DIE FETTE BEETE

Snack Prep

Sweet Potato Bruschetta

with kale topping, bean cream and dark grapes

Hummus

with colorful oven-baked vegetables and toast

Hearty Pea Stew

topped with pretzel chips, sour cream and lovage oil

Rhenish Mini Potato Pancakes

with homemade apple compote, pumpernickel crunch and creamy coleslaw

Roasted Bread

with aioli and home-cured olives, served with a wild herb salad

Brussels Sprouts Lemon Pasta

tagliatelle in lemony thyme cream with baked Brussels sprouts, broad beans and raisins topped with fried capers, walnuts and radicchio

Wirsing Fillets

braised in the oven with smoky tomato sauce, wrinkled potatoes and crispy onions, served with an endive salad with beans, hazelnuts and chili

Fruity Mango Chickpea Curry

with colorful vegetables, topped with black lentils, sweet chili tofu, roasted broccoli and salted almonds, served with cardamom rice

Mr. Walther in Stockholm Burger

with Beyond meat patty, dill mayonnaise, baked beets, horseradish cabbage, apple slices, fried onions, pickled cucumbers, curly endive, sweet mustard dip and smoked bacon

Rosi-Plate Soy Gyros

with homemade coleslaw, onions and tzatziki

Ketchup

Mayonnaise

Aioli

Tzatziki

Fluffy Poppy Seed Yeast Dumpling

filled with plum jam, served with vanilla sauce, hot cherries and almond flakes

Creme Brulee

with pear sorbet and roasted almond crisp

Little Sweet Conclusion

three surprises from the kitchen