Quality is no coincidence. With every single meal we eat, we make decisions that influence agriculture, health, the environment, politics, economics, society, culture and knowledge. Excellent cuisine calls for good ingredients - and that's what makes it worthwhile to get involved every day. But where do you get good ingredients? And how can you encourage the producers of good ingredients to keep getting better and better? That part is easy – by appreciating their work. In this case, appreciation calls for regular purchase orders. Incidentally, this principle is not only base of our food selection, but also of our range of beverages.

Here are some examples that lie close to our hearts:

We’re not just paying lip service to nose to tail.

But it does demand a rethink on all levels, as well as a love of details. We’ve found a really great farm where Charolais cattle are allowed to grow up as nature intended, in the fresh pastures of the Eifel region. And that’s exactly why we’ve forged a trusting cooperation with the farm’s operators, with the aim of setting up a long-term partnership. But we want to go one step further – because the quality produced on the farm has encouraged us to start ordering whole animals at last. That means we can use every part of the animal in our kitchen, putting the farm-to-table principle into practice thanks to your support. 40 years’ experience raising cattle.

Farm to table at its best.

In fact, regional fruit & vegetables do not represent a temporary hype in our business. The use of products from the surrounding area of Cologne is a clear benefit for us, for the farmers as well as for our guests. This is the only way to achieve incomparable freshness and to create a very special culinary experience for you. The low-threshold project BAUERNRUNDE enables a direct trade between us as caterer and the regional farmers. Literally: „Farm to table at its best“.


In search of a delish olive oil, we came across a producer on the Peloponnese peninsula. Their olive trees grow in small groves on sloping ground. That means machines are no use; the olives are harvested by hand, with this traditional method ensuring the olive oil’s outstanding quality. And it’s not a monoculture – they also have plenty of fig trees. We add sea salt and honey to make our fig jam. Give it a try. DEINspeisesalon olive oil and fig jam – happiness, bottled. |

Vinegar – vivid flavor.

To be truly honest, for a long time, we didn’t think a whole lot about vinegar. Chefs’ training rarely addresses the quality of different vinegars. It just has to taste right. Meanwhile, though, we’ve learned about the enormous differences between vinegars. And we’ve learned that time is a key factor, as with many things that taste good. We’ve found a vinegar brewery with a longstanding tradition, where they can make vinegars to our own specifications. It takes time, but we’ll soon have our own DEINspeisesalon label. DEINspeisesalon vinegar, brewed out of pomegranate and figs, matured in Barrique barrels. Start looking forward to it now.

Goat’s cheese – Let There Be Roquefort.

The Vulkanhof farm in the Eifel region already had us convinced by the quality of its goat’s cheese. But of course we wanted to see for ourselves how the cheese is made. It’s a great day out, well worth the trip from Cologne. The farm is still family-run, and when the goats come in for milking, they’re treated to music via the stable’s own HiFi system. And not just any music – the farmers’ son-in-law is an AC/DC fan. The goats love it. We always knew there was rock ’n’ roll in their cheese, and now we know why.