Recently, our team visited the organic farm Bio-Gärtnerei Watzkendorf in Mecklenburg-Vorpommern. Between fields, greenhouses, and beehives, we saw where part of our vegetables come from – and why they are so special.
What impressed us:
• Harvest on demand – Tomatoes and other vegetables are only harvested the day before, delivered fresh, and end up in our kitchen the very next day.
• Sustainability from field to shelf – 26 hectares of open land, one third dedicated to green manure. Almost 2 hectares of greenhouses, operated with waste heat, solar power, and rainwater. 600 varieties of seedlings, 15 bee colonies, artisan honey, and 45 employees who are passionate about their work.
• Diversity instead of monoculture – More than 40 vegetable varieties in peak season, cultivated from March to December. All Bioland-certified, transparent, and sustainable.
For our kitchen team, this means working with ingredients that were still in the field just yesterday – fresh, regional, and full of flavor. This quality inspires us every day and makes the difference you can both see and taste on the plate.
