For us, sustainability and a mindful, respectful approach to food aren’t empty buzzwords, but values we live by – very much in the spirit of the Slow Food movement, which we’ve supported with conviction for many years. It’s about conserving natural resources, preserving the diversity of foods, and putting quality before speed.
This commitment also includes continually expanding our knowledge and letting new inspiration flow into our kitchen.
That’s why our apprentices and chefs recently visited Elb-Ferment in Dresden. In an intensive fermentation course, the team immersed themselves in this centuries-old preservation technique – from gently preserving seasonal vegetables to the artful production of lively, aromatic kombucha.
With plenty of curiosity, craftsmanship, precision, and a love of experimenting, creations emerged that not only surprise on the palate, but also extend the shelf life of valuable foods. Soon you’ll be able to discover the results on our weekly menus – and look forward to exciting, aroma-rich combinations that bring tradition and creativity together.
