Bon Vivant Communications

13/02/2025

Chef Tohru Nakamura is a culinary artist known for his exceptional skill in blending the flavours of his Japanese heritage with European influences. Born to a German mother and a Japanese father, Nakamura’s upbringing was immersed in both cultures, shaping his unique culinary perspective. His passion for food led him to study at renowned institutions and work in some of the finest kitchens in Europe and Japan, where he honed his skills and developed his own distinct style of cooking.

Nakamura’s approach to cuisine is deeply rooted in his respect for quality ingredients and seasonal produce. At Tohru in der Schreiberei, he focuses on creating dishes that are both innovative and rooted in tradition. His tasting menus reflect the harmony of Japanese precision and French technique, all while maintaining a deep connection to the local ingredients of Bavaria. Each plate tells a story, blending simplicity with refinement and always showcasing the best of what each season has to offer.

11/02/2025

Tohru in der Schreiberei offers a unique and sophisticated dining experience where Japanese, French, and German cuisines come together in a harmonious fusion. Chef Tohru Nakamura crafts a seasonal tasting menu that emphasizes fresh, high-quality ingredients, presenting diners with a blend of familiar and innovative flavours. The menu evolves throughout the year, ensuring that each visit offers something new and exciting. With a keen eye for detail, every dish is carefully balanced and artistically plated, showcasing the chef’s technical expertise.

Set in a historic building, the restaurant’s intimate ambiance and stylish interior make it the perfect place for a refined culinary journey. Tohru in der Schreiberei promises a truly immersive gastronomic adventure.

14/01/2025

"The Restaurant at The Dolder Grand offers more than just exceptional cuisine—it presents an atmosphere of elegance and sophistication.

Set within the luxurious Dolder Grand Hotel, the restaurant features panoramic views of the Swiss Alps and Zurich, creating a stunning backdrop for your dining experience.
With its contemporary design, warm ambiance, and impeccable service, every visit promises a memorable and immersive culinary journey."

10/01/2025

Heiko Nieder, the culinary genius behind The Restaurant at The Dolder Grand, redefines modern gastronomy with his visionary approach to food.
A two-Michelin-star chef, Heiko combines bold techniques with the finest ingredients to create dishes that challenge expectations and celebrate flavours in innovative ways. His dedication to excellence and creativity has earned him international acclaim, making his restaurant one of the finest in the world.

07/01/2025

Indulge in a culinary journey like no other at The Restaurant at The Dolder Grand. With a menu inspired by both modern creativity and traditional flavours, this Michelin-starred gem offers an extraordinary dining experience. Each dish is crafted with the finest ingredients, blending precision and passion.

Whether you’re seeking innovation or timeless classics, expect an unforgettable gastronomic adventure that delights all the senses.

05/01/2025

"Spending time with Barbara Eselböck and Alain Weissgerber, the co-owners of this family-run countryside boutique hotel and restaurant in Burgenland, just 45 minutes from Vienna, one easily becomes completely absorbed by their warmth and palpable veracity. You instantly feel at home, feeling like a distant relative visiting family.

Relais & Chateaux Taubenkobel is a place where you leave your phone next to the gramofon in your suite and forget about the world outside. It’s a place where you hang out and fall in love with life close to you."

02/01/2025

"Acclaimed amongst culinary opinion makers, the main restaurant at Taubenkobel was awarded with two Michelin stars up until the guide unfortunately stopped rating in Austria outside Vienna and Salzburg in 2010 (however, Guide Michelin will return to Austria this year). Rated 18 1/2 by Gault and Millau, a high rating, with the highest possible score of 20 having only ever been given twice in the guide’s fifty years.

On top, Alain Weissgerber is awarded as Gault&Millau “Chef des Jahres 2024” in Austria. A deserved accolade for the 57-year old French with Austria deep in his heart."

31/12/2024

"Alain’s food has a deep feeling of the countryside,- allround created, combined and executed in a way that both comforts and conquerers eye, heart, tastebud and belly of the diner. It simply has terroir and blends perfectly in with the remaining experience of Taubenkobel. Supreme quality, creative, tasty as hell, fun and playful without being pretentious.

Go before your friends, or even better, bring them along. Taubenkobel is made for long nights on the terrace, having dinner with loved ones and celebrating life."

22/12/2024

The CODA dining experience extends beyond the plate to the carefully curated space where the magic happens. Nestled in Berlin’s vibrant Neukölln district, CODA exudes an intimate and minimalist charm that perfectly complements its innovative cuisine. With sleek, modern interiors and an open kitchen, the restaurant invites guests to immerse themselves in the artistry of creation.

The atmosphere is warm yet refined, balancing simplicity with sophistication. Soft lighting and thoughtful design elements set a stage that feels personal and immersive. At CODA, every detail—down to the ambiance—is crafted to enhance the culinary journey, ensuring that guests leave with extraordinary memories.

19/12/2024

Rene Frank, the mastermind behind CODA, has revolutionised the culinary world. As the first chef to receive two Michelin stars by using pastry techniques to create a unique and personal approach to fine dining, Rene's vision transforms simple ingredients into extraordinary creations that invite his guests to leave labels out the door and open their minds.

What started as a dessert bar in 2016 is now a non-conforming restaurant. His philosophy focuses on purity and sustainability, crafting dishes that highlight natural flavours without relying on refined sugar or artificial additives. Under Rene's guidance, CODA has become a beacon of culinary innovation, inspiring food lovers and chefs alike to look beyond norms and classic restaurant categorisation.

17/12/2024

Taubenkobel in Burgenland brings caviar to an old Mercedes repair shop and chestnut tartelettes to an art nouveau theatre of a psychiatric hospital. It's an annual end-year experience in the Austrian capital - always a must on the Viennese social calendar. This year’s coup: fine dining under disco balls in a legendary inner city night club.

Taubenkobel in Burgenland, awarded “Coolest Place to Eat” by Forbes, brings caviar to the car repair shop and chestnut tartelettes to the Art Nouveau theater of a psychiatric hospital: a limited-time experience—the locations are turned into a restaurant for a few weeks only. The latest coup: f...

17/12/2024

At CODA, gastronomy is taken to an entirely new level, offering an avant-garde experience that defies conventional dining norms.

CODA blurs the boundaries between sweet and savory, creating a symphony of flavors that is as unexpected as it is extraordinary. Each dish is carefully designed to highlight natural ingredients, with a focus on sustainability and innovation, making every bite a revelation.

The unique tasting menu celebrates creativity and precision, treating guests to a progression of dishes that challenge perceptions of dessert and elevate it into an art form. From the harmonious interplay of flavours to the visual artistry of plating, CODA’s gastronomic offerings are a feast for all the senses, ensuring an unforgettable culinary journey.

www.coda-berlin.com

10/12/2024

Within just six months of its opening, Smoked Room was awarded two Michelin Stars, an extraordinary achievement that underscored the restaurant’s exceptional quality and innovation.

This recognition not only solidified Dani García’s reputation as a leading figure in global gastronomy but also highlighted his ability to push culinary boundaries while staying true to his roots.

07/12/2024

From Kyoto to Chicago, Tasmania to Vienna, welcome to the annual “10 Coolest Places To Eat At” - in 2025, by Forbes.

Three professional eaters weigh in on their favorite recent discoveries, culinary newcomers and gastronomic hidden gems that likely won’t stay under the radar for long.