Algae are the “food of the future”! They grow much faster than land plants and do not take up valuable agricultural land. They are also low in calories and full of proteins, carbohydrates, vitamin B12 and polyunsaturated fatty acids. But most of all, we love seaweed because it’s so delicious! We especially like the creations of Poisson d'Ouest. We use two of them in these simple and quick recipes: Pulpo salad with celery, cucumber and seaweed and feta baked with seaweed. Mmmmh!

Have you ever combined lentils with tuna? We actually haven't yet, but we're so excited about our new discovery that we can already guess what we'll be having for lunch this autumn. By the way, this is also one of those salads that taste almost even better the next day, when they are really well-infused! A clever and quick idea for the party buffet, for brunch, for lunch or on the go...

Who said that we always have to do French? Asian cuisine in particular knows many dishes with fish and we like to be surprised! This week, our head chef Thomas Vetter was inspired to create a culinary encounter that is perhaps second to none: there are fresh summer rolls with Breton sardines - a recipe made for spring. Freshness, sharpness, pep and everything to simply pick up and enjoy!

Unfortunately, spring is still a long way off, stoking our hopes with bright rays of sunshine and laughing up our sleeves as we tie our scarves tighter around our necks once again. The nice thing about this stalemate is that we're still craving real comfort food, and we're not even half off track. Our recipe today is a fusion of tender, cooked octopus from Spain with "batatas ao murro," a typical Portuguese way of preparing popped potatoes, which are either battered with a fist or traditionally thrown against a wall to burst. With such a chance to let off steam, the term "comfort food" takes on a second meaning... The octopus I use for this recipe comes pre-cooked from Catalonia to us in Berlin – and it's freshly cooked once a week. Anyone who's ever tried to cook a squid tenderly and failed will be delighted to know that this batch has already been taken care of for them. But don't worry – in Portugal, there's a proper job for this: that of the pulpeiro, who spends all day doing nothing but cooking the octopus tenderly. Ingredients: potatoes Octopus olive oil rosemary Salt and pepper or Piment d'Espelette for color Depending on your mood, a green salad as an accompaniment Preparation: Sprinkle the peeled potatoes (clean them first) with coarse salt and bake them in the oven at 250°C for about half an hour until cooked through. After baking, hit the potatoes with your fist or the heel of your hand until they burst. Alternatively, you can actually throw them against the wall... :) Meanwhile, bring a pot of water to a boil. Remove the pot from the heat and heat the octopus in its packaging for about 15 minutes. This gentle heating allows the octopus to soak in its juices and prevent it from drying out. Arrange the potatoes on a plate, slice the octopus, and add them. Sprinkle both with salt and Espelette pepper. Serve with a green salad, if desired. Our wine recommendation:

The pissaladière is a thin onion tart, similar to a pizza, topped with anchovies and plenty of black olives in addition to onions. The pissaladière comes from Nice and, along with the socca (a kind of hearty pancake made from chickpea flour), is one of the local delicacies that can be found freshly prepared on every street corner and that people like to have on hand. The pissaladière is perfect for a summer picnic or a party!

This week's recipe of the week is more of a kind of "serving suggestion" or "guide to feasting without much effort" for the days when we just don't want to spend long in the kitchen. The rosé has already been chilled, the evening sun bathes the balcony in golden light and the visitor is already waiting? Or the weekend is ahead of us with a promising blue sky and we fancy a spontaneous picnic in the countryside? Bingo! This menu takes less than 20 minutes, but will keep you full and happy, I promise!

My neighbor is Californian with Filipino roots and when he throws impromptu dinner parties in his kitchen, not only are the people around the table a colorful mix, but also the unforgettable menus he serves us. Inspired by these inspiring evenings with their creatively composed food combinations, I once again dared to try a cross-over number for our new recipe of the week: lentil and leek kedgeree, a spicy dish from Anglo-Indian cuisine made from green French ones Lentils, Portuguese smoked mackerel and free-range eggs from Brandenburg. Comfort food with an international twist!

It's not too cold yet, so dishes that aren't too heavy don't fit on the table yet. Yes, fish, butter and tomatoes sound more spring-like, but the herbs bring enough wintry flavors to serve this cod well before Christmas. We used cod for this recipe, but cod, haddock or trout would also work well (however, these should not be portioned, but prepared whole).

Recently, I went on a canoe trip on the Spree with friends. It was wonderful—we felt like real freshwater pirates...! The picnic on land included, among other things, wonderfully cool rosé (we had dragged it behind us in a bag in the water) and delicious little puff pastry parcels that my friend Anne had prepared. The recipe inspired me to create a version with sardines, which I recreated at home. It's super easy and looks really beautiful. Perfect for a picnic with friends or a dinner for two (or three, or four...)... as an aperitif, as finger food, as a starter, or as a main course, perhaps with a green salad! Bon appétit! Ingredients (for 2 people) 1 package of puff pastry (if you don't make it yourself) some sesame 1 small eggplant 1 small zucchini 3 - 4 mushrooms Feta Zucchini cream and/or tapenade (black olive paste from Provence) 1 pack of oil sardines (e.g. the Sardines Saint-Georges from La Belle-Iloise) olive oil Salt pepper Wash the vegetables and cut them into cubes, while preheating the oven to 200°. Heat oil in a pan and fry the vegetables until lightly browned and translucent, but still a little al dente. Season with salt and pepper. Sprinkle the sesame seeds on a tabletop or board and roll out the puff pastry on it. Press the sesame seeds firmly into the dough. Then cut the dough into even squares (I use 6 pieces from one roll). Spread a dollop of the zucchini cream and tapenade onto the center of the dough squares (you can skip this if you like. Since I like both, I made three pastries with tapenade and the others with zucchini cream. Tapenade makes the pastries more flavorful, while zucchini cream makes them more "vegetable"). Place the vegetables on top in small piles, then add the diced feta and small pieces of sardine. Be careful not to put too much filling on the dough, or the pastries will expand too much in the oven! Fold the dough corners diagonally together to form nice, tight parcels. Make sure to press the loose ends and sides together firmly. This requires some dexterity, but it's important, as otherwise the parcels will expand too much in the oven. Bake on the middle rack for 15-20 minutes until golden brown and serve hot. Bon appétit! We bought a bottle Alento Rosé 2016 Alentejo It was a perfect match! A young, intense Portuguese rosé wine full of joie de vivre – an uncomplicated everyday wine that goes well with all dishes, but is also enjoyable on its own.

Mmmm, delicious, delicious... :) Recently found on the blog of a Spanish woman (www.letitbecosy.com) who lives in Mallorca and cooks mainly vegetarian food. I've always enjoyed discovering new flavor combinations, and I'm particularly interested in unusual combinations with fish... so I added sardines in oil to one of her recipes. The recipe is very simple, and the result is excitingly fresh and incredibly delicious. I imagine it would also taste great with sardines in Muscadet or sardines in water and lemon. I'll try it that way next time! And this is what it looks like when it’s finished: Bon appetite!

A super simple, quick, but no less sophisticated and tasty amuse-bouche made from just a few ingredients. Crunchy, juicy, salty, spicy... all the flavors of summer! Add the well-chilled sweet wine, which provides a nice contrast, and you have a sophisticated snack, perfect for the summer aperitif! Chin-chin and bon appétit!

It's asparagus time and everyone is happy! We are no exception and even think a long time in advance which wine we should recommend as this year's asparagus wine. This year it is the Minho Verde Camaleaõ. After the wine question, the question of the appropriate accompaniment must be discussed: this time we have asparagus with buttered sardines from La Perle des Dieux and a quick Hollandaise sauce. The recipe comes from Thomas Vetter from the Sardinen.Bar. I visited him in his shop in Berlin Schöneberg and cooked the recipe with him.