Kategorie: Germany – Fine Dining
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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 with this definite style and overall philosophy.…
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Frankfurt – When Milica and Matthias Scheiber announced to open a second restaurant after their first venture Weinsinn turned out to be a tremendous success expectations were clearly high. Despite the fact that bistronomic concepts are still quite rare in German, the Scheibers did not just clone their Weinsinn but opted for a family concept,…
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Juan Amador is one of Germany’s greatest chefs. Naturally so, you could think, as he carries three prestigious Michelin stars. But, there is more to it – he is emotional, controversial, thought-provoking and strives for perfection. Moreover, his cooking shows a unique handwriting… Let’s see how he is doing these days…. After the closure of…
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Don’t you have that single restaurant where you always feel at home? People taking care of you? Splendid food? Yes, I think everyone of us foodies has that second living room, somehow, somewhere. Mine is fortunately in Frankfurt, my hometown. It’s an Italian ‚place‘, well, Italian in the best sense when it comes to hospitality…
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To be independent is strong urge for young and aspiring chefs, but very often, especially in Germany, the financial obstacles seem to be insurmountable. It’s too well known that high-end restaurants are hardly profitable and that one needs some cross-subsidizing from other sources, be it a regional restaurant, hotel rooms or catering. Some German chefs…
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Travemünde has more to offer than the fabulous two star La Belle Epoque where chef Kevin Fehling is at the forefront of a new generation of young German to be aware of. Literally across the street, the A-Rosa Grand SPA Resort and its gourmet restaurant Buddenbrooks offer a quite different take on fine dining, yet…
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Bistronomics, those nice little bistro-style outlets where high-end cuisine is served is not a totally new phenomenon – in 2008 when in Barcelona I had a couple of splendid meals at places like Gresca and Embat. Around the same time, in France new culinary hotspots emerged, yet with a distinct edge against any dogmatism so…
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What’s the next generation of German chefs doing? To be sure, the development on the top, in the three star segment, has been breath-taking in the last couple of years – chefs like Juan Amador, Christian Bau, Thomas Bühner, Klaus Erfort, Nils Henkel and Joachim Wissler have improved significantly and developed very distinctive own handwritings,…
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Being obsessed with high-end food, being a food blogger, sometimes makes life difficult. What happens if you are on your way to Osnabrück and after some 90 minutes you realize that you have left your whole camera equipment at home? Driving back and get it is not an option due to time-restaints (arriving at 22.00…
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This is not one of these usual reviews about one specific menu in a restaurant – it’s praise for someone whose cooking emotionally moves me every time I dine there. Someone who lets me participate in a revelatory and contemplative dining experience… Someone who demonstrates that we leverage only a small percentage of the full…