Culinary Highlights

Vaux Castle
(1)

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Gerolsteiner
(2)

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Dreissigacker Vineyard
(3)

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Seepavillon by Kaiserschote
Jan Luca Urbschat
(4)
 Pike with puffed quinoa
Fregola Sarda | Chorizo | Fennel | Lemon balm

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Sion/Peters Kölsch
(5)

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Big Green Egg:
Martin Temme
(6)
Asian caramelised pork belly with grilled red cabbage and sweet potato mash
Chicken Wings, Vegetables, grilled Butcher's Cut

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Gliss Coffee
(7)

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Centaur | Rheintex
(8)

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Weingut Pflüger | FFDC wine
(9)

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Gruber's Restaurant
Denis Steindorfer
(10)
Gruber's Alpine Taco
Beef neck | Käferbohne | Pickled vegetables

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taku
Mirko Gaul
(11)
Yam Nuah
Chilli | Cucumber | Coriander | Romaine lettuce

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Silver Fern Farms:
Shannon Campbell
(12)
Reindeer fillet
Smoked | Passion Fruit Béarnaise Blackcurrant | Ancho Chilli

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KölnSKY
Sönke Höltgen
(13)
Marinated Argentinian red shrimp
Passionfruit Miso Vinaigrette Lemon Verbena | Baked Rice Ball

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JOSEPH'S:
Sebastian Ostlender
(14)
Plum and nougat dumplings
Ginger | Plum | Crumble

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FrischeParadies Delicatessen Market
(15)

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Schnaitmann Winery
(16)

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Zoo Event:
Markus Schnitzler
(17)
Gravlax
Lentil | Pea

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Luis Dias – The Restaurant:
Luis Dias
(18)
Green apple wasabi compote
Yellowfin Tuna Teriyaki | Basil Sorbet

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Wolkenburg Event Location
Peter Golla
(19)
Malt | Mango | Coconut | Olive

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Restaurant Maximilian Lorenz
Maximilian Lorenz
(20)
Homemade pasta from the Parmesan loaf
Sweet cream butter | Freshly shaved truffle

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The Fourth King:
Jaspreet Dhaliwal-Wilmes
(21)
Longing for tomatoes
Date Balsamic Vinaigrette Fir Pesto | Watermelon Cucumber | Basil Foam Pine Nuts

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Rademacher's Kitchen:
Marlon Rademacher
(22)
Red ginger prawns
Crispy | Flight Mango | Coriander Cress

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Kirberg Catering:
Jonas König
(23)
Vegetable tartare
Melon | Fermented Pepper

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Trattoria Enoteca
Grandhotel Schloss Bensberg
Marcus Graun
(24)
Octopus & Prawn
Cannellini beans | Salted lemons | Artichokes

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Bar Botanik | Wasserturm Hotel
Hasan Barbare
(25)
Peach Cheesecake | Rosemary
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HENNE. Wine Bar.
Hendrik Olfen
(26)
Faroe Islands Salmon Sashimi
Mango Mustard Oil | Purple Curry | Green Pepper

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Ouzeria
Nikos Kasotakis
(27)
Bluefin Tuna Sashimi
Cucumber Verbena Granita | Strawberry | Aged Soy Jaggery

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Rungis Express:
André Wolff
(28)
Beef tartare in a mini croissant
Green Asparagus | Truffled Yolk

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Gerolsteiner | Glasses
(29)

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Hanse Stube
Lars Wolf
(30)
Short rib
BBQ Glaze | Cauliflower | Truffle

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Bertrand Winery
(31)

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Möller Wholesale Food
(32)

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Clostermannshof
Thomas Gilles
(33)
Kohlrabi and goat's cheese
Sunflower seeds | pickled egg yolk | ground ivy