Food

Topics – List of the Food Rubik. <a href="https://tellerrandstories.de/food-entdeckungen/">Link to the food overview page of the Tellerand stories</a>

Roast rings cool down after frying in rapeseed oil. In the background large frying pan and smoking ovens. Föh fish smokehouse, in Kappeln on the Schlei since 1911 / © Photo: Georg Berg

Herring, Eel and Schiller curl

Fish has a long tradition in Kappeln on the Schlei. You can see and taste it. Smoked fish, fried herring and matjes are on the menu at the longest fjord in the Baltic Sea

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A saleswoman cuts sticks from Churchkhela. Churtschchela (ჩურჩხელა) is a Georgian confectionery. Nuts coated with pelamushi, a chocolate coating made from boiled grape juice with starch flour without sugar / © Photo: Georg Berg

Dezerter Bazaar in Tbilisi

History and taste come together at Tbilisi’s largest open-air market. But the market, like the whole country of Georgia, is facing an uncertain future

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Rosina Tabone in front of her restaurant Ta' Rosina in the village of Sannat on Gozo / © Photo: Georg Berg

Ta‘ Rosina on Gozo

For Gozitans, Rosina Tabone is a national treasure. In her small restaurant in the village of Sannat, she serves traditional dishes and talks to locals

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Die bekannte japanische Köchin Atsuko Kato vor ihrem Restaurant Rakan auf der Halbinsel Izu, Shizuoka mit Reisejournalistin Angela Berg / © Foto: Georg Berg

Kaiseki dinner with Atsuko Kato

Kaiseki is considered the highest form of Japanese cookery. We met Atzuko Kato at her farmhouse on the Izu peninsula

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Snack platter at the Filzmoosalm. Sour cheese, Camenbert, butter, sliced cheese, bacon, ham and sausage with bread are from our own production / © Photo: Georg Berg

Snack board with the scent of stone pine

Hungry hikers will find plenty of places to enjoy a snack on the Salzburger Almenweg. Around 40 alpine huts are open throughout the summer in Grossarltal and serve delicious alpine products

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Cuchaule, the queen of the Bénichon, is a brioche bread with saffron. It is served as the first course on the Kilbi menu together with Kilbi mustard / © Photo: Georg Berg

Bénichon, Kilbi? Definitely Fribourg!

The Kilbi is a festival celebrated in the canton of Fribourg and is one of Switzerland’s living traditions. The cuchaule, a brioche with saffron, is the queen of the festive menu

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Garrett Popcorn flagship store on Michigan Avenue in Chicago. Family recipe popcorn since 1949 / © Photo: Georg Berg

Made in Chicago: Snacks & Sweets

Nobody has to eat in fast food chains in Chicago. Three food tips that combine food with culture and history. From fictional sandwich shops to the Queen of Chicago

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Ancient Roman evaporation basins for sea salt extraction / © Photo: Georg Berg

Sea salt from Gozo and Malta

Romans and knights carved basins into the soft stone on the flat limestone coast. Today, it is families who keep the tradition of salt harvesting alive

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The carp – an underestimated fish

Carp from traditional pond farming is a real delicacy. However, in order to experience the culinary spectrum of carp cuisine, you have to get to the carp.

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From show-off Stollen to Stollen etiquette

Dresden Christstollen is considered the oldest Saxon finger food. From October, it will be baked again and shipped to 190 countries. A visit to Saxony’s best-known ambassador of enjoyment

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Morning atmosphere at Satemwa Estate, Thyolo. Tea pickers with their pots for collecting tea leaves at work / © Photo: Georg Berg

Tea cultivation in Malawi

Satemwa Estate is the last family-run tea farm in Malawi. A place for top teas, sustainability principles and Equal Payment

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Bananas do not grow on trees, but on perennials. Only once in its short life does a banana plant bear fruit and then die / © Photo: Georg Berg

Bananas from Malawi

Malawi wants to become banana self-sufficient again. This is to be done sustainably. A visit to Nature’s Gift Farm near Lilongwe

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