GM🧡☀️ … it’s a good one.🤗

Garden content. 💚🌻👨🏻‍🌾 Makes something with me. #nature

Right now, I love playing with scents and flavors that evoke vivid images in our minds like a bottle of wine that takes us back to the holiday where we first tasted it. The dish: „Squidcchini“ The zucchini is cured and dehydrated until it develops a slightly chewy, firm texture. It’s then finely sliced, briefly grilled, and finished with a touch of garlic-charcoal oil. The goal is to evoke the texture of squid. The onions are gently cooked in white wine to retain some bite, then deglazed with a clear mushroom broth to bring out the umami, and briefly infused with fresh parsley… This creates a strong maritime aroma, reminiscent of how mussels or fish dishes are prepared it tastes a bit like a holiday. The general idea was that, as someone born in Austria without any cultural connection to the sea, I wanted to create a dish that evokes the essence of the ocean—without using any ingredients from it. #creativity # #foodstr #VegetableCuisine #BerlinEats #SustainableDining #NostrFoodies #VegOnChain

Have an unforgettable experience at Horváth in Berlin where we redefines fine dining with a bold, vegetable driven menu. No flashy ingredients, just deep respect for flavor, seasonality, and time. This is low time preference in action: patience, precision, and purpose. The same values that drive Bitcoin … long-term thinking, sustainability, and building something meaningful. Horváth proves you don’t need excess to create excellence. Just vision, discipline, and trust in time. #Horváth #SlowFood #Bitcoin #foodstr #LowTimePreference #VegetableCuisine #BerlinEats #SustainableDining #NostrFoodies #VegOnChain #realfood

Bread. . Water, flour, salt and #time. Nothing more is needed for our sourdough. Crafted with skill, guided by knowledge, and brought to life with passion a humble, timeless food begins. #low #time #preference

A night @ Restaurant Horváth Berlin. . Since 2021, I’ve chosen not to serve fish or meat as physical cuts. Are we strictly vegetarian? No neither dogmatic nor didactic. But I believe a vegetable driven cuisine offers pleasure, variety, and a healthy way of living. #eat #vegetables #dont #die #stack #sats #foodstr

Super proud. 😊 . Received a bitcoin payment today. . Thanks @npub16pww...03qu make that it works. #two #michelin #stars #bitcoin #payments #accepted #nostr

This is Ben. . Ben tastes our first bite , a jelly of caraway and garlic, brown butter foam, chanterelles, marjoram blossoms. Ben is normally responsible form marketing, communication and strategic development and organised already #bitcoin meet up and our keynote @BTC Prague but is also a good host if needed. Thanks Ben being a great part of our team. #horvath #berlin #foodstr #vegetable #fine #dining

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