Food-Stories

There is nothing that allows people all over the world to chat with each other as well as food. You can also get to know a country’s cultural identity through its typical food. Regardless of whether it’s street food, traditional weekly markets, historic market halls, a trendy restaurant with good reviews, or a chance culinary hit, smells and flavors stick to many travel experiences. In our case, they are enriched in terms of content by conversations and interviews with experts, passionate producers, local heroes, farmers or cooks. Many of the people we meet on our travels stand for quality, a conscious approach to the environment and enjoyment.

Krukmakeri: the special star restaurant

From ceramic workshop to café: Lisa Wohlfahrt offers salads, soups, pizza, cakes and pastries – and still ceramics

Seafaring cuisine in Bremen

Bremen Town Musicians and Hanseatic cuisine come together in Bremen’s Ratskeller. Tips for hearty meals on the Weser!

Culinary delights from San Marino

In San Marino, there is a large selection of good restaurants with traditional dishes, garnished with snacks at lofty heights and waffles with history

Culinary journey through Curaçao

Caribbean cuisine with a Dutch twist reveals surprising things – from exotic flowers to unusual sources of protein

Viticulture Conquers the North

Does the future of viticulture lie in the north? Cool climate wines from Northern Europe are causing a stir. A visit to winemakers from Usedom, Skåne and Funen

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

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

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

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

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

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

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

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.

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

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

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

Malawi’s main dish: Nsima

Nsima is prepared from maize flour in Malawi. This national dish is a staple food and an emotional link within the family.

Sweet Salzburg

From the finest chocolates with a marzipan core to edible city mountains, the sweet culinary specialties in the Mozart city of Salzburg range

Cyprus traditional cuisine

In the Maronite village of Kormakitis in Cyprus, the chef of a boutique hotel is attracting attention with consistently traditional cuisine

Beer powder from Brandenburg

Beer powder without brewing process. Klosterbrauerei Neuzelle rethinks beer and impresses with climate-friendly arguments in transport and packaging

Iceland and the beer

Every year on March 1, Icelanders celebrate Bjórdagurinn. This day of beer commemorates the legalization of beer in 1989 after 75 years of prohibition.

How Icelanders bake bread

In Iceland, you go to bake bread with a shovel and rubber boots. The oven needs no electricity. It bubbles and hisses and is right by the lake

Hákarl. Shark snack from Iceland

Hákarl is considered a culinary test of courage on a trip to Iceland. Only processed the meat from the Greenland shark loses its toxic effect

The market hall of Avignon

Les Halles, the market hall of Avignon with the vertical garden of botanist Patrick Blanc and delicacies from Provence.

France and the desire for beer

The Auvergne – Rhône – Alpes region is home to a particularly large number of breweries. Why France is discovering a love of beer, tells a brewer from the Drôme Valley

Mediterranean oysters

Oysters are a popular appetizer in France. They are hardly filling, low in fat and carbohydrates, but contain many vitamins and minerals.

Helmut Schmidt culinary

What do rutabaga, a stew and a children’s birthday cake have to do with Helmut Schmidt? A culinary interpretation provides answers.

Curry Eggs

It’s amazing how quickly you can flavor boiled eggs. The variant with curry is exciting. So the eggs go well with many rice dishes

Cholera Swiss Specialty

Culinary specialties from Switzerland? First and foremost, chocolate and cheese. But cholera?

Cooking with Lavender

In the kitchen, lavender is also used in the form of lavender salt or lavender sugar. As a tip for use: lavender has an aromatic proximity to rosemary

Cake from the city of Deventer

Deventer and cake, that’s like Lübeck and marzipan. The famous spice cake from Holland was a popular commodity even in the heyday of the Hanseatic League.

Lavender flower in Drôme Provençale

The attraction of flowering lavender fields is as great as the famous Route Nationale 7 is long. What types of lavender are there and how to cook with them?

Halloumi? Hellim? Grilled cheese from Cyprus

It is white, keeps its shape, squeaks against the teeth and is political. Real halloumi (Greek) or hellim (Turkish) comes from Cyprus and the Mediterranean island has been divided since 1974.

Pfefferlechner craft brewery

South Tyrol is an ideal growth market for craft beer, because the Italians who like to try it are epicureans. Latest brewing creation is an alcohol-free beer

Frigoulette chocolate from São Tomé

Bernhard Xueref discovered his passion for cocoa from São Tomé in 2010. It turned him into a chocolatier and ambassador for sustainability and Fairtrade

Cassoulet. Stew with history

This hearty specialty from the south of France was a poor man’s food. Ingredients: White beans, duck, sausage, bacon. Preparation classic in the cassole.

Olive oil from Provence

The harvest season for olives in the Var region begins in November. This is where tradition meets modernity. The differences could hardly be greater.

Dijon mustard in dilemma

A tragic story from the culinary world describes how Dijon mustard lost its home: Edmond Fallot is France’s last family-owned mustard manufacturer.

Licorice and licorice

Every child knows licorice. Licorice, on the other hand, is as forgotten as the dial telephone. Once upon a time, licorice was the only natural sweetener in the kitchen besides honey.

Beurre Bordier from Saint Malo

In 1984, Jean Yves Bordier opened a butter shop in the Rue de l’Orme. He wants to make butter again as his grandfather did, with time, wooden tools and traditional techniques.

Truffle – Favorite of gastronomy

In France, they call it the black diamond of gastronomy. Truffles are among the most expensive edible mushrooms in the world. Before Christmas, the price per kilo rises to 1,000 euros or more.

Oysters always suit

Oysters are invigorating and energizing, like the primordial sea from which all life originated. It is recommended to chew them for a long time instead of swallowing them with fright.

Smoked cheese from Denmark

All of Denmark loves this cream cheese. The Gundestrup dairy on Funen supplies supermarkets, as well as the Danish royal family and top restaurants.

Specialty smoked beer

Beer used to have a strong smoky aroma without exception, and not only in Bamberg. Only industrial malt drying banished the smoke from the beer.

Absinthe, legendary cult drink

Absinthe, this name carries the taste of the forbidden. A journey along the route of absinthe in France and Switzerland.

Top chefs and their white brigade

Gourmet cuisine, that much is certain, is highly complex and behind it lies an extremely professional coordination of the white brigade. A real team effort.

Winter truffle with chefs of Provence

Winter truffles are available in Provence from December. Then the upscale gastronomy in the Var department always has one or more truffle dishes on the menu

Tuscany wild asparagus

Wild asparagus is considered a delicacy in Tuscany. In markets it is sold as a rarity. The harvest period extends over a few weeks in April.

Culinary specialties in Ticino

In Ticino, Switzerland, there are culinary treasures to be discovered to this day. Behind them are mostly passionate people who preserve culinary traditions.

Truffle: Great delicacy – Big business

Visiting a global player in the international truffle market. In the small provincial town of Draguignan, truffle products are produced for gastronomy.

Carraturo – archetype of the pasta machine

Italian Cuisine Day: Il Carraturo is the first pasta machine of mankind. The “guitar of Abruzzo” was invented around 1800. Chef Graziosi swears by the Carraturo.

Olive growing at Château Léoube

Provence is one of the most beautiful and oldest cultural landscapes. For more than 2,000 years, people have been growing wine and olives on the Côte d’Azur

Zoigl Inn in the Upper Palatinate

The drinkable Zoigl beer is a bottom-fermented, unfiltered traditional beer from the northern Upper Palatinate. Windischeschenbach is considered the center of Zoigl.

Zoigl – Beer tradition in Germany

Reportage offer with many photos: Zoigl beer is traditionally brewed only in a few communities in the Upper Palatinate by private individuals, for their own consumption.

Raclette – the original from the Valais

In Valais, the raclette cheese is spread with potato and cucumber. Raclette etiquette is not to wait in any case, so that everyone eats at the same time.

The truffle and its host, the oak tree

In the Var department in Provence, oak trees are used for truffle cultivation. Only after 10 years the first truffles can be harvested.

The Aups truffle syndicate

Every year at the beginning of December, the truffle growers of the French department of Var line up in the marketplace of Aups for the opening of the truffle season. Who is allowed to sell here, to whom and at what price has been regulated by the syndicate for over 50 years.

Fly, dog or pig? In search of truffles

In the Var region of Provence, most truffle growers own private land where they plant oak trees. The precious black truffle is mostly tracked down with dogs.

Farina Bona, a Ticino specialty

Ilario Galbani has passionately continued the story of Farina Bona, the roasted corn flour he produces in Vergeletto, Ticino.

Panettone in perfection

Panettone is the Christmas classic. The pastry is made perfect by sourdough, the best ingredients and time. A visit to the Pasticceria Marnin in Locarno, Ticino

Burgundy and its truffle specialty

Truffles take six to eight months to reach maturity. The degree of ripeness is not indicated by the size, but by the smell they emit

Absinthe – forbidden and rediscovered

A rewarding look at the turbulent history of this drink, which translated into German simply means wormwood. Absinthe is the taste of the forbidden

Bamberg – Food from the Middle Ages

Not sinister at all – the dishes of the privileged classes in the Middle Ages were tasty and often brimming with valuable ingredients such as saffron or pepper

Culinary Bad Kissingen

Gastronom und Genussmensch Hermann Laudensack führt durch das kulinarischen Bad Kissingen. Typische Restaurants und ein Fleisch-Sommelier werden besucht

Beer with best after date

Beer for the patient. The Australian Coopers brewery warns connoisseurs of Sparkling Ales against consuming beer too hastily. One should first wait for the bottle fermentation.

Tenuta San Giorgio on Lake Lugano

The most modern knowledge from the world of vinology is adapted to the peculiarities of each site in this winery overlooking the bay of Agno.

World Heritage Site dedicated to the Gardener

Deeply rooted: Bamberg families have been cultivating farmland in the middle of the city for centuries. Every Bamberg gardener has his own specialties

Food tour through Zurich

Swiss Classics is a three-hour entertaining culinary tour of traditional stores and innovative start-ups through Zurich’s old town

Ticino cuisine on Lake Lugano

Many fish swim in Lake Lugano: trout, pike, tench, chub. Gabriella Monfredini serves them as host of Swiss Tavolata in her cantine.

Zincarlin – Speciality from Ticino

Marialuce Valtulini is one of the few women who take care of the production of Zincarlin in the Valle di Muggio. The traditional cheese had fallen into oblivion until the Slow Food movement rediscovered it

Bamberg and the beer

As early as 1489, the prince bishop of Bamberg specified the ingredients for beer, which were only laid down 27 years later in the Bavarian purity law

Northernmost olive Grove in Europe

Olive harvest in Pulheim near Cologne. Among the harvesters, all friends from the neighborhood, is olive oil expert Carmen Sanchez-Garcia

Rye bread baking experience

In Erschmatt, rye bread has been baked for centuries as a community event. Once a year, in December, they heat up the old oven in the community center

Zoigl from the community brewhouse Falkenberg

Zoigl from the Upper Palatinate is a beer and is part of Bavaria’s intangible cultural heritage. Report on the brewing process and fermentation in cool rock cellars.

Bento – the snack for every situation in life

In Japan, the bento box contains a meal for students, workers, hikers or travelers. It contains protein, cooked or pickled vegetables and rice

Breakfast in Japan – Miso soup and more

Even the traditional breakfast in Japan is a feast for the eyes. It has a high value and is considered the basis for a long and healthy life

Food tour in Basel

Basel offers a self-guided food tour. Under your own direction, you can reach restaurants with special concepts and get a lot for 29 Swiss francs.

Culinary rarity – Saffron from Switzerland

The most expensive spice in the world does not only grow in the Orient. The southern slopes below the small village of Mund are considered the best growing area for the rare plants

Markgräfler Küche im Hotel Krone

Walk through some diets. Chef Peter Prüfer of the Hotel Krone restaurant in Weil offers vegan cuisine and puts a new spin on the traditional

Hotel Mühle brings Apulian cuisine to Binzen

In Binzen in the Markgräflerland region, a traditional house is currently reinventing itself. Host Fabio Elia brings his grandmother’s Apulian cuisine to the table

Saffron, spice and remedy

Saffron gives an incomparable aroma. It would be too bad and too expensive to use saffron only as a coloring agent. About the cultivation in Valais and Morocco.

Shoyu – The black seasoning of the Japanese

A soy sauce factory in Shizuoka Prefecture passes on the knowledge of the traditional production of the Japanese basic seasoning to younger generations

Grenada’s oldest rum manufactory

The Antoine Rivers Manufactory looks just as old as it is. Here you can see the original process for the production of 500 bottles of rum per day.

Moonlight Spearfishing in Japan

Spear fishing is one of the oldest fishing techniques. It is practiced in many countries around the world and is considered a very resource-conserving way of fishing

Katsuobushi – traditional production

The traditional production of the Japanese basic seasoning begins with blood, water and fire. This is how the tuna species bonito becomes a rock-hard delicacy.

Green Tea as an Elixir of Life

The elixir of life for the Japanese grows in Shizuoka Prefecture. It is a potpourri of secondary plant substances that have a health-promoting effect

Caspar Plautz at the Viktualienmarkt

The hippest potato snack in Munich can be found at the Viktualienmarkt. Various potato dishes come to the bar table on a tin plate

Potato – World food star

Potato scene at a farmer in Upper Bavaria, at the big potato party and at the trendsetters of Caspar Plautz at the Munich Viktualienmarkt.

Jimmy Shu, the best chef in North Australia

Chef Jimmy Shu has had a remarkable culinary career in Australia. Award-winning restaurants and his own television series are testimony to this.

Cooking knife, cutting technique and posture

Above the rooftops of Budapest, master chef László Papdi teaches the art of proper cutting. Onions, trout and peppers go under the knife

Halle-Luja! Food Trend Market Halls

Throughout Europe, market halls are becoming hotspots for culinary forays. Visitors are attracted by freshly prepared dishes with regional products.

Su Vössing – Creation of a cookbook

The production has surprised us to some extent. The dishes come unadulterated from the kitchen of the star chef and are served still warm in the photo studio

The most famous mustard in the world

A legal dispute ended the protection of the origin of Dijon mustard in 1937. The designation is no longer linked to the place in Burgundy, but only to the recipe

Miso from the Black Forest

As a spice paste, miso is the energy drink of the Japanese and the source of flavor. Peter Koch produces for German consumers what he learned in Japan

Winery Hans Wirsching in Franconia

The Hans Wirsching winery is one of the best-known private wineries in Franconia. The most important vines in Iphofen are Silvaner, Trollinger and Scheurebe

A ship anchored in Hittisau

The Schiff in Hittisau is one of the best gourmet addresses in Austria. Here they work with regional specialties from the Bregenzerwald and the Vorarlberg

Star chef Marco Müller in St. Peter-Ording

After much fresh North Sea air at the beach the menu, which prepared the citizens of Berlin 3-star cook Marco Mueller in the Ambassador hotel, promises highest benefit

Revolution in the champagne glass

There is a need for non-alcoholic alternatives to wine and sparkling wine. There is no sensible reason for offering guests only an apple spritzer

Breton delight with Loïc Le Bail

Brittany & Spa in Roscoff. The hotel focuses on local freshness and combines tradition and modernity. If the star chef works alone, there is simply lobster

Hugo Roellinger’s cuisine of the corsairs

Hugo Roellinger raves about scallops and has his own philosophy on wild oysters. For him, an oyster is the transformation of stone into life

Guerande salt

The profession of paludier has a long tradition in Guérande. The sea salt was seasoning, vital mineral and valuable preservative.

Hotel Tresanton in Cornwall

Designer Olga Polizzi creates a maritime domicile at Tresanton for relaxing days by the sea. The hotel’s cuisine is fresh, regional and unfussy

José Graziosi and the kitchen of Endsleigh

The former Duke of Bedford’s dining room is home to Endsleigh’s restaurant. José Graziosi offers a Mediterranean menu with a local touch

Star chef Vineet Bhatia from London

The ambassador of Indian cuisine defines the basis of good food like this: You need good products and should use as much local ingredients as possible

Vibrant markets in West Africa

Everything is worn on the head in Sierra Leone and sellers do not have to search long, because they make eye contact directly under the goods

Saffron: Here we are talking about gold

Saffron is one of the opulent riches of oriental cuisine. The spice is at the same time a natural medicine with a wide range of effects and was often weighed out with gold

Snackable Content

• Absinthe, Switzerland and France
• Oysters, Brittany and Cornwall
• Beer, Zoigl culture in the Upper Palatinate
• Beer, smoked beer Bamberg
• Beer, with alternative expiration date, Australia
• Brittany, Cancalle, Hugo Roellinger, oysters and scallops
• Bread, rye bread, baking in the old tradition, Valais, Switzerland
• Bread, interview and bread baking course Plötzblog, Lutz Geißler
• Butter, Beurre Bordier from Saint Malo, France
• Cassoulet, Castelnaudary, Aube, France
• Comté, cheese production in Franche-Comté
• Farina Bona, local specialty, corn flour from Ticino, Switzerland
• Fisherman’s meal in Melide – Lake Lugano, Ticino, Switzerland
• Food tour through Zurich and Basel, Switzerland
• Medicinal water from Bad Kissingen
• Cocoa, Grenada, Caribbean
• The Bavarian potato
• Katsuobushi (bonito flakes) production process in Japan
• Cheese – Dairy in Hittisau, Vorarlberg, Austria
• Cheese – Zincarlin – Traditional soft cheese, Ticino, Switzerland
• Cheese affineurs in Cornwall
• Smoked cheese Fyn Island,Denmark
• Cookbook – How a cookbook is made – Making of with Su Vössing
• Market halls, food trend (Budapest, Dushanbe)
• Markets (Fez, Morocco; Freetown, Sierra Leone)
• Miso master from the Black Forest
• Nutmeg, Grenada, Caribbean
• Olive harvest on the Lower Rhine near Cologne
• Olive harvest in Aups, Var, France
• Olive oil production traditional vs. ultra-modern, Aups and Draguignan, South of France
• Panettone – The Christmas classic from Ticino
• Patagonian lamb, Rudolfo Guzman, Chile’s indigenous cuisine, visit to Germany
• Pasta – Carraturo – the oldest pasta machine in the world
• PriSecco, non-alcoholic – Manufacture Jörg Geiger, Swabian Alb
• Ramen restaurant in Tokyo, Japan
• Oldest Rum Distillery, Grenada, Caribbean
• Saffron from Switzerland, saffron harvest in Valais, Switzerland
• Sake Brewery, Shizuoka, Japan
• Salt from the Guerande, fleur de sel and sel gris, visit to the Paludier
• Mustard, How the Dijon mustard lost its home, Beaune
• Soba Noodles, a workshop on making three buckwheat noodles, Shizuoka, Japan
• Soya sauce, Hamamatsu, Shizuoka, Japan, visit manufactory
• Wild Asparagus of Tuscany
• Liquorice and licorice, Bamberg
• Sencha, visit at the green tea farmer, Shizuoka, Japan
• Matcha (green tea), rituals and preparation, Izu, Japan
• Truffle black, Burgundy, on the move with the sniffer dog
• Black Truffle, Tuber melanosporum, favorite of gastronomy, Provence, France
• Truffle hunting with dog, Provence, France
• Truffle and its host plant, in this case oak, Provence, Var, France
• Truffle syndicate of Aups, opening winter market Aups, Provence, Var, France
• Truffle, processing, delicacy, world market
• Zoigl beer from the Falkenberg communal brewery

Eating together connects and a trip with culinary discoveries allows us as travelers to better understand the foreign culture. Immersing ourselves in a regional food culture, starting with visiting local markets, cooking with locals and eating together around a table. These are all sources of stories, funny anecdotes, ancient customs or long-kept family secrets. This is what Angela Berg likes to tell in her reports about “Food, glorious food!”

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