Arte Zu Tisch

Editorial tone

Sensual, warm-hearted, unhurried. Culinary traditions as a window into European ways of life. No studio atmosphere, no cooking show. Authentic people in their own environment — farmers, winemakers, simple cooks. Pleasure without snobbery. Rural, honest, appetite-whetting.

What this format covers

• ●Culinary traditions of European regions
• ●Farmers, winemakers, fishermen and their way of life
• ●Regional cuisine as cultural heritage
• ●Seasonal products and traditional preparations
• ●People who live with and from nature
• ●European diversity at the table

What this format does NOT want

• ●Cooking shows or studio formats
• ●Michelin-starred cuisine or gourmet gastronomy
• ●Political or investigative topics
• ●Industrial food production
• ●Non-European locations
• ●Travel formats without culinary core

Visual expectations

Sensual images of food and preparation. Close-ups of ingredients, textures, steaming pots. Landscape shots of the region. Natural light, authentic kitchens and dining rooms. Warm color palette. Appetite-whetting food photography in documentary style — not staged like a cookbook.

Expected exposé structure

1. Title (region + culinary theme)
2. Logline (2–3 sentences: which region, which protagonists, which dish)
3. Exposé body text: protagonists, their daily life, their cuisine
4. The recipe / culinary tradition in context
5. Shooting location and season
6. Production company, author, contact

Example productions

• Zu Tisch in der Provence
• Zu Tisch im Alentejo
• Zu Tisch in Oberbayern
• Zu Tisch auf Kreta
• Zu Tisch im Elsass