DEAR GOURMETS, DEAR FOODIES!
If you travel the world, you can be sure to find it even in the most remote places: the inn. They have as many different names as there are culinary traditions. Whether inn, pub, tavern, trattoria or bistro - what they all have in common is that they are places of hospitality and conviviality. Anyone who enters can feel at home and hope to find their favorite dish on the menu.
The institution has been around for centuries. And although the death of the pub is a real problem in some places, it is also experiencing a new heyday elsewhere. This is confirmed even by top chefs who are considered visionaries with their fine dining offerings - and who we asked for their personal outlook for 2024 in this issue of Falstaff. This clearly shows that instead of 20-course tasting menus, it can be home cooking again. (But well done, please!) Instead of foams, there will be classic sauces. And the chef's craft is once again gaining the upper hand over the mere art of plating. A development that gives gourmets hope.
To make it even easier for you to enjoy the stories we have researched about the restaurant, there are also new features in our magazine in the new year: From now on, you will always find everything about our respective cover topic compactly prepared and collected at the beginning of the magazine. This is followed by the tried and tested topics of wine, gourmet and travel. We hope to offer you even more orientation and reading pleasure. Speaking of innovations: our expert Spirits Editor-in-Chief Alexander Thürer is new to the team. From now on, we will also be giving even more space and importance to the wide world of high-proof spirits.
Have fun and enjoy the new Falstaff!
Wolfgang M. Rosam
