Culinary in all its Flavours
Reinterpreted Classics and Culinary Innovations
Those who treasure the old can also dare to try something new: welcome to Southwest Germany, a gourmet region that is rich in tradition and excitement. On this page we tell stories of change: we taste top chef Simon Tress‘s CO2 menu in the Swabian Alb, look over the shoulders of a bread sommelier, in Freiburg we report on how well a vegan approach fits with simple cooking, and we also make our own gin. Enjoy reading, looking and tasting!