  The 24th Schleswig-Holstein Gourmet Festival invites you to spectacular culinary highlights from 5th September 2010 to 6th March 2011. You will enjoy impeccable service and world-class cuisine by 18 celebrity chefs in 15 partner hotels and restaurants. Special thanks go to Harald Wohlfahrt, who has been Germany’s best chef for 19 years and is ranked among the 50 best chefs worldwide, for coming to the Festival year after year. Five 2-starred chefs are joining us: Henri Bach, Wolfgang Becker, Thomas Bühner, Johannes King and Hans-Stefan Steinheuer. Ali Güngörmüs and André Großfeld are making their debut this year, and we are looking forward to the two festival debutants Bo Bech and Thorsten Schmidt from Denmark, who have been awarded high culinary prices. Their Nordic kitchen offers tempting culinary highlights.
Audi, our longtime exclusive shuttle-sponsor, is once again supporting our very popular „Tour de Gourmet Jeunesse on 9 January 2011 as well as the opening gala. We welcome two new water and wine partners this year: Selters and Schlumberger. The 225th anniversary of Schleswig-Holstein’s gastrosophe Carl Friedrich von Rumohr is celebrated this year and we are therefore pleased to support the Rumohr-Foundation exhibition that takes place on 18th September in the Museum Behnhaus Drägerhaus in Lübeck. Kooperation Gastliches Wikingland is giving Schleswig-Holstein a major reputation – even beyond the borders of Germany.
Standard procedure:
- The festival hotels and restaurants are responsible for the gala events
- The guest chef is cooking with the assistance of the restaurant crew
- Each gala event features a five-course dinner including all drinks at 128 € per person
- Reservations can only be made through the participating hotel/restaurant
- The opening on 5th September 2010 in Park Hotel Ahrensburg is priced at 135 €
I wish you exciting moments in our partner restaurants!
Klaus-Peter Willhöft
President Kooperation Gastliches Wikingland e.V.
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 Schleswig-Holstein looks back on a long culinary history: At the time of the Hanseatic League, thousands of barrels of salted herrings and cured meat were produced to be used as provisions on sailing ships or for trading goods. Schleswig-Holstein’s cheese culture developed during the
16th Century, smoked ham was delivered to the Danish Royal Family during the 17th Century and the ‘Kieler smoked sprats’ became a major export hit during the 19th Century. During these times, also Carl Friedrich von Rumohr, who belonged to a noble Holstein family entered the culinary scene. He published a book on cooking ‘Spirit of the Cooking Arts by Joseph König’ that provided spiritual nourishment. His ‘gastrosophy’ was discussed all over Europe. Still today, many gastronomes and producers share his passion for high-quality regional products – a prime example being the Schleswig-Holstein Gourmet Festival.
I wish you culinary bliss and interesting conversations on Schleswig-Holstein and its gastronomic culture.
Dr. Juliane Rumpf
Minister for Agriculture, Environment,
and Rural Development of the state Schleswig-Holstein
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