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Mallorca en Esencia

The Consell de Mallorca and Palma City Council present a new campaign for responsible tourism in...

Restaurant Sein: Querbeet

time to write something about the restaurant Sein in Scheffelstraße. For several years now...

A conversation with Ricky Saward

Ricky Saward is currently one of the most creative chefs on the international Michelin scene. His...

Photo finish at cook of the year

Die 6 Finalisten Once again, the Scheck-iN Kochfabrik in Achern is the venue for the Cook of the...

The art of pouring (apple) wine

The Salón Gourmets is presenting the first world championship in cider serving for cider from...

Photostory ProWein 2023

Unfortunately, I could only visit this year’s ProWein on Sunday due to time constraints. A...

DESSERT CLASSICS

The most pleasant way to travel: A cruise by ship

Danube River Cruise on the A-Rosa Riva

In Engelhartszell the Danube appears like a small lake, the water is calm and shines in the late October sunlight. The river banks are lined with vineyards, autumn forests in shimmering shades of yellow and red, and small...

Understanding Molecular Gastronomy

Art cooking I, Ferran Adrià

Since the creation of molecular cuisine in the 1990s, the gastronomic avant-garde has been linked with a term of art. The pioneer and creative mind of the movement is Ferran Adrià, who introduced innovations in his restaurant "el...

An Interview with Christian Bau

This interview was conducted before the Ukraine war. But it is more up-to-date than ever, because...

Great Cooks