In Hamburg, the top chef now runs the restaurant “Cornelia Poletto” and “Paola’s”, a mixture of deli and bar. In the midst of inflation and the energy crisis, Cornelia Poletto says: “We are better booked than ever.” In an interview, she talks about how the crisis and top-class cuisine go together and how she imagines the food of the future when climate change and supply bottlenecks are pushing into the kitchen.

Ms. Poletto, in your opinion, what distinguishes good food from special food?

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