A food trend that sets priorities: more openness in gastronomy
When it comes to food trends, Hanni Rützler is in demand. She describes the trend as pure priorities, when guests are looking for more than just good taste. They want authentic gastronomic experiences that focus on transparency and responsibility. This is the case at Joujou in the Palatinate and at Nobelhart und Schmutzig in Berlin.

What's it all about?
- How a well-developed sustainability concept shapes the day-to-day running of the Joujou restaurant
- Why the way we treat our staff plays a central role at Nobelhart und Schmutzig
- How restaurateurs impress with transparent communication