Slow Food Genussführer

The Slow Food Gourmet Guide Germany presents inns and restaurants that are firmly anchored in their region, prepare traditional regional cuisine and combine this with new developments in gastronomy. The focus is not on starred pubs and expensive top gastronomy, but on simpler inns and restaurants that implement the slow food principles of "good, clean, fair" every day, do without flavor enhancers and "convenience" and greet their guests with an inviting atmosphere and service .

The pleasure guide criteria

We are repeatedly asked about the criteria for inclusion in the pleasure guide.

The Slow Food Gourmet Guide is a Slow Food Germany project. The pleasure guide only recommends restaurants that comply with the Slow Food principles. Slow Food Germany is therefore testing restaurants throughout Germany with regional cuisine according to uniform guidelines.

With the Slow Food gourmet guide, we consciously distance ourselves from conventional gourmet concepts. We do not criticize restaurants in the classic sense, but pursue specific goals with the pleasure guide in line with the Slow Food movement. We are therefore interested in something fundamentally different from traditional restaurant reviews: With the Slow Food gourmet guide, a new form of restaurant review has been established. The taste, texture and composition of individual dishes, which conventional restaurant critics only work on, are no longer the only decisive factors. What is more important is whether the whole direction is right: good, clean, fair, regional, seasonal, fresh, authentic and inexpensive. However, this puts the restaurant criticism on a new track. When assessing inns, it is not just about pure culinary delicacy. Rather, we try to paint a holistic picture. We want to see the food on the table in its context, including all its relationships with producers, culinary traditions and processing techniques. If restaurant criticism is limited to describing the taste and interaction of the dishes, then from our point of view it is worthless and no longer appropriate. We are therefore concerned with nothing less than the establishment and promotion of a new gastronomy.