must see
The hotspots not to be missed! "Must See" showcases the most exciting destinations, spectacular events, and unforgettable experiences. From insider tips to iconic classics – here are the highlights that will make your next adventure unforgettable. A must-save!
Book tip: Lasagna, Moussaka, and Co. – Happiness in Layers
Ilse Fischer's “Lasagna, Moussaka, and Co.” is a culinary journey through Europe in casserole form
Casseroles are underestimated. They are often considered cozy, filling, a little old-fashioned—but they are actually culinary narrative forms. This is exactly where Ilse Fischer comes in. Lasagne, Moussaka und Co.: Das Glück in Schichten (Lasagna, Moussaka and Co.: Happiness in Layers) is not just another “lasagna book,” but a collection of cultural identities, layered in dough, vegetables, sauces, and memories.
What sets this book apart from classic recipe collections is its focus on the principle of layering. Fischer shows that whether it’s Italian vincigrassi, Greek pastitsio, Alsatian baeckeoffe, or Savoyard tartiflette, ingredients are layered, interwoven, and combined in the oven to create something greater than the sum of its parts throughout Europe. It’s about more than technique. It’s about origin, climate, availability, and food culture.
INFO:
Lasagne, Moussaka and Co. – Happiness in Layers
Author: Ilse Fischer
Illustrations: Gudy Steinmill-Hommel
Publisher: Christian Verlag GmbH
Publication date: November 2025
Length: 256 pages
Binding: Hardcover
Language: German
ISBN: 978-3-9895101-6-6
How price acceptance actually arises
Price has long been more than just the result of a calculation. It is a signal. For attitude, for standards, for credibility. Guests read prices as a silent message about what a business stands for and how consistently it lives up to its promise of quality. Today, guests no longer pay for the cheapest option, but for the most harmonious one. For an offer where price, product, and atmosphere form a coherent whole.
Highballs, Deep Cuts & Vienna's New Underground
Vienna has many bars. But only a few places that truly create their own world. Salon Paradise is exactly that: not a nightclub, but a state of mind. A dimly lit basement bar where conversations become deeper, drinks taste clearer, and music doesn’t accompany, but leads. After the summer break, Vienna’s most iconic underground bar returns to The Hoxton, Vienna on November 22—with a new tempo, a new sound, and a sharpened attitude. The rebellious soul remains, but it now beats with greater focus.
Book tip: The E-Food Book
“The E-Food Book” by Matthias Schu is not light reading – but it is extremely relevant to everyday practice. It analyzes the changes in food retail based on facts and with a view to strategic opportunities.
Particularly valuable are the international best practice examples that show how digital food concepts are being rethought worldwide. At the same time, the book offers many tools and ideas for implementation in your own business – whether it’s a farm shop, food retail or wholesale.
INFO:
The E-Food Book – Markets, Players, Strategies
Author: Prof. Dr. Matthias Schu
Publisher: Deutscher Fachverlag GmbH
420 pages, paperback, 170 × 240 mm
ISBN: 978-3-86641-358-0
Price: €42.00
January 5
It’s approaching. The first workday of the new year. For most people, this year it will be January 5. This day is quite special in terms of communication. A little small talk will do the trick: “Did you have a good start to the new year?” is the diplomatic, classic, and possibly meaningful question to ask. Provided you mean the question seriously. If you ask a question, you must also be genuinely interested in the answer.
More than just a cup of tea
Tradition meets trend: British tea time is experiencing a stylish renaissance in hotels, cafés, and upscale restaurants. What was once reserved for the British aristocracy is now being reimagined with elegant tiered trays, international tea varieties, and a thirst for knowledge about blends, brewing times, and rituals. A look at new concepts, old customs, and the future of tea—including insights from the Academy.
“It mustn't get boring”
Jules Winnfield runs a vegetarian cocktail bistro in Berlin, which has been awarded a Michelin star since 2023, two cooking class and event spaces, and a focacceria. The growing universe surrounding his “Bonvivant” is based on sustainability and teamwork – and shows that gourmet gastronomy can also be done differently. A portrait.