News archive
Restaurant review
Sparkling Bistro, Munich
"The finest product quality and first-class craftsmanship, combined with a clear, purist and flavoursome style."
Recipe
Three courses by Alexander Huber
The "Huberwirt" has created a classic Bavarian 3-course menu for you to cook yourself
Guest chefs
Jan Hartwig cooks in the rainforest
Munich star chef and other top chefs as guests at The Datai Langkawi
Traube Tonbach
Alumni event with 180 former employees
Once a bunch, always a bunch: alumni events are a tried-and-tested "offboarding" measure and an integral part of the corporate culture
Concept change
Yoso reopens
The restaurant in Andernach will be offering "Asian comfort food" from mid-February
Personalie
New head chef at Eatrinalin
Former head chef at the Atlantic, Alexander Mayer, is developing his first menu for the fine dining experience restaurant by the end of March
Middle East & North Africa's 50 Best Restaurants
Orfali Bros Bistro retains first place
Restaurants from eleven cities in the Middle East and North Africa on the list
Restaurant review
L'Epuisette, Marseille
"Given the good quality of the local fish, vegetables and herbs, the reduction achieves clarity of flavour."
Green Guide 2024
El Invernadero is the world's best vegetable restaurant
The Silberstreif im Südharz receives a Discovery Award
Competition
France wins Bocuse d'Or
Paul Marcon wins the competition and follows in his father's footsteps
MENA 50 Best Restaurants
Table 3 in Casablanca erhält 'One to watch'-Award
Award for the former head chef of the Zur Krone restaurant in Neupotz
Podcast
Interview with Marie-Anne Wild, Restaurant Tim Raue
Marie-Anne Wild on promoting women in the catering industry and the development of the Tim Raue restaurant
Restaurant review
Wine Bistro L'Escalier, Cologne
"The good product quality and the fact that offal also has a regular place on the menu should be emphasised."
Range of drinks
New cocktail creations at Berta Restaurant
Berta invites you on a flavoursome trip to Israel with its new cocktails
Restaurant review
ES:SENZ, Grassau
"Until now, the popular excursion and holiday region of Chiemgau offered no venues for the ultimate in culinary delights. That changed in summer 2021 ..."
Concept change
Field concentrates on the gourmet offer
In addition to the menu, the gourmet restaurant now also offers à la carte dishes
Alexander Herrmann and Tobias Bätz
Book presentation in New York
"AURA + ANIMA": Presentation of the #borderlesshome philosophy for an international audience
Middle East & North Africa 50 Best
Art of Hospitality Award for the Ossiano in Dubai
Award presented for the region for the first time
Competition
Creative contributions to the "Genuss Kultur Preis"
Trainees raise the hopes of the Josef Laufer Foundation
Restaurant review
JAN, Munich
"The cuisine is a testament to incredibly precise craftsmanship, combined with creative, complex and intense flavours."
"Bar Tatar"
New concept for the Schreiberei
When you plan a trip for a tartare - new profile puts a dish centre stage
New opening
Italian cuisine without gluten and lactose
Trattoria "Senza" opens in mid-February in the former einsunternull premises
Personalie
Reinforcement for the Schwarzreiter Tagesbar team
Nina-Theresa Mihilli, Maximilian Paris and Lena Schenk are now part of the team at the Vier Jahreszeiten Kempinski in Munich
![[Translate to English:] Foto: Hotel Vier Jahreszeiten Kempinski München](/fileadmin/_processed_/4/d/csm_20200228_Schwarzreiter_4ff1de24ef.jpg "[Translate to English:] Foto: Hotel Vier Jahreszeiten Kempinski München")
Offer
Seafood Tower Friday in the Schwarzreiter Tagesbar
The Schwarzreiter Tagesbar at the Hotel Vier Jahreszeiten Kempinski Munich invites gourmets to enjoy an exclusive selection of the finest seafood on Fridays.
