November day in Berlin. #sun #garden

How to make a nonstick outdoor pan. #nature #outdoor

Turbo Gnocchi 🚀 #cooking #foodstr

New food presentation ahead!!! @restaurantHORVÁTH Berlin #bitcoin accepted

Veggie fried chicken taste. . Unbelievable fuckin delicious.🚀 . Champignons poached in almond oil and fried in dried yeast. . #veggie #foodstr #geniusact

“Fuck Off, I’m gardening!” . #birthday #present

Me acting like a pro 🤪 #work #kitchen

We @restaurant HORVÁTH Berlin love celeriac. #food #foodstr

Birthday walk. #nature

Plant based “caviar”. Made from mushrooms, roasted vegetables and black garlic. . You can use any other liquid. 200ml liquid 1.7g Agar 4g Gelatin (or 2 leaves gelatin) Mix everything, boil it once, fill in squeezing bottle, cool down a bit and squeeze the liquid in a box with 1 litres plant based oil (wich was 4h in a fridge). Strain the Caviar through a sieve. You can flavour it however you like. Any oil, seasoning or whatever. Or use it as a cocktail garnish. #foodstr #plantbased

Wish you a happy week. ☺️☀️ . #kingoystermushroom

Explaining „low time preference“ in cooking terms, in Prag. Chef to Chef. #lowtimepreference

Precision. Makes a difference. Concentration, discipline and focus are the key for success in the fine dining industry. We love it 🧡 #consistency #foodstr

Team night vibes. #best #team #ever @restaurant HORVATH Berlin

Emancipated vegetable-cuisine. . A philosophy. . #restauranthorvath #berlin #foodstr

Wilted Marinated Lettuce. . My mother had a very strict approach to food. Nothing was ever thrown away. Even the marinated salad left over from lunch would appear on the table a second time. This dish, “Oxidized Salad,” recalls the taste and texture of that childhood memory, from a time when not everything was bought in abundance, and saving was simply a way of life. #bitcoin #saving #memories #foodstr

The idea is to play with our memories of taste and smell the images that appear in our minds when we perceive those familiar flavors and scents of the past. In this dish, we play with the memory of the sea. Flavor impressions of parsley, white wine, lemon, and onion evoke remarkably strong maritime notes, combined with the creamy, meaty texture of the mushroom gently cooked in almond oil. For me, this is one of the best dishes I can remember ever creating. Also one of the sexiest. #creativity #foodstr

Beginning of a new dish. Onion pickles, cabbage potatoes emulsion, garlic vinegar jelly. First steps. #creativity #time #foodstr

Actually main corse. Smoked celeriac steak, in a yeast crust. #vegetable #finedining #berlin #foodstr

“Walk through my garden” A dish just inspired by nature, curated by me. Just to show creativity and perfection of evolution. #respect #cycle