This column is often about expensive menus, excellent ingredients and haute cuisine. But the culinary world of Munich obviously has a lot more to offer. Socially and ecologically responsible gastronomy, for example. That’s how it works Community Kitchen in Neuperlach’s Fritz-Schäffer-Straße 9 primarily with rescued food, i.e. food that would otherwise be thrown away by wholesale markets, retail stores or large canteens because no one wants it anymore. And that Roecklplatz training restaurant on Isartalstrasse gives disadvantaged young people the chance to learn and take up a career in the catering industry.
Now the two institutions have joined forces to highlight their strengths in a cooperation project for a week. Next Monday morning, the cooks will pick up fresh, rescued food from the Community Kitchen and think about what they can cook with it. The weekly menu should be available at 2 p.m. and be implemented for six days. The two institutions want to show how important it is to counteract food waste. And that it is possible to work exclusively with rescued food for at least a week and bring delicacies to the table. Certainly more than just an interesting experiment – you can also learn something here (Restaurant Roecklplatz, Isartalstraße 26, promotional week from May 13th to 18th, Monday to Saturday 5:30 p.m. to midnight, reservations by phone 089-45217129, www.roecklplatz.de ).
Some Community Kitchen products, such as spreads, are also available in the Town hall canteen find again this Saturday. There, for the “Open Town Hall Day,” there are 100 percent organic, regional dishes from the canteen tenant Jürgen Wiesenhofer as well as from the cooks Susanne Kiehl and Verena Schlegel prepared – with ingredients that all come from a maximum of 80 kilometers around Marienplatz. The joint campaign by the Federation for Nature Conservation, the Munich Nutrition Council and Wiesenhofer’s company “apartment02” under the motto “This is what Munich tastes like!” is intended to show that out-of-home catering with organic and regional products not only tastes good, but is also affordable. The menu includes, among other things, risotto made from champagne rye from the municipal Gut Riem or a Bavarian burger made from ox meat from the municipal Gut Karlshof. For dessert there are “variations from the cow” – mainly milk, one assumes (Town hall canteen in the magnificent courtyard of the town hall, Marienplatz, Saturday, May 11th, 10 a.m. – 4 p.m., www.muenchner-ernaehrungsrat.de ).