Magazine

Passion, creativity, and fresh ideas are shaping the future of the restaurant industry. Our apprentice, Hannah Wohletz,…

Passion, creativity, and fresh ideas are shaping the future of the restaurant industry. Our apprentice, Hannah Wohletz, impressively demonstrated this at the 2025 Culinary Culture Award: Together with another apprentice, Pauline Ramm, she won over the jury with a restaurant concept she developed herself and received an award.

Munich is full of places that can surprise you. And exactly such a place is my new favorite spot for everyone who loves movement,…

Munich is full of places that can surprise you. And exactly such a place is my new favorite spot for everyone who loves movement, fun, and a bit of thrill.

There’s a new team member at Platzl Hotels – one who works around the clock, never gets tired, and greets our guests with a warmth…

There’s a new team member at Platzl Hotels – one who works around the clock, never gets tired, and greets our guests with a warmth you wouldn’t expect from a digital talent. His name is Leopold – or simply Poldi, as we like to call him.

The asparagus season begins on March 18 at Ayinger in der Au and Ayinger am Platzl, which Executive Chef Holger and his kitchen…

The asparagus season begins on March 18 at Ayinger in der Au and Ayinger am Platzl, which Executive Chef Holger and his kitchen team are always looking forward to. In this interview, Holger explains what makes this time of year so special, what really matters when it comes to asparagus and offers some practical tips.

Winter in Munich has its very own magical moments. When everything outside feels grey, there are places where colors, warmth, and…

Winter in Munich has its very own magical moments. When everything outside feels grey, there are places where colors, warmth, and lightness suddenly become tangible. Right now is exactly the time to discover a side of Munich that’s easily overlooked in everyday life.

We live in turbulent times, and many long for comfort, for what they know, appreciate, and love. That’s how the word “Newstalgia”…

We live in turbulent times, and many long for comfort, for what they know, appreciate, and love. That’s how the word “Newstalgia” came about. A combination of the English words “news” and “nostalgia”—so “new” and “nostalgia.” There is no better word to describe the development of food trends for this year.