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

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