Dirk Plechinger (left) and Thomas Reese run the “Bratar” in Munich together. In their exclusive fast-food restaurant, they attach great importance to meat quality and sustainability . They have mustard, sauces and seasonings made in their factory and sell around 15 varieties in restaurants and online. Your “garden mustard” spices up our chicken recipe.
Escape the daily routine, be independent – Dirk Plechinger and Thomas Reese philosophized more and more often about leaving together. The two, who have known each other for 13 years, worked in a creative agency for film productions. Reese, now 38, ended up taking a six-month sabbatical in New Zealand. The head cleared. That’s when he came up with the idea of a fast-food restaurant with a small factory.
“Two years later, at the end of 2010, it opened,” says Plechinger, 40. Tables made of wood from old mountain huts visually underline the sustainable menu. The main focus is on burgers and bratwurst. They are something special: The sausages are made according to the “Bratar” recipe by the Herrmannsdorfer Landwerkstätten. “The Swabian-Hall free-range pigs still live there, as befits their species,” both enthused. The burger beef from sustainable agriculture of a regional producer community is minced fresh every day. frozen goods? Taboo.
The handmade organic mustard with garden herbs, apple, horseradish or figs, ketchup and curry spices is available directly with the sausage or online.
Table of Contents
Chicken fillet with garden mustard crust
And here is a recipe from the two Munich guys:
Chicken fillet with garden mustard crust
For 4 people
- 500 grams of carrots
- 1 large kohlrabi
- 150 g Basmatireis
- salt
- 2 tbsp olive oil
- 500 ml vegetable broth
- 4 chicken breast fillets of approx. 180 g
- 3 THE „Gartensenf“
- 2 tablespoons whole wheat breadcrumbs
- 2 EL Butter
- 2 tbsp freshly grated parmesan cheese
- 50 g flaked almonds
- a few sprigs of mint
- Pepper from the grinder
1 Preheat the oven to 200 degrees (180 degrees for a fan oven). Clean the carrots and kohlrabi, peel and cut into small pieces. Cook the rice in twice the amount of lightly salted water for about 12 minutes. Heat 1 tbsp oil, fry carrots and kohlrabi. Pour in the broth and cook for about 10 minutes.
2 Rinse the meat and pat dry. Mix together the mustard, breadcrumbs, butter and parmesan. Heat the remaining oil, fry the fillets until golden brown and remove. Spread thickly with mustard paste. Bake in an ovenproof dish for about 15 minutes.
Roast 3 almonds, pluck off the mint leaves. Mix the vegetables, rice, almonds and mint. Season with salt and pepper. Serve with the fillets.
Per person 520 kcal
fat: 19 g
preparation 50 minutes
“Bottlewise” in Hamburg
Petra Morawa runs her factory “ Flaschenweise” in Hamburg. At first she produced fine, refined vinegars, oils and grappa and sold them in bottles at weekly markets. Today, their main products include five different vinaigrettes, eight pestos and flavored salts. The salad with green asparagus and red lentils is crowned by her “lime and mint vinaigrette” – developed with a lot of love.
The divine scent of fresh herbs flows through the manufactory in Hamburg-Wandsbek. “We have just moved and have expanded from 70 to 400 square meters,” says Petra Morawa proudly. She could only dream of that in 2003: that’s when she started as a one-woman business offering her refined oils and vinegars at weekly markets. Even in storm and cold.
The divine scent of fresh herbs flows through the manufactory in Hamburg-Wandsbek. She could only dream of that in 2003: that’s when she started as a one-woman business offering her refined oils and vinegars at weekly markets. Even in storm and cold. Before that, she had spent years in salt fields to find the best raw material for her aromatic salts.
She is currently creating new labels and glass packaging for her products. “I’m giving this to myself for my 40th birthday in May,” she says, laughing.
Asparagus Shiitake Salad with Lime Mint Vinaigrette
This creative recipe comes from Petra Morawa:
Asparagus Shiitake Salad with Lime Mint Vinaigrette
FOR 4 PEOPLE
- 2 Mini-Römersalate
- 750 g green asparagus
- 200 g Shiitakepilze
- salt
- 200 grams of red lentils
- 1 tbsp olive oil
- Pepper from the grinder
- 150 g parmesan cheese
- 60ml Lime Mint Vinaigrette
Clean 1 lettuce, wash, spin dry and pluck into bite-sized pieces. Cut off the hard ends of the asparagus, if necessary peel the lower third. Clean the mushrooms and cut them into small pieces if necessary.
Boil 2 asparagus in lightly salted water for 6-7 minutes. Rinse the lentils and cook in twice the amount of water for about 10 minutes. Heat oil, fry mushrooms for about 5 minutes.
3 Mix the salad with asparagus, lentils and mushrooms. Season with salt and pepper. Grate Parmesan cheese. Drizzle the lime and mint vinaigrette over the salad and sprinkle with the parmesan.
450 kcal of fat per person
: 21 g
Preparation time 35 minutes
“Pasta Queen”
Eva Hartmann voted herself the “Pasta Queen”. In her small restaurant of the same name in Ravensburg, her manufactory and her catering service, she spoils guests and customers with more than 20 of her own pasta creations, from spicy to sweet. We chose their “parsley pasta”.
When Eva Hartmann talks, passion for pasta sparkles in every word she says. The 36-year-old laughs as she remembers her first small electric pasta machine – a Christmas present from her partner at the time. She enthusiastically processed a wide variety of herbs, vegetables and spices in a finely devised pasta dough – initially a hobby. A few months later, this developed into her new profession.
The business administration graduate swapped her permanent job for self-employment in 2007. 250 gift bags with her pasta creations for a regional bank brought her the first hard-earned success. Today, in addition to her manufactory, she runs a restaurant in Ravensburg, idyllically situated by the forest, which she only opens two evenings a week, and a catering service.
Depending on the order situation, she gets support from up to eight temporary workers. And what is your favorite pasta? “I love everyone,” she enthuses. We liked the “parsley pasta” best with our orange zander. Can be ordered (250 g for 6.45 euros plus shipping) at
Parsley pasta with orange zander
Pasta queen Eva Hartmann has developed this delicious recipe:
Parsley pasta with orange zander
FOR 4 PEOPLE
- 700 g Zanderfilet
- 1 Bio-Orange
- 1/2 bunch of parsley
- a few sprigs of thyme
- 4 tsp olive oil
- Salt / pepper from the mill
- 1 package of “parsley pasta”
- 30 grams of sesame seeds
- 50 g Butter
- 4 sheets of parchment paper
1 Preheat the oven to 200 degrees (180 degrees for a fan oven). Rinse the fish and pat dry with paper towels. Wash the orange in hot water and rub dry. Remove the peel with a zester or vegetable peeler. Wash parsley and thyme, shake dry. Pluck the parsley leaves. chop herbs.
Cut 2 fish into four equal pieces and arrange on the parchment sheets. Put 1 teaspoon of oil on each. Sprinkle with orange strips, parsley and thyme. Season with salt and pepper. Twist the parchment. Cook the fish in the oven for about 15 minutes.
3 Prepare pasta according to package directions. Roast the sesame, add the butter and let it melt. Serve pasta with sesame butter and pike-perch.
550 kcal of fat per person : 22 g
Preparation 30 minutes
