A year at the table of a landscape.

A year in seven menus.

• Rest & Ripeningfrom January into MarchOutside, everything sleeps deeply. But on our shelves and in our cellars, the fruits of the past year rest, ripen and ferment — slowly and quietly completing the full spectrum of their aromas.
• Blossoms & Shootsusually in AprilA tentative awakening in the fields and meadows. Lush green is still scarce, but buds, shoots and early blossoms set the first accents on our plates. With the waters of spring, life returns to the rivers and streams around us too.
• Fresh Greena phase in MayChlorophyll is now the defining theme — and draws us into our garden. In the Knoblauchsland there is plenty of fresh green to plant and harvest. Everything — leaves, blossoms, trees — is now full of sap and vigour.
• Young Fruitin JuneThe shadows still grow shorter and the days longer. The summer sun grows ever stronger, and with it come the first flavours of berries and stone fruit — fresh and full of acidity.
• Rich Varietyfrom July into AugustSummer — dazzling light, lush opulence and abundance everywhere. It is harvest time. With ever more sun, sweetness now finds its way into the fruit. The green of the fields gives way, more and more, to the golden yellow of ripe grain.
• All Coloursfrom August into SeptemberThe colourful finale of the growing year. The orchards now glow in the colours of ripe fruit — yellow, orange, red in every conceivable shade. The days shorten quickly now, meadows and fields are noticeably damper in the morning. The first mushrooms herald the coming decay.
• Retreatfrom October into DecemberThe close of the year. From the cleared gardens and fields we now move into the forests, seeking what cool and damp bring forth. The season of mushrooms has begun. Meanwhile we prepare for winter — drying, ageing, smoking and preserving.
• Within it: The Garden – vegetarianlate July to mid-AugustFor three weeks our garden carries an entire menu — purely vegetarian, focused on its abundance.