News archive
Preview
Open Mouth Festival unites Hamburg stars
More than 80 programme items, more than 40 participating restaurants, 13 bars
Podcast
Interview with Daniel Gottschlich, Ox & Klee
Daniel Gottschlich on the "Experience Taste" at Ox & Klee, the Puls concept and cooking as art
Restaurant review
Goldmund, Frankfurt am Main
"Ultimately, the kitchen showed that it has a lot to offer."
Preview
Alpine Cuisine Festival 2024
Discussions on the future challenges and perspectives of the culinary industry
Restaurant review
Ishin, Berlin
"The value for money for a Japanese restaurant here is unbeatable in Germany in my opinion"
Gault&Millau 2024
Award Mandarin Oriental Savoy in Zurich
"Hotel of the Year" makes a comeback at Paradeplatz
Restaurant review
100/200, Hamburg
"This menu characterises consistency. All courses have the typical 100/200 flavour."
Documentary film
ARD shows "She Chef"
Portrait of world cookery champion Agnes Karrasch now available in the ARD media library
New beginning
Hannes Radeck starts his own business
Former head patissier and sous chef at Ox&Klee has taken over event location in Cologne
Personalie
Nancy Großmann moves to the Grill Royal
From mid-September, the sommelier will be working in the legendary Berlin restaurant
Journey
Eric Werner in Mecklenburg-Western Pomerania
The star chef from Cologne on the road in a houseboat - a report worth watching on YouTube
Pop up
JENS & FRIEDE comes to Berlin
Favourite wines from top sommelier Jens Pietzonka meet gourmet cuisine
Restaurant review
Restaurant Casala, Meersburg
"The restaurant was definitely worth a visit for us."
Restaurant concept
Levantine cuisine at the Radisson Blu in Hamburg
Modern Middle Eastern cuisine also on the terrace at Planten un Blomen park
Personalie
New head chef at Apron
Jakob Karner takes over the management of the Viennese restaurant at the Hotel Am Konzerthaus Vienna - MGallery from September
Restaurant review
Bistrot L'Îlot, Antwerp
"It seems to me that the pleasure principle determines the menu here. You try out and combine what might be harmonious and do so in a well-considered way."
New opening
The Coral launched in Berlin
Fusion of Italian and Japanese cuisine in Berlin-Charlottenburg
Restaurant review
The Stage, Dortmund
"In terms of the kitchen performance, what Michael Dyllong and his team delivered that evening was very strong over long stretches."
Podcast
Im Interview: Thomas Brandt, Bareiss
Seit fast 30 Jahren ist Thomas Brandt Restaurantleiter des Bareiss. Wie setzt er seine Erfahrung in dem Drei-Sterne-Restaurant ein?
Streetfood
Vegan curry sausage brand from Daniel Gottschlich
Cologne two-star chef launches his offer on NRW Day
Restaurant review
Villa Merton, Frankfurt am Main
"I had little to criticise about the menu I enjoyed."
Restaurant review
Nerua, Bilbao
"The dishes are simple, purist and consist of just a few ingredients. They all have their charm."
