BERLIN FOOD WEEK at SPINDLER | 22.-26. Sept. 2021

In search of the perfect taste.

When two chefs who have been awarded with Gault Millau, both committed to absolute taste, stand together at the stove, it's gets exciting.

Our SPINDLER Food Week requirement: Vegan - as regional as possible - with an outstanding taste!

Nicolas Gemin and guest chef Tim Tanneberger cook purely vegan and largely with fruit and vegetables from the Uckermark. The former star chef Sebastian Leyer has fulfilled a dream in Templin, in the north of Brandenburg. In his garden "Hortus Tayta" he grows a wide varieties on 1700m2 with a lot of diligence and dedication. Its permaculture concept means no machines, no monocultures, no pesticides or weed killers.

During the FOOD WEEK at SPINDLER we only cook this one menu and concentrate on getting the best out of Sebastian's products.

This should be an experience for every vegan but also for meat lovers.

Nicolas Gemin

Guest Chef
Tim Tanneberger
ex Eins44

Products from
Sebastian Leyer @hortustayta
ex Le Faubourg, ex Pauli Saal

Berlin Food Week Stadtmenu Spindler Restaurant Veganes Menu
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Brandenburg Risotto
peppers | kohlrabi | germinated rye
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Tomato & Pumpkin
yellow tomato | spaghetti pumpkin | pumpkin seed oil
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Sea Breeze
zucchini | algae | fennel | samphire
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Cucumber & Poppy Seeds
cucumber | poppy seeds | wild rucola
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Tim Tanneberger & Nicolas Gemin
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Hortus Tayta
Sebastian Leyer's ecological garden
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Sebastian Leyer, Tim Tanneberger, Nicolas Gemin
in the garden "Hortus Tayta"
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Hortus Tayta
parma cultural garden of Sebastian Leyer
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Grandmother's Compote
ripe and unripe plum | parsley root caramel

Anyone interested in dining at the BERLIN FOOD WEEK can contact us via email or by phone at 030 6959 888 0

Paul-Lincke-Ufer 42/43
10999 Berlin

Our NEW opening hours:

Mo              closed
Tu                closed
Mi                 10-24
Do                10-24
Fr                 10-24
Sa                 10-24
So                 10-24

Brunch | Lunch


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