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.
Germany
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
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.
Hotel Krone in Weil am Rhein
A harmonious triad of culture, design and wine in the boutique hotel between Vitra Campus and Fondation Beyeler. Star architects and designers meet here
Luxury and tranquility in the Cavalier House
Neither car noise nor light pollution, at most the chirping of birds in the morning. In the Kavaliershaus, silence and supposed solitude become a luxury good
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
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
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
