The wheat noodles that Marcel Stut pulls out of a pot seem almost meters long. He’s about to turn them into a dish that he regularly serves at his restaurant, a restaurant he never actually wanted to open. Now he’s standing there, in the “Batu” in Hamburg’s Sternschanze. Stut had been cooking in the “food and drink” kitchen for a long time. Since 2009 he has also designed Tim Mälzer’s cookbooks. Now he is concentrating on “dumplings and pasta with sauce,” as he describes his concept.

Access to all STERN PLUS content and articles from the print magazine


Already registered?