On the 11th of July Paul, Björn and Paul from the Norden Berlin Supper Club unveiled their refined Scandinavian cuisine to some lucky guests in Cologne.… Read the rest

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Arnd Erbel has serious beliefs about bread. In his opinion there is only one one bread recipe, and that is the amount of salt. Everything else is good local ingredients and craftsmanship.

This approach has made Arnd one of the most reputable bakers in Germany, he is making the bread for around 20 of Germany’s … Read the rest

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Hendrik Haase aka Wurstsack is a food activist, who brings up the political and social dimensions of food. With culinary protest activities in public space he combines those serious aspects with entertaining ideas which show people that sustainable eating can be fun, and indulgence should be celebrated. One of his main interests lies in “Wurstkultur” … Read the rest

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When we came to Istanbul we heard rumors of an underground cocktail bar in the city which serves well-balanced classics done right.

Alex’s Place is small and cosy, so we visited him before the bar opened and got crowded on a Friday night.

Alex is an US Expat, he’s been living in Istanbul for twelve … Read the rest

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Mini Bashekim is always on the search for the best ingredients. He travels through Anatolia and brings home the best herbs and vegetables for his restaurant Datli Maya. Join him when he and his tream prepare Sherbet – a very special tamarine syrup drink in this edition of FOOD REBELS!

Datli Maya is a small … Read the rest

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On our trip to istanbul we met food writer Ansel Mullins from istanbul eats and Culinary Backstreets. In our first episode of FOOD REBELS — the portrait series about people who are passionate about food — he talks about how migration has shaped istanbuls food culture and has brought an amazing variety to the plates … Read the rest

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