Thomas Kellermann – A Rising Star

Thinking about Germany one might have in mind pittoresque castles in a remote landscape above in the hills stemming from medieval years. Most of them are ruins (like Burg Schwarzenberg where Jonnie Boer performed some magic recently), some can be visited but very seldom they shelter a culinary treasure.

At Burg Wernberg, that’s different – since the Conrad family has leased the Burg from Wernberg in 1992 and opened the Hotel Burg Wernberg in 1998 after extensive renovation. Jürgen Benker was the first chef de cuisine and Christian Jürgens the second. Jürgens began to further developed his potential at the Burg and is now regarded as one of the next potential three star candidates. After Jürgens signed to the Althoff Group in mid 2008 Conrad could “persuade” Thomas Kellermann from the Vitrum in Berlin to become the new chef de cuisine at the Burg.


Burg Wernberg

One has to admit that Kellermann’s new domain is not so central when looking at a map of Germany. It is rather very near the Czech border but this could be a very nice trip from Nuremberg especially around Christmas time (about 40 minutes by car). After almost seven years in Berlin it was time for Kellermann to go back to “his” region and nearer to the skiing areas…

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The Frankfurt Files (III): Français*

After the Guides had been out it was clearly time to revisit the Restaurant Français at the Steigenberger Frankfurter Hof, the only Grand Hotel in Frankfurt. After the hotel and the restaurant have been renovated before the Soccer World Championship in 2006 Patrick Bittner, the chef de cusine at Français, had been cooking with new esteem but the brigade and very much the atmosphere stayed the same.

We made a short-hand reservation and were surprised that a new face greeting us as both mâitre and sommelier. Mr Walter comfortably led us through the evening…

The Restaurant

Classic but nevertheless with a modern touch the new Français is far brighter compared to the old interior. It is clearly positioned as a business restaurant with a reasonable lunch offering and opening times only during the week. The audience is truly international – a good showcase of the diversity of Frankfurt’s guests… This clearly limits the array of culinary adventures a chef could possibly create here. Just keep that in mind when reading about the menu. There is a clear need to serve this audience.

Francais Interior

Français Interior

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The Frankfurt Files (II): Großfeld – Gastraum der Sinne

Ha, this is not a Frankfurt restaurant strictly speaking, you might say and you are right. Großfeld’s Gastraum der Sinne is located in Dorheim, a part of Friedberg about 20 minutes from Frankfurt. But, my files files intend to give you some orientation on your journey to culinary delights when you are in and around Frankfurt. Maybe the “around” enlargement is due to the fact that in Frankfurt itself good fine dining is rather rare.

So, after King Kamehameha Suite I will this time report a very good experience especially as it is a new and relaxed concept for a Michelin starred restaurant in Germany. Not a bistro in the strictest sense but the atmosphere is close. Clearly, it is more upscale than the Bistronomias but in a way it tries to transport the same vibes…

The Restaurant

Finding this place is not as difficult as getting to Mugaritz or Extebarri but it is not too easy. Unlike for the former two a solid navigation will do. Be sure to bring a rather small car as parking space is limited.

Interior of a German Michelin Starred Place? YES!

Interior of a German Michelin Starred Place? YES!

From the outside it reminds me a bit of Amador as it seems to be a normal residential buiding, yet not as old and timbered as in Langen. The interior is much different then: you have basically one large room painted red equipped with bistro-like furniture. The service brigade is young and not as polished as usual making it overall a very pleasurable atmosphere. As I frequently hear it really takes away the fear of the unknown for people new to starred restaurants. A look around on a normal day affirms this as the average age is much lower and people are dressed up more casually. I stress that as it is important to attract new and younger people to our beloved restaurants which is accomplished here.

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La Vie (Th. Bühner) – A Question of Time

Osnabrück? Where the heck is that? Well, for people interested in fine dining it is the home of the Restaurant La Vie where Thomas Bühner has been both chef and patron since April 2006. But, Osnabrück has more to discover…

Exactly 2000 years ago in the Battle of the Teutoburg Forest near Osnabrück Arminius led about 11 Germanic tribes to defeat the Romans under Varus. The city itself was founded in 780 by Karl the Great and soon became a diocesan town. Thus, in the medieval ages it was a prosperous town, even part of the mighty Hanseatic league in the 14th century. In 1648 the peace treaty after the Thirty Years’ War was partly signed in Osnabrück (the Peace of Westphalia of Münster and Osnabrück).

Osnabrück Impressions (courtesy of the City of Osnabrück)

Osnabrück Impressions (courtesy of the

Moreover, after the second world war it become the home of more than 160 paintings of Felix Nussbaum who was born in Osnabrück and murdered by the Nazis in Auschwitz. Today, the Felix-Nussbaum-Haus of the magnificent Daniel Libeskind carries a nice collection of Jewish art. Right now, the special exhibition “The hidden trace. Jewish ways through modernity” reflecting Jewish life in the diaspora is worth the trip alone.


Felix-Nussbaum-Haus (courtesy of the

I can really say that I fell in love with Osnabrück even after having discovered only some of its treasures. Overall, Osnabrück today is a blend of old (timbered, neoclassical and rococo style) and modern buildings which is also characteristic of the cuisine of Thomas Bühner. Hm, quite a transition;-)

Interestingly, since Bühner was named chef of the year in the German Gault Millau in Nov 2005 it merely seemed a matter of time until the third star would be awarded. In the 2006 Michelin nothing happened simply because he announced to move to Osnabrück but held his two stars in the 2007 edition. The same was true in 2008 (promotion of Amador, Erfort and Lumpp) and in 2009 (promotion of Elverfeld). At the same time, Jürgen Dollase does not stop to praise Bühner’s cuisine and lately named him meal of the year in Germany in 2008. Enough to discover myself…

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Amador – Subtle, Emotional, Brilliant

Shortly after my visit to the Vendôme I had the possibility to get an update of how Juan Amador’s cuisine has developed since my last visit in May. And, I must say that all but two dishes in the main menu were new to me. After the meal I am still stunned how much progress he has made in refining and elaborating his distinct style. So, another prime example of the significant and positive developments in Germany.

The Restaurant

Located in Langen about 20 minutes south of Frankfurt the Restaurant Amador is not easy to find as it is not inside a prestigious castle or hotel like most of the other German top restaurants. Instead it is situated in a typical timbered house in the centre of Langen (for some pictures I owe special thanks to Julot and to Sternefresser where indicated).


The Restaurant (thanks to Julot)

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Joachim Wissler – New German Cuisine at its Best

Among Germany’s top chefs Joachim Wissler is certainly unique. Regarded as one of the best chefs in the world he continues to push the frontier for new (and forgotten) ingredients, techniques and, most importantly, new and unique combinations of flavours. He is on the forefront of the development of a “New German Cuisine” in the last couple of years.

Restaurant Vendôme

As part of the Grandhotel Schloss Bensberg in Bergisch-Gladbach near Cologne the Restaurant Vendôme is located in the small cavaliers’ house. It has been carefully renovated in 2007 to leave its Baroque and too overloaded interior behind. Now it better fits to the modern and refined cooking of Joachim Wissler. Interestingly, the whole team was involved in creating a truly harmonious, warm and also practical ambiance. Miguel Calero, the mâitre, told us that everything what’s needed (cutlery, napkins etc) is hidden somewhere except for the plates…

The New Interior

The New Interior

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Short Bite: New German Cuisine?

Is any press good press? Hard to say…

In the yesterday’s NYT travel section Gisela Williams has written about “A Wellspring of the New German Cuisine“. Wow, I thought, after the article on Amador, the recent developments in the German restaurant scene are getting more attention. Given the mission of my blog I can only welcome that;-)

Gisela starts out with my favorite theme – on the one hand Germany is only second to France when it comes to three star restaurants (nine as of this year’s Guide Rouge) and on the other hand “the land of sauerkraut and spätzle, it seems, is finally getting little culinary respect”. Well said, quite true, but needs to be changed… She then continues by describing that old and young chefs are creating a new German cuisine ( “parsing their Teutonic heritage for new flavours, rather than reciting French or Spanish techniques for haute effect”). D’accord…

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Christian Bau – Continuous Evolution to the Absolute Top (August 2008)

Looking back, I always had great dinners at Schloss Berg but my recent experience clearly exceeded my high expectations by far. All in all, previously it was a classic french cuisine ingeniously delivered, beautifully assembled with an emphasis on creating a unique broad flavourful picture. In January this year we still had some variations (of langoustine, foie) which had been delicious but sometimes too complex and overloaded. What a difference now…

But first things first – for those of you not yet familiar with Christian Bau and the restaurant Victor’s at Schloss Berg some facts…

The Chef

Born in Offenburg in the northern part of the Black Forest Chistian Bau is still very rooted to this beautiful part of Germany (Baden – I have to admit I am also from Baden but does not affect my judgement;-)). It is said that people from Baden are modest and passinonate about what their doing something I would also ascribe to Christian Bau.

During a six week internship (or stage) at the Hotel Götz Sonne Eintracht at the age of 14 he was so fascinated by cooking that he came back at 16 to start a three year apprenticeship. In the hotel kitchen he acquired a classic fundament for his cuisine – solid craftsmanship which today is rare in a “normal” hotel kitchen… Maybe more importantly Christian met his future wife Yildiz at Götz…

Yildiz & Christian Bau

Yildiz & Christian Bau

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Restaurant Überfahrt – A Fresh Breeze at the Tegernsee (August 2008)

So, time to return to my blogs primary objective – to write about my culinary adventures in Germany and some of its best chefs… The interested reader might have noticed that I have put in a new page Fine Dining in Germany to give you some background and perspective with respect to recent developments here.

Christian Jürgens (© Althoff Group)

In the last couple of months we have experienced chefs moving like in dominoes. First, it was announced that Christian Jürgens would open a Gourmet restaurant in the Seehotel Überfahrt recently bought by Althoff. Thomas Kellermann became his successor at Burg Wernberg, Henrik Otto Kellermann’s successor at Vitrium Berlin and finally Hans Horberth formerly at Villa Merton in Frankfurt replaced Otto in the “La Vision” in Cologne…

The Althoff Hotel Collection is a phenomenon as they own and operate an unique selection of hotels mostly in Germany in which restaurants play an important if not the critical role. The primary examples are Grandhotel Schloß Bensberg with its restaurant Vendôme and Schloßhotel Lerbach hosting the restaurant Dieter Müller both in Bergisch Gladbach near Cologne and both holding three Michelin stars. Joachim Wissler (Vendôme) and Dieter Müller had signed to Althoff after they had already earned some merit and then had the opportunity to fully develop their potential as Althoff offered the necessary financial backing (mainly by cross-subsidizing from the hotels). So, is there a better chance for a young aspiring chef like Christian Jürgens than an offer from this “stable” to open a new gourmet restaurant in a breath-taking location?

The Tegernsee – View from the Shore at the Hotel…

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Fine Dining in Germany

Before I try to write about today’s German Fine Dining some comments on the history of Fine Dining in Germany are necessary. Why? Because it is hard to understand recent developments without knowing the roots.

A Brief History of German Fine Dining (until WWII)

German cuisine stands for a wide variety of very distinct regional specialties from Hax’n and Weißwurst in Bavaria, Spätzle and Rostbraten in Swabia (see below) to Sauerbraten in the Ruhrgebiet and Schinken, Aale, Hering, Sauerkraut, Kutteln, Spargel, Kohl etc. you name it.

Rostbraten mit Spätzle

The interesting question, though, is whether Germany has its own tradition in Fine Dining. Without going into much details it is fair to say that in the until the 17th and 18th century German Fine Dining was reserved to the nobility and very much inspired by French courtly feasts. In the 19th centure Prussian parsimony ruled until the economy began to prosper from 1871 onwards (“Gründerzeit”). At the end of the 19th century French influence was re-installed as Kaiser Wilhelm hired Urbain Dubois and Emile Bernard as courtly chefs.

Nevertheless, in 1822 the art historian Karl Friedrich von Rumohr condensed his thoughts about fine dining and cooking in his “Geist der Kochkunst” which is frequently named along Brillat-Savarins “Physiologie du goût” as one of the leading gastro-philosophical works (“Gastrosophie”) . Rumohr was a vigorous opponent to gluttony and a very precise thinker about the culinary arts, dining culture and food in general. His influence, however, is less practical and more theoretical than Brillat-Savarin, yet there is a recipe for “Veal Kidneys a la Rumohr” which Eckard Witzigmann turned into “Veal Sweatbread Rumohr” in the early 80s.

Karl-Friedrich von Rumohr (1785-1843)

In the early 20th century there have been very important German chefs who shaped German Fine Dining, namely Alfred Walterspiel and Gustav Horcher. Walterspiel became chef de cuisine in the Hotel Atlantik in Hamburg at the age of 29 and bought the internationally renowned Berlin restaurant “Hiller” from Louis Adlon in 1912. Unfortunately this was closed during the first world war by the Wucheramt due to inopportune luxury. In 1926 Walterspiel (together with his brother Otto) bought the Hotel Vier Jahreszeiten in Munich whose restaurant was named after him until 1995. His book “Meine Kunst in Küche und Restaurant” still is a standard in every cookbook collection. Horcher, on the other hand, created a unique style of service in his restaurants (including the famous stool for the handbag of a lady frequently encountered these days around the globe). The restaurant Horcher in Madrid still carries on the family tradition. Especially in the “Golden 20s” Berlin and its restaurants was highly regarded in Europe. As the Michelin was not international these days Germany does not have dynasties such as the Maison Troisgros or Maison Pic which was for sure exacerbated by the two world wars.

Fine Dining in the 20s

Walterspiel: Fine Dining in the 20s

After the second world war Germany was economically too weak to generate great chefs because there was simply no demand. In the mid to late 60s the Wirtschaftswunder again created some demand for Fine Dining. But, most restaurateurs did not return to Walterspiel’s or Horcher’s recipes or principles but instead ate a lot in the Elsass (at Haeberlin) and then sent their children to France for training. So, Germany was first under French influence, then shortly developed a German approach to Fine Dining, lost it and then imported French and international cuisine again.

Sources (any comments are welcome):

  • Jean Claude Bourgueil: “Typisch Deutsch“, Edition Port Culinaire (the relevant parts can be found here)
  • Interview with Gerhard Bauer an expert of culinary history in the Küche Magazin
  • Hauer, Thomas M.: “Carl Friedrich von Rumohr und Der Geist der bürgerlichen Küche“, Dissertation University of Karlsruhe, 2000

First Generation: Import of French Haute Cuisine

One of the first Michelin stars was awarded to Franz Keller’s “Schwarzer Adler” in Oberbergen (Kaiserstuhl region) in 1969. His son, Franz Keller jun. has worked with for Ducloux, Bocuse, Lacombe and Gérard and was awarded even two stars at the Schwarzer Adler and later in Cologne (Restaurant Franz Keller). Another notable example is the Erbprinz in Ettlingen near Karlsruhe where patron Helmuth Gietz and chef de cuisine Günther Wanka created German Haute Cuisine with French products and techniques. On the other hand, Rudolf Katzenberger (patron of another “Schwarzer Adler” in Rastatt) used local products and created very unique specialties among them the famous Badisches Schneckensüpple (snail soup).

But, international recognition did not come until the Munich property developer Fritz Eichbauer “created” Tantris in 1971 (with then pathbreaking interior, now rather retro) and hired a young unknown but aspiring Austrian chef named Eckard Witzigmann which Paul Haeberlin had recommended to him. Witzigmann had been working for Bocuse, Troisgros and Haeberlin and was absolutely obsessed with product quality. He immediately got one star in 1971 and in 1979 was awarded three Michelin stars (as one of three chefs outside of France) at his own restaurant Aubergine which he had just opened the year before. Witzigmann is most important to the development of German Haute Cuisine as he was its spearhead and trained a lot of today’s great German chefs, among them Harald Wohlfahrt (Traube Tonbach***), Hans Hass (now at Tantris**), Johan Lafer (Stromburg*) and Alfons Schuhbeck (Schubecks Südtiroler Stuben*), the two most widely known TV chefs in Germany. Witzigmann was inspired by French Nouvelle Cuisine but created new dishes which are considered modern classics. His techniques, e.g. for roasting chicken, are still widespread.

Eckart Witzigmann - The Father of the German "Küchenwunder"

Eckart Witzigmann - The Father of the German "Küchenwunder"

Heinz Winkler (also at Bocuse in 1978!) became the successor of Witzigman at Tantris in 1978 and got three stars in 1981 as the then joungest chef ever. He held three stars at Tantris from 1981 – 1991 and became owner of the Residenz in Aschau where he holds three stars since 1993 (with a two year “break” in 1996 and 1997). Among his disciples were Claus-Peter Lumpp (Bareiss***), Heinz Beck (La Pergola, Rome***), Christian Jürgens (Seehotel Überfahrt since July 2008, previously Burg Wernberg**) and Claudia Poletto (Poletto*) one of the only female top chefs in Germany. Winkler’s cooking has nor changed much in the last 10-15 years but his Cusine Vitale does not seem to be outdated. Solid preparations and good produce are still key. In my opinion the weakest of the three stars in Germany and risks downgrading if nothing changes.

80s Style but Still Delicious

Winkler: Cusine Vitale - Still Alive

Second Generation: Refinement and Perfection

After the “first generation” with their French roots the next generation of top German chefs were mainly trained in Germany and thus adopted and further refined French style cooking. Most importantly, Harald Wohlfahrt was hired by Heiner Finkbeiner in 1978 first a a sous chef and then took over the restaurant Scharzwaldstube at Hotel Traube Tonbach in 1980. He holds three stars since 1992 and is regarded as the best German chef together with Joachim Wissler (see the Volkenborn ranking) as well as one of Europe’s best. Classic on the outset Harald Wohlfahrt is best in producing “simple” dishes with mind-blowing taste – one immediately gets the feeling that there is no way of doing it better. Remarkably Wohlfahrt continuously improves, modernizes and perfects his dishes and is (together with Wissler) a little ahead of this peers…

Wohlfahrt: Reduced to Maximum Taste

Wohlfahrt was the single most influential chef for German Fine Dining after Witzigmann had to close Aubergine due a little cocaine scandal in 1993. Many of his disciples were very sucessful afterwards: Joachim Wissler, Christian Bau and Klaus Erfort (all three stars), Thomas Bühner (La Vie**) and Hans-Jörg Sackmann (Sackmann*) and lots of others.

Almost of equal importance was Dieter Müller: born in Baden in a gastronomic family he learned Haute Cuisine from Ernesto Schlegel at the Schweizer Hof the then best restaurant in Switzerland. After a stint in Korfu his brother Jörg called his support at the Schweizer Stuben in Wertheim-Bettingen. Together they run the Gourmet restaurant earning the first star in 1974, the second in 1977 and were regarded equal to Tantris as Germany’s top restaurant. After Jörg left, Dieter stayed in Wertheim until 1990 but without being promoted to three stars (the Gault Millau awarded 19.5 points for the first time in Germany). After two years of renovation at Schloßhotel Lerbach he opened his Gourmet Restaurant “Dieter Müller” which holds three stars since 1997. Among his disciples were Nils Henkel (who took over the restaurant in February this year) and Sven Elverfeld.

Dieter Müller is a master of sauces of astonishing intensity which lift his technically perfect dishes to another level. His cuisine has classic roots but is very open to adding in international flavours especially from Asia. Harmony is very important.

The creation of a lunch menu consisting of 19 amuse bouche portions was ingenious as it guaranteed an uptake in lunch bookings and enables the diner to familiarize with his cuisine. Warning: not advisable for foodies, however, as the portions of the mostly complex dishes are too small to fully grasp all details;-)

Ingenious Amuse Bouche Lunch Menu (thanks to ulterior epicure)

Müller: Ingenious Amuse Bouche Lunch Menu (thanks to ulterior epicure)

In this generation Helmut Thieltges also needs to mentioned – with no big names on his CV he took over his family hotel and restaurant Waldhotel Sonnora in 1978 and quietly refined his very product-centered cuisine to three star status.

Best Products and Most Precise Execution

Thieltges: Best Products and Most Precise Execution

Third Generation: Emancipation towards a “New German Cuisine”

Given this background and the reputation of German Fine Dining to be classic with some individual touch what changed? In my opinion there are several developments which contributed to a foundation to a “New German Cuisine”:

  1. Chefs’ emancipation. After mastering the classic repertoire and using this a solid basis some young chefs began experimenting to develop a personal handwriting surely fueled by some stimulation from all over the world. Klaus Erfort, for example, said he continuously simplified his dishes by getting rid of unnecessary elements and abiding with “variations of…”. “It just happened” – there was no master plan.
  2. “Rediscovery” of German products. Traditionally German top chefs used the usual suspects like Brittany lobster and turbot, lamb from the Pyrenees, Atlantic sole, etc. In recent years some superb products of German origin made their way on the menus, e.g. Müritz lamb from the former TV journalist Klaus Schwagrzinna, Schwäbisch-Hällisches Landschwein (a premier pork quality), Bœuf de Hohenlohe and herbs from the Essbaren Landschaften to name just a few. Joachim Wissler was one of the first to reintroduce pork at three star level. Yes, there is some way to go but it’s moving in the right direction. Especially for the lower end of fine dining I continuously advocate the use of local products to differentiate form the high-end and become economically more viable.
  3. Increased public interest in higher-quality cooking and dining. From a rather homogeneous group of fans of simple cuisine (“gutbürgerlich”) there has been some “market segmentation”: On the one hand, some people are increasingly interested in healthier nutrition (mega trend health!) and more natural ingredients (hormone scandals!), do cook more (fueled by those TV chefs) and tend to dine out more. Interestingly, this is not restricted to the wealthy but encompasses also normal middle-class households who save their money to dine 2-3 times in a starred restaurant (like Heston Blumenthal who sold his car to eat at the best restaurants). On the other hand people don’t cook any more and are frequent visitors to fast food chains.

Let me now introduce you to some of the protagonists:

On the forefront of developing a German approach to Fine Dining is clearly Joachim Wissler. When he got his third star in 2005 his cooking was rather classic but made a huge leap forward in recent years. Now he is internationally regarded as one of the best chefs in the world (see the first review on Lo Mejor and the highest new entry on the Pellegrino list at rank 34). His cuisine is the most intellectual in Germany using the whole spectrum of techniques and continuously pushing the frontier. Wissler was recently voted best chef in Germany his Top100 peers.

Technical Mastery and Continous Evolution

Wissler: Technical Mastery and Continous Evolution

Juan Amador is the most vanguard cook these days in Germany. At his Restaurant Amador in Langen near Frankfurt he received the third star in November 2007. Equipped with excellent cooking skills he is a master in creating new taste sensations by combining very unusual flavours and using modern culinary techniques to enhance the dish where necessary. This third star is surely a landmark for the further development in Germany as now young chefs should be eager to develop their own handwriting off the beaten track.

In Search of Perfection

Amador: Spanish Avantgarde Perfected

Christian Bau also got rid of the chains of his master Wohlfahrt – his cooking is complex, refined, tasty and just pure fun using the best products available. There is an immense potential…

Bau: Modern French Cusine with Complex and Intense Flavours

Klaus Erfort is the last of the Wohlfahrt school who earned three stars in 2007. He made a quantum leap from 2005 to 2007 – from playful overloaded plates to reduced and intelligent dishes where only a limited amount of flavours are pulling the strings.

Continuous Simplification

Erfort: Continuous Simplification

Sven Elverfeld has emanzipated himself completely from Dieter Müller and is very modern with respect to new and very creative interpretations of international and German classics. He should get his third star soon.

Structuralistic, Innovative and Perfect Harmony

Elverfeld: Structuralistic, Innovative and Perfect Harmony

Last, but not least, Dieter Müller’s successor Nils Henkel is currently paving his way to modernize the cuisine in Lerbach – not yet visited, but hopefully soon… And, there are more: Thomas Bühner, Christian Jürgens, Christian Lohse, Thomas Kellermann, and the formidable Michael Kempf among others…

In the end, the question is whether there really is ONE “New German Cuisine”? Given the quite different styles I would rather say there are different interpretations – go and see yourself! Everyone is definitely worth a visit – hopefully my forthcoming reviews of recent visits will be helpful to guide you a little bit. Moreover, I hope to discover some raw diamonds…

***UPDATE Nov 2008***

Third star for Sven Elverfeld as I predicted;-) Very well-deserved for his quite unique and witty style of modernizing German classics and playing with childhood memories. A new report will come up soon – I promise!

Loss of third star for Winkler again as I predicted;-) Nevertheless, Heinz Winkler is one of the great chefs in Germany until now and held three stars for 22 years which is unique outside of France. He already gave an interview Terminator-style “I’ll be back!”.

Christian Jürgens took his two stars to the Seehotel Überfahrt – a rare event when Michelin just “transfers” the stars. There will be more to hear from this very talented chef…

With respect to the other three new two star chefs I will visit them soon – Wolfgang Becker in Trier is up this weekend, then Leipzig where Claus-Maria Schnurr is cooking at Falco and finally Christian Grünwald at August in Augsburg.