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Neele Müller & Hannes Flade – Wie entfaltet man ein Stück Großstadt in Oldenburg?
Restaurant, Service, Gastronomie, Kochen, Backen, Oldenburg Sebastian Enste 11.05.24 Restaurant, Service, Gastronomie, Kochen, Backen, Oldenburg Sebastian Enste 11.05.24

Neele Müller & Hannes Flade – Wie entfaltet man ein Stück Großstadt in Oldenburg?

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Jessica Pahl & Florian Kohl – Welche Umwege erhöhten die Ortskenntnis?
Restaurant, Service, Gastronomie, Dortmund, Kochen Sebastian Enste 17.03.24 Restaurant, Service, Gastronomie, Dortmund, Kochen Sebastian Enste 17.03.24

Jessica Pahl & Florian Kohl – Welche Umwege erhöhten die Ortskenntnis?

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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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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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When you ask people in the restaurant industry in Hong Kong about the best restaurant, most will give you just one word: Wing. For years, this restaurant had been on my list—even without any plans to travel to Hong Kong. Every photo, every art
Earlier this year, I discovered @sanosushi2023 through @bastien_fidelin and @sarah_michielsen , who visited Japan at the beginning of the year. A few months ago, I managed to secure a reservation for my last evening in Japan using ChatGPT and Instag
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

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