We place great value on direct relationships with our producers. These principles guide our purchasing.
Making the most of the whole ingredient
Our cooking is distinguished above all by the outstanding quality of the products we buy, which we take great pride in. High quality naturally comes at a price, and cost matters to us too.
This is why we developed our approach of making the most of the whole ingredient. It offers an alternative to the unfortunately widespread practice of sacrificing quality and local sourcing to cut costs. We keep prices affordable by serving more than just the fillet of an animal or the fruit of a plant, giving the whole product the attention and appreciation it deserves.
This approach helps us counter the throwaway culture while remaining economically viable without compromising on quality.
Seasonal cooking also plays an important role for us. We see a sensible focus on regional products and their seasonal availability as a welcome challenge.
Rump steak from welfare-friendly outdoor farming instead of filet mignon from factory farming.Pike-perch from Lake Müritz instead of turbot.
Meat from verified welfare-friendly farming
The products we use stand apart from the anonymous mass of purely industrially produced food. Unfortunately, purchasing based solely on price to maximise profit is often common practice in our industry. We also care about what lies behind the price tag, which is why direct relationships with our producers matter so much. Producers, regional farmers and those who raise animals with respect for their welfare provide the distinctive products that characterise our region and give it its traditional value.
No preventive group treatment with antibiotics
In industrial animal breeding and fattening, antibiotic use has long been the rule rather than the exception. In many cases, poor conditions mean animals would not reach slaughter age in a healthy state without medication. In our view, legal measures to reduce antibiotic use remain insufficient, making it all the more important for caterers to demand transparency and high standards from suppliers and producers. We can also guarantee in good conscience that we do not use meat or poultry raised with preventive group treatment using antibiotics.
Organic products where they make sense
Organically produced food often tastes better and frequently provides substantially more nutrients and vital substances than its synthetically fertilised counterparts. Nevertheless, many conventionally produced foods are of similarly high quality and are healthy, so the case for paying more for organic quality is not always clear. In specific cases, however, there are sound reasons to choose certified organic products. Some fruits, for example, absorb more pesticides than others, and some plants take up more of certain toxins from the soil. Following our principle of using organic products where they make sense, we choose organic production selectively when convincing arguments support it.