{"id":7515,"date":"2023-05-19T12:13:55","date_gmt":"2023-05-19T12:13:55","guid":{"rendered":"https:\/\/finefooddays.cologne\/hendrik-olfen-copy\/"},"modified":"2024-11-25T09:06:06","modified_gmt":"2024-11-25T09:06:06","slug":"luis-dias-alt","status":"publish","type":"page","link":"https:\/\/finefooddays.cologne\/en\/luis-dias-alt\/","title":{"rendered":"Luis Dias – alt"},"content":{"rendered":"

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[av_heading heading=’LUIS DIAS‘ tag=’h1′ style=’blockquote modern-quote modern-centered‘ subheading_active=’subheading_below‘ show_icon=“ icon=’ue800′ font=“ size=’30‘ av-desktop-font-size-title=“ av-medium-font-size-title=“ av-small-font-size-title=“ av-mini-font-size-title=’40‘ subheading_size=’15‘ av-desktop-font-size=“ av-medium-font-size=“ av-small-font-size=“ av-mini-font-size=“ icon_size=“ av-desktop-font-size-1=“ av-medium-font-size-1=“ av-small-font-size-1=“ av-mini-font-size-1=“ color=’custom-color-heading‘ custom_font=’#cfa05a‘ subheading_color=“ seperator_color=“ icon_color=“ margin=“ margin_sync=’true‘ av-desktop-margin=“ av-desktop-margin_sync=’true‘ av-medium-margin=“ av-medium-margin_sync=’true‘ av-small-margin=“ av-small-margin_sync=’true‘ av-mini-margin=“ av-mini-margin_sync=’true‘ headline_padding=“ headline_padding_sync=’true‘ av-desktop-headline_padding=“ av-desktop-headline_padding_sync=’true‘ av-medium-headline_padding=“ av-medium-headline_padding_sync=’true‘ av-small-headline_padding=“ av-small-headline_padding_sync=’true‘ av-mini-headline_padding=“ av-mini-headline_padding_sync=’true‘ padding=’30‘ av-desktop-padding=“ av-medium-padding=“ av-small-padding=“ av-mini-padding=“ icon_padding=’10‘ av-desktop-icon_padding=“ av-medium-icon_padding=“ av-small-icon_padding=“ av-mini-icon_padding=“ link=’manually,http:\/\/‘ link_target=“ id=“ custom_class=“ template_class=“ av_uid=’av-1zu8cmp‘ sc_version=’1.0′ admin_preview_bg=“]
\nLuis Dias Restaurant
\n[\/av_heading]<\/p>\n

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\n\u201ePortugal, do bes e Jef\u00f6hl\u201c beschreibt das Selbstverst\u00e4ndnis von Spitzenkoch Luis Dias in sehr sch\u00f6ner Weise. Mit gro\u00dfer Leidenschaft f\u00fcr Kochen und Probierfreude wurde Luis Dias Koch \u2013 dies gl\u00fccklicherweise alternativlos. Schon seine Eltern und Gro\u00dfeltern haben ihn motiviert und h\u00e4tten sogar gerne selbst ein Restaurant betrieben. In seinem Rodenkirchener Restaurant beweist Luis Dias wie richtig seine Berufswahl ist. Frische, regionale Zutaten und Experimente mit verschiedenen Gew\u00fcrzen und Aromen pr\u00e4gen den Stil von Luis Dias. Seine G\u00e4ste k\u00f6nnen sicher sein, dass sie mit immer wieder neuen, einzigartigen Gerichten beeindruckt werden. Stolz ist Luis Dias auf seine F\u00e4higkeit, G\u00e4ste mit kulinarischen Kreationen zu begeistern.<\/p>\n

Stillstand gibt es f\u00fcr den in K\u00f6ln heimischen Portugiesen nicht. Seine eigene Gew\u00fcrzline, die BIO FOOD Finisher Spices sind ein Riesenerfolg und mit Spannung kann die Neuer\u00f6ffnung im ehemaligen H\u00f6hn\u2019s auf der Bonner Stra\u00dfe erwartet werden. Damit erg\u00e4nzt Luis Dias das kulinarische Angebot der Stadt. Fine Food passt zu K\u00f6ln mit einer langen Gastronomie-Tradition, einer gro\u00dfen Vielfalt an Restaurants mit regionalen und internationalen Gerichten.<\/p>\n

Was immer Luis Dias tut: Auch in seiner K\u00fcche ist Nachhaltigkeit l\u00e4ngst selbstverst\u00e4ndlich. Saisonale und regionale Zutaten, die Unterst\u00fctzung lokaler Produzent*innen und vor allem die Vermeidung von Lebensmittelverschwendung ist f\u00fcr ihn sehr wichtig.<\/p>\n

Leuchtende Augen bekommt Luis Dias, wenn er von oder mit seiner kleinen Tochter spricht. Entspannen kann er auf M\u00e4rkten, beim Sport oder Lesen. Privat ist Luis Dias mit K\u00e4se, Tomaten und Oliven\u00f6l: gl\u00fccklich!<\/p>\n

Mehr von Luis Dias:
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