Mission Restaurant - Season 1 (2025)

Mission Restaurant begins in the heart of the culinary world: New York City. In episode 1, Bernd Zehner immerses himself in the kitchens of this metropolis, which, like no other, embodies diversity. He meets passionate people and discovers dishes that will become the foundation for something big: a new restaurant in Germany, inspired by this journey. From classics to hidden gems – this episode showcases the energy that makes New York so unique. The mission starts now.

The farewell to NYC has an Italian-American flavor, and the journey continues to Miami. Between tropical heat and Latin American flair, new contrasts await: a seafood boil with Chinese roots and a hidden gem at a gas station. From skyscrapers to palm trees, from big-city hustle to beach vibes – all inspiration for the ultimate goal: opening their own restaurant. The mission continues – bite by bite.

The journey takes us from the vibrant Cuban life of Miami deep into the soul of New Orleans. Between chicharron and the perfect jambalaya, we immerse ourselves in a world of flavor. We experience Southern hospitality at its finest, peer into the pots and pans of chefs, and learn perhaps the most important lesson for our own restaurants: the true secret ingredient is always warmth and friendliness.

The farewell to New Orleans tastes of Po-Boys, but the real highlight awaits in Texas: the legendary "Salt Lick BBQ." Bernd is fascinated by the open flame and the special preparation of the ribs. This stop is a true revelation in terms of craftsmanship and smoke. We absorb this passion and perfection to later incorporate it into our own restaurant concept.

After a fiery meal at the "Texas Chili Parlor," we land in paradise: Hawaii. But the start is bumpy – organizational chaos and a mix-up briefly create drama on set. But the wait is worth it: We meet Mike, the real Huli-Huli original. He shows us his grilling skills and delivers an unforgettable taste that we – just like the story behind it – take with us on our mission.

The journey leads directly from the origin to the hype. In Hawaii, we delve deep into millennia-old traditions and find the perfect poke. But L.A. takes it a step further: Against the backdrop of the Hollywood Sign, we discover street food that sets new standards. We sample "elevated finger food"—chicken wings that surpass anything we've seen before through sheer size and sophistication. A trip of extremes, the insights from which are directly incorporated into our restaurant concept.

Los Angeles is an absolute paradise for tacos. We delve deep into the scene, starting with legendary carnitas – slow-cooked for hours and incredibly tender. But the tour also offers contrasts: in between, there's Nashville hot chicken with perfect crispness and complex spices, before the grand finale: succulent birria tacos. We experience street food at its finest and take this uncompromising quality as the benchmark for our own restaurant.

After two months and 20,000 kilometers, the final curtain falls in Chicago. The end of our US mission is emotional, loud, and epic. We walk in the footsteps of legend Anthony Bourdain, try the original Chicago Dog, and eat steaks in a place where Al Capone once frequented. A fitting end to a wild journey. With full stomachs and suitcases full of ideas, we head back to Germany. The mission enters its next phase.

Back in Germany, the American dream collides with harsh reality. The search for the perfect location becomes a nerve-wracking ordeal, fraught with rejections and obstacles. Meanwhile, we have to improvise: since many US products aren't readily available here, we develop our own pastrami and sausages to perfectly capture the taste of our trip. But in the end, only one thing matters: the deal is done. In this episode, we finally reveal where our restaurant will open.

The lease is signed, now things are about to get messy. We're completely gutting the place we've taken over and rebuilding everything from scratch. That means: noise, dust, and chaos. We're showing you the unvarnished reality of a restaurant renovation. But amidst the rubble and tools, the first glimmer of hope appears: the new kitchen is inaugurated. We cook the first dishes as a test run. Will our concept work in practice, or do we need to make adjustments?

Things are getting serious. After weeks of planning, the big test cooking begins. The crucial question: Can we manage to bring the dishes to the plate as authentically as they are in the USA? Then comes the first real reality check: the soft opening. Friends, family, and celebrities put the restaurant through its paces. Can the team withstand the enormous pressure, or will service chaos ensue? Now we'll see how our food is really received.

The day of reckoning has arrived: We're officially opening our doors! No more test runs, just full-scale à la carte service with paying guests. The team is on edge. Will the kitchen handle the first real rush, or will we be overwhelmed by a mountain of orders? We'll show you, without any sugarcoating, what goes on behind the scenes on opening day. The grand finale will reveal whether our vision works and how the food is truly received by our first guests.