Book tip: KANAAN – Cooking without borders

When friendship determines the flavor
© Südwest Verlag
© Südwest Verlag
1. March 2026

 | Editorial team

It is more than a cookbook. Kanaan – Cooking without borders is a manifesto for understanding, compassion, and what good food has always been able to do: bring people together. Every day at the Kanaan restaurant in Berlin, Israeli Oz Ben David and Palestinian Jalil Dabit demonstrate that cuisine speaks a universal language – and that where there is cooking, understanding begins.

INFO
Kanaan – Cooking Without Borders
Authors: Oz Ben David, Jalil Dabit
Photography: Elissavet Patrikiou
Publisher: Südwest Verlag
Length: 192 pages
ISBN: 978-3-517-10429-4
Price: €28.00 (Germany) / €28.80 (Austria) / CHF 38.50

Recipes that extend far beyond the borders of the Levant

Together with friends and companions from a wide variety of backgrounds, they invite guests into their kitchen for dialogue. The result is recipes that extend far beyond the borders of the Levant—aromatic dishes full of warmth, soul, and symbolic power.

“For us, it's not just about preparing good food and being wholehearted hosts,” say Oz and Jalil. “We want to keep writing new stories – with every good moment we experience together.”

Hope, respect, and belief in shared values

In their book, they cook with Berlin's governing mayor Kai Wegner, women's rights activist Seyran Ateş, pastor Maike Schöfer, Muslim theologian Kübra Dalkilic, and Jewish education officer Rebecca Rogowski, among others. Their conversations and dishes represent what resonates in Canaan: hope, respect, and belief in shared values.

Photographer Elissavet Patrikiou translates these culinary encounters into impressive images. With a keen sense of authenticity and atmosphere, she captures those moments when food becomes emotion—honest, sensual, and deeply human.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!
Copyright for the featured images used:
© Südwest Verlag

The Best Pizza Chef 2026

Francesco Martucci wins again and shows why pizza has long been capable of Fine Dining

Francesco Martucci of I Masanielli in Caserta was named The Best Pizza Chef 2026 at The Best Pizza Awards 2026 in Milan. For the second year running. But the award tells more than just the story of a winner: it shows just how global, creative and sophisticated pizza has become today. From Naples to Milan, New York, Tokyo, Las Vegas and Antwerp, pizza is being reimagined: at the intersection of craftsmanship, identity, dough culture and the culinary future.

Suvad Zlatic is a Master Sommelier

Austria’s wine world celebrates one of the industry’s rarest titles

Vienna became the setting for one of the most demanding examinations in the international wine world: in June 2026, six candidates passed the Master Sommelier Diploma awarded by the Court of Master Sommeliers Europe. From an Austrian perspective, the spotlight is particularly on Suvad “Suwi” Zlatic, a Tyrolean with Bosnian roots, a multi-award-winning sommelier, coach, trainer and founder of Suwine. His success is not only a personal milestone, but also a strong signal for the Austrian sommelier community.

Humpback Whales, Biodiversity and the New Responsibility of Luxury Tourism

Why species conservation is becoming a quality marker for modern travel experiences

A humpback whale is more than just a spectacular sight. It is a symbol of how closely nature, travel and responsibility are intertwined today. When guests at One&Only Palmilla in Los Cabos are able to observe these majestic marine mammals during their seasonal migration between December and April, it is not just about an iconic wildlife experience. It is about raising awareness.

Humpback whales are among the most fascinating inhabitants of the oceans. Their tail fin patterns are as unique as a human fingerprint. At the same time, they play a vital role in the marine ecosystem: through their movements and excretions, whales help to distribute nutrients in the sea and promote the growth of phytoplankton. This, in turn, sequesters carbon dioxide and produces oxygen.

This is precisely where the new relevance lies: biodiversity is the foundation of every destination and is thus becoming a decisive quality feature for luxury hotels, resorts and responsible tour operators.

quick & dirty
Kanaan – Kochen ohne Grenzen © Südwest Verlag
Book tip: KANAAN – Cooking without borders

It is more than a cookbook. Kanaan – Cooking without borders is a manifesto for understanding, compassion, and what good food has always been able to do: bring people together. Every day at the Kanaan restaurant in Berlin, Israeli Oz Ben David and Palestinian Jalil Dabit demonstrate that cuisine speaks a universal language – and that where there is cooking, understanding begins.

INFO
Kanaan – Cooking Without Borders
Authors: Oz Ben David, Jalil Dabit
Photography: Elissavet Patrikiou
Publisher: Südwest Verlag
Length: 192 pages
ISBN: 978-3-517-10429-4
Price: €28.00 (Germany) / €28.80 (Austria) / CHF 38.50