Black Forest cuisine combined with Asian recipes and star menus consisting of finger food snacks with beer: Germany's top chefs cheerfully mix the traditional with the exotic.
This is what organizers and restaurateurs report on the occasion of the Eat Berlin gourmet festival.
From Thursday, culinary fans can indulge in dozens of bars and event locations with menus and wines from industry stars from all over Germany.
Berlin - Controversial issues in the gourmet scene are rising prices and shorter opening times due to the lack of staff.
The 10th Eat Berlin runs until November 7th.
Bernhard Moser (48), festival director and member of the state presidium of the Hotel and Restaurant Association (Dehoga) Berlin, reports that top restaurateurs in the association have observed changes among guests during the corona pandemic: the willingness to spend more money on really good food , has risen, he describes.
Increased prices are only one aspect of this.
“Wine sales have also changed.
Guests who previously invested an average of 70 euros per bottle now spend 90 euros, ”he says.
"The appreciation for the winemaking trade has increased."
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The industry's concerns about a lack of employees have long since reached customers: “The shortage of staff means that in Berlin, for example, it has become more difficult to dine at a very high level at lunchtime. Because some chefs have canceled the lunch menu in their restaurants, partly because there is a lack of staff, ”reports Moser. "Others generally reduced their opening times, for example from five days to just four."
Because of the staff shortages, good restaurants in Bavaria would also close more often for lunch, says Alexander Huber, star chef in Pleiskirchen in Upper Bavaria. “Or they take out tables in the evening and thus have fewer guests.” The 42-year-old is Germany's President of the European Association of Discerning Young Chefs, or JRE (Jeunes Restaurateurs d'Europe) for short. The association celebrates its 30th birthday as a German branch at Eat Berlin.
In the “Huberwirt” in the Altötting district, the chef serves a combination of “Bavarian tradition with avant-garde”: for example, dishes from an eight-year-old cow from the neighboring village with oysters and other frutti di mare. “I used to be more classic and separated more strictly, now I mix ingredients more playfully. What counts is the optimal taste, ”says Huber. The JRE President does not appear at the Berlin anniversary celebration, but other JRE members such as young star Viktoria Fuchs from Münstertal in Baden-Württemberg are causing a stir.
Fuchs (31), who is co-chef in the traditional Black Forest restaurant “Spielweg”, cooks saddle of deer with a green Thai curry in Berlin, for example.
"Products from here come together with flavors from all over the world", is how she describes her reinterpretation of Black Forest romanticism.
“It can also be a little crazy.” According to the program, your event on Monday (November 1st) is fully booked.
dpa
