„Dig with hands in the earth and you taste the world.“
garden
Yes, we have a garden which we tend to on a weekly basis. We grow fruit, rare herbs and plants that cannot be sourced otherwise, and also some flowers.
Garlic
walden
Beyond the limits of our garden exists a landscape of forests and meadows, full of nature’s treats, that we also forage. We try to bring elements from all corners of our surroundings to the table. Examples of the flavours we bring back from our forays include wild garlic, pine, and goutweed.
witch
First came the garden, the came the witch kitchen. It all began with drying, preserving and pickling. Shortly after, came the secretive and ever-changing art of fermentation, which of course includes Kimchi. Kimchi making requires a lot of practice, patience and is a process of which one’s understanding increases very gradually. It is a truly delicate and difficult process to get right, and very easy to spoil. Also for us.
Gardening, roaming the woods and reading, transforming the harvest into wonderful ferments: it takes time, observation and thrills with many surprises. They give the dishes a life of their own. We are happy to share the garden with our guests in this way.