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Each week five restaurant chefs from a different city compete against each other - while the restaurant is running and with an à la carte order! The winner receives 5,000 euros and the “Mein Lokal, Dein Lokal” award!
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Cutthroat Kitchen
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For the big weekly finale, the professional and his teammates head to the restaurant "La Cantina". The restaurant belongs to the family country hotel "Am Rothenberg". Here, brothers Henrik and Kevin Schwarz live their dream of an Argentinian event barbecue restaurant. Guests can watch the chefs prepare Argentine delicacies live by the open fire. Are they managing to secure the Golden Plate or are they burning their fingers in the process?
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This week in and around Stuttgart with professional chef Christian Henze, who is looking forward to Swabian home cooking and good wine. The week kicks off in Waldenbuch at "Lucky am Markt." Host Lukas, nicknamed Lucky, combines Swabian classics with Spanish tapas. Since 2023, he has been serving his small specialties with heartfelt enthusiasm, including highlights such as fish dishes and creamy cheese spaetzle.
Deliciously animal-free: At "Heaven's Kitchen," host Tanja demonstrates just how enjoyable vegan fine dining can be. Since 2022, she has been serving creative, purely plant-based dishes that are more than just a matter of abstinence. Tanja is convinced that vegan cuisine should be a joy and a surprise. But can her sophisticated concept also win over die-hard meat lovers?
Welcome to Swabian Tuscany midweek! Freddy promises a top-class culinary experience at the "Weingärtle" (wine garden). His concept: modern, Mediterranean-inspired Swabian cuisine paired with fine wines. The view alone is a feast for the eyes – but can Freddy also enchant his guests' palates?
Tim at “Kaisari”: An exciting concept meets an unusual career path. From business studies to self-employment in the restaurant industry – at just 25 years old! His South Korean sushi chef ensures authentic flavors, and Tim himself is also a whiz in the kitchen. But is that enough to impress professional chef Christian Henze and beat the competition?
The final is in Stuttgart! Dennis is determined and confidently predicts victory. But he's also facing a barrage of criticism! Can his "Alte Kanzlei," a Stuttgart institution, win over the competition? Dennis, who has already triumphed with another restaurant, is focusing on classic Swabian specialties this time. The restaurant's impressive size and the chef's skill give reason for optimism. But will that be enough for the win? Can Dennis and his team turn things around and claim the title?
Final day in Hamburg at OnDao: Oksana claims to make the best sushi in Hamburg, and her goal is high – to become the best restaurateur! Can she convince professional chef Robin? Her team of cooks is firmly behind her, and her repertoire is impressive. Since Oksana hasn't exactly held back with her opinions among the competition, her fellow contestants have high expectations of her. Can she live up to them?
2024
2025
The Spanish sun shines on the penultimate day in Unkel. Frank cooks for his guests at "Con Gusto," while his business partner Pedro shines in the front of house. Since autumn 2023, they have been offering modern interpretations of traditional Iberian dishes in a stylish setting. How do the competitors' reinterpretations of classic dishes taste?
The final takes us to Wismar and the "Oberdeck" restaurant: Frank and his mother Gisela serve fresh fish and seafood right on the harbor, overlooking the World Heritage city. With an open show kitchen, a bistro, and a retail area selling their own catch, they offer guests a true maritime experience. Who will make it to the winner's podium in Wismar?
The week begins at the "Trattoria Magdeburg" in the historic city center. Owner and chef Luca invites you to explore with him the authentic Italian cuisine of his roots. In addition to the Italian classics, there are also exciting new creations such as pasta with garam masala. Can the passionate host convince with his honest manner?
On the second day we continue in Magdeburg to Tran in the "Izakaya". The restaurant offers a Japanese-Vietnamese fusion cuisine. In addition to sushi specialties, curry dishes and bowls are also served here. Does owner Tran succeed in scoring points with Asian delicacies?
On day 3 we head high into "The Bird". Owner Denny promises a dining experience at the rooftop location in the heart of Magdeburg. In addition to excellent drinks and a stylish atmosphere, Denny aims to impress with fine dining and dishes such as Cordon Bleu Roll and pork cheeks. Will Denny convince his fellow campaigners with taste and passion?
On the fourth day we go to Colbitz outside Magdeburg. There, owner Thomas looks forward to his fellow guests with the "Gaststätte Zum Volkshaus." They serve middle-class German cuisine in the quaint ambiance of the listed half-timbered house. In addition to schnitzel and seasoned meat, Thomas and his cook and husband want to prove that quaint doesn't have to be boring. Will it succeed?
The crowning conclusion of the Magdeburg Round: The week ends at the "Villa Lilo" with Sascha, who wants to compete for the coveted victory with modern regional cuisine. The 33-year-old is not only a seasoned chef, but also a gin expert. Will this earn him an extra point or two from his four colleagues?
The Christmas special starts at "Schmidt's". Chef Olaf relies on creative seasonal cuisine with a slow food influence. With festive classics and regional products, he brings winter enjoyment to the plate. But is his perfection enough for the Christmas opener?
Things get glamorous on Tuesday: At the Kobalt Club Royal, Clemens stages international fine dining with a Baroque flair. Golden plates, flickering candles, and a touch of royal splendor: the perfect setting for a festive mood. But can his claim put his fellow campaigners in a Christmas mood?
In the middle of the week we go to Dohna to "La Mia Mamma". Host Alessandro, nicknamed "Alex," serves Italian Christmas classics with heart and passion. Lots of family, lots of emotion and lots of taste. But how does his festive menu resonate with the competition?
On day 4, it gets "furious" Christmas at Dennis's adventure restaurant "Schwerelos". As mulled wine and holiday menus whizz around the room, the roller coaster restaurant focuses on European classics with a touch of Christmas market atmosphere. But how does the competition rate this particular mix?
The big Christmas finale takes place in the "Almrausch". Isabel and Nico bring the Austrian hut feel to Dresden with Kaspressknödel, Kaiserschmarrn and Almromantik. This is where family power meets festive enjoyment. But who gets the Christmas crown of the week at the end? At the end, the professional chef awards the decisive points.
