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. But eating habits don’t have to be this complicated.

By now, 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 Suapinga 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