Roasted Mushrooms & Aubergine with Brown Rice

Hand-torn oyster mushrooms and tender aubergine from Bioland-Hof Zielke are roasted in a rich miso-shoyu glaze from Mimi Ferments, infused with garlic and maple, delivering a deeply umami experience that satisfies like nothing else. Served over warm brown rice blended with flaxseed for omega-3s, and finished with local silken tofu from Teto Tofu, cashews, and spring onions for creaminess and crunch, this dish is a tribute to fungi as food and medicine — supporting cognitive function and immune resilience. The dried figs add a whisper of sweetness, tying earth and fruit into one harmonious bite.

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. Ladled into deep bowls, it’s comfort food with scientific 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 for omega-3 richness, 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 — stem and floret alike. The surprise twist? Juicy wedges of fresh apricot, adding a sun-ripened sweetness that dances with the earthy warmth of turmeric and the herbal lift of thyme.

Dressed in a creamy tahini emulsion — brightened with lemon, enriched with nutritional yeast, and subtly spiced — this dish is crafted for gut-brain harmony. The combination of prebiotic fiber, fermented-like flavors, 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, rich in fiber and prebiotics, cradles tender sautéed mangold — a forgotten green revived from the fields of Bio-Gärtnerei Watzkendorf. Every stem and leaf is honored in our zero-waste kitchen, gently sautéed to preserve its earthy sweetness. Tossed with a bright lemon-thyme vinaigrette and a grounding blend of flaxseed and crushed fennel — chosen for their role in hormonal balance and digestive resilience — this bowl is both nourishing and intentional.

At its heart rests a cloud of fresh bufala, sourced from Mozzarella Paolella in Brandenburg, adding a luxuriant creaminess that melts into the greens. Seasonal availability guides our choice, always local first. Toasted pistachios add a final note of elegance and plant-powered protein.