Damson plum cake, chanterelles and porcini mushrooms, fresh dates and figs from Turkey, Savoy cabbage, grapes in colors and flavors and elderberries!
Early fall salad: first apples (Boskop, Gravensteiner), red beets, celeriac root and stalks, walnuts, figs and nasturtium leaves, wild sage flowers...
I can eat this every day! Zwetschgen (Damson plums) on a thin tart crust with whipped cream.
Kohlrouladen with sautéed mushrooms, stir fried red beet leaves and elderberry juice. What a delight!
Explore Germany’s rich culinary heritage of seasonal and regional vegetable, fish and meat dishes, fruit desserts, while learning about herbs, their healing powers, and the century-old tradition of organic gardening.
If you love food and cooking and are tired of impersonal tours and tourist attractions, then this unique experience offers an authentic and private look into Berlin culinary lifestyle.