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

For the past seven years, I have had my own garden, based on the principles of permaculture and an edible forest garden. It is increasingly becoming a source of inspiration. Observing natural processes and viewing everything in cycles including the transformation of the garden’s gifts into meals by us in the kitchen is just a small part of a larger cycle. No more, but also no less. We give energy and create energy. #cycles #energy #cooking #foodstr

How to make a “onion-steak”. . Steps: Season with salt n sugar, vakuum, steam for 8h, squeeze gently, dehydrate, roast it in smoked butter, glaze with vegetable gravy Serve. . Restaurant Horváth Berlin vegetable fine dining. #foodstr #VegOnChain #sustainableeating

Non alcoholic pairing. . In Restaurant Horváth Berlin we offer since 2014 a non alcoholic pairing, wich was awarded 2023 as the best in Germany (Fallstaff Guide). Every drink is homemade and matches perfect with our dishes. . In the picture we have: - radicchio, lemon, elderflower - yellow beetroot, pumpkin seed oil - roasted yeast, apple, bay leaf, salt #foodstr #nonalcohol #DontDie #stacksats

Our daily shared meal as a team is one of the most important moments of the day, it’s when we truly connect. Today, we had one of the most famous desserts of Austrian cuisine: Kaiserschmarrn with plum compote. A dish from my childhood and everyone loves it. #connection #team #foodstr

I have been a chef for 28 years, working with food and striving to combine time, perfection, and creativity in its preparation. What fascinates me most is the emotional and energetic level. The direct contact with my hands, the warmth, the care, the smoothness. Simply love. #foodstr #chefslife #realfood

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

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

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 💚🧡