Roasted Mushrooms & Aubergine with Brown Rice

Hand-torn oyster mushrooms and soft aubergine from Bioland-Hof Zielke are roasted in a savory-sweet glaze made with Mimi Ferments’ miso and shoyu, garlic and maple syrup, for that deep umami flavor. It's served over warm brown rice mixed with flaxseed, and topped with creamy tofu from Teto Tofu, crunchy cashews, and fresh spring onions. A few dried figs add a gentle sweetness that brings the whole dish together: earthy, and fruity.  

Summer Minestrone with Giant Beans & Olive Finish

A reimagined minestrone, slow-simmered with tomato passata, smoked paprika, and fresh herbs to activate lycopene and deepen flavor. Packed with seasonal courgette, carrots, celery, and giant beans for plant protein and fiber, this broth is a nutritional powerhouse for gut and heart health. Whole grain pasta adds satisfying texture, while a finish of olives, parsley, basil, and cashews brings polyphenols, healthy fats, and a burst of freshness. Served steaming in bowls, it’s comfort food with intent: warm, healing, and deeply seasonal.

Caramelized Tofu with Currants & Lovage

Hand-crafted local tofu from Teto Tofu, seared to a caramelized crust in our house-made miso-maple glaze, rests on a bed of nutty quinoa infused with flaxseed and fresh lovage — an aromatic herb from Brandenburg’s green heart. Bright red currants, gently warmed to release their tangy brightness, cut through the umami richness, creating a vibrant flavor contrast that awakens the palate. Finished with toasted walnuts, this dish is designed to elevate mood, support metabolic balance, and celebrate fermentation as a healing art.

Beans, Apricots & Greens: A Golden Harmony

Tender red field beans, rich in plant protein and fiber, form the heart of this vibrant bowl, gently warmed with garlic and paired with crisp-tender broccoli. The apricot adds a sun-ripened sweetness that dances with the warmth of turmeric and the herbal lift of thyme.

Dressed in a creamy tahini, brightened with lemon, enriched with nutritional yeast, and subtly spiced, this dish is crafted for gut-brain harmony. The combination of prebiotic fiber, and anti-inflammatory turmeric supports a thriving microbiome, linked to better digestion, mood, and immunity.

Finished with roasted hazelnuts for crunch and depth, this is plant-powered eating at its most pleasurable: where health doesn’t whisper, it sings.

Barley, Greens & Bufala: Summer Elegance

Chewy pearl barley, full of fiber and gut-loving prebiotics, cradles tender sautéed mangold, brought fresh from the fields of Bio-Gärtnerei Watzkendorf. We use every leaf and stem, gently cooked to keep its earthy sweetness intact. Tossed in a zesty lemon-thyme dressing, with flaxseed and crushed fennel, this bowl bursts with flavor.  

At its center: a soft cloud of fresh bufala from Mozzarella Paolella in Brandenburg, melting gently into the greens for creamy richness. Always seasonal, always local. Finished with toasted pistachios for crunch, elegance, and a plant-powered protein boost.