Festive farm-to-foot dinner in summer: enjoyment on Gut Kerkow!

Festive farm-to-foot dinner in summer: enjoyment on Gut Kerkow!

Uckermark, Deutschland - On July 12, 2025, the Comedor restaurant awaits a very special culinary day in the Uckermark. Chef Raúl Oliver Arriaga and culinary chief Kevin Falk Lupp invite you to an impressive Farm-to-Fire dinner , in which everything is all about sustainability and regional cuisine. The event takes place on the picturesque Gut Kerkow, a organic farm near Angermünde, which is committed to the principle of sustainable agriculture. "We attach great importance to obtaining our ingredients directly from the region," explains Arriaga. On this special occasion, guests have the opportunity to experience and discover the origin of their food up close.

like Pregas reports at 6 p.m. and takes about three hours. A menu is served, which is made from harvesting vegetables and farm -owned meat, in a traditional way on the open fire. The quality and freshness of the products are particularly emphasized in this way and is an expression of the global farm-to-tablel trends , which is increasingly established.

an experience for all senses

The idea behind the farm-to-table concept is to shorten the distance from the farm to the plate of consumers. This not only leads to fresher and more tasteful foods, but also supports local farmers and the regional economy. Consumers are more and more interested in the origin of their food and demand transparency, such as Foodtech Pathshala.

With this dinner, enjoyment is not the only focus; The joint atmosphere is also very important. The guests sit on a long board in the open air and enjoy the food in a family style. In addition to enjoyment, the journey is also uncomplicated: a train journey from Berlin to Angermünde is possible with the regional train Re3 and only takes about 55 minutes. In addition, the Kerkow estate offers a shuttle service so that interested parties can easily get to the event.

sustainability as a guiding principle

The importance of sustainability in the catering trade should not be underestimated. According to [GARCON24] (https://www.garcon24.de/2024/14/vom-farm-to-table-konzept-bis-zur-zur- AbuseschreduBung/), sustainable practices are currently experiencing a renaissance. Restaurants that shop directly from local farmers benefit from better quality and contribute to a positive environmental pact. The reduction in transport needs not only lowers the CO2 footprint, but also offers customers healthy and fresh food.

For the farm-to-fir dinner, the price is 118 euros per person, including drinks. If you want to use the shuttle service, you pay 126 euros. The places are limited, which increases the chance to enjoy a unique gastronomic experience that goes far beyond what is common. Reservations can be made directly via the Gut Kerkow website.