Berlin gastronomy in shock: Tim Raue slips out of the top 50!

Berlin gastronomy in shock: Tim Raue slips out of the top 50!

The annual award "The World’s 50 Best Restaurants" distinguishes the best gastronomic businesses worldwide, influences foodies in their culinary decisions and is considered a benchmark for new trends in gastronomy. In the current list, however, there are no more Berlin addresses. Tim Raue, one of the most famous chefs in Berlin, fell out of the top 50, which causes great attention in the gastronomic scene. Ferran Adrià described the award ceremony as "the big festival of the world cuisine" and emphasizes the media echo, which goes hand in hand with this list. He sees the award ceremony as an important indicator of creative and risky gastronomic places and people. But not all share this assessment; Some restaurant critics and French chefs express concerns about the seriousness and transparency of the list, which in their meaning is compared to the Michelin guide. Berliner Zeitung reports that the influence of this ranking is deeply rooted in the international food scene is.

The discussion about the fine dining is also omnipresent. Again and again the question is raised whether the upscale gastronomy is dead. On the Madrid Fusión Alimentos de España, Ferran Adrià explained that Fine Dining was not dead but alive. He demands that gastronomy look at a sociological perspective. His argument emphasizes that gastronomy not only includes food, but also the entire experience in the restaurant. Adrià gives the example of Gastón Acurio, which has caused social change through his cuisine in Peru. In addition, he indicates the economic influence of gastronomy, both in retail and tourism. Reporter GOUMMET cited Adrià to the basic values ​​that are in the gastronomy should prevail, including respect, honesty and generosity.

gastronomic trends in change

in parallel for discussion about the best gastronomy, new trends in the industry are also visible. The annual Food Report by Hanni Rützler illuminates both the "Future of Bio" and the "Change of Ess culture" in the context of climate change. Five central trends for 2024, which should take into account: inside, show a clear focus on sustainability and culinary diversity:

• Plant-Based Food and Carneficionados: Predictive trend towards plant food and responsible meat consumption.
• local, glocal, brutal & exotic: focus on local products and short supply chains.
• female Connoisseurs: increasing presence of women in management positions in gastronomy.
• from Re-Froß Food to Zero Waste to Circular Food: Approaches to avoid food waste and promote the full use of food.
• Regenerative food: sustainable production methods aimed at promoting biodiversity.

These trends not only offer new perspectives for restaurateurs, they also invite you to adapt your own offers to the changed needs of guests: from growing environmental awareness to new culinary preferences to an increased focus on local and sustainable ingredients. Foodnotify emphasizes the importance of these trends, which, according to the report, are also significantly shaped.