The Chicken or the Egg - True tolerance starts with lactose

“Do you have anything gluten-free? So, no milk?”

“You mean lactose-free?”

“I’d prefer vegan.”

“Well, we have a fruit salad or some of our sandwiches can be made vegan. There’s also a bagel with…”

“I’ll take the scrambled eggs.”

“Ah. Okay. I thought you wanted something vegan?”

“No, just gluten-free. I always say vegan for that.”

“Alright, so we’ll leave out the toast with the scrambled eggs to keep it gluten-free?”

“No, that’s not necessary. Toast is fine.”

Anyone thinking this conversation is made up couldn’t be more wrong.

It’s just one of many food-related exchanges we’ve had in our café over the years.

“Are Buffalo Wings really made from buffalo?” a friend once asked me, quite sincerely, as we sat with menus in hand at a Mexican restaurant.

It just blurted out before I realized she wasn’t joking: “Absolutely! A very rare species with teeny tiny wings.” (Hopefully my friend has forgiven me by now.)

Of course, it doesn’t have to be quite that bizarre.

These days, we all know that the way we eat carries a lot more weight than it might seem at first glance.

That’s why it’s great that we can now recommend so many restaurants where sustainability is a core value - without compromising on flavor or fun.

Our recommendations:

-vegan cinnamon rolls at Suuapinga in Munich

-almond-based “Faux Gras” at MaMi in Berlin

-the unbeatable butter lettuce at Bingo in Munich

-vegetarian cuisine at its finest at Night Kitchen in Amsterdam and Berlin

…or Hantverket in Stockholm

-fine dining without meat at Iluka in Copenhagen