GM it becomes orange this week🧡🧡🧡🧡🧡🧡 #gardening #harvest #restaurant

We are Horváth, named in honor of Ödön von Horváth. . As is well known, you need a chair to sit on, in order to think. Ödön v. Horváth —————————————— Bekanntlich braucht man zum Denken einen Stuhl, auf dem man sitzt" Ödön von Horváth . #restaurants #on #nostr

Celeriac aged and young. A dish that plays with people’s values and presents time as the most precious resource. Low time preference in perfection. Since 2015, our signature dish at Restaurant Horváth. A whole celeriac, baked in a salt crust and then aged in it for one year—without ever opening the crust. During the first three months, the celeriac must be turned almost daily to prevent the salt crust from softening or breaking. Only after a full year does the celeriac develop a parmesan-like consistency, firm enough to be grated. We use it to complete our dish #low #time #preference #creativity #foodstr

@Restaurant Horváth . Steamed strudel dough filled with white polenta and cold mountain cheese foam. . The culinary technique: The strudel dough is cut out into a circle. A smaller ring is then placed in the center. The inner area (inside the smaller ring) is brushed with butter. The outer ring (outside the smaller circle) is brushed with egg. The dough circle is then folded over, with a piece of drinking straw placed at the side between the layers. Because of the butter, the inner part does not stick together, while the egg causes the outer part to seal after steaming. After steaming, the pocket can be filled with foam. During the filling process, the straw is pulled out simultaneously, creating a hollow interior for the filling. . Is a dish from “KUK” my cookbook. #creativity #vegetable #fine #dine #food #nostr

Chefs advice: Green cilantro (coriander) seeds. Mix it with 2% salt, store it in a little glass jar with lid, outs of fridge for three days, keep it than in the fridge. Use it for salads, sauces, fish, grilled meat, etc 💚🧡

It’s a good Sunday and it will be a good next week and it will become a good life for me and my family.🧡 . #stack #sats #eat #vegetables #dont #die

To spend time on what stirs the soul, to give oneself to passion’s quiet call. In stillness, creativity, and care, where focus lingers and details matter — this is what I love about fine dining. The devotion to crafting something rare, a gift for oneself, and for another to share #foodstr #restaurant #horvath

Another afternoon in Restaurant Horváth Berlin. 🧡 #slow #food #low #time #preference

We can decentralise the economy system. . But not human connections. 🧡 . Restaurants can built bitcoin communities. #bitcoin #communities #restaurant #horvath #berlin

Nature is f*cking perfect. . #we #love #bitcoin

As a founding member of German Bitcoin Association. I’m really proud they sharing me @linkedin #bitcoin #association #germany

Have you ever had a Michelin fine dining experience? The full menu with wine pairing/juice pairing is actually #448.726sats making it more affordable than ever before. . #berlin #two #stars #btc #payments #accepted

Chefs plating skills 😉. . Vegetarian foie gras. I am circling a vinegar reduction onto the praline. . #vegetable #fine #dining #berlin #restaurant #horvath #chefs #on #nostr #bitcoin

Yass … 100 followers @nostr 🥳🥳🥳 I like 🚀🚀!!

“Something simple and beautiful to end the day.” 🌙✨ #permaculure #forestgarden #ediblegarden

New dish alert. Coming soon! . Cold cucumber soup, roasted mustard seeds, herbs infused almond oil, onion blossoms, dehydrated cucumber. . #stay #healthy #eat #vegetables #dont #die #stack #sats

Red current harvest. . Did you know the red current wood can be used for flavouring oil? It’s very delicious and can be used for starters and desserts. . Restaurant Horváth Berlin #vegetable #fine #dining

Chefs @work #fine #dining #proof #of #work

Celeriac Ripe & Young Signature dish by @the BTC Chef Restaurant Horváth Berlin “A celery root dries for 12 months after baking in salt dough without opening the dough.” This dish is emblematic for our philosophy of giving simple ingredients a value. Our philosophy of low time preference stands in strong contrast to the current obsession with product quality & luxury in the fine dining world. Creativity through censorship - restriction is focus. #passion #craftsmanship #time #shift #mindset #people

Plate like a chef. . -3 days roasted cream of cep -oyster mushrooms steamed -dehydrated marjoram -roasted mushrooms -plum seed oil -mushroom almonds oil sauce -white bread roasted in yeast . #fine #dining #horvath #berlin #two #stars #btc #accepted