About the origin of our food
Fruits
Altes Land – Northern Germany's largest fruit-growing region
Alte Land – Northern Germany’s Largest Fruit-Growing Region
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Alte Land is located southwest of Hamburg along the Lower Elbe in Lower Saxony (districts of Stade and Harburg). It is the largest contiguous fruit-growing region in Central Europe and is renowned primarily for high-quality apple cultivation.
Landscape & Soil
Alte Land is an Elbe marshland landscape that was diked and reclaimed for agriculture by Dutch settlers during the Middle Ages.
The region is characterized by heavy, nutrient-rich marsh soils, a high water table, a mild maritime climate due to its proximity to the Elbe, and a long growing season—though springs carry a risk of late frost.
This combination fosters slow ripening and the development of distinct flavors—especially in apples.
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Apples account for approximately 80–90% of the cultivated area. Typical varieties include:
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Elstar
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Jonagold
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Braeburn
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Boskoop
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Holsteiner Cox
Harvesting takes place from late summer through autumn; modern CA (Controlled Atmosphere) storage facilities allow for storage and sales throughout most of the year.
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Other Crops
In addition to apples, the region produces:
Cherries (sweet and sour), pears, plums, and—to a lesser extent—berries.
During the blossom season in April and May, millions of fruit trees transform the region into a sea of ​​white and pink blossoms—a highlight for both tourism and agriculture.
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Regional Structure & Significance
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Many family-run fruit farms
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High level of technical sophistication (integrated pest management, hail netting, modern irrigation systems)
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Strong cooperative and marketing structures
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Important economic factor for Lower Saxony
Alte Land combines centuries-old fruit-growing traditions with modern agricultural technology. Culinary Significance
Produce from the Altes Land is characterized by distinct fruit flavors, freshness, and regional origins, and it stores well.
In Northern Germany, "Apple from the Altes Land" serves as a genuine guarantee of origin—comparable to protected wine regions in other countries.
Vegetables
Vierlande – Hamburg’s traditional fruit and vegetable growing region
Vierlande – Hamburg’s traditional vegetable and fruit growing area
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The Vierlande are located in the southeast of Hamburg in the Bergedorf district - nestled between the Elbe, Dove Elbe and Gose Elbe. The name (“Four Lands”) goes back to four historical parishes and today stands for one of the oldest and most important horticultural areas in northern Germany.
Why such good vegetables grow here
1. Marsh soil: The Vierlande consists of fertile Elbe marsh soil - nutrient-rich, deep and excellent at storing water.​
2. Elbe climate: Mild, maritime climate with few extreme temperature fluctuations - ideal for leafy vegetables, cabbages and berries.​
3. Water access: A sophisticated ditch system enables controlled irrigation and drainage - crucial for quality and yield.​
4. Traditional horticulture: Commercial horticulture has characterized the region since the Middle Ages. Many businesses are family-run and work in direct marketing or supply Hamburg restaurants and wholesale markets.
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Typical vegetables from the Vierlanden
Leafy vegetables: salads, spinach, chard
Types of cabbage: Savoy cabbage, white cabbage, red cabbage, kale
Root vegetables: carrots, beets, parsnips
Fruit vegetables: cucumbers, tomatoes (often grown in greenhouses)
Herbs: dill, parsley, chives
The region was historically particularly known for growing cabbage and cucumbers.
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In addition to vegetables, fruit also plays a role, especially strawberries, raspberries and currants and, to a lesser extent, apples. Berries particularly benefit from the mild climate and the proximity to the Hamburg market.
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Meaning today
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An important part of Hamburg's regional supply
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Strong focus on seasonality and freshness
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Mixture of open space, polytunnels and modern greenhouse technology
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Part of the North German “Farm-to-Table” movement
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Culinary classification
The vegetables from Vierlanden stand for short transport routes, freshly harvested quality, clear flavors typical of the variety and a strong regional identity.
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In upscale gastronomy, “vegetables from the Vierlanden” are often deliberately mentioned as a sign of origin – similar to fish from the North Sea or meat from defined farms.
Pikeperch
The Zander (pike-perch) – a noble predatory fish
The Zander (Pikeperch) – A Fine Predatory Fish
The zander (*Sander lucioperca*) is one of Europe’s largest and most prized predatory fish and belongs to the perch family. It can grow to over 1.20 meters in length and weigh up to approximately 20 kg, typically inhabiting the bottom waters of lakes, rivers, and brackish zones. Its firm, white flesh boasts a mild, pleasantly delicate flavor—making it ideal for fine dining.
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The Szczecin Lagoon – The Habitat
The Szczecin Lagoon (also known as the Stettiner Haff) is a large brackish water area situated at the transition point between the Baltic Sea and the Oder river systems. Shared by Germany and Poland, it is an ecologically diverse body of water fed by tributaries such as the Peene, Uecker, and Randow rivers.
In this lagoon, the zander—a classic predator—coexists with pike, perch, and other important fish species. Thanks to its mix of fresh and brackish water, the lagoon is highly productive, offering fish an abundant food supply and natural habitats.
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Fishing and Fish Stocks
The zander is one of the primary species targeted by both commercial and recreational anglers in the Szczecin Lagoon. Catch statistics indicate that it is among the most frequently sought-after fish species in the region.
As is the case in many fishing grounds, zander stocks in the lagoon are subject to certain fluctuations; nevertheless, the species remains a traditional and vital component of the regional fishery.
In the state of Mecklenburg-Western Pomerania, a minimum catch size (e.g., 40 cm) applies to zander in waters such as the Szczecin Lagoon to help conserve the population. Culinary Value
The firm, light-colored flesh of the zander makes it highly prized in gastronomy:
It has few bones and a mild flavor that pairs well with delicate sauces or subtle seasonings.
Zander is suitable for both classic preparation methods (such as poaching, pan-frying, or sous-vide) and modern applications on high-end menus.
In the kitchen, it is often filleted and served as a fillet or incorporated into delicate sauces, as its texture remains very tender even with gentle cooking.
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Ecology and Habitat
The Szczecin Lagoon is an ecologically sensitive transitional body of water between fresh and salt water, providing vital habitats for zander and other migratory fish species—both for foraging and reproduction. Fishing activities there are increasingly regulated with ecological considerations in mind to support sustainable fish stocks.
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In Summary
Zander from the Szczecin Lagoon is a high-quality, regional predatory fish with firm, mild flesh. It is of interest to both the local fishing industry and the culinary sector due to its versatility and distinctive flavor profile. The Szczecin Lagoon itself is a dynamic habitat that offers ideal conditions for this fish, thanks to its mix of fresh and brackish water.
Sources: femeg.de, Alle Angeln, Deutsche Umwelthilfe e.V., Fisch Hitparade, LALLF-MV
Hiramasa Kingfish
From Denmark to Hamburg
From Denmark to Hamburg
Nordic Kingfish is a company specializing in the land-based aquaculture of Yellowtail Kingfish (also known as Hiramasa or *Seriola lalandi*), a premium warm-water fish highly prized by top chefs around the globe—especially for sushi, sashimi, crudo, and fine fish dishes.
The company is part of the Norwegian-Danish Nordic Aquafarms Group, which specializes in modern, sustainable fish farming using closed-containment systems.
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Hanstholm Site in Denmark
The site in Hanstholm, northern Denmark, is one of Nordic Kingfish’s three operational production facilities. It houses one of Europe’s largest land-based production plants for Yellowtail Kingfish. The facility utilizes modern RAS technology (Recirculating Aquaculture System)—a fully controlled closed-loop system in which seawater is continuously treated and recycled.
The facility is also part of a larger production network that includes a hatchery for young fish before they are raised to maturity in Hanstholm.
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Sustainability & Production Methods
Nordic Kingfish places great importance on environmental responsibility, animal welfare, and fish health:
The fish are raised without the use of antibiotics or medication.
Rearing takes place in controlled, eco-friendly facilities designed to minimize the environmental footprint.
The facility holds ASC (Aquaculture Stewardship Council) certification, an internationally recognized label for sustainable and responsible aquaculture.
The feed also complies with ASC standards.
The fish are considered free of parasites and diseases, a crucial factor for use in raw preparations such as crudo or sashimi.​
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Product & Quality
The farmed Yellowtail Kingfish is harvested regularly, enabling fresh deliveries year-round.
The fish grow to a weight of 2–4+ kg—an ideal size for the foodservice industry and fine dining.
Thanks to controlled rearing conditions, the flesh boasts a fine texture, a balanced fat profile, and a mild, delicate flavor that excels whether served raw or lightly cooked.
As a result, Nordic Kingfish is frequently used by Michelin-starred restaurants and sushi establishments across Europe and internationally.
Growth & Production
The Hanstholm facility has seen significant development in recent years:
It has been producing Yellowtail Kingfish for the market on a regular basis since approximately 2017.
Expansion and development phases have been implemented to boost capacity and efficiency.
The combination of hatchery, rearing, and grow-out units allows for complete control over the production chain—"from egg to product."
In Brief
Nordic Kingfish Hanstholm is a leading, sustainable land-based Kingfish farm in Denmark. The facility combines modern RAS technology, full production control, and ASC-certified standards to produce Yellowtail Kingfish of the highest quality—suitable for fine dining, sushi, crudo, ceviche, and other demanding culinary applications.
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Sources: Nordic Kingfish, LinkedIn, research.fearnleysecurities.no, Nordic Aquafarms US News, Food From Denmark
Beef
True Wilderness – Premium Dry Aged Beef from Germany
True Wilderness – Premium Dry-Aged Beef from Germany
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A Pioneer in Meat Maturation
True Wilderness was founded in 2012 by Rico Schlegel, a trained butcher and meat technologist. He is the only German butcher specializing exclusively in the maturation of premium German beef—focusing on quality, flavor, and traditional craftsmanship.
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Where Does the Meat Come From?
The roast beef comes from German cattle—specifically certified Steinwitten heifers (female cattle that have not yet calved), known for their exceptional tenderness and fine marbling. True Wilderness works exclusively with German farmers who supply top-quality meat. The animals are born, raised, slaughtered, and processed in Germany; full traceability and short transport distances are standard practice.
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Dry Aging – The Art of Maturation
Dry aging is a traditional maturation process in which the meat ages while dry and on the bone over the course of several weeks.
How the Distinctive Flavor Develops:
The muscle structure breaks down slowly through enzymatic action.
Moisture evaporates, intensely concentrating the flavor.
The result is a deep, intensely nutty beef flavor and an exceptionally tender texture.
True Wilderness uses specialized maturation chambers with controlled temperature, humidity, and airflow, guaranteeing optimal aging without the use of chemical additives.
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Quality Standards & Craftsmanship
Each cut of roast beef is individually inspected for marbling, structure, color, and freshness before entering the maturation chamber.
Processing and cutting are carried out by hand by experienced butchers.
The company is IFS-certified—an internationally recognized standard for food safety and superior quality. Flavor & Characteristics
True Wilderness heifer roast beef is distinguished by an intense, nutty aroma, a tender and succulent texture, balanced marbling, and exceptional juiciness—enhanced during cooking by the fat cap.
The aging process (e.g., 21 days) ensures the meat is packed with flavor and easy to prepare—ideal for sous-vide, grilling, pan-searing, or oven-roasting.
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What makes it so special?
True Wilderness combines:
Traditional butchery craftsmanship
State-of-the-art aging techniques
Regional German origins
Consistently high quality
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…resulting in a premium dry-aged beef that far surpasses conventional beef in both flavor and texture.
Source: en.info.true-wilderness.de, Havelland Express
Animal Products
On the origin of the meat products
About the Origin of the Meat Products
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Prignitz Corn-Fed Chicken
Pure nature and antibiotic-free: Raised outdoors in the Prignitz region, without artificial additives or antibiotics. The result: outstanding meat quality thanks to healthy development.
Slow-raised for flavor: A minimum rearing period of 54 days combined with a corn-based diet gives the meat exceptional tenderness, intense flavor, and a golden-yellow color.
Juiciness through weight and husbandry: Thanks to species-appropriate free-range rearing, the chickens reach a significantly higher weight—resulting in extraordinary juiciness and premium flavor.
Guaranteed regionality and freshness: Produced in Beelitz with daily deliveries. Every piece is regional, fresh, and reliably available for discerning kitchens.
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Wolowina Beef
Simmental crosses: Wolowina beef comes from a heritage cattle breed known for its intense flavor and rich marbling. This genetic foundation ensures meat that is exceptionally juicy and aromatic.
Regional production: The heifers are born, fattened, slaughtered, and butchered in Poland—ensuring consistently high quality. This allows for strict control and transparency across the entire value chain.
Patented Ultra-Tender® process: This guarantees tender beef with excellent texture and superior marbling. The process was specifically developed to optimize the meat's natural tenderness.
Short transport distances: Minimized transport distances thanks to slaughtering and butchering at the nearest possible facilities. Journeys of no more than 300 km minimize the environmental footprint. Havelland Apple-Fed Pork
More movement, better meat: These pigs are raised with a focus on animal welfare, enjoying plenty of exercise (50 times more than in intensive farming) and a natural rhythm of life—resulting in exceptionally flavorful, finely marbled meat.
Duroc for flavor & fat: A high proportion of Duroc genetics ensures excellent fat quality and rich, intense flavor.
Regional & transparent: Production at Gut Hesterberg is regional, transparent, and stress-free—from slaughter to processing in the farm's own facility.
Traditional processing: Traditional curing and processing using natural spices and beechwood smoke guarantee artisanal quality and authenticity.