Genusspunkt

The Magazine

Stories, trends and voices from cuisine, hospitality and gastronomy.
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Daniel Engelhardt
expert spotlight

Daniel Engelhardt at Porporela Novigrad

How Istria Is Changing His Cuisine

Blu Mare Novigrad
must see

Blu Mare Novigrad

A boutique hotel that tastes like Istria

Kevin Fehling
expert spotlight

Kevin Fehling: “There is no such thing as perfection, but we will never stop striving for it”

A conversation about his own journey, staff, self-employment, the courage to be creative, and why success, above all, means not standing still.

Guillaume Galliot
expert spotlight

An interview with Guillaume Galliot: “Generosity is one rule I would never break”

22 years in Asia, French cuisine as his foundation and vinegar as his secret weapon for sauces

The winners of Taste of Tomorrow 2026
must see

How Austria’s Future Cooks

Taste of Tomorrow powered by CHEFS CULINAR brings young talent and top chefs to one stove

Carte D’Or Marone flavour
Advertorial

Carte D’Or Marone brings autumn to the dessert menu

This ice cream with chestnut pieces adds a delicate nutty flavour to seasonal creations

Guillaume Galliot
must see

Guillaume Galliot at the Ikarus

A menu blending French soul with Asian depth

Enrico Ungermann
expert spotlight

“We are service providers, but not servants”

Enrico Ungermann on new leadership in the hospitality industry

The Table Kevin Fehling
food & beverage

The Table by Kevin Fehling in Hamburg

Why you should experience this three-star restaurant

Empire Riverside Hotel
must see

Where to stay in Hamburg?

Two distinctive hotel tips between the city center, the harbor, and St. Pauli

Executive Chef Martin Klein
expert spotlight

An interview with Martin Klein: “There’s no shortcut to success”

Between 280 guest chefs, maximum flavour and the power of a strong team: Executive Chef Martin Klein on creativity, leadership and the privilege of being able to draw on a wealth of resources at Restaurant Ikarus.

Juror Mike Süsser
must see

Who decides what tomorrow's cuisine can do?

The jury of TASTE OF TOMORROW powered by CHEFS CULINAR brings remarkably diverse perspectives to the table

Carina Andress
must see

These Eight Talents Are Cooking the Future

At TASTE OF TOMORROW powered by Chefs Culinar, it is already clear ahead of the finale how the next generation envisions cuisine

Hampton by Hilton Salzburg Messe
must see

Salzburg Hotel Recommendation

The New Hampton by Hilton Salzburg Messe for Business, Trade Fairs, and City Trips

R express Challenge
must see

R express Challenge at TASTE OF TOMORROW 2026

When nurturing young talent goes beyond the competition

Die Chemie des Backens © EMF Verlag
must see

Book Recommendation: Die Chemie des Backens

Knowledge That Builds Confidence

Hubert Wallner
expert spotlight

Haute Cuisine on Lake Wörthersee Between Carinthia and Alps-Adriatic

An Interview with Hubert Wallner

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

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

Spaghettata di Mezzanotte © Portrait Hotels and Resorts
must see

The Personal Touch

Italian rituals, as told by the people behind Portrait Hotels

George Papazacharias, guest chef July 2026 at Restaurant Ikarus, Hangar-7, Salzburg © Helge Kirchberger Photography
must see

George Papazacharias at Restaurant Ikarus

The Delta Effect reaches Hangar-7

© Priscilla Du Preez / Unsplash
must see

‘Dings’ as a hidden champion

In everyday life, we are one thing above all else: wonderfully pragmatic.

Pierre Nierhaus at EATRENALIN
future trends

Four Cities, Four Trends: “The Future Doesn't Happen Someday, It's Happening Now”

Pierre Nierhaus sends industry professionals on a fall trend tour through Europa-Park, Madrid, London, and Tokyo

© DK Verlag
must see

Book tip: Einfach Bau

Michelin-starred cuisine for the home, without cutting corners

© UNITI Services GmbH
must seeAdvertorial

UNITI expo 2026

Record-breaking trade fair for petrol stations, car washes and convenience stores sets new standards

1st place: Francesco Martucci © The Best Pizza Awards
must see

The Best Pizza Chef 2026

Francesco Martucci wins again and shows why pizza has long been capable of Fine Dining

© Court of Master Sommeliers
must see

Suvad Zlatic is a Master Sommelier

Austria’s wine world celebrates one of the industry’s rarest titles

© Le Meridien Maldives Resort & Spa
expert spotlight

The New Lightness of Luxury

At Le Méridien Maldives Resort & Spa, Thomas Schult combines exclusivity with authenticity and sustainability

David Toutain, guest chef June 2026 © Helge Kirchberger Photography
expert spotlight

David Toutain at Restaurant Ikarus in Hangar-7, Salzburg

Why peas can be caviar

Sea turtle © Sirru Fen Fushi Private Lagoon Resort
must see

Humpback Whales, Biodiversity and the New Responsibility of Luxury Tourism

Why species conservation is becoming a quality marker for modern travel experiences

Stefan Potzinger (Chairman of Wein Steiermark) and Georg Leitner (Welscher Stub´n) © Genusspunkt
food & beverage

Why on earth don’t we all drink Styrian wine?

Why Styrian wine is becoming a key talking point for the hospitality industry and restaurateurs

Alexandra Gorsche and Gostilna Rajh © Genusspunkt
food & beverage

Gostilna Rajh in Prekmurje

Why This Restaurant in Slovenia Is Worth the Trip

© Michael Huber, Huber Fotografie
must see

Laschenskyhof near Salzburg

How a family-run hotel combines sustainability, wellness and modern hospitality

Jürgen Ammerstorfer © Anantara Palais Hansen Vienna
expert spotlight

Jürgen Ammerstorfer in Interview

How Anantara Palais Hansen Vienna Is Setting New Standards for Guest Experience and Culinary Excellence in Vienna

David Toutain, guest chef June 2026 © Helge Kirchberger Photography
food & beverage

When Peas Become Caviar

Two-Michelin-Star Chef David Toutain at Restaurant Ikarus in Hangar-7 Salzburg

© WEITBLICK GmbH & Co. KG
must seeAdvertorial

Modern workwear: CO:LAB chef’s dress

WEITBLICK presents the first professional chef’s dress for women in the catering and hospitality industries

© Katja Preiß
expert spotlight

Weinkultur Preiß in the Traisental

Viktoria Preiß is setting new standards with organic wine, Grüner Veltliner and alcohol-free innovations

In conversation © charlesdeluvio / Unsplash
must see

Winter Language – Summer Language

How the seasons change the way we communicate

Paul Gamauf © Anantara Palais Hansen Vienna
expert spotlight

Interview with Paul Gamauf

How the Michelin-starred restaurant EDVARD in Vienna is redefining fine dining with fermentation, sustainability, and natural cuisine

Roko Palmic © Meneghetti Wine Hotel & Winery
expert spotlight

“True luxury is not something you see, but something you feel”

A conversation with Roko Palmic, Executive General Manager of the Meneghetti Wine Hotel & Winery

© Chrome Hospitality
must see

Chrome Hospitality from Mumbai

showcases India’s new culture of indulgence

Bruges © Genusspunkt
must see

The Best Bruges Tips

Restaurants, Chocolate and Hotels for Food Lovers in Belgium

JRE Service Day 2026 © Rene Strasser
must see

Team spirit in the hospitality industry

What the JRE Service Day 2026 at Genussgut Krispel reveals about successful leadership

© Meneghetti Wine Hotel & Winery
must see

Luxury hotel in Istria

Why the Meneghetti Wine Hotel & Winery ranks among Croatia’s best 5-star resorts

© HostMilano
must see

HostMilano 2027

The foodservice market is growing to €77.7 billion, making the professional kitchen the strategic heart of the hospitality industry

Robot © Birhat Jiyad / Unsplash
future trends

Hightech, Low Human

Technological progress is outpacing human development

© Pascale Amez
food & beverage

New Roots

Artisanal vegan cheese culture from Switzerland

Steak with Bell Peppers © Planted
food & beverage

Sustainable Grilling 2026

Pro Tips from Haya Molcho, Affordable Premium Meat, and Plant-Based BBQ Trends

Blaufränkisch “X” © Kerschbaum Winery
food & beverage

Blaufränkisch at its peak

Why Kerschbaum’s “X” 2015 Is a Rare Statement Against Opening Wine Too Early

Taste of Tomorrow 2025 © www.wildbild.at
must see

Taste of Tomorrow 2026 in Salzburg

Young chefs’ competition brings Michelin-starred chefs, social media stars, and young talents to Klessheim

Toasting with wine © Kelsey Knight / Unsplash
food & beverage

Why wine and gourmet retailers are still selling below their true value...

...and how they can change that immediately

Jurgen van der Zalm, Guest Chef May 2026 © Helge Kirchberger Photography
food & beverage

Guest Chef at Hangar-7 Salzburg

Jurgen van der Zalm brings his 2-star cuisine from Amsterdam to Austria

Tampa Museum of Art © Keir Magoulas / Visit Tampa Bay
must see

Experience Tampa

The City's Best Leisure, Cultural, and Hidden Gems

Espresso Martini © Sterling Cigar Bar
food & beverage

The 3 Best Rooftop Bars in Tampa

Drinks, Views & That Authentic Florida Vibe