For the tenth time, “Ikarus” Executive Chef Martin Klein is providing insights behind the scenes of the restaurant with a book. However, the anniversary edition of “Die Weltköche zu Gast im Ikarus” not only offers a look back at the culinary highlights of the last year and a half, but also a deep insight into the world of 17 top guest chefs from all over the world.

Food trends in gastronomy and nutrition are shifting strongly towards sustainability, naturalness and innovation. Consumers want less and less GMOs and are reluctant to eat cultured meat. It is important for restaurateurs to be aware of these trends and implement them in a well-considered manner. After all, the most important requirement for the food service industry in 2025 is to set a clear focus and simplify offerings and processes as much as possible – also using automation and AI. Food trends are part of this change: it is important to make targeted use of them.

The culinary world is embracing a revolution: vegan cuisine as a sustainable and innovative future. From fine dining to brunch menus, leading chefs like Nikodemus Berger demonstrate that plant-based dishes can deliver gourmet excellence. Explore how creativity and dedication are reshaping gastronomy.