International Awards 2019
11th Edition
INTERNATIONAL AWARDS 2019
October 23nd 2019
RUST (Germany)
WINNERS
GOLD
GLORIOUS BASTARDS
AUSTRIA
This year the golden palm tree for the best international gastronomy concept goes to Glorious Bastards and thus to this year’s host Leaders Club Germany! Thinking big: this attribute applies to a few restaurants just like Heiner Raschhofer’s Glorious Bastards. Under the motto « Do not try to be too glorious. Be a Bastard! » it combines three « bastards »: the Baker, the Butcher and the Brewer.
SILVER
ITALIAN EDITION
UKRAINE
The second place in the Leaders Club International Award and thus the silver palm went to the gastronomy concept Italian Edition (Итальянская Редакция) in the Ukraine. Let’s all forget the words “classic” and “traditional”. In the Italian Edition there are three types of flour in pizza dough, chicken liver is stewed in dessert wine (just like Italian immigrants in New York used to do), turkey tortellini supplement the canonical Jewish chicken broth, and seafood actually prevails in seafood pasta.
BRONZE
BOULOM
FRANCE
The concept Boulom from France could be happy about the third place and thus the bronze palm. B.O.U.L.O.M is a bakery where we eat. A traditional bakery-pastry shop on the front, a large buffet restaurant at the back and a place where you can enjoy the after-evenings upwards. The key words: sharing and conviviality
RUNNER-UPS
BIG CHEFS
TURKEY
The mediterranean levanten concept for all day casual dining with a “made to feel you at home” architectural design. It is not only welcoming but also very sincere, simple but great detail-oriented design.
FRITES ATELIER
BELGIUM
Frites Atelier takes a unique place in the food industry thanks to its gastronomic approach of snacks and the unique combination of flavors combined with the Frites. It offers their guests an informal dining experience by reinventing food, store design and service.
KOLBASNIY TSEKH
RUSSIA
Sausage dishes — original and classic recipes from all over the world — are the linchpin of the meat restaurant concept. Andrey Kuspits, expert in artisan sausages and the recipient of the Renaissance francaise medal for promotion of French gastronomic recipes in sausage business, bosses the workshop.
ZÜRCHER WEIHNACHTSDORF
AM BELLEVUE
SWITZERLAND
Just a stone’s throw from the lakeshore, Zurich’s “Wienachtsdorf” – or Christmas village – enchants visitors both big and small. Around 120 market stalls are grouped together to form a convivial Christmas village and invite visitors to browse and enjoy a glass or two of glühwein.