ZuTisch!25 – back from Wirsberg completely inspired
Last weekend, the food and knowledge festival ZU TISCH! 25 took place in Wirsberg. It is the annual event of the association freakstotable eV.
If you're wondering who these freaks are, please read this blog post first: Link .
How can you adequately describe this festival without being there yourself? 🤔 That's a real challenge, because ZU TISCH! isn't just a festival with lots of market stalls and thumping music.
ZU TISCH! is the annual event where Freaks members (mainly manufacturers and chefs) showcase their talent, with the goal of inspiring visitors to embrace awesome, high-quality food and beverages. 🔥
We share and preserve knowledge about food – in terms of cultural heritage, added value, ethics and enjoyment.
Every single stand, with all its unique delicacies, whether in solid or liquid form, represents amazing quality. There was simply no bullshit. 🍸🍷🍾🍔
It's the event that screams "No! " No to industrially produced food, no to factory farming, no to lousy adulteration, no to so much bullshit in the way of manufactured "food" on the market.
TO THE TABLE! is a resounding YES! to sustainable, organic farming, to artisanal, ethical production, and to genuine, unadulterated foods and beverages.
What can you expect from a small town?
Matthias and I didn't yet have a concrete idea of what ZU TISCH would look like! After all, it was our first freakstotable eV event where we were represented with a Brennlust booth.
When we arrived in Wirsberg, we were met with the image of a small town in transition. Yes, Wirsberg is a small town, you could say. And that's not meant to be derogatory, but simply refers to its size! The community has a population of just under 2,000. 🏠
On Saturday, the day before the festival, Wirsberg was bustling with people (freaks) setting up something or other. Tables, market stalls, huts, trusses, posters, loudspeakers... no matter which street or alley you looked down, something was happening everywhere. The entire village was literally turned upside down, preparing for the next day's onslaught. Last year, almost 17,000 visitors came to ZU TISCH! 24 – brutal! 😯 And this year, that number was even surpassed!
Sunday - a feast for all the senses
Even before the official start, Alexander Herrmann made his rounds of the village. He greeted us with a handshake, and of course, I took the opportunity to persuade him to buy me a drink.
Orange Basil Smash ,Ginger & Mint , or maybe the Whis'Pear ? It was too early for him, but he'd come back later. "Yeah, right!" I thought to myself. "You'll turn the corner and you'll already have forgotten me."
I was about to be proven wrong.
Our fan moment with Alexander Herrmann
Around noon, Alexander Herrmann marched up to our booth, pointed at me, and said, "Look, I'm keeping my promise, here I am! So, what's this Whis'Pear ?"
Anyone who knows me knows that when people ask me questions, I like to give long answers... 🙈 Alexander Herrmann recognized this pretty quickly and asked me energetically (but kindly): "Come on, hurry up, I don't have much time!" Luckily, I can talk fast!
Matthias and I were incredibly happy that he actually came back to our booth to try the Whis'Pear. We really appreciate that, as Alexander Herrmann was in high demand on Sunday.
After the first sip, he reacted (perhaps a little under the weather): "Mmm, that's awesome!" – but after the second sip: "No, that's really great, wow, it smells so pear-y!!". 🍐
He finished the glass. 😁
Visit from Tina
At this point, many thanks to Tina, who captured our fan moment with Alexander Herrmann. Unfortunately, we missed the chance to take a photo with her, because Tina isn't just anyone . She's a food blogger and THE cook who recreates almost all of the recipes from Germany's most successful cooking show, " Kitchen Impossible ," and publishes the recipes on her blog. Be sure to check out her blog: food&co.de and Instagram: www.instagram.com/foodundco.de
Also, Tina is to blame for Brennlust being a member of freakstotable eV . She introduced me to this organization exactly a year ago and gave me the impetus. Thank you so much for that! 🤗
How Tina and I met is a very funny story. But I'll tell you that story another time. 🤓
Food & Co.
Tina has been running the blog Food & Co. for many years. The blog is particularly known for featuring recipes from the cooking show Kitchen Impossible. Tina presents the recipes there with great attention to detail, a passion for accuracy, and incredible timeliness.
Wide range of free workshops
Over 50 free workshops took place throughout the festival. From cooking classes to keynote speeches and tastings to panel discussions, it was incredible. Perhaps that's the catch with this event: As a visitor, you have to make the difficult decision about what to do. It's impossible to take advantage of everything on offer.
Incredible atmosphere with around 18,000 visitors
The festival was attended by fantastic people who were simply hungry for amazing food and beverages. Such a great atmosphere, so many friendly, smiling faces. Matthias and I are completely inspired by this extraordinary festival day.
We say: Many, many thanks to the organizers and volunteers, to Wirsberg and its residents, the fire department, the Federal Agency for Technical Relief (THW), the German Red Cross (DRK), to all the freaks, and everyone we've forgotten. You've created something truly extraordinary here with a lot of soul.
Internal Campus Day
On Monday, we club members were offered a campus day. It's the place where we think outside the box together – with workshops and exchange formats that open up new perspectives on food, responsibility, and enjoyment. It's also the place where we "freaks" grow even closer together.
The date for next year has already been set: Sunday, June 14, 2026
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Author Andrea
Not only do I love distilling, but I also enjoy sharing my knowledge, experience, and passion. In my blog posts, I take you on a journey through everyday life at our distillery and on our small business. Of course, there are also drinks to enjoy along the way.
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