Nat. Bio Fine Food in Hamburg

Delicious recipes prompt many guests of Nat. Bio Fine Food in Hamburg to opt for a salad. Indeed, salads account for 16% of the food sales of this elegantly designed 120-seat restaurant. Tailored for expansion, the new fast-casual concept, which was launched in Hamburg last December, focuses fully on organic produce. The menu offers not only soups, burgers and grilled dishes but also six (vegetarian) salad variations. In addition, there is a special offer that is changed regularly and can also include meat components. All salads are made to order and can be taken as a side dish, starter or main course – they come in three sizes from small (€3.50), via normal (€6), to large (€9). Guests can also combine two or three options for their salads at a small extra cost. Both lovers of international cuisine and regional cooking are catered for at Nat.. Thus, the choices include Oriental rice salad with turmeric and crispy coconut chips; diced carrot cooked in orange juice, raisins and honey; wasabi cucumber salad in a marinade of crème fraîche and lemon juice with wasabi and ginger; carrot and chick-pea salad with coriander, harissa and, for the aroma, lemon juice and cumin; marinated moor-carrot salad with beetroot; and balsamic marinade – a hit, as is the 3-salad mix.
 

 
“Our recipes are distinguished by striking combinations, a blend of familiar vegetables with unusual aromas,” says Nat founder Jan Rosenkranz. In this connection, he mentions one of last winter’s best sellers: salad of winter squash, cooked briefly after being marinated for 12 hours in a blend of vinegar and numerous exotic spices, which made it incredibly aromatic. For preference, Nat works with regional and seasonal ingredients. Thus, neither is tomato salad available in the winter nor asparagus salad in the summer. And, according to Rosenkranz, this doesn’t trouble guests. On the contrary, “The most important thing is the broad spectrum of tastes and that’s what makes our crossover creations so popular.”
 

 
www.natbio.de
 

 
| 13 November 2008 |