In times when restaurateurs and hoteliers are increasingly growing their own vegetables, old-school preservation is just the thing. Fermentation has several advantages: The food is preserved in a natural way, it does not require electricity for storage and the flavors released during fermentation are exceptional. What’s more, the process is very simple and can be used in any type of business, from a la carte restaurants to system caterers – the use of fermented products is unlimited in terms of quality and quantity. It is important to be careful with salt, which is the basis of every fermentation – in granular form or as brine. Too little promotes spoilage, too much makes the product difficult to use.
The most famous of all fermented foods in this country is sauerkraut. But chocolate, kefir, cocoa, beer, cheese and sourdough bread are also produced by fermentation. Many fermented foods can be found in Asian cuisine in particular. Such as the Korean classic kimchi - spicy pickled white cabbage. Or tempeh, which is made from fermented soybeans and is a popular vegan meat substitute. Miso has also undergone a fermentation process before it ends up on your plate.
In principle, all vegetables are suitable, but it works particularly well with vegetables that are not too soft, such as cabbage, root vegetables, beans, beet, pumpkin or peppers.
With Visiting Ibiza, Sherin Kneifl has produced a book that is much more than just travel literature for professionals in the restaurant and hotel industry – it is a source of inspiration for culinary styles, atmospheric concepts, and storytelling with genuine local color.
The author combines editorial precision with a keen sense of authenticity. She not only guides readers to the island’s hidden gems, but also highlights the ingredients that are relevant to hosts: cultural depth, credible recommendations from locals, visual opulence, and, above all, a recipe section that can be easily adapted to Mediterranean-inspired cuisine.
Whether small plates for the aperitivo area, creative tapas variations, or light summer desserts – the recipes are clearly structured, aesthetically presented, and offer a variety of starting points for creative kitchen concepts. Particularly exciting for chefs: the dishes are easy to scale, can be interpreted with regional products, and are ideal as seasonal specials.
The work is also inspiring for hoteliers and interior-oriented hosts: the book conveys harmonious imagery and narratives that can be wonderfully translated into communication strategies, signature experiences, or event formats.
INFO:
Sherin Kneifl: Zu Gast auf Ibiza (Visiting Ibiza)
Publisher: Callwey
224 pages
ISBN: 978-3-7667-2770-1
Price: €45.00 [D] | €46.30 [A] | CHF 61.00
Publication date: 2025
From digital voice assistants to AI-supported training, the hotel and restaurant industry is facing a wave of innovation that is rethinking efficiency, sustainability, and the guest experience in equal measure. Four current initiatives show how future technologies are already changing operations today – and what opportunities businesses can derive from them.
In times when restaurateurs and hoteliers are increasingly growing their own vegetables, old-school preservation is just the thing. Fermentation has several advantages: The food is preserved in a natural way, it does not require electricity for storage and the flavors released during fermentation are exceptional. What’s more, the process is very simple and can be used in any type of business, from a la carte restaurants to system caterers – the use of fermented products is unlimited in terms of quality and quantity. It is important to be careful with salt, which is the basis of every fermentation – in granular form or as brine. Too little promotes spoilage, too much makes the product difficult to use.