Rainer Becker is successful worldwide with his Zuma restaurants. Now he is opening a pop-up in Munich. A conversation about the advantages of open kitchens, the right place for a bar – and the rejection of Eckart Witzigmann.
Instead of sitting in the suite booked specifically for the interview, Rainer Becker prefers to sit at a window table in the restaurant. “It’s more relaxed here.” Here at the Charles Hotel, the major restaurateur will test his internationally successful restaurant concept Zuma for the first time in Germany next summer. The invited press representatives will soon arrive for a first taste, but Becker is in no hurry. He carefully pours more water until all the bottles at the table have been emptied.