On the Scene Munich: Locals Talk About Current Trends in Their City

Honestly? We didn't choose the potato, it came to us. At the Viktualienmarkt, each stall is assigned what can be produced or sold there. The stall with the potato became available and we two friends and cooking fans thought: now or never! Today we are infinitely grateful to be able to use this great tuber as an ingredient. Simple, regional ingredients and dishes that tend to be considered home cooking are interpreted in a new and contemporary way However, our team now also includes trained chefs. We all share a love of good food. Our weekly dishes are always based on what's on offer. 

We have just been given an Alpine Steinschaf, a rare breed. We made a ragout with potatoes, a short roast from the grill in miso marc and a cream cheese with herbs. Almost all the products are local and organically grown or produced. The fact that the concept is so well received is probably partly due to the zeitgeist. Retro, regional, organic, vegan - there's a lot going on here.

On the other hand, our customers feel the energy and passion that we put into the cooking at our small stand. Our approach of interpreting old-school food in a cool way is currently one of the biggest food trends in Munich. We also see it in other Munich restaurants such as Bistro Bingo, Restaurant Broeding and Lea Zapf's stall at the Viktualienmarkt.

Theo Lindinger and Dominik Klier, a goldsmith and a sociologist, took over a stall at the Viktualienmarkt in 2017. Their surprising, often vegan potato dishes have turned the solid tuber into a cool classic. Incidentally, the eponym Caspar Plautz was a Benedictine abbot who recorded the first recipes for potatoes 400 years ago.