Forest greens Bärlauch pesto with barley & black rice, edamame, sahne yogurt & pistachios
This dish is an invitation to eat your forest, bringing together the vibrant, garlicky energy of wild garlic (Bärlauch) with deep, grounding grains. The base of pearl barley and black rice provides a satisfying, "cool" texture that contrasts beautifully with the bright pop of green peas and edamame.
We balance the intense, herbal depth of the walnut-enriched pesto with the cooling richness of sahne yogurt and the aromatic warmth of cardamom and anise. Finished with the crunch of crushed pistachios and a drizzle of parsley oil, it is a bowl that celebrates nourishment, texture, and the waking of the seasons.
What you need
Ingredients & Allergens
Honey mustard roast cabbage with miso-infused lentils quinoa, golden apple & purple carrot
This is a seasonal salad designed to prove that cabbage is anything but boring. It is a nutritionally complete bowl that balances the deep, savory notes of a miso-lentil base with the bright, tasty contrast of honey and mustard. By roasting the cabbage alongside apples and aromatic herbs, we achieve a "deep" flavor profile where the edges become slightly charred and the fruit turns jammy. The addition of purple carrots and hazelnuts provides a vibrant visual and textural crunch, making this a truly satisfying, wholesome meal.
What you need
Ingredients & Allergens
Velvety cacao & cumin black beans with sweet tajine-style plums, charred leek & whipped goat cheese
This dish is an exploration of deep, earthy tones and unexpected pairings, drawing inspiration from Mexican cuisine where cacao is celebrated as a savory cornerstone rather than just a dessert ingredient. The rich, creamy black beans are emulsified with a hint of cacao and warm spices, creating a complex base that finds a sweet, jammy counterpart in plums, a technique characteristic of North African tajines. To ground these international flavors, we use leek—a regional and seasonal favorite—roasting it until the exterior is completely charred to steam the heart into buttery tenderness. This is a bowl of contrasts: the "cool" black texture of the rice and beans against the bright white of whipped goat cheese, finished with the crunch of roasted almonds.
What you need
Ingredients & Allergens
Crafted with care
Sauces, garnishes, and bases made fresh from scratch. Designed with gut-health in mind.
In rhythm with nature
Carefully selected seasonal ingredients. Regenerative economy. Local farms.
Served with respect
Freshly prepared just for you. Depth you cannot buy in a supermarket. Towards zero plastic.
This week's menu
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Forest greens Bärlauch pesto with barley & black rice, edamame, sahne yogurt & pistachios
High Fiber; Plant Protein; Mineral-rich Greens
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Honey mustard roast cabbage with miso-infused lentils quinoa, golden apple & purple carrot
High Fiber; Complete Plant Protein; Probiotic Support; Rich in Vitamin C; Antioxidants
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Velvety cacao & cumin black beans with sweet tajine-style plums, charred leek & whipped goat cheese
High Antioxidants; Plant-Based Iron; Healthy Fats; High fiber
Our name stands for real food.
How It Works
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Choose Your Meals
Weekly rotating menu
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We prep
Sauces & bases cooked fresh to order
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You pick up
Berlin-Friedrichshain, Mon & Thu
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Cook in 20 min
Simple clear steps
