We're changing things.
In the fields, in the kitchens & in our heads.
We are unwilling to accept the mediocrity of a system of food and agriculture that inherently engenders middling culinary arts and an indifferent food culture, and which floods our markets, kitchens and restaurants with characterless foodstuffs.
We believe in an agricultural model dedicated to the best-possible foodstuffs. In farmers who, like us, are pursuing the finest possible taste in what they produce. Who challenge us to understand the essential nature of their product. And who push us to work with products that grow on the land, and in the process to become better and more creative chefs.
We value local communities. It is not about geographic proximity, but rather emotional closeness, direct dialog and respectful collaboration between people, producers and sellers all working toward that same goal of better food.
We remember that, as Wendell Berry once said, "eating is an agricultural act." What we eat has a direct influence on how our world is used. Assuming responsibility and changing things is often uncomfortable and difficult to do alone.
We hold that reestablishing the connections that have been lost between land, food, producers, restaurants and each other is an act of essential collective goodness.
We are open to everyone who shares our values and our visions and who wants to work with us towards these ends.
Die Gemeinschaft was founded by restaurateurs seeking a new and communal approach to how we buy foodstuffs and work in the kitchen, to challenge our understanding of what cuisine represents and – above all else – in establishing a German dining culture.
For a dining culture that celebrates real food, respects and preserves local communities, which honors craftsmanship of all kinds, which promotes respectful interaction with one another and which reveres nature for its own intrinsic value.
Sebastian Frank and Jeannine Kessler
Restaurant Horváth, Berlin
Micha Schäfer and Billy Wagner
Speiselokal Nobelhart & Schmutzig, Berlin