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From plot to plate: Berlin’s restaurants are relishing in ingredients from the city’s allotments

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Garden variety: An allotment complex northeast of Berlin (Image: Jan Scheunert/Zuma Press Wire via Alamy

Berlin’s ‘brutal lokal’ movement promotes growing, raising and foraging food from the region. Now the city’s best restaurants are getting behind it too.

By Joseph Phelan
Monocle
July 7, 2026

Excerpt:

Today, Berlin has 870 community gardens with roughly 70,000 allotment plots. Though the majority of Berliners no longer depend on them for food, they are increasingly popular for hobbyist farmers; wait times for an allotment can reach eight years. The plots preserve a “cultural memory of urban cultivation” and reinforce the idea that “food production belongs in the city”, says Dr Monika Egerer, a professor of urban productive ecosystems at the Technical University of Munich.

Egerer views allotments’ modern value less as a matter of production volume and more about keeping culinary heritage alive. “Kleingärten aren’t feeding cities quantitatively at scale,” she says. “But qualitatively, they’re very significant. They maintain practical knowledge of cultivation, preserve local and heirloom varieties, and sustain a culture of seasonal eating and food literacy that’s increasingly rare in industrial food systems.”

In recent years, many of the city’s most ambitious dining rooms have started connecting their kitchens with allotments. Chefs have built direct relationships with small growers across Berlin, designing menus around what the land can provide. Dubbed “brutal lokal” by Berlin restaurant Nobelhart & Schmutzig, the movement’s central principle is strict enough to warrant the name: nothing reaches a diner’s plate that couldn’t be grown, raised or foraged in Berlin or the fields around it.

Read the complete article here.


Source: https://cityfarmer.info/from-plot-to-plate-berlins-restaurants-are-relishing-in-ingredients-from-the-citys-allotments/


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