must see

The award ceremony for the World’s 50 Best Restaurant 2025, presented by S.Pellegrino & Acqua Panna, was not only a lavish celebration of top cuisine, but also a clear statement: fine dining is at a crossroads – and is becoming more political, more conscious, more future-oriented.

Germany is shining brighter than ever: two new three-star restaurants were honored at the Michelin Guide 2025 awards ceremony at the Gesellschaftshaus Palmengarten in Frankfurt. The German gastronomy landscape now has a total of 341 starred addresses – a new record. Sustainability is also playing an increasingly important role.

This book has no subtitle – and doesn’t need one. Because “Endlich kochen” by Paula Bründl is a declaration of love for cooking itself. To eating together. To life. And to what really counts: the little big moments around the kitchen table.

In this very personal cookbook, the 25-year-old from Salzburg, known from her own ServusTV show “Paula kocht”, combines alpine roots with modern esprit, down-to-earthness with vision and precision craftsmanship with a good pinch of joie de vivre. Endlich kochen is not a classic recipe book. It is a narrative, inspiring, almost philosophical work about cooking as a school of life.

Info:
Paula Bründl – Cooking at last
64 recipes that will enrich your life – promised!
Servus publishing house
ISBN 978-3-7104-0392-7
256 pages
@paulabrundl on Instagram
www.servusmarktplatz.com

From New York to Tulum, from Berlin to Queenstown: the World’s 50 Best Restaurants celebrate culinary diversity on six continents. Places 51 to 100 are a compass for gourmets and an indicator of future gastronomic trends.

Summer tourism in Austria is experiencing an upswing – but not without challenges. Between geopolitical uncertainty, climatic changes and changing guest needs, the industry has to reinvent itself. Why “coolcation”, intentional travel and retreat offers will make the difference in the future – and how a hotel on the Arlberg is already serving as a role model.

What does the restaurant industry need to remain successful tomorrow? In “The Future of Gastronomy”, Jan Scheidsteger and Oliver Leisse do not provide vague visions of the future, but a practical, inspiring and critical workbook for all those who shape gastronomy – today and in the future. The book is more than just a guidebook. It is a wake-up call.

With the concentrated know-how of an experienced hospitality developer and a renowned futurologist, the authors succeed in not only highlighting the challenges of the present on around 290 pages, but also developing concrete strategies on how hosts can actively shape change. And – this much is clear – it won’t just start tomorrow. We are already in the midst of change.

Info:
dfv Deutscher Fachverlag GmbH
Jan Scheidsteger, Oliver Leisse
Edition 2024
ISBN 978-3-86641-359-7
290 pages