The wheat noodles that Marcel Stut pulls out of a pot seem almost meters long. He's about to turn them into a dish that he regularly serves at his restaurant, a restaurant he never actually intended to open. Now he is there, in the "Batu" in Hamburg's Sternschanze. Stut had been cooking in the "eat and drink" kitchen for a long time. Since 2009 he has also designed Tim Mälzer's cookbooks. Now he's concentrating on "dumplings and noodles with sauce," as he describes his concept.

Access to all STERN PLUS content and articles from the print magazine

ad-free

Already registered?