The new book edition by the restaurant guide GUSTO is launched and the “Genießerland” Baden-Württemberg is big on special awards. Torsten Michel from the Hotel Traube Tonbach in Baiersbronn is recognized as “Chef of the Year” – Steffen Ruggaber from the Lamm Rosswag restaurant near Vaihingen / Enz is the “Rising Star of the Year”.
As a contemporary restaurant guide, GUSTO has been publishing its restaurant reviews and ratings up to date all year round in the online guide and the app. And yet the guide continues to rely on print and publishes an extensive printed retrospective of the past test season as a book, in which various special awards such as “Chef of the Year”, “Rising Star of the Year”, “Newcomer of the Year” or “Sommelier” are also exclusive of the year ”. From the next issue, the GUSTO guide will appear in the program of the Munich ZS publishing house, which surprisingly stopped working with the restaurant guide Gault & Millau at the end of 2019.
Chef of the year temporarily without a restaurant
Last season, the GUSTO testers identified Torsten Michel from the Schwarzwaldstube in Baiersbronn as their “Chef of the Year”, who also received the maximum rating of 10 pans with a bonus arrow for the first time. The guide was also unable to dissuade the guide from the devastating fire in the Hotel Traube Tonbach, which temporarily took the Finkbeiner family of owners from their parent company and the freshly baked “Chef of the Year” and his team from their place of work: “First, the chef of the Black Forest parlor receives the award yes, for the kitchen work he did in the previous year, and secondly, the Tonbach Valley is currently working intensively on an interim solution, so that guests will be able to enjoy high-quality cuisine again from spring onwards, ”explains editor-in-chief Markus Oberhäußer, explaining the decision.
Torsten Michel from the Hotel Traube Tonbach in Baiersbronn is GUSTO- “Chef of the Year”
“After the handover of the baton at the stove of the legendary Black Forest parlor in the Hotel Traube Tonbach, who could have thought of Torsten Michel more immediately than managing the great legacy of Harald Wohlfahrt with a lot of effort?” Says the laudation. And further: “In any case, we would not have thought it possible that he would develop the culinary art again after such a short time. At first glance, it does not look like it, because Torsten Michel has neither changed anything conceptually here, nor is he trying to give his consistently classic French cuisine a modern look or original accents. Rather the opposite is the case: he leaves his kitchen uncompromisingly what it is, does no creative turns and no innovative switches – and yet he manages in an amazing way the traditional recipes and ideas of the old masters, his culinary ones Fathers in the spirit to make them look so youthful that they are not from yesterday, but clearly from today. “
Steffen Ruggaber from Lamm Rosswag near Vaihingen / Enz is GUSTO- “Rising Star of the Year”
“What the ambitious, but at the same time very cautious chef brings to the plate in the no-frills, bright, modern ambience of his family-run country inn has required us great respect for years. As an independent entrepreneur without the possibility of cross-subsidization or a backup operation in the back, he is now boiling up really big in the rural area between Stuttgart and Karlsruhe and is on par with much more well-known colleagues. On the one hand, his kitchen is extremely sophisticated, fine motor, small, diverse, but on the other hand it is also completely uncomplicated, wonderfully easy to access and extremely enjoyable, so that every guest can do something with it. ”
Stephan Krogmann from the Stolpe manor at Anklam is “Newcomer of the Year”
“With 37 years and stations in the Heinz Winkler residence, the studio in Munich and the sous-chef post in Klaus Erforts’ guest house in Saarbrücken, among others, Stephan Krogmann is not really a” rookie “. Our title Newcomer of the Year still lives up to it, because in the restaurant of the Relais & Châteaux Hotel Gutshaus Stolpe near Anklam in Mecklenburg-Western Pomerania he has been his first head chef in a renowned house with a long gourmet past since last year. With his modernized classic kitchen, which comes with a great deal of precision, fine tuning and substance, he brought a lot of fresh zest to the old walls right from the start and ensures that you have never eaten there as well as today. On his plates you can always see the good classic school, but also the will to not just rest on traditional kitchen crafts. ”
Jakub Kościelniak from the Skykitchen restaurant in Berlin is GUSTO “Sommelier of the Year”
This is the first time the guide has given this award and it is going to Berlin. “Our first sommelier of the year was born in Poland and first studied psychology before he trained as a sommelier,” says the reasoning. And further: “Today he serves guests in the Skykitchen restaurant of the Hotel Vienna House Andel’s Berlin high above Berlin with infectious enthusiasm unconventional companions to the kitchen of Alexander Koppe. With its recommendations, which focus on the wines from Eastern and Central Europe, especially from the cultivation areas in the Czech Republic, Poland and Hungary, the ingenious wine trip to the menu has something of a unique selling point and also guarantees connoisseurs many exciting discoveries. “
Stephanie Schwitzer, Cédric Schwitzer & Johannes Rupp are GUSTO- “hosts of the year”
“Last year, Stephanie Schwitzer, Cédric Schwitzer and Johannes Rupp are already celebrating the fifth birthday of their modern hotel at the Waldbronner Kurpark and can look forward to steadily growing success and a constantly growing company since the opening in Easter 2014. Despite the gastronomic growth with brasserie & lounge and a bistro in the Albtherme, its linchpin is still and unmistakably the large elegant gourmet restaurant, where, under the direction of Stephanie Schwitzer, a young, very personable, perfectly coordinated and motivated to the tips of her hair Team reads every wish from the guest’s eyes. “
The Iuma by Dyllong & De Luca is the GUSTO “New Opening of the Year”
“Right next to their” Vida “, the two restaurateurs Michael Dyllong and Ciro De Luca opened another cool restaurant concept” by Dyllong & De Luca “last year with the Iuma, which had a dark, simple and stylish cosmopolitan ambience, an open kitchen and smoother electronic Music and relaxed pace are also more likely to be attributed to the casual fine dining genre. But with a clear focus on “fine dining”, because what the highly ambitious team headed by head chef Pierre Beckerling brings to the plates and in the bowls here in the form of an up to ten-course menu that is strongly influenced by Japanese kitchen traditions and flavors – and we were immediately impressed! “
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