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REGIONAL, SEASONAL, FAIR
The products used come exclusively from ecologically responsible sources, while maintaining the diversity that Käfer stands for. If exotic foods are offered, they are selected with fair trade and organic cultivation in mind.
However, where possible, the Green Beetle's cuisine draws on regional and seasonal produce. In summer, the crew collects wild herbs in the English Garden for certain dishes. In autumn and winter, fruit and vegetables are kept fresh through the traditional sustainable processing methods of fermenting, pickling and pickling. The Green Beetle obtains fruit, vegetables and other wild herbs from Kinara. Johannes Schwarz is known as the house and court gardener of the Munich gourmets and all his products are certified organic. Mushrooms come from Feinkost Zollner from Bruck in Regensburg, a family business known for its regionality and quality. Other regional products such as quinoa from Obsthof Knab or topinambur from Topinambur Manufaktur Bayern are also used. Partner for olive oil is Helmut Kranz, who has been growing olives in Sicily for 20 years without using machines and without pesticides with employees from the region and processing them on site.