Discover Germany, Switzerland & Austria
Photo: Linda Deutsch
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Special Theme
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Culinary Delights and Extraordinary Taste Experiences
Photo: Evelyn Dragan
SUSTAINABLE BY NATURE, AUTHENTIC IN FLAVOUR
Some dreams take shape long before the right moment arrives. For Isabelle Pering, the desire to become self-employed was clear even during culinary training. “My parents are entrepreneurs as well, so I probably inherited that passion,” she says.
vealing too much in advance. In a relaxed, family-like atmosphere, guests can unwind, enjoy exceptional food, and leave everyday life behind for a few hours.
The actual opening, however, was more of a happy coincidence. “It was pure luck,” Isabel remembers. “The perfect property suddenly became available, in the right place, at the right time, and in exactly the right size. We seized the opportunity, bought the building, and carefully renovated it with great dedication. That’s how our restaurant came to life.”
What is particularly important to Isabelle is sustainability and regionality. Both have been part of her deeply rooted philosophy right from the start. “For us, they’re the foundation to everything rather than a trend,” the passionate chef explains. “About 95 per cent of our ingredients come from Germany. We work exclusively with producers who operate responsibly and give their animals a good life.”
Guests can look forward to a dining experience full of warmth and surprise. The menu invites curiosity and openness, with each course designed to delight without re-
She continues: “The quality of the ingredients is always top priority. My dishes are deliberately pared back so the product itself can take centre stage. I cook without spices.
24
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Issue 137
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January 2026
Only salt is allowed to highlight the ingredient’s essence and bring out its true flavour.” The result is cuisine that is honest and refreshingly unpretentious – a place where regional integrity and creative simplicity meet on every plate. www.bellaslokal.de Isabelle Pering. Photo: Linda Deutsch
TEXT: MARILENA STRACKE
Chef Isabelle Pering brings a deep respect for nature and craftsmanship to every plate at her own restaurant Bellas Lokal, in Bad Soden near Frankfurt. Her minimalist approach celebrates pure ingredients, regional sourcing and the true essence of taste, enhanced only by a pinch of salt.