Petra Schmidt

A slow-braised Wagyu Bürgermeisterstück, nestled in sweet pointed pepper — crafted by Michelin-starred chef Marcel von Winkelmann and beautifully staged in his restaurant. I had the pleasure of capturing this moment, where depth of flavor meets refined culinary storytelling. A dish that shows how Wagyu from Frankenhöhe transforms simple ingredients into something truly memorable.

Wagyu Cheek, Corn & Popcorn – A Play of Texture and Taste A bold composition by Simon Scheuerlein, turning tradition into contemporary art. Tender Wagyu cheek meets the sweetness of corn and the playful crunch of popcorn – a dish that balances comfort and creativity, crafted with heart and precision for Wagyu Frankenhöhe.

Wagyu Shabu Shabu – A Moment of Pure Umami Delicate slices of Wagyu, gently bathed in a steaming broth poured from a teapot — a ritual of flavor, aroma, and texture. Created by Michelin-starred chef Marcel von Winkelmann, this Shabu Shabu celebrates Wagyu Frankenhöhe’s exceptional quality — where craftsmanship meets culinary artistry in every swirl of the broth.

In the kitchen studio at Widbillers in Germany, light streamed softly across the stainless steel surfaces – the kind of light that invites focus, patience, and precision. There, Munich-based chef Kaan Erbatu was deep in the process of plating one of his signature dishes. Every movement deliberate, every detail considered. As he placed the final pearls of caviar with calm intensity, I captured this exact moment – a moment where craft meets emotion. This photo was created for “Zu Gast” magazine, but to me, it tells more than a story for print – it captures the spirit of collaboration and the beauty of culinary expression. It was a true honour to witness and preserve this scene through my lens.

Crafting perfection with every twist. Chef Matthias, Head Chef of Zum Weißen Rauchfangkehrer, adds the finishing touch to one of the house specialties: Beef Tartare. This dish is more than just food—it’s a signature of tradition and innovation, served with the elegance that defines Viennese cuisine.

A masterpiece in the making. Chef Matthias, Head Chef of the iconic Zum Weißen Rauchfangkehrer, adds the final touch to his culinary creation. His tattooed hands, symbols of his journey and passion, reflect the artistry and precision he brings to each dish. Every detail is crafted with intention, every flavor balanced with care—a true representation of Viennese fine dining at its best.