IIn 2010, gourmet guide Gusto named Daniel Schimkowitsch Newcomer of the Year, and in the 2023 edition he was Chef of the Year. 13 years is a long span, which shows that Schimkowitsch takes his time with his culinary development and prefers to build his kitchen on a solid foundation rather than succumbing to the charm of quick effects and fashionable ideas. The boss of “LA Jordan” in the Palatinate wine town of Deidesheim is now cooking in a more distinctive and puristic way, is increasingly being influenced by Japanese products, ideas and aromas and has reduced the number of plate components even more, writes the Gusto, who has since found a permanent place among the restaurant guides alongside Guide Michelin, Gault & Millau and Feinschmecker.
On more than 1,000 pages, the new edition evaluates 1,000 restaurants, which depict the entire diversity of culinary Germany, from country cuisine to world-class cuisine. The Gusto attaches greater importance than its competitors to the detailed description of the restaurants, which are tested anonymously. This should give the readers the opportunity to form their own picture independently of rigid numerical evaluations.
The Excellent
Gusto has named René Stein from “Tisane” in Nuremberg as the newcomer of the year 2023, whose cuisine he attests complexity and depth of field while at the same time confidently limiting it to two or three flavors per dish. Newcomer of the year is Lukas Jakobi, who, after years of apprenticeship with the three-star grandmasters Christian Bau and Jonnie Boer, took up his first job as head chef at “Intensiū” in Hilden. He, too, is inspired by the world of Asian flavors and cooks in an equally original and unconventional way.
The new opening of the year is for the Gusto “Syrlin Speisewelt” in Weingarten near Ravensburg, where the fabulous Marco Akuzun, formerly head of “top air” at Stuttgart Airport, is responsible for the kitchen. The new Gusto is published today by ZS Verlag and costs 29.99 euros.