The restaurant is based on the concept of Organic German Slow Food, handcrafted with love and time. The owners are committed to serving high-quality, organic food that is made with care and attention to detail.
The restaurant serves a fusion of German cuisine with California love, using organic and local ingredients. The menu features a range of traditional German dishes, as well as new and innovative creations.
The owners, a husband and wife team, are both from Hamburg, Germany. They met in high school and later moved to Berkeley, where they opened the restaurant. The wife, who is also the chef, brings her family's culinary traditions and recipes to the menu.
The restaurant is committed to sustainability and environmental protection, and is a big advocate of Nose to Tail and Leaf to Root practices. The owners also prioritize education, health, social justice, art, and animal protection, and donate to projects that support these causes.
The restaurant has received numerous awards and recognition for its commitment to sustainability and environmental protection, including the Acterra Business Environmental Award. It has also been featured in several publications, including KQED, Edible East Bay, and Oakland Magazine, for its innovative and delicious cuisine.
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