News archive
Podcast
Interview with Andreas Oswald
Andreas Oswald on gourmet courage, employee culture and the path to two Michelin stars
restaurant review
Sonnora, Dreis
"It's the perfect blend of excellent cuisine, relaxed service and stylish ambience."
insight
Heiko Nieder's kitchen gets Chef's Table
Space for four to five guests in the kitchen of The Restaurant
personnel matter
New service management at Schlicht.Esslokal
Judith Haas joins the team at the Koblenz restaurant
farewell
Kevin Fehling hands over Puzzle Bar
Three-star chef wants to focus on "creating new ideas and concepts"
working conditions
Serious allegations against Noma
Former employees report a culture of fear and grievances
![[Translate to English:]](/fileadmin/_processed_/a/1/csm_20260226_20260205_210032220_iOS_248a1159b0.jpg "[Translate to English:]")
Pop-up Restaurant
Benjamin Peifer's Omakase at Stories
Until mid-May, the two-star chef at Heidelberg's Palais Prinz Carl will be masterfully combining regional and Japanese influences.
Michelin Guide 2026
Star rating to remain in Frankfurt in 2027
In 2026, the awarding of stars will be accompanied by a five-week supporting programme under the motto "Stars over Frankfurt".
restaurant review
Hueber, Sankt Georgen an der Leys
"Let's call it Pub 2.0 – that actually sums it up quite well."
personnel matter
New Head Sommelier at Le Cinq
Successor to Éric Beaumard, who shaped the Parisian Hotel George V for decades
restaurant review
Kings & Queens, Schweinfurt
"The evening at Kings & Queens restaurant was wonderful."
Repsol Guide 2026
Three new suns in Spain
A Tafona, Ramón Freixa and Voro receive top ratings for the first time
Gault&Millau 2026
Czechia: Three restaurants receive four toques
Oldřich Sahajdák from La Degustation Bohême Bourgeoise voted Chef of the Year
![[Translate to English:]](/fileadmin/_processed_/3/9/csm_New-York_5321e5cbe5.jpg "[Translate to English:]")
restaurant review
Jean Georges, New York
Almost everything except the desserts comes with an unusual spiciness.
personnel matter
New Head Pastry Chef at The Fontenay
Mike Kainz presents Spring Tea Time at the luxury hotel in Hamburg
personnel matter
Dennis Quetsch has transferred to HIO
Former Rutz head chef now forms dual leadership with Domenico Gigliotti in Hilzhofen
restaurant review
The Table, Hamburg
"Kevin Fehling's dishes have become even more refined and precise."
personnel matter
New head chef in the kitchen
Previous sous chef Nico Werner is now responsible for the kitchen at the Michelin-starred restaurant in Potsdam.
restaurant review
Rutz, Berlin
"I wouldn't want to eat like this all the time, but I'd love to do it again and again."
Restaurant Guide
Seven Michelin-starred restaurants in Malta
All Michelin-starred restaurants confirm rating
reorientation
The O'Room on Usedom abandons its ambition to earn stars
Restaurant will continue in a different form
![[Translate to English:]](/fileadmin/_processed_/8/b/csm_20260217_Rutz_-_Marco_Mueller__Tim_Gronemeier__Luca_Mathes_-__c__Steffen_Sinzinger___Content___Communication__-_2_59139147b3.jpg "[Translate to English:]")
personnel matter
New kitchen management at Rutz
New dual leadership under the direction of Marco Müller
Podcast
Interview with Falco Mühlichen, Rutz
"We are the transmitter from the kitchen pass to the guest" – Falco Mühlichen on service, storytelling and the evolution of Rutz
