JULI FESTESSEN

Today is all about alliums!

Classically sautéed and caramelized, used as an interesting light coating, and fermented & pickled; fresh with leek greens and wild chive blossoms; fancy and sweet; as ash and bud capers.

Our creative chef, Willert Lindner, is fascinated by these vegetables and will guide you through the afternoon with several courses designed for sharing. Each dish features a different type of onion and preparation method, all brought out to shine! Leek flowers, garlic fermented in honey—unusual, but incredibly tasty!

Even the sweet finale won’t be complete without one of the leek varieties—stay tuned!

Nothing will be unpleasant, because volatile compounds—such as the onion’s scents and flavors—evaporate very quickly, while others are only released when heated.

A summer Sunday afternoon full of flavors and “aha” moments.

The price includes the full menu served as sharing courses; drinks from a small, carefully curated menu can be selected and ordered on-site.