ITALIA, AMORE MIO!
Die Fette Kuh: A Cologne success story with heart and mind.
How do you manage to become known nationwide with a burger restaurant? Through conscious and responsible handling of food. Only fresh ingredients from local traders are used. It is cooked, waxed, vacuum-sealed and smoked by hand. If you have a burger, then a really good one; like the one from Die Fette Kuh.
With two Michelin stars and an ever-expanding culinary empire, Berlin-born chef Tim Raue has reinvigorated German cuisine with exhilarating and daring dishes, quickly ascending as one of the country’s most significant chefs. We spoke with the culinary provocateur about the discipline behind his success, his passion for life’s finer things, and his dog’s sophisticated taste.
Growing up in Lima, Peru, Juan Danilo's classrooms were kitchens. Taught by both his parents and grandmother from a formative age, he learnt both the culinary and holistic value of Peru’s natural produce. We sat down to discuss his family’s influence on his cooking, his journey from Peru to Germany, and more.
At Dresden’s best restaurants, the city’s alluring history meets modern cuisine. You don’t have to look hard to find everything from Michelin-starred fine dining to modern street kitchens.