Sascha

Perrone

A creative dish by head chef Pierre Beckerling in the IUMA restaurant in Dortmund, which has the cool name "Blood Donation" and is dominated by beetroot.

Ora King salmon with colorful beetroot, lamb's lettuce and walnut made by star chef Igor Yakushchenko in the restaurant Le Corange in Mannheim / Germany.

A wonderful and modern interpretation of the classic bouillabaisse made by star chef Igor Yakushchenko in the restaurant Le Corange in Mannheim / Germany.

A dish called "Campari Orange" with blood orange, Campari and white chocolate by star chef Iris Bettinger and her team in the Reuter restaurant in Rheda-Wiedenbrück.

A dish by the young and innovative chef Tobias Rocholl in the Brogsitter restaurant in the wine region around Bad Neuenahr-Ahrweiler.

A dish by chef Lukas Jokobi in the modern European-Asian fusion Restaurant "zweigleisig" in Düsseldorf: oyster with fermented beetroot and gin.

A dish by chef Michael Dylling in the "Palmgarden" restaurant in Dortmund / Germany: turbot with truffles, mushrooms, and Jerusalem artichoke.

An incredibly creative interpretation by chef Benajmin Peifer in the Restaurant "Intense" that takes a regional classic from the german region Rheinland-Pfalz to a new level. The individual components are a macaron made from sauerkraut juice, terrine made from duck liver, gelled onion jus with pickled mustard seeds and chips from Palatinate black pudding.

A dish with langostino by Chef Pierre Beckerling in the restaurant IUMA by Dyllong & De Luca in Dortmund - Germany. IUMA is a restaurant with an international atmosphere and cuisine inspired by Japan, which also remains true to the products from the local region.

A dish from Tuscany. Cutlets with figs, pine nuts and herb crust. Made by Chef Gianluca Casini at Restaurant L‘arte in Cucina - located at Dusseldorf | Germany.

A delicious dish with asian flavour by Chef Bastian Falkenroth at Michelin-Star Restaurant NENIO located at Dusseldorf | Germany.