A creamy (plant based) leek soup brightened with lemon zest and fresh tarragon.

Gurkencarpaccio mit Minze

Thin cucumber slices dressed with mint and lime olive oil.

Roasted bell peppers filled with herbed quinoa, tomatoes and olives.

Coconut panna cotta infused with lemon and basil, garnished with berry coulis.

A pureed green pea soup with mint and a hint of lemon.

Zucchini-Carpaccio mit Zitronenöl

Thin zucchini slices drizzled with lemon oil, fresh parsley and chives.

Layered summer squash, tomato and eggplant baked with herbes de Provence.

A refreshing sorbet blending sweet strawberries and aromatic basil.

Silky sweet corn soup enriched with coconut milk and a touch of lemongrass.

Avocado-Grapefruit-Salat

Slices of avocado and pink grapefruit tossed with lime and mint.

Thick roasted carrot “steaks” glazed with maple syrup and dill gremolata.

Creamy coconut rice pudding topped with fresh mango cubes.

A refreshing cold soup of blended cucumber, green apple and dill.

Gegrillter Pfirsich-Rucola-Salat

Warm grilled peaches with peppery arugula, toasted seeds and citrus vinaigrette.

Moroccan-style stew of chickpeas with apricots, carrots and cinnamon (mild spices).

Coconut milk pudding scented with rosewater and a hint of cardamom.

Silky zucchini soup garnished with fresh dill and lemon zest.

Kräuter-Socca aus Kichererbsenmehl

Savory gluten-free chickpea flour pancakes with thyme and rosemary.

Mild Thai-style curry with lemongrass, coconut milk and mixed vegetables.

Thin slices of grilled pineapple drizzled with lime syrup and mint.

Smooth potato and leek soup served cold with chive garnish.

Bunter Tomaten-Mais-Salat

Vibrant heirloom tomatoes, sweet corn kernels, basil and mint in a lemon vinaigrette.

Baked layers of asparagus and potato in a light herbed coconut cream.

An icy, refreshing granité of blended mixed summer berries.

Warm coconut broth with lemongrass, lime and fresh coriander.

Fenchel-Orangen-Salat

Shaved fennel with orange segments, mint and a citrus dressing.

Spanish-style rice with saffron, peas, artichokes and red pepper.

Creamy coconut chia pudding layered with ripe mango purée.

Smooth carrot soup flavored with orange juice and a hint of ginger.

Orange-Bete-Carpaccio

Thin slices of golden beet with orange segments and mint.

Layered lentils, eggplant and zucchini baked in a herbed tomato sauce.

Coconut panna cotta topped with tangy kiwi slices.

Oven-roasted tomatoes and red peppers pureed with basil and garlic.

Quinoa-Tabbouleh

Quinoa with cucumber, tomato, parsley and lemon, a gluten-free take on tabbouleh.

Cornmeal cake layered with roasted eggplant and sun-dried tomato.

Rich dark chocolate mousse made from avocado and coconut, topped with raspberries.

Creamy white bean soup with garlic and fresh rosemary.

Vietnamesische Frühlingsrollen

Rice paper rolls filled with fresh veggies and herbs, served with lime vinaigrette.

Savory buckwheat crepe filled with potato, spinach and chives.

Segments of orange, grapefruit and lime tossed with candied ginger and mint.

Creamy coconut soup blended with cauliflower and mild curry spice.

Mit Za’atar gebratener Blumenkohl

Cauliflower florets tossed in za’atar and roasted, served with tahini sauce.

Savory gluten-free tart with spinach, artichokes and herb-infused coconut cream.

Frozen sorbet of mixed berries and coconut water.

Silky parsnip soup with a subtle hint of ginger and green onion.

Nori-Gemüse-Rollen

Seaweed rolls stuffed with rice, avocado, cucumber and carrot, served with lime soy-free sauce.

Mild curry of green beans, broccoli and zucchini in coconut curry sauce with lemongrass.

Tapioca pearls cooked in coconut milk, served chilled with mango purée.

Velvety soup of sweet corn and zucchini with basil oil.

Tomate-Basilikum-Salat

Mixed heirloom tomatoes with fresh basil, olive oil and balsamic glaze.

Baked acorn squash halves filled with herbed wild rice and dried fruit.

A trio of lemon, orange and grapefruit sorbets for a zesty finish.

Smooth pumpkin soup with cinnamon and nutmeg, finished with coconut cream.

Mango-Fenchel-Salat

Julienned mango and shaved fennel tossed with lime and mint.

Thick eggplant slices roasted with garlic and thyme, served with herbed potato wedges.

Gluten-free chocolate tart shell filled with raspberry compote and coconut cream.