Our farm – more than just a place
Own farm
the roots of our cuisine
Our own farm was born from a simple idea: if we want to cook honestly, we need to know the origin of every ingredient. We grow vegetables, herbs, and edible flowers—not because it's trendy, but because it makes sense to us. We know what kind of soil they grow in, who waters them every day, and when the right time for harvesting has come. This proximity to the source of our ingredients is then reflected in every dish we serve.
we know the origin of every herb
The season determines the menu
what is growing now forms the basis
We see seasonality as both a gift and a commitment. Our menu changes according to what is currently ripening in the fields. The first spring radishes, fresh peas, summer tomatoes full of sunshine, autumn root vegetables, or winter pumpkins—nature offers us something different every month. It is this variability that inspires us and compels us to constantly create new combinations of flavors.
we cook according to the rhythm of nature
No chemicals
we grow without pesticides
We don't use chemicals or unnecessary shortcuts on our farm. We don't look for ways to speed things up—we give nature room to grow. We harvest our vegetables by hand, carefully sort them and process them on the day of harvest. Working in the fields is demanding, but it is precisely this work that gives our produce its authentic, intense and unadulterated flavor.
Honesty grows at the roots
From the field straight to your plate
What we harvest in the morning, we cook in the evening.
The proximity of the farm and restaurant is essential for us. Ingredients do not travel hundreds of kilometers or sit in warehouses for days. What we pick in the morning ends up on the plate that same day. This gives each dish a freshness that cannot be replaced—and guests can tell from the first bite.
from the field straight to the plate