Restaurants
Our restaurant visits aim to capture the essence of each place. We spend time with the chefs and their team, from witnessing the preparation of the food to savoring a carefully crafted meal. This often includes exploring the restaurant’s own farm or nearby markets, documenting the journey from farm to table.
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Wie wurde “Celele” aus Kolumbien zum nachhaltigsten Restaurant der Welt?
Interview with chef Jaime Rodríguez about “Celele” being awarded the world’s most sustainable restaurant.
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„The World’s 50 Best Restaurants“: Wie Preisträgerin Mindy Woods die Esskultur der indigenen Völker Australiens neu belebt
Interview with “Champion of Change 2025” Mindy Woods about Australia’s indigenous cuisine, one of the oldest food cultures in the world.
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Chef Pam of “Potong” is the “World’s Best Female Chef 2025”
Interview with Chef Pam of “Potong” in Bangkok on being named “The World’s Best Female Chef 2025”.
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Nobgang B&B
A women-run community restaurant in the hinterland of Bhutan.
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Wie das Boragó in Chile zu einem der nachhaltigsten Restaurants der Welt wurde
Restaurant profile of “Boragó” in Chile, with chef Rodolfo Guzmán and a foraging trip to the coast.
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Land und Lust
Restaurant profile of “NUEMA” in Quito by head chef Alejandro Chamorro and Pía Salazar, “World’s Best Pastry Chef 2023”.
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Meet the Female Chefs Blazing a New Trail in Armenian Cuisine
Culinary travel feature about the women who are revolutionizing Armenian cuisine.
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Koch-Visionärin, Feministin, Erzählerin
Profile of Chef Pam of “Potong” in Bangkok, “Asia’s Best Female Chef 2024”.
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Wo Esel die Straße kreuzen und Gänse den Weg leiten
Report about agrotourism in the Albanian hinterland.
