Gourmet gloss: The best restaurants in Hesse and their stars!

Erfahren Sie die neuesten Gourmet-Trends aus Merzig-Wadern und die ausgezeichneten Restaurants im Gault Millau Restaurantguide 2025.
Find out the latest gourmet trends from Merzig-Wadern and the excellent restaurants in the Gault Millau Restaurant Guide 2025. (Symbolbild/ANAG)

Gourmet gloss: The best restaurants in Hesse and their stars!

this day, the 20. January 2025 , the Gault Millau restaurant guide has awarded the best restaurants and outstanding personalities of the German catering scene. This annual award has been established as one of the most important references for gourmets and gourmets. Numerous restaurants were assessed in an extensive list, whereby both the quality of the dishes and the gastronomic concept are brought into focus.

The top -class award for the "promoted team of the year" goes to Isabelle Pering from Bad Soden, who works as chef of the "Bellaslokal" . The jurors convinced their innovative approach and the successful combination of tradition and modernity. This indicates a positive trend that continues to promote emerging talents in gastronomy.

The best restaurants in Germany

In Hesse, the «Lafleur» restaurant in Frankfurt takes the top with five black hoods. The renowned «Sevens Swans» also receives a high award with four hoods. Newcomers in the scene are «Sommerfeld» (three black hoods), «margaux» (two red hoods), «Henrichs» (a red hood) and «Eno Restaurant & Winebar» (a black hood) bring.

Brandenburg also shows its strength with the restaurants «Kochimmer» and «old crossing» , each with three hoods. In Saarland, «Victor’s Fine Dining by Christian Bau» with five red hoods is the clear leader, followed by «Gästehaus Klaus Erfort» and «Esplanade» .

In the capital Berlin, «Horváth» , «Rutz» and «Tim Raue» are honored with five cooking hats. Dennis Quetsch from «Rutz» secures the title "Patissier of the Year", which indicates the high art of dessert supplement.

culinary highlights from other regions

NRW and Bavaria are also strongly represented. «Vendôme» in Bergisch Gladbach achieves five red hoods, and «Schwarzgold» in Dortmund brings it to three red hoods. In Bavaria «Jan» in Munich also shines with five red hoods, while in Grassau «es: Senz» with five black hoods.

In addition, Rosina Ostler in «Alois Dallmayr Fine Dining» is chosen to discover the year, and Simon Tress from «Bio-Fine-Dining-restaurant 1950» is highlighted as a restaurateur of the year. Even young talents are not neglected in the list, such as Julius Reisch from "Restaurant dining room" in Schwendi, who is listed under the emerging chefs.

  • Berlin restaurants: «Horváth» , «Rutz» , «Tim Raue» (five chef hats each).
  • Saarland: «Victor’s fine dining by Christian Bau» (five red hoods).
  • Bavaria: «Jan» (five red hoods).

The variety of excellent restaurants illustrates the innovative strength and quality of German gastronomy. At the same time, we stand on the threshold of a new age of digitization.

digitization in gastronomy

The catering industry is on the way to further promote digitization in 2023. Digitized cash register systems, contactless payment options and online-optimized menus via QR codes are just a few of the trends that revolutionize the hospitality industry. For example, the use of robots such as the Flippy cooking robot, the burger is prepared, to an increasingly common practice in many restaurants.

Although the use of artificial intelligence in German gastronomy is still in the beginning, many companies show interest in innovations such as tabletop tablets for orders and waiter call systems that enable more efficient communication between guests and service staff. These developments clearly show that gastronomy is constantly changing and adapting to the needs of modern society.

Overall, the current award of the best restaurants and emerging talents not only reflects the high quality of German cuisine, but also the exciting transformation, which is made possible by technological progress. Sustainable trends, paired with creativity and craftsmanship, will continue to shape the character of the gastronomy in Germany.

For more detailed insights and further information on the excellent restaurants and the current developments in the gastronomy you can do the articles at daily card and Amazon as well as trends at Gastrosoft

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