Heimat

The kitchen works exclusively with tasting menus that change entirely with the growing season. Wednesday and Thursday evenings offer a choice between a compact and an extensive format; weekends add a lunch service.

Vegetables form the backbone of every course, with a full vegan menu available alongside versions that include fish and meat. The cooking is built on whole, unprocessed ingredients prepared from scratch, with a stated commitment to working without unnecessary additives; fermentation, preservation, and whole-ingredient transformation are core techniques rather than occasional additions.

Roasted potato skins become dashi, and the kitchen develops plant-based alternatives to conventionally animal-derived preparations, including a mushroom-and-nut reimagining of foie gras.

The kitchen cannot accommodate gluten-free or lactose-free diets, as local dairy and grains are foundational to the cooking. Sommelier Bas Janssen pairs courses from a list of over 300 wines with a focus on biodynamic and natural producers from small growers.