Erasmus

“We want to let people perceive the quality of the ingredients and the knowledge and experience with which they are transformed. This means that the menus (one presenting an always-changing Italian region, one vegetarian, one with fish and crustaceans from sustainable fishing) are changed every eight to ten weeks. We reduce food waste by using the whole animal and plant. And the ingredients are mostly regional, seasonal, and certified organic, with very few exceptions.”

Black cod with milk with milk jelly, onions, and wild herbs; risotto with green asparagus, green peas, and marjoram; and lamb rack with gravy, Badenwichtel potatoes, and artichokes.

More sustainability is hard to imagine. Marcello and Andrea have both studied gastronomic sciences and were given the title Bio-Spitzenköche (organic top chefs) by the German Ministry of Nutrition, Agriculture and Consumer Protection. They try to cooperate with neighbouring companies in order to improve their sustainability levels and think in terms of environmental economy. Thoughtful dishes with interesting ingredients will satisfy all.