Matthias Gäth, 37, holds the scepter or rather the wooden spoon and conjures up careful and creative delicatessen. Grown up on the Mecklenburg Lake District near Müritz, Gäth discovered the joy of cooking as a teenager at the stove in his mother’s kitchen. The apprenticeship as cook in the 16 point restaurant “Kleines Meer” laid the foundation for his professional career. As a 20-year-old he moved to Switzerland, to which he remained professionally loyal. He worked for example at the Giardino in Ticino where he had dealt with the molecular cuisine. He he perfected his passion for patisserie with the leading patissier Nina Tarasova from St. Petersburg. Despite his culinary travels all over Europe he pleads for a cuisine that is true to his roots. Matthias Gäht therefore relies on regional products. His honest cuisine is a refined and tasty cuisine, his side dishes are never just functional. Gäth’s attention and talent lies in giving guests a culinary experience for all their senses. 

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