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.