Genussbude opens in Hürth: A new culinary paradise!

Genussbude opens in Hürth: A new culinary paradise!

In Hürth, the “Genussbude” opens at Lindenstrasse 19, closing a significant gap in the city’s gastronomy scene. The operators Marco Steinberg and Charly Zylajew, newcomers to the catering industry, rely on an innovative concept that combines the elements of a wine bar and a pub. The aim is to meet the demand for an attractive restaurant after the closure of the traditional Adlerhof.

Restaurant manager Jonas Büsken particularly recommends guests the tarte flambée with smoked salmon, served in Dijon mustard sauce and rocket. For the warm summer evenings, barman Jonas Schäpers has created a cocktail, the Apricot Spritz. This consists of homemade thyme syrup, apricot juice, mineral water and sparkling wine and is optionally available non-alcoholic, decorated with a fresh thyme sprig.

A place for cuisine and culture

The “Genussbude” not only wants to impress with its food, but also be a place for networking. The regularly offered events include live bands, cabaret, book readings and culinary events. On May 24th there will be an event with gin and a live DJ under the motto “Sip happens – Volume I”. The “Flying Diner” event with finger food and selected wines is on the program on May 31st. New culinary concepts are also being planned, such as “Spritz dich Glück” and “Rebenrotz 5”. Online bookings for the events are recommended.

The “Genussbude”’s creative approach to fusion cuisine is particularly interesting. This cuisine, which emerged in the USA in the 1980s, combines international ingredients and preparation techniques and offers new taste experiences. This is also reflected in the menu, which, in addition to traditional dishes, also offers innovative combinations typical of modern crossover cuisine. This style of gastronomy is known for its experimentation, using diverse flavors and textures to create original dishes.

A new meeting point in Hürth

The “Genussbude” has a newly designed ambience designed by restaurant designer Thomas Drumschläger. Particular attention is paid to the furnishings, which are predominantly equipped with high tables and special chairs for women. In addition, the “Sälchen”, a small room for up to 20 guests, offers the opportunity for private celebrations and events.

Through these diverse offerings and the targeted appeal to a broad audience, the “Genussbude” would like to act as a pioneer for fusion cuisine not only in Hürth, but beyond and to establish itself as a creative gastronomy. In a multicultural society curious about new flavor combinations, the “Genussbude” appears at just the right time.

With a well-thought-out concept and an exciting menu that combines creative influences from different cuisines, the “Genussbude” succeeds in creating a unique gastronomic experience that appeals to both lovers of traditional cuisine and those who like to experiment.

If you want to convince yourself of the innovative offer, you should definitely plan a visit to the “Genussbude” and experience the variety of tastes of the fusion cuisine for yourself. So far the feedback has been promising and the response to the culinary concept has been clearly positive.

Interested readers can find further information on this KSTA, as well as the trends in fusion cuisine Cooking gourmet and BHS Tabletop.