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Billy Wagner – Wie verändert sich deine Reibung?
Restaurant, Berlin, Service, Gastronomie Sebastian Enste 13.12.23 Restaurant, Berlin, Service, Gastronomie Sebastian Enste 13.12.23

Billy Wagner – Wie verändert sich deine Reibung?

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Friederike Gaedke – Warum haben wir uns alle vom Ursprung der Lebensmittel so weit entfernt?
Restaurant, Berlin, Lebensmittel Sebastian Enste 05.12.23 Restaurant, Berlin, Lebensmittel Sebastian Enste 05.12.23

Friederike Gaedke – Warum haben wir uns alle vom Ursprung der Lebensmittel so weit entfernt?

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Flora Hohmann – Warum hast du dich für die Welt entschieden?
Restaurant, Berlin, Köchin, Küchenmeisterin, Slowness, Reethaus Sebastian Enste 29.11.23 Restaurant, Berlin, Köchin, Küchenmeisterin, Slowness, Reethaus Sebastian Enste 29.11.23

Flora Hohmann – Warum hast du dich für die Welt entschieden?

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Juliane Winkler – Wie werden eure Atmosphären sichtbarer?
Restaurant, Berlin, Service, Gastronomie Sebastian Enste 25.11.23 Restaurant, Berlin, Service, Gastronomie Sebastian Enste 25.11.23

Juliane Winkler – Wie werden eure Atmosphären sichtbarer?

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Lorraine Haist – Wie sehr würzt Subjektivität?
Berlin, Journalistin, Gastronomie, 50best Restaurants Sebastian Enste 06.11.22 Berlin, Journalistin, Gastronomie, 50best Restaurants Sebastian Enste 06.11.22

Lorraine Haist – Wie sehr würzt Subjektivität?

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Someone wrote: „Mr. Nakamura takes the 101st step in Japanese cuisine.“ A further reduction of a cuisine that often already pushes the boundaries of minimalism and focus. The first words I heard from Japanese people about visits there w
When I began researching restaurant reservations in Tokyo, I found myself staring at a completely empty Excel sheet and a blank Google Map. I had almost no idea where to go in Tokyo, and the high-end dining options are overwhelming. After a reserva
Why are regionality and seasonality more important than ever in gastronomy in 2024? In a globalized world where I, as a chef, can have almost any product delivered within a day or find it readily available at the wholesale market—whether it&r
The world of wine has many large, broad, and well-trodden paths. And many more smaller paths and branches. And sometimes barely recognizable trails that you often discover by chance, or paths that you are the first to tread. Because all other paths l
There are restaurants that suddenly appear in your timeline, and then you read and see more and more. Enthusiastic praises from people you really admire. And by pure chance, you travel to the town where this restaurant is located on your next vacat
Last year we came for the wine. This year we returned for the people... Seeing how this team has found and developed itself is remarkable. Watching them in service, placing their hands on each other's shoulders, laughing together—they have b
This is the story of Claire and Dan, who moved to Stiffe in 2020. Stiffe is a small village with 36 inhabitants, which was devastated by an earthquake a few years before and amidst the pandemic. They moved there to take over Claire’s father's h
When you originally had only one reservation, and it turns into three. How often have I been to restaurants that only offer the best possible dishes, the finest craftsmanship, and everything imaginable in presentation. And none of them evoke even a
It is always fascinating how places find you and you find them. Without @champagnjamin and @catjanabechtle , we probably would have never found this place. Their pictures and stories always expressed a deep love for Vin Hotel. You can already feel

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