Germany: From plot to plate: Berlin’s restaurants are relishing in ingredients from the city’s allotments
Café Botanico “was essentially built to market my herbs because I had more than I could eat and I needed money to come in to pay for the garden’s rent”.
By Joseph Phelan
Monocle
July 8 2026
Excerpt:
In recent years, many of the city’s most ambitious dining rooms have started connecting their kitchens with allotments. Chefs have built direct relationships with small growers across Berlin, designing menus around what the land can provide. Dubbed “brutal lokal” by Berlin restaurant Nobelhart & Schmutzig, the movement’s central principle is strict enough to warrant the name: nothing reaches a diner’s plate that couldn’t be grown, raised or foraged in Berlin or the fields around it.
For Vadim Otto Ursus, the founder of acclaimed restaurant Otto, brutal lokal improves both the food and the dining experience. “Local ingredients taste of your surroundings. They give you a sense of time and place,” he says. “It’s one of the best ways to get to know a culture.” Working closely with small suppliers, he adds, also opens up ingredients that commercial supply chains don’t offer: seeds, sprouts and vegetables picked unripe or overripe.
Read the complete article here.
Source: https://cityfarmer.info/germany-from-plot-to-plate-berlins-restaurants-are-relishing-in-ingredients-from-the-citys-allotments/
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