“Our luxury is to appreciate things wildly collected in the area and to put them on the map.”

“Our menu changes every day depending on what's available. The lunch table is an attempt to make good products more commonplace and to bring them to Neukölln.

We are always looking for regional solutions. So we replaced black sesame with poppy seeds from Brandenburg. We replace the citrus fruit with vinegar and Avaa verjuice.

We are not so dogmatic that we have a 200 km circle around the restaurant. For us, there is a regional value in the cultural identity of Neukölln that is migration-driven. So there is also olive oil and there is wine from all over Europe.”