Genusspunkt

The Magazine

Stories, trends and voices from cuisine, hospitality and gastronomy.
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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

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

Letícia Nöbauer, known in the industry as ‘Mrs Cachaça’, photo provided
food & beverage

Cachaça is not a caipirinha. Full stop.

How Ms Cachaça is getting Europe’s bars in the mood for Brazil

In conversation © Christin Hume / Unsplash
must see

When “It’s okay” Isn’t Okay

May’s Invitation: Listen More Closely

Armature Works © Genusspunkt
food & beverage

Discover Tampa’s Culinary Scene

The Best Restaurants & Food Spots in Florida

Supernatural Food & Wine © Genusspunkt
food & beverage

The 3 Best Breakfast & Brunch Spots in Tampa, Florida

Stylish, authentic & truly unique

Vegan meals on Emirates flights © Emirates
food & beverage

When Plant-Based Cuisine Becomes a Luxury

Best Practices from Cruise and Airline Travel

EDIH Crowd in Motion © Salzburg Research
future trends

AI 2026

From Experiment to Structural Integration

Grandi classici © Riccardo Lettieri
food & beverage

Pasta has never been just al dente

Why Italian Cuisine Is Currently Being Radically Rewritten

Bar Montez im Rosewood Munich © Rosewood Munich
future trends

Trendspotting Munich

Dry January: From a Monthly Phenomenon to an Industry Standard

Vegan meals on Emirates flights © Emirates
food & beverage

Saying Goodbye to the Schnitzel Dogma

The future of the restaurant industry isn’t strictly vegan – but it’s clearly plant-based

Future Menus © Unilever Food Solutions
future trends

Future Menus 2026

An overview of the most important food service trends, from AI to street food couture

© Host Milano
food & beverage

Gelato is no longer just a dessert

But a strategic arena in the hospitality industry

Ben Schütz © Ben Schütz
must seeAdvertorial

Head Chef at 25

Career Interview with Ben Schütz on His Journey Aboard the EUROPA with “sea chefs”

Heston Blumenthal of The Fat Duck © The World's 50 Best Restaurants
must see

Scholarship for Top Restaurants

Up-and-coming talents in the global race for internships

Amsterdam on foot © Genusspunkt
must see

Experience Amsterdam

From fine dining to hidden gems and true favorites

Restaurant Bougainville at the TwentySeven Hotel, photo provided
must see

Restaurant Bougainville

Fine Dining as an Experience Beyond Expectations

© Hotel The Diamond
must see

Hotel The Diamond Amsterdam

Boutique luxury hotel on Leidseplein with innovative service