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249 Photos
Cinnamon role
“Grünzeug” (Gnocchi with green veggies, pine nuts, olives…)
Loaded bread
Lunchtime - Lentil Bolognese (vegan)
Inside Out shushi bowl with Miso dressing
Scrambled tofu (breakfast)
potato-topinambur puree with balsamic mushroom mountain lentils and BB…
Hazelnut ice cream (vegan)
What the fish “Sardines” on bread with paprika confit & aioli
Laugenknödel (brezl-dumplings)
Pompom Blanc in cream sauce, red green spelt roast and pointed cabbage…
Vhy Restaurant in Stuttgart
Timo Hildebrand, Restaurant owner and football legend
Polenta made with fresh corn, kale, smoked almonds and pomegranate.
booklets with nougat filling, mango and coconut ice cream.
Inside
Pils and homemade lemon-mint lemonade
Outside
Warm salad with fried polenta cubes, rated almonds, asparagus, pears
Laugenknödel mit Pilzen
Gnocchi
Datteln und Schokoladentarte
Dim Sum und Austernpilz
Chocolate tarte and vanilla ice cream
Laugenknödel
Dessert
Schokolade
Rote Bete/ Pastinake/ Radieschen
Tempeh
Dim Sum
Truffled camembert (vegan) with fruit bread
Amouse bouche - Jerusalem artichoke puree
Jerusalem artichoke foam soup with beetroot baguette
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