Team vibes #crewlove . @ Restaurant Horváth Berlin #saturdaynight

And another one.🚀 10y two stars Michelin. #berlin #finedining #vegetables #bitcoin #acceptedk

The German Gold oxheart tomato which we source from the vegetable farm Girrbachs bros around Berlin, impresses not only with its beautiful marbling but also with its aromatic, fruity flavor and the silky texture of its flesh. . We had no choice but to serve German Gold untreated, in its raw form glazed with a tomato infused vegetable jus made from roasted vegetables. . Finally, it is rounded off with cherry pit oil from Styria and a marmalade made from lemon tagetes. . The dish stands out with its reductive complexity, umami (without miso), and silkiness. Now available on our menu for as long as the tomato season lasts. #vegetarian #foodstr #finedining #michelinresfautants

And again. Ready for serving. . Being successful is always “boring”. Repeating the process again and again, in same quality. Like staking sats and doing nothing. Success will come. #stak #sats #foodstr

Open source and share knowledge. . K.U.K. is my cookbook. . I will share a recipe with you every week and translate it as best as I can. “kuk” means “imperial and royal” and is the symbol of 500 years of the Austro-Hungarian monarchy, in which Austrian traditional food culture has its origins. The story of my culinary upbringing. #opensource #foodstr

Happy you, when you are married to a chef and a gardener. #stay #healthy #dontdie #stack #sats

Do you know daylilies? They’re not only beautiful to look at in the garden, they also taste amazing. They have a very crisp bite and a lovely sweetness. You can eat both the bud and the open blossom. Great as a garnish for fish or vegetable dishes, but also perfect for salads. Buds can be fried in tempura. Very delicious. Unfortunately, they won’t make the gray beard disappear 🤷🏻‍♂️😅🧡 #eadeble #garden #permaculture #foodstr

“If you think you’ve over salted it, just add a bit more on top.” That’s the first thing I teach all my cooks. Life’s too short for blandly seasoned food. #season #goodfood #horvath #berlin

Oregano blossoms. . Super underrated. Matching perfectly with plums or mushrooms. #herbs #permaculture #lowtimepreference

She knows exactly what to do with #paper #money . Love my daughter 🧡 #proud #dad #bitgirl

Vegetable fine dining in Berlin. Restaurant Horváth Two Stars Michelin since 2015. #vegetable #foodstr #healthy

Time for serving. #foodstr #RestaurantHorváth #berlin #bitcoin #realfood #vegetablefinedining

A dish that emerged after COVID. It’s about the essence: Earth, life, energy. A question that often occupies my mind: Can fine dining be essential? Whether this dish is an answer that’s for others to decide. A broth made from root vegetables juiced, clarified through heat, reduced, an essence. Raw egg yolk, representing life and all it needs to become one. Chicken soup fat richness and energy, for the body. #foodstr #energy #life

Catch of the day . #chefinagarden #permaculture #natureiscreativity

Super excited….. Had a call with Amsterdam today. Look really forward to be part of @Bitcoin Amsterdam 2025. 🧡🧡🚀🚀🚀 #finedining #meets #bitcoin

“Marianne” Our dessert. A sculpture, brought to the plate in our restaurant. The plate design was created in collaboration between myself and Vista Alegre and partly reflects my Viennese roots. . The dish: A semi-frozen cream made from parsley root, pear, white chocolate, Chardonnay vinegar, and apricot kernel oil. The sauce is made with homemade cherry blossom vinegar, vanilla, lemon, and grapeseed oil. . The name Marianne comes from the book Tales from the Vienna Woods by Ödön von Horváth, after whom our restaurant is named. Marianne is one of the main characters in his most famous work. #tradition #foodstr #vegetable #fine #dining

“Celeriac Schnitzel” . The celery schnitzel, which certainly wasn’t a culinary favorite during my childhood. The celery is confited for 5 hours, then pressed, smoked, breaded in dried yeast, and baked until crispy. The sauce is a reduction of a meat aspic that was simmered for three days, based on a Viennese recipe from 1879 (Louise Seleskowitz). It is surrounded by a porcini cream that was slowly roasted over two days to create a chocolate-like paste. #austrian #tradition #childhood #foodstr

2nd wedding anniversary 🧡 Our relationship in numbers: 17 years partnership 2 years marriage 2 kids, 11 and 14 she/he 5 hens 1 dog, Nova Scotia duck tolling red river 1 cat, 15years old 1 house in Berlin 1 Restaurant since 2014, Horvath Berlin 2 hardware wallets @BitBox 2024 Bitcoin accepted in Horvath and tons of love ❤️🧡

Time and life energy. . The dish: “Celeriac ripe and young” . It came into my life during a time of culinary disorientation and completely turned my idea and perception of “value” upside down. It took three attempts and three and a half years to develop this dish. 2011: Due to a moment of inattention during a stressful time, I baked a celeriac in a salt crust and then forgot it in the oven, though I had turned the oven off. The result became the starting point for what is now my signature dish: a celeriac dried in a salt crust for one year without ever opening the crust. . It marks a turning point in my life. Like #bitcoin did. #time #energy #lowtimepreference #foodstr