We are lucky to still have some wild herbs around—the meadows are still green, so let’s eat them for as long as we can and savour all of the nutrients and vitamins they contain!
On the 15th of September, we hosted The Good Supper's fall edition at Berg Burg in Wedding. It was a hot-hot evening—perhaps the last this year with temperatures well over 30 degrees. Now, a month later, the mercury has dropped at least 20 Celsius and our summer dresses and open toed sandals have been replaced by wool coats and winter boots.
Photographer, visual artist and passionate plant-based cook Tabea Mathern has prepared a salad inspired by the many cultures that fuse to make Berlin the colorful mix that it is—and at the same time, makes a beautiful statement about coexistence and community.
As a vegetarian chef I find it important to play with different flavours and textures in the creation of a new dish. It should always touch as many senses as possible in order to obtain complete satisfaction.
