Green Plate Dinner

What does regional cuisine taste like when we rethink it—with high-quality ingredients, mindful cooking, and plenty of enjoyment? On October 13, we’re teaming up with Estella Schweizer, the Lindenbrunnenhof, and the Freiburg State Winery to host a special dinner event. The focus will be on sustainable cuisine, high-quality local ingredients, and the stories behind what ends up on your plate and in your glass.

What does regional cuisine taste like when we rethink it—with quality ingredients, mindful cooking, and plenty of enjoyment?
On October 13, we’re teaming up with Estella Schweizer, the Lindenbrunnenhof, and the Freiburg State Winery to host a special dinner event. The focus will be on sustainable cuisine, high-quality regional ingredients, and the stories behind what ends up on your plate and in your glass.

The evening will be accompanied by personal insights: Estella Schweizer will discuss the idea behind the Green Plate Movement, and the Lindenbrunnenhof will offer insights into regional agriculture. Look forward to a seasonal three-course menu featuring an amuse-bouche, regional ingredients, fresh perspectives on sustainable dining, and recommended wine pairings from the Freiburg State Winery.

 

The menu for the evening:

Amuse-bouche | a small autumnal starter
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Eggplant rolls with mushroom pâté
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Tempeh ragout with pumpkin-potato mash and red cabbage
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Oat sponge cake slices with white bean marzipan cream | Baked apple crudité

 

Prices:

3-course menu with an appetizer from the kitchen
€69 per person
Recommended wine pairing from the Freiburg State Winery
€29 per person