Photo: Rüsing Fotografie
Wonderful people. Crazy places. Brilliant food. The Meet & Taste for the Opening 2025 couldn't be better described. For the second time, the Kartäuserkirche and the surrounding area were the setting for the festival. 400 guests, 33 stalls, 22 dishes, crowned by perfect weather.
Anyone who wants to stroll through the programme (again):
Seepavillon by Kaiserschote: Jann Luca Urbschat
Zander with puffed quinoa | Fregola Sarda | chorizo | fennel | lemon balm
Big Green Egg: Martin Temme
Asian-caramelised pork belly praline with grilled red cabbage and sweet potato mash
Gruber's Restaurant: Denis Steindorfer
Gruber's Alpine Taco | Beef Neck | Runner Bean | Pickled
Mirko Gaul
Yam | Chilli | Cucumber | Coriander | Little Gem
Silver Fern Farms: Shannon Campbell
Venison Saddle | Smoke | Passion Fruit Béarnaise Blackcurrant | Ancho Chilli
KölnSKY: Sönke Höltgen
Marinated Argentinian Red Prawn | Passion Fruit Miso Vinaigrette Lemon Verbena | Baked Rice Ball
JOSEPH'S: Sebastian Ostlender
Plum and nougat dumplings | ginger | plum | buttercrumbs
Zoo Event: Markus Schnitzler
Cured salmon | Lentil | Pea
Luis Dias – The Restaurant: Luis Dias
Green Apple-Wasabi Compote | Yellowfin Tuna Teriyaki | Basil Sorbet
Wolkenburg Event Location: Peter Golla
Malt | Mango | Coconut | Olive
Restaurant Maximilian Lorenz: Maximilian Lorenz
Homemade pasta from a Parmesan wheel | Sweet cream butter | Freshly shaved truffle
The Fourth King: Jaspreet Dhaliwal-Wilmes
Tomato Longing | Date Balsamic Vinaigrette Fir Pesto | Watermelon Cucumber | Basil Foam Pine Nuts
La Cuisine Rademacher: Marlon Rademacher
Crispy Rosso Ginger Prawns | Flying Mango | Coriander Cress
Kirberg Catering: Jonas König
Vegetable Tartare | Melon | Fermented Pepper
Trattoria Enoteca | Grandhotel Schloss Bensberg: Marcus Graun
Octopus & Prawn | Cannellini Beans | Salt Lemon | Artichokes
Bar Botanik | Wasserturm Hotel Hasan Barbare
Peach Cheesecake | Rosemary
HENNE.Weinbar: Hendrik Olfen
Faroese Salmon Sashimi | Mango Mustard Oil | Purple Curry | Green Pepper
Ouzeria: Nikos Kasotakis
Bluefin Tuna Sashimi | Cucumber Verbena Granita | Strawberry | Aged Soy Jaggery
Rungis Express: André Wolff
Beef tartare in a mini croissant | Green asparagus | Truffle egg yolk
Hanse Stube: Lars Wolf
Shortrib | BBQ Glaze | Cauliflower | Truffle
Möllers: Marco Jakobs and Dirk Sterzenbach
Pluma from free-range Basque pork | Pea | Egg yolk
Clostermannshof: Thomas Gilles
Kohlrabi-goat cheese | Sunflower seeds | Cured egg yolk | Ground elder
The Fourth King: Jaspreet Dhaliwal-Wilmes
Tomato Longing | Date Balsamic Vinaigrette Fir Pesto | Watermelon Cucumber | Basil Foam Pine Nuts
La Cuisine Rademacher: Marlon Rademacher
Crispy Rosso Ginger Prawns | Flying Mango | Coriander Cress
Kirberg Catering: Jonas König
Vegetable Tartare | Melon | Fermented Pepper
Trattoria Enoteca | Grandhotel Schloss Bensberg: Marcus Graun
Octopus & Prawn | Cannellini Beans | Salt Lemon | Artichokes
Bar Botanik | Wasserturm Hotel Hasan Barbare
Peach Cheesecake | Rosemary
HENNE.Weinbar: Hendrik Olfen
Faroese Salmon Sashimi | Mango Mustard Oil | Purple Curry | Green Pepper
Ouzeria: Nikos Kasotakis
Bluefin Tuna Sashimi | Cucumber Verbena Granita | Strawberry | Aged Soy Jaggery
Rungis Express: André Wolff
Beef tartare in a mini croissant | Green asparagus | Truffle egg yolk
Hanse Stube: Lars Wolf
Shortrib | BBQ Glaze | Cauliflower | Truffle
Möllers: Marco Jakobs and Dirk Sterzenbach
Pluma from free-range Basque pork | Pea | Egg yolk
Clostermannshof: Thomas Gilles
Kohlrabi-goat cheese | Sunflower seeds | Cured egg yolk | Ground elder
The glasses filled, sparkling and still:
Vaux Castle
Gerolsteiner
Dreissigacker Vineyard
Weingut Pflüger – naturally also with the FFDC wine in white, rosé, and red
Schnaitmann Winery
Bertrand Winery
Sion Kölsch & Peters Kölsch
Gliss Caffee guaranteed a hot finish.
A huge thank you goes to all the sponsors and supporters of the festival.
