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.

A creative dish by chef Nils Henkel, one of the best chefs in Germany, which has been awarded two stars by the Michelin Guide in the Schwarzenstein restaurant.

A creative dish from the "Flora" menu by chef Nils Henkel, one of the best chefs in Germany, which has been awarded two stars by the Michelin Guide in the Schwarzenstein restaurant.

A creative greeting from the kitchen of chef Nils Henkel, one of the best chefs in Germany, which has been awarded two stars by the Michelin Guide in the Schwarzenstein restaurant. You can see oysters and soft shell crab.

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

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

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.

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.