dishes in France."
Complete handover of the Königsbronn-Zang plant finalised
Marcus Langer is now Culinary Director of the Kronenschlösschen boutique hotel in Eltville-Hattenheim
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
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