Tim Mälzer's first trip is to Tromsøs in Norway. He has to catch the fish himself for "Emma's Fish au Gratin", originally by Rolf-Johan Kanstad. Encountering wild pods of whales on the open sea while fishing is a real spectacle for Tim.

The second location of the challenge promises real exoticism: Holger Bodendorf sends Tim to Dubai. There he is supposed to prepare cold & warm mezze, more precisely Ouzi, Baba Ghanouj, Stuffed Grape Leaves, Mohammarah and Burgul Bil Banadoura from chef Ali el Bourji.

Holger Bodendorf has two typical dough dishes waiting for him in the Croatian capital: he is supposed to prepare Strukli and Soparnik, originally by Ana Grgic, in Zagreb.

Then the “fine Mr. Bodendorf” goes to London. Tim Mälzer wants him to get to know the harsh world of English football and grill for West Ham United fans together with former butcher and fan "Rib Man" Mark Gevaux.