Inspirierende Geschichten.
Jede Rezension hier ist mehr als ein Bewer-tungsversuch – sie ist ein Versuch, das Flüchtige festzuhalten: Atmosphäre, Dramaturgie, Aromen.
Ich bewerte nicht nur, ich interpretiere. Und ich ehre das Besondere – nicht das Perfekte.
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Oben – Gasthaus der Jahreszeiten
In Heidelberg hab ich mein Herz verloren, heißt es in dem berühmten Lied – und zu Recht, diese Perle am Neckar bietet neben einer malerischen Altstadt, Touristenhorden und eine Weltklasseuniversität auch ein kulinarisches Highlight: das restaurant oben im Kohlhof, hoch oben auf dem Königstuhl im Kohlhof, 2017 mit…
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L’Ambrosie – an Ode to Perfection
Sometimes, life could be sooo easy. Reserve at L’Ambrosie in Paris, board a train from Frankfurt in the morning and then indulge in one of the best culinary experiences this planet can offer… Wait, there was this Astrance happening the night before. Clearly a mistake in hindsight, but…
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Astrance (Nov18) – you cannot be serious!
Sometimes you encounter those rare moments where you are just puzzled what just had happened. Stepping out in a beautiful but a bit chilly Autumn night this last November we couldn’t help but wonder whether this surrealistic theatre had been indeed real. Was there a hidden camera? No-one…
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Frantzén: the Future of Fine Dining
With his new restaurant, Björn Frantzén has fulfilled a dream for himself and his guests of rebuilding and staging an entire house from the ground up as a place for culinary encounters. Everything is from the same mould, the hosts show an authentic friendliness and an irrepressible desire…
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Klaus Erfort – Purism at Its Best
It’s been a long time since I last visited the Gästehaus Erfort in Saarbrücken, and in my view the changes are subtle but nevertheless fundamental. To be sure, the wonderful Saarberg Villa is still a gem, especially in Summer when it allows you to start the meal on…
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Restaurant Tim Raue – Unique!
I am a fan. Period. I am a big fan of Tim Raue since his days at 44 in the Swissotel, MA in the Adlon complex and now at Restaurant Tim Raue. His cuisine evolved gradually towards a very idiosyncratic cuisine – today, there are few high-end restaurants…