Michelin demands more selection: This is how the star gastronomy changes!
Michelin demands more selection: This is how the star gastronomy changes!
On March 23, 2025, the Michelin guide released an important plea for more selection options in Sterner Es restaurants. Inspector: Inside of the renowned gastronomy leader, a worrying trend reports that guests often have no choice and menus and their timing are often specified. A long -time inspector expresses his regret about the decreasing classic selection in gastronomy.
The Guide Michelin therefore demands that more options for guests are created in top gastronomy. In the course of this, a list of star restaurants in Germany was published, which offer various à la carte dishes. In Saarland, two restaurants are particularly emphasized:
star restaurant in Saarland
- guest house Klaus Erfort in Saarbrücken (two stars):
- menu with four gears: 175 euros per person.
- à la carte main course: e.g. Langoustines for 69 euros.
- Total price for food (including drink): approx. 80 euros per person.
- Restaurant Kunz in St. Wendel (one star):
- Main gears cost around 40 euros.
- Examples: Cordon Bleu for 39 euros, baked duck breast for 44 euros.
- Total price for food (including drink): approx. 50 euros per person.
In addition to these figures, the star chef Christian Bau also demands more flexibility in top German catering. He criticizes the rigid concepts that do not respond to the wishes of the guests. In particular, Bau emphasizes that many guests often want shorter stays. Some restaurants already react on this basis with shortened menus or the exchange of dishes.
Nordic flavors and high -quality products
In parallel to these developments, the Barents Restaurant emphasizes the Nordic roots in its gastronomy. Here special attention is paid to the use of fresh, high -quality local products from the Nordic region. The menu includes cold seafood such as lobsters, crawfish, sea urchins and oysters that are freshly caught. The aim is to highlight the purest flavors of the ingredients through complex dishes. The elegant design of the Cocktail and Seafood Bar barent reflects the charm of ancient Europe and offers classic cocktails and signature drinks with a Nordic character.Overall, the gastronomy in Germany is currently looking at an exciting development that brings new challenges and opportunities. The demands for more flexibility and individuality in stars could lead to an enrichment of the culinary offer in the long term. The Guide Michelin has taken an important step in the right direction with his initiative to better consider the wishes and needs of the guests.
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