Welcome to Genusspunkt.

Genusspunkt is the meeting place for visionary minds – a platform that redefines enjoyment, tracks trends and paves the way for a sustainable future for the industry.

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Wine, change, cosmopolitanism

How Mary Victoria Kraaz is rethinking the diversity of Italian wines

From the Samerberg to the Maremma: Mary Victoria Kraaz advises international customers, travels through Europe and inspires with honest storytelling about Italian wine culture. In this interview, she talks about underrated grape varieties, summer wines with character – and why she always sees wine as an encounter.

Turin for Gourmets

Where Heritage Meets Culinary Innovation

From baroque elegance to futuristic fine dining – these addresses characterize Turin’s gastronomic self-image.

Korean cuisine redefined

How “JP” and Ellia Park bring together gourmets and barbecue culture

From fermented sauces to K-pop flair: Korean-born couple Junghyun “JP” Park and Ellia Park have revolutionized the perception of Korean cuisine in New York with Atomix – and are now taking off in London. An exclusive interview about culinary heritage, hospitality and the future of Korean BBQ. Conducted as part of the World’s 50 Best Restaurants 2025 in Turin.

100 years of the Grand Hotel Sitea

A century of hospitality in Turin

Turin is rich in history, but few places tell it as vividly as the Grand Hotel Sitea. Since it was founded on February 19, 1925, the hotel has shaped the city’s upscale hotel industry and in a century has evolved from an elegant city hotel to a culture-driven symbol of Turin’s entrepreneurial and gastronomic spirit. On the occasion of its 100th anniversary in 2025, it is worth taking a look behind the scenes of a hotel that has never looked back, but has always looked forward with attitude and style.

Ambassador of the many “Mexicos”

Jorge Vallejo on modern Mexican cuisine, team leadership and rediscovering tradition

Jorge Vallejo from top restaurant Quintonil talks about the diversity of Mexican cuisine, sustainable team culture and why the future and tradition don’t have to be opposites. An in-depth conversation about identity, responsibility and the global significance of Mexican gastronomy – conducted at the World’s 50 Best Restaurants 2025 in Turin.

Slow Hike, High Taste

Why pleasure hiking is the new form of luxury

What if the greatest luxury of our time is not gold, but time? Not speed, but deceleration? More and more people are realizing that it’s time to travel differently. Slower. Deeper. More genuine. This is exactly where a trend comes into play that is much more than just a hiking vacation – pleasure hiking.

The surprise is not only in the plate

Pía León on humanity, cocoa and creativity in the context of sustainable fine dining culture

Pía León, awarded best chef in Latin America, talks about true sustainability, the role of teams, working with Peruvian ingredients such as cocoa and why the best ideas don’t always come from the kitchen. A conversation about values, change and curiosity – conducted at the World’s 50 Best Restaurants 2025 in Turin.

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Alexandra
Gorsche

CEO & Founder of Genusspunkt
Specialist in hotel & tourism

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