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In Portugal you always eat well, that’s why it is hardly possible to catch a restaurant there...
AutorMathias
An Interview with Christian Bau
This interview was conducted before the Ukraine war. But it is more up-to-date than ever, because...
Danube Cruise on the A-Rosa Riva, Part 2
Weingut Hirsch I drink a wonderful Riesling, organically grown, directly from the Heiligenberg at...
Donuts and Bouillabaisse at Heidelberg
Gastronomiekonzepte sind vielfältig. Eines davon ist Pop-Up. Eine Idee wird für einen bestimmten...
Feast of the seven fishes, Daniel Paterna
Daniel Paterna, a cook from the Italian-American immigrant scene, describes the traditions of his...
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...
Gourmet menu Andreas Senn, A-Rosa Riva
Wachau Gourmet Menu Andreas Senn, A-Rosa Riva, Danube Wine & Gusto, River Cruise Andreas Senn...
Time Steps, CELL
It is often small details that point the way at the beginning of the dinner.The oyster is finely...
UNPLUGGED: Evgeny Vikentev, CELL
In October 2018 the Russian master chef Evgeny Vikentev opened his Fine Dining Restaurant "CELL"...
Koch des Jahres Heidelberg: The Mavericks
The accompanying programme at Koch des Jahres is always an enrichment for the audience. The diverse...
[:de]Expedition Gourmet mit Martin Scharff
After several trips to South America, which were all dedicated to the theme "On the tracks of the...
Russia’s Cuisine, Tradition and Modernity, Chernovic
The English edition at my hands is impressive! On over 456 large and richly illustrated pages...
Coq au Vin Reloaded
The tender white meat of young chicken was already popular in ancient times. Allegedly the Persians...
Véritable 18: An Interview with Anne Trimbach
Hardly anyone knows Alsatian wine as well as Anne Trimbach. Despite her youth, she is the grande...
Martin Müller / Simplicissimus Heidelberg
The renowned restaurant Simplicissimus in Heidelberg, which has been leased from the Hotel Zum...
