Thuringia week: Martin triumphs in the Gasthaus Neue Mühle

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The last round of the Thuringia week of "My restaurant, your restaurant" took place in the "Neue Mühle" inn in Nettetal-Westhausen, and the tension was not long in coming. Martin cleverly juggles Martin, the host of the house, with the high expectations that are placed on him. After stations on the AIDA, Royal Berlin and at the Frankfurt Opera, the question is whether he can do justice to the high standards of the competition in this round.

On Friday, August 23, Martin presented his culinary creations and faced the judgment of his competitors. The anticipation is great, because such a competition is not just about food, but also about the title of the best restaurant in the region. The cameras are aimed at him and the current nervousness is understandable.

The ratings of competitors

The first feedback was different. Jasmin, the head of the "Bürgerhaus Apfelstädt", was enthusiastic about Martin's starter and awards the full score of ten points. "A very round, coordinated, top delicious dish" is her positive conclusion. Lisa and Hellen also express themselves appreciatively and also tend to the highest rating. On the other hand, Karen from the "Pizzeria Cascada" in Erfurt was less enthusiastic. His assessment of the asparagus cream soup was critical: "If I order a cream soup, I would also like to have a cream soup," he explained and reduced Martin's number of points to five, which was not only an unpleasant surprise for Martin.

Mike Süsser, the moderator of the show, could hardly believe what he heard. "Five points are super hard and not justified," he said disappointed about Karen's judgment. The atmosphere is tense and it becomes clear that Karen is certainly aiming for Martin with his strict evaluation. He wants to show him what he is made of. But Süsser's concern is that such behavior can also be risky.

The pressure increases

After the starter has been rated, the question remains: Can Martin convince with his main course and the dessert? In his opinion, Karen admits that Martin was able to go hunting with the main course, but at the dessert the situation looks very different. "I don't order it again," reports Karen when he speaks of Martin's crème brûlée, whose crackling sugar surface got on his nerves. "This is also annoying at some point," says his comment, which only causes further unrest.

In the middle of the criticism, Mike Süsser's patience is put to the test. "You can put on a gravity," he scolds and emphasizes the importance of a positive group dynamic, even if opinions differ. Despite this discussion, Karen was finally able to increase to eight points. The other participants were much more accessible and awarded Martin the full number of points. Martin gets a total of 38 points and thus secures first place. Mike himself gives him nine points and declares him to be the undisputed winner of the Thuringia week.

competition at a high level

In the world of "My Local, your restaurant", the competition and the file of culinary creations show how important team spirit and open communication are in such a competition. The high score that Martin was ultimately able to achieve that criticism and scope for improvement are also part of the process. The pressure to participate in such a format can be overwhelming, but in the end it is the passion for cooking and the quality of the dishes that count. This event remains not only as a competition in memory, but also as an important piece of gastronomic culture, which is shaped by the individuality and creativity of the chefs.

The influence of gastronomy on the region

Gastronomy plays an important role in Thuringia, both culturally and economically. The region is known for its traditional dishes, such as Thuringian dumplings and rust sausages. These culinary specialties are not only part of the local identity, but also contribute to tourism development. Restaurants and restaurants, such as the "Neue Mühle" inn, are often letting and fishing points of regional life that attract tourists and offer the residents a place for community.

Another aspect is the influence of gastronomy on the local economy. According to the Thuringian Ministry of Economics, Science and Digital Society, the industry in 2022 was responsible for more than 50,000 jobs in Thuringia. The creation and maintenance of such jobs are crucial for the economic stability of the region. Initiatives such as "My restaurant, your restaurant" support these restaurants by creating visibility and recognition that can lead to an increased customer volume.

evaluation systems in gastronomy

The evaluation system that is used in shows such as "My restaurant, your restaurant" provides both spectators and restaurateurs an insight into the quality of the dishes on offer. However, the allocation of points can often lead to tensions, as was observed in the case of Martin's culinary skills. Reviews are often based on subjective impressions that are influenced by personal preferences and experiences.

A survey by the German Gastronomy Association shows that over 70% of guests consider reviews from other guests in a restaurant before their decision. This means that the public judgment about a restaurant has a significant impact on business success. The reviews promote the dialogue between the visitors and the restaurateurs, which is why this type of feedback culture is becoming increasingly important in the industry.

regionality in the kitchen as a trend

Another important trend in gastronomy is the growing demand for regional and seasonal products. Consumers are increasingly interested in transparent supply chains, which means that restaurants more often adapt their menus to integrate local ingredients. This practice not only promotes the local economy, but also contributes to more sustainable consumption behavior.

Martin, the cook from the "Neue Mühle" inn could achieve an additional competitive advantage by integrating regional products into its dishes. In modern gastronomy, the connection to the origin of food is an essential sales argument that appeals to the guests and enriches their experience. According to a study by the Federal Center for Nutrition (BZFE), 84% of German foods from the region prefer.