News archive
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Media report
Bühner project in Hamburg has failed
According to Thomas Bühner, a major investor has pulled out at short notice
Return
Heritage has reopened in Hamburg
State-of-the-art technology and an extensive programme of events in the restaurant at the Le Méridien Hotel
Competition
The finalists for the ‘Chef of the Year’ award have been announced
An emotional victory in the semi-final at the Allianz Arena
Restaurant review
Glorie, Hamburg
“You ring the doorbell, take the lift to the third floor – and step into this spacious, open-plan loft setting ...”
Restaurant review
The Table, Hamburg
“Kevin Fehling gave an impressive demonstration of culinary artistry – brilliant, yet cool.”
Outdoor season
The terraces at the Hotel Vier Jahreszeiten are now open
Four terraces to suit every taste and occasion
Restaurant review
Haerlin, Hamburg
“At Restaurant Haerlin, the gourmet restaurant at the Hotel Vier Jahreszeiten in Hamburg, Christoph Rüffer has been at the helm with Hanseatic calm since 2002 ...”
Kitchen Impossible
Preview: Tim Mälzer vs the founders of Salt & Silver
Challenges in Portugal, Marrakesh and Réunion
Restaurant review
Buoy, Hamburg
“The concept behind Marvin Böhm’s first menu goes something like this: Aqua minus influences from Greece, the Middle East or Japan, plus a greater focus on northern Germany, equals a promising debut menu.”
Competition
Katharina Aichhorn wins the NEXT CHEF AWARD
A guest from the Brenners Park Hotel wins a competition at INTERNORGA
restaurant review
100/200 Kitchen, Hamburg
"The menu that has the greatest independence and showcases the creative qualities of Thomas Imbusch's cuisine."
farewell
Kevin Fehling hands over Puzzle Bar
Three-star chef wants to focus on "creating new ideas and concepts"
personnel matter
New Head Pastry Chef at The Fontenay
Mike Kainz presents Spring Tea Time at the luxury hotel in Hamburg
restaurant review
The Table, Hamburg
"Kevin Fehling's dishes have become even more refined and precise."
annual outlook
100/200 kicks off a new culinary year
When nature sets the pace: Start of the season with the "Field & Meadow" menu
personnel matter
Stefanie Hehn leaves catering
Former head sommelier at Hamburg's The Fontenay takes on new position in wine trade
Know-how
Brandherd Esskultur Academy opens its doors
First expert training courses for the entire Hamburg catering industry
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media
New culinary column in STERN magazine
Star chefs Alina Meissner-Bebrout and Maurizio Oster take turns presenting recipes.
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Interviews
Our top 5 podcasts of the year
Our podcast gained many new listeners in 2025. These five episodes were the most popular of the year...
