Aaron Hasenpusch - Restaurant Klinker

Aaron Hasenpusch and Marianus van Hörsten met in the long night hours of Berlin's gastronomy and found wordless understanding in working together and in pleasant amazement of having similar attitudes in life. For the past 5 years Restaurant Klinker has continuously improved their view on the dining experience. Serving up to 90% vegetarian dishes and being guided by a focus on sustainability. Adding depth to their dishes through techniques such as preservation and fermentation has been a big step into the next phase of the dining experience. In order to take these changes even further and create an even more interesting experience for the guest, koji fermentation has sparked their interest. Implementing another level of depth and umami to their cuisine will allow a new expression of their dishes and displaying new flavours for a vegetarian cuisine.