Most of our organic quality products are delivered directly from the producers themselves.

Regionality and seasonality are terms that are currently used in an inflationary manner and unfortunately appear in the wrong or purely promotional context very often. For us, however, these terms are the basis of our philosophy and our open communication makes this comprehensible and transparent.

Our menu is written by the season – therefore, we engage intensively with our producers and their fields of work, like organic farming and animal welfare. Our aim is to operate in a sustainable manner, which meansthat we consider and rethink all processes that occur in our restaurant, such as the choice of electricity providers, cleaning products or candles and toiletries. Together we stand up for an environmentally friendly and sustainable food culture.