CULINARY INDULGENCE ENCOUNTERS INTERNATIONAL INSPIRATION.

According to the 2 star cook and chief chef of EssZimmer by Käfer - Bobby Bräuer - the most important thing in cooking is the quality of the food ingredients. He not only shows us how he prepares first class gourmet dishes, he also reveals the secret of the success from EssZimmer by Käfer at BMW Welt. Originally French based cuisine takes its influences from all around the world with a variety of regional products and freshly combined ideas to create its own modern top cuisine. Bräuer says: “I look forward to every single day at BMW Welt and am excited to see what new things my team and I will create”. “That’s why cooking is pure creativity for me”.

Translated into the world from Bobby Bräuer it is relishing the flux to be found in flavorful worlds of cooking. EssZimmer by Käfer is well known far beyond Munich for its unique creations. It can be seen from the very first glance that manages combination of various culinary traditions, inspiring whole new experiences of taste – from chanterelle on polenta, bean-hearts, and cassoulet to red rock mullet in combination with escabeche, poverade and pullet carpet shell.

„The beauty behind cooking is the discovery of new creations begins anew with every dish and never really ends.” When Henning Aldag, head chef of Bavarie by Käfer at BMW Welt, talks about creative cuisine, he means newly interpreted dishes that take culinary influences from very different traditions. Henning Aldag loves Bavarian regional recipes just as much as French brasseries and the best from around the world. Farm chicken from lower Bavaria meets truffle sauce as well as vegan quinoa from Munich meets Pak Choi. “For me, success is when I generate new ideas from different culinary traditions and create a completely new taste experience to delight my guest’s palates”, Henning Aldang on this fine-tasting variety.

Flavoring and fertile new creations are a hallmark for incredible culinary experiences of the Bavarie by Käfer. Chef de Cuisine Henning Aldayg says about his cooking philosophy: “I cultivate flavorful, modern, light cusine with a selection of the best products also comprising regional roots”.

Like Bobby Bräuer, Henning Aldag swears by the taste, texture, and quality of outstanding organic produce from the region and consciously aligns his menu with the seasonal rhythm of nature and the seasonally available vegetables and fruit. Most of the meat comes from regional farms with the highest animal husbandry standards, fruit and vegetables are delivered from surrounding growing areas whenever possible according to the natural season with an eye to sustainability or preserved for the local winter months.

Quality and sustainability is also a question of knowing what really tastes good – for ourselves as well as for the nature.