Markus Barth: Pures Gold

The biggest advantage in the life of a stand-up comedian? No matter what happens to you, every lucky streak and every catastrophe - at some point it turns into a brilliant stage act. Pure gold! And so Markus Barth gets out the shovel in his new live show and digs for the nuggets.

The master of maximum-minimalist stand-up ("One stage, one microphone - I'll leave everything else to Helene Fischer") digs wherever it sparkles - but also wherever it hurts. He ploughs through his own biography, feuding through current affairs and even looks into the future for his audience ("From what age do I actually have to stomp through German wine villages on racing bike click shoes?").

Along the way, he chats only seemingly harmlessly with the audience, spares no one (especially not himself) and effortlessly manages the balancing act between pain and punchline. Because: comedy is tragedy plus time. Well, and a few jokes don't hurt either. But believe us: Markus Barth has enough of them in his luggage.

P.S.: The last show of this tour takes place on 27.2.27 in Cologne's Gloria. After that, Markus Barth will be away for a while. On a treasure hunt, so to speak. Better take a look beforehand!

Markus Barth has lived and worked for and in the comedy scene for many years. Initially as a copywriter and head writer for Germany's most successful comedy programs, he then discovered the stand-up stage for himself. Today he hosts his own show on BR television ("Kabarett aus Franken"), is a regular guest on all comedy and cabaret programs and has a radio column on WDR5. He has also succeeded in developing one of the most successful shows of recent years with "Queer up! Comedy", is part of the "Delayed Night Show" at Cologne's Comedia and tours throughout Germany as "König mit Barth" with comic artist Ralf König. On the side, he inspires his ever-growing following on all social media channels, travels through Europe with his husband and dog in a camper van and gets a little closer to making the perfect stewed tomato sauce every year.