Welcome to Genusspunkt.

Genusspunkt is the meeting place for visionary minds – a platform that redefines enjoyment, tracks trends and paves the way for a sustainable future for the industry.

Find your favorites:

Future Food Now

Why menus need to do more

Today’s guests want to be moved, involved, and touched. Anyone who doesn’t understand how street food is being transformed into couture, why Korean BBQ is becoming an experience, and what miso has to do with crossing boundaries is missing out not only on trends, but also on the great potential of the future of gastronomy.

William Drew

On the future of top gastronomy

William Drew is Director of Content of the renowned The World’s 50 Best Restaurants and has been traveling to the world’s most innovative, exciting and influential restaurants for over a decade. Insights into upcoming trends, personal highlights – and why the future of fine dining must not only be sustainable, but also more inclusive, creative and surprising.

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Craftsmanship, heritage, and trustworthiness

Haubis – your partner for great taste and strong collaboration

For over 120 years, Haubis has been synonymous with Austrian baking tradition – and trustworthiness. What began in 1902 as a small bakery is now a fifth-generation owner-managed family business based in the Mostviertel region of Lower Austria with around 1,000 employees. Whether in hotels, restaurants, cafés, or canteens, Haubis accompanies the catering industry throughout the day: from breakfast to snacks to evening service.

Pure ice cream enjoyment

What makes the perfect ice cream

From a creamy texture to the ideal melt – many factors come together to create real ice cream enjoyment. Hubertus Tzschirner reveals which ingredients, techniques and subtleties are crucial – for everyone who not only loves ice cream, but wants to understand it.

Cocktails for the People

How Hong Kong’s Bar Leone took the top spot again – and what it means for the global bar scene

Twice in a row at number 1: Bar Leone from Hong Kong confirms its exceptional position in Asia’s bar scene in 2025. What is behind the myth of the “Cocktail Popolari”? And what does this unpretentious concept for success mean for an industry that oscillates between spectacle and the search for meaning?

GEM. – A new culinary chapter by Soenil Bahadoer

Fine Dining with Soul, Heritage, and Horizon at Castle Gemert

What happens when a two-star chef with visionary flair moves into a listed gatehouse? That’s exactly what happened in Gemert in the Netherlands: With GEM., Soenil Bahadoer and Annu Bachu have not only opened a restaurant, but also created a new culinary concept – rooted in its own history, radically open to the future.

Ice cream trends 2025

Why vegan natural ice cream is now the new premium

Sugar-free, plant-based, uncompromisingly good: artisan natural ice cream is setting new standards in the dessert world. Why varieties such as “Safrancisco” and “Trüffelsau” are now also exciting for the food service industry – and what ice cream will have to achieve in the future.

Alex Kühn, founder and mastermind behind Goldhelm Schokolade from Erfurt, is not only shaking up the dessert world with chocolate in 2025, but also with his own natural ice cream. The new “Only 3” line stands for plant-based and sugar-free premium ice cream – with a clear motto: allergy-free, full of flavor and character.

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Alexandra
Gorsche

CEO & Founder of Genusspunkt
Specialist in hotel & tourism

Favorite Recipes of the Month