Ever heard of sardines in keg butter? How do sardines in rapeseed oil with orange taste? How do the vintage sardines from the 2011, 2013 and 2015 seasons differ? Does red wine go well with sardines? It was precisely these questions that the 13 participants of our first sardine seminar, including self- confessed “sardine junkies”, an absolute newcomer and representative of Berlin’s top gastronomy, devoted to a fun and enjoyable evening, accompanied by the sisters Anaïs and Noémie Causse. Here is a brief recap and overview.

The program for our spring events is online! After the cardboard party and trout breakfast in March, we'll be celebrating fresh goat cheese from France, Demeter asparagus from Brandenburg, and Vinho Verde! We are really looking forward to it and especially to your visit!