On 24 March, we were part of ‘6 Ziemlich besten Freunde’ at Cafe Moskau – and, as so often, everything for us revolved around the question of how cuisine can bring an event’s theme to life.
In 2026, the evening’s theme was ‘Good Energy’. We were able to fully express our energy and philosophy.
Throughout the event, flying canapés accompanied the guests through the evening — deliberately kept simple, executed with precise craftsmanship. Among other things, there were:
Crispbread with potato and egg as a pared-back classic, and focaccia with fresh goat’s cheese, honey and thyme as a Mediterranean counterpart.
Familiar ingredients, clear combinations — light enough to provide energy without weighing you down.
The starters were presented openly on shelving units — accessible at all times, without fixed routes or queues. Cuisine thus became part of the movement within the space.
Dishes such as shredded celery with pointed cabbage or aubergine “Senza Vitello, Senza Tonno” offered different perspectives on vegetables: regionally rooted, internationally interpreted.
At the buffets, our chefs plated up dishes live in front of the guests. Conversation flowed naturally — about ingredients, techniques and flavours.
The talk of the evening: confit vineyard snails with pearl barley risotto, sobrasada and miso hollandaise.
A centuries-old product with a long European tradition—and at the same time an exciting food of the future: resource-efficient, locally sourced and surprisingly versatile.
“Sometimes you don’t need to reinvent the wheel, but simply dare to take a fresh look at the familiar,” as our head chef Sebastian Görmar put it.
The most frequently asked question of the evening was actually: Are snails actually vegan? No. But they are definitely an exciting alternative source of protein, delicious and a great conversation starter.
Desserts and vanilla-apricot soft-serve ice cream with candyfloss provided a sweet finale packed with extra good energy – anyone who hadn’t been in the mood for good energy by then certainly was by now.
Our conclusion
When cuisine not only accompanies an event concept but also underpins it, the result is more than just catering. Good food brings people together. And sometimes, good energy is simply a matter of the right flavour.
Interested in discussing your ideas with our head chef Sebastian? Simply send an e-mail to info@hoflieferanten.berlin.
