Kochfreunde.com

Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.

Kochfreunde.com

Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Europe’s Best 2017

How beautiful Hamburg is. Sometimes you forget this fact, especially if you have lived in the city for a long time. It then helps to change perspective to gain a new view. Like on this perfect summer evening, when the MS Europa drops anchor at the Überseebrücke and offers a sensational view over the city.

Of course, this was not a coincidence. Actually, the cruise ship was moored at the Grasbrook cruise terminal in Hafencity. There, a logistical masterstroke was already taking place throughout the day: The ship was converted into a show and event kitchen within 12 hours. Cranes hoisted stoves, refrigerators and equipment on board. But in the evening, for the great celebration of Europe’s best 2017, the ship was maneuvered into this beautiful position. And this detail alone shows how great perfectionism is written here, how naturally additional effort is accepted in order to offer the maximum result.

The scenery is impressive. Slowly the sun sinks behind the container ships over the Elbe and the lights of the city draw the attention of the guests. About 600 are on board, not only passengers but also numerous invited guests. There is much to celebrate this evening. A special highlight: International cruise expert Douglas Ward awarded the MS EUROPA the five-star-plus rating of the renowned cruise guide “Berlitz Cruising & Cruise Ships 2018” for the 18th time in a row.

I was particularly excited about the culinary line – up, which gathered numerous renowned and highly awarded colleagues on board. In contrast to other events, the queues at the numerous stations were short, so it was easy to actually try all the dishes and even have short conversations with the chefs here and there.

Chefs as guests at Europe’s Best 2017

Thorsten Gillert, MS EUROPA
Dieter Müller, Restaurant Dieter Müller, MS EUROPA
Karlheinz Hauser, Restaurant Seven Seas, two Michelin stars, three Gault Millau toques, Germany
Paul Ivić, Restaurant Tian, one Michelin star, three Gault Millau toques, Austria
Christoph Rüffer, Restaurant Haerlin, two Michelin stars, four Gault Millau toques, Germany
Julia Komp, Restaurant Schloss Loersfeld, one Michelin star, Germany
Marcus G. Lindner, Restaurant Sonnenberg, two Gault Millau toques, Switzerland
Nico Burkhardt, Restaurant Olivo, one Michelin star, three Gault Millau toques, Germany
Dieter Koschina, Restaurant Vila Joya, two Michelin stars, Portugal
Thomas Martin, Jacobs Restaurant, two Michelin stars, three Gault-Millau hoods, Germany
Marco Müller, Rutz Restaurant, two Michelin stars, three Gault-Millau hoods, Germany

Winemaker guest at Europe’s Best 2017

Puro Winery, Argentina
Winery Schwarzer Adler, Germany
Winery Robert Weil, Germany
Rebholz Winery, Germany
Winery Markus Schneider, Germany
Niepoort, Portugal
Bodega Chacra, Argentina
Tenuta San Guido, Italy
Bollinger Champagne, France

Dieter Müller: guinea fowl roulade, pulpo, tandoori sauce, couscous
Dieter Müller: guinea fowl roulade, pulpo, tandoori sauce, couscous
Thomas Martin: Risotto Milanese with braised ox shoulder
Thomas Martin: Risotto Milanese with braised ox shoulder
Paul Ivic: Dashi, Carrot, Rose
Paul Ivic: Dashi, Carrot, Rose
Marco Müller: green juniper, pork chin, kohlrabi
Marco Müller: green juniper, pork chin, kohlrabi
Karlheinz Hauser: Mecklenburg saddle of venison, chanterelles, black pudding, celery
Karlheinz Hauser: Mecklenburg saddle of venison, chanterelles, black pudding, celery
Christoph Rüffer: Cod fillet with pumpkin, coconut and tamarind
Christoph Rüffer: Cod fillet with pumpkin, coconut and tamarind
Thorsten Gillert: Labskaus, duck, Norway lobster, beet, cucumber
Thorsten Gillert: Labskaus, duck, Norway lobster, beet, cucumber
Dieter Koschina: lamb fillet skewer, red jalapeño foam, eggplant
Dieter Koschina: lamb fillet skewer, red jalapeño foam, eggplant
Julia Komp: Salt meadow lamb with Persian lime, pomegranate, fennel, couscous
Julia Komp: Salt meadow lamb with Persian lime, pomegranate, fennel, couscous
Nico Burkhardt: portobello, truffle, nut butter foam, baked potato
Nico Burkhardt: portobello, truffle, nut butter foam, baked potato

It was a fabulous evening aboard a truly exceptional and luxurious ship. In between, I was able to check out almost every area on board as well as the bars and restaurants – and in fact, even one of the Pentehouse cabins was free. Actually, I could have moved right in…

Next year EUROPAs Beste will take place again in Antwerp on 24/06/2018. As part of a 14-day trip, you can already secure your seats. The cruise departs Bilbao on June 12, ends in Hamburg on June 26, 2018, and costs from 7,130 euros per person, depending on the cabin.

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