Genusspunkt

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Genusspunkt is where visionary minds meet – a platform redefining indulgence, tracking trends and paving the way for a sustainable future of the industry.

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Highlight 1/6: Antwerp's Sweetest Side

must see
Domestic Bakkerij

Antwerp's Sweetest Side

Must-Visit Patisseries and Chocolatiers

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Recent Posts
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Viki Geunes
expert spotlight

Viki Geunes in Conversation: How Intuition Becomes the Cuisine of Zilte

Three Michelin stars, an unconventional career path and a culinary style that never confuses precision with rigidity: Viki Geunes speaks about patience, spices, salinity, culinary discipline and the moment when an idea becomes a true Zilte dish.

Domestic Bakkerij
must see

Antwerp's Sweetest Side

Must-Visit Patisseries and Chocolatiers

Zu Gast in Rom © Callwey
must see

Book Recommendation: Zu Gast in Rom

Learning to Taste the City

Kwame Onwuachi
expert spotlight

Kwame Onwuachi on street food, fine dining, authenticity and the power of forging your own path

Interview with the James Beard Award-winning chef behind Tatiana in New York, Dōgon in Washington, D.C., and his expanding Afro-Caribbean culinary universe

Host America will take place in Orlando in 2027 as part of the NAFEM Show
future trends

Host America 2027

Why the Hospitality Industry Is Turning Its Attention to the United States

Ikarus team around Martin Klein
food & beverage

When the Hosts Tell Their Own Story

Martin Klein and the Ikarus Team in August 2026

A dish from Zilte
must see

Antwerp Tips for Gourmets

The Best Addresses for Design, Chocolate, Fine Dining, and Stylish Stays in Belgium

Fried fish at a restaurant
must see

The fish tasted a bit different somehow...

Column by Stefan Häseli

Buchtipp: Hadn – Das Buchweizen-Kochbuch © Carletto Photography
must see

Book tip: HADN – The Buckwheat Cookbook

A local supergrain that bridges tradition, modernity and the future

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Bites
Alexandra Gorsche and Kwame Onwuachi

Video interview with Kwame Onwuachi

James Beard Award. Voted New York’s number one restaurant for two years running. And yet he says: “You don’t cook for fine dining. You cook for flavour.”

Alexandra Gorsche and David Toutain © Genusspunkt

Video-Interview with David Toutain

The French two-Michelin-starred chef talks about his nature-inspired cuisine

Alexandra Gorsche and Edward Lee © Genusspunkt

Video interview with Edward Lee

Korean roots, Southern cuisine and the future of gastronomy

All bites
Quick News
A la table, s'il vous plaît!A la table, s'il vous plaît!A la table, s'il vous plaît!A la table, s'il vous plaît!A la table, s'il vous plaît!A la table, s'il vous plaît!
Expert Spotlight

Expert Spotlight 1/6: Viki Geunes in Conversation: How Intuition Becomes the Cuisine of Zilte

Viki Geunes

Viki Geunes in Conversation: How Intuition Becomes the Cuisine of Zilte

Three Michelin stars, an unconventional career path and a culinary style that never confuses precision with rigidity: Viki Geunes speaks about patience, spices, salinity, culinary discipline and the moment when an idea becomes a true Zilte dish.

Read more
All Expert Spotlights
Future Trends

Future Trends 1/6: Host America 2027

Host America will take place in Orlando in 2027 as part of the NAFEM Show

Host America 2027

Why the Hospitality Industry Is Turning Its Attention to the United States

Read more
All Future Trends
Culinary Word
Alexandra Gorsche © Conny Leitgeb Photography

Indulgence is the most beautiful way to take a stance.

Alexandra Gorsche

Herausgeberin Genusspunkt

Meet the team
A la table, s'il vous plaît!A la table, s'il vous plaît!A la table, s'il vous plaît!A la table, s'il vous plaît!A la table, s'il vous plaît!A la table, s'il vous plaît!
Favorite recipes of the month