WHAT DOES THE FUTURE TASTE LIKE?
A question we ask ourselves every day in the Ursprung restaurant. It is an epicurean community food space run by the Food Service Innovation Lab by Dussmann, which we see as a kind of experimental kitchen. It is a green oasis in the heart of Berlin, inside the Dussmann KulturKaufhaus.
Right next to the large vertical garden, with more than 6,000 tropical plants on 270 square metres, the future is being served while it is being researched and worked on the holistic future of food service.
PLANET!BASED BUSINESS LUNCH
MON–FRI 12–14:30, BERLIN-MITTE
Enjoy your lunch break with our Planet!Based Business Lunch for 15 €
including starter, main course, 0.35 l water and a coffee speciality.
We are looking forward to welcoming you!
CURRENT WEEKLY SPECIAL
Celery and hazelnut soup with strong chicken stock & croutons
Pumpkin and nut roast with Pointed cabbage, white wine pear
SA 12–18, BERLIN-MITTE
Every Saturday we serve our hand & homemade soups.
Soups are par excellence family meals, favourite dishes and national dishes and a symbol of a
creative and quality-conscious eating culture.
Soup not only warms the body from the inside, it also provides it with valuable nutrients,
vitamins and dietary fibres that significantly promote our health.
CURRENT SOUP DISHES
Vegetable stew with Potatoes, cauliflower, carrots,
kohlrabi, turnips, courgettes and parsnips ... 7,5 €
with Vienna sausages...10€
Lentil stew with carrots, celery, potatoes & leek... 9,5 €
with Vienna sausages...12€
THIS IS HOW THE FUTURE TASTES LIKE
Red Thai Curry 2.0
Rest:art™ (Vegetable alternative for beef),
jasmine rice, carrot, pepper, sugar snap pea,
peanut, mint, coriander & crispy glass noodles. ...16€
OR LIKE YESTERDAY?
Red Thai Curry
Beef, jasmine rice, carrot, pepper, sugar snap pea,
peanut, mint, coriander, crispy glass noodles ...16€
STRAIGHT FROM THE FIELD
Our weekly changing main dishes and soups provide more variety.
Catherine’s Cakes straight from the States ... 5 €
THE FUTURE IS PLANET!BASED
For us, this means that everything that ends up on our plates is as good for the planet as it is for people. Food is produced in such a way that planetary boundaries are not exceeded. In concrete terms, this means ecological and regenerative cultivation, low CO2 emissions, reduced meat consumption and species-appropriate husbandry. At the same time, an adequate supply of nutrients to humans should still be ensured.
To this end, we are guided by the Planetary Health Coordinate System of the EAT-Lancet Commission, which was calculated in 2019 by 37 internationally renowned researchers.
In order to ensure nutrition for all people worldwide, the distribution of food categories on the plate would have to look like this:
BACK TO TRADITION WITH INNOVATION
We are adding Future Food products to the Planetary Health plate because we firmly believe that technology can also contribute to a more sustainable food economy. These are products that do not come from traditional agricultural production: Such as vertical farming or cell-based products grown in reactors. But also technologies such as high-precision fermentation processes or 3D printing.
We also take a closer look at raw materials such as microalgae, mushroom mycelium or special microbial cultures and explore their potential on the plate.
Here, at Restaurant Ursprung, we want to find out: How can we feed the society in a way that is both sustainable and enjoyable? How can Planetary Health and Future Food be scaled so that they are accessible to many?