Yesterday evening I was once again certified with my wife at Schalotte, a BIO restaurant that has existed since 1994, and since 2010 I was awarded one of the most vegetarian-friendly restaurants in Germany. In the flyer are the most important hints about the kitchen of Jörg Stein: Season – as far as possible regional products don't have finished products – no dinkelblings and other Convenience products Fresh preparation – Green cabbage does not come from the can or as a TK commodity on the plate meat – comes from the Biohof Bakenhus Potatoes – Agraia for the Röstis, the Pell, Swivel and Bratkartoffeln. This allows you to respond to vegan wishes. Yesterday on our anniversary we ordered the tw...
