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
Turnip stew with leek, lovage and marjoram
Fennel Pasta with braised fennel, spinach and nut pesto and Grana Padano
MON–SAT 11 AM–7 PM
Friedrichstraße 90, 10117 Berlin
at Dussmann das KulturKaufhaus
at the Vertical Garden
Reservations for 10 persons or more at:
+49 30 2025-1017
THIS IS HOW THE FUTURE TASTES LIKE
LIKE TODAY?
Baked apple
Marzipan, raisins, vegan vanilla sauce
…7€
OR LIKE YESTERDAY?
Baked apple
Marzipan, raisins, vanilla sauce
…7€
STRAIGHT FROM THE FIELD
Our weekly changing main dishes and soups provide more variety.
SWEET STUFF
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?
WANT TO KNOW HOW THE FUTURE TASTES? VISIT US!
