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BOOK NOW letters on blue plate with yellow sauce swirl.
Aufgeschnittene Feigen in rötlicher Flüssigkeit.

About the origin of our food

Fruits

The Altes Land – Northern Germany's Largest Fruit Growing Region

 

The Altes Land lies southwest of Hamburg along the Lower Elbe River in Lower Saxony (districts of Stade and Harburg). It is the largest contiguous fruit-growing region in Central Europe and is particularly known for its high-quality apple cultivation.

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Landscape & Soil

The Altes Land is an Elbe marshland landscape that was diked and cultivated by Dutch settlers in the Middle Ages.

Typical of the region are heavy, nutrient-rich marsh soils, a high water table, a mild, maritime climate due to its proximity to the Elbe River, and springs prone to late frosts, but with a long growing season.

This combination results in slow ripening and pronounced flavor development – ​​especially in apples.


Approximately 80–90% of the cultivated area is dedicated to apples. Typical varieties include:

  • Elstar

  • Jonagold

  • Braeburn

  • Boskoop

  • Holsteiner Cox

Harvesting takes place from late summer to autumn. Modern controlled atmosphere (CA) storage facilities allow for storage and sales almost year-round.

 

Other Crops

In addition to apples, the following are cultivated:

Cherries (sweet and sour), pears, plums, and some berries.

During the flowering season in April/May, millions of fruit trees transform the region into a sea of ​​white and pink blossoms – a highlight for both tourism and agriculture.

Structure & Importance of the Region

Many family-run fruit farms

High level of mechanization (integrated pest management, hail nets, modern irrigation)

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Strong cooperative and marketing structures

Important economic factor for Lower Saxony

The Altes Land region combines centuries-old fruit-growing traditions with modern agricultural technology.

 

Culinary Significance

Products from the Altes Land region are known for their distinct fruit flavors, freshness, and regional character, and they have excellent storage properties.

In Northern Germany, "Apple from the Altes Land" is a genuine promise of origin – comparable to protected wine regions in other countries.

Vegetables

Vierlande – Hamburg's traditional fruit and vegetable growing region

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The Vierlande region lies in the southeast of Hamburg in the Bergedorf district – nestled between the Elbe, Dove Elbe, and Gose Elbe rivers. The name ("Four Lands") derives from four historical parishes and today represents one of the oldest and most important horticultural regions in Northern Germany.

 

Why such good vegetables grow here

1. Marshland soil: The Vierlande region consists of fertile Elbe marsh soils – nutrient-rich, deep, and with excellent water retention.
2. Elbe climate: A mild, maritime climate with few extreme temperature fluctuations – ideal for leafy vegetables, brassicas, and berries.
3. Water access: A sophisticated drainage system allows for controlled irrigation and drainage – crucial for quality and yield.

4. Traditional horticulture: Commercial horticulture has shaped the region since the Middle Ages. Many farms are family-run and operate in direct marketing or supply Hamburg's restaurants and wholesale market.

 

Typical Vegetables from the Vierlande Region

  • Leafy Greens: Lettuce, spinach, chard

  • Cabbage Varieties: 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 known for its cabbage and cucumber cultivation.


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.

 

Significance Today

  • An important component of Hamburg's regional food supply

  • Strong focus on seasonality and freshness

  • A mix of open fields, polytunnels, and modern greenhouse technology

  • Part of the North German "farm-to-table" movement

 

Culinary Classification

Vegetables from the Vierlande region stand for short transport routes, harvest-fresh quality, clear, varietal-specific flavors, and a strong regional identity.

In upscale restaurants, "vegetables from the Vierlande" are often explicitly mentioned as a mark of origin—similar to fish from the North Sea or meat from a defined source.

Pikeperch

The Pikeperch – A Fine Predator

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The pikeperch (Sander lucioperca) is one of the largest and most prized predatory fish in Europe and belongs to the perch family. It can grow to over 1.20 m in length and weigh up to approximately 20 kg, and typically lives on the bottom of lakes, rivers, and brackish waters. Its firm, white flesh has a mild, pleasantly delicate flavor – ideal for fine cuisine.

 

The Szczecin Lagoon – Its Habitat

The Szczecin Lagoon (also known as the Stettiner Haff) is a large brackish water area at the transition between the Baltic Sea and the Oder River system. It lies within both Germany and Poland and is an ecologically diverse body of water with tributaries such as the Peene, Uecker, and Randow rivers.

The pikeperch, a typical predatory fish, lives in this lagoon alongside pike, perch, and other important fish species. The lagoon is very productive due to its mixture of fresh and brackish water, providing fish with ample food and natural habitats.

 

Fishing and Stock

Zander is one of the most commercially and recreationally fished species in the Szczecin Lagoon. According to catch statistics, it is one of the most frequently targeted fish species in this area.

  • As in many fishing areas, the zander population in the lagoon is subject to certain fluctuations, but it is traditionally an important component of the regional fishery.

  • In Mecklenburg-Western Pomerania, a minimum catch size (e.g., 40 cm) applies to zander in waters such as the Szczecin Lagoon, which serves to conserve the stock.

 

Culinary Value

The firm, light-colored flesh of the zander makes it highly sought after in gastronomy:

  • It has few bones and a mild flavor that pairs well with delicate sauces or subtle aromas.

  • Zander is suitable for both classic preparations (such as poaching, frying, or sous-vide) and modern applications in high-quality menus.

  • In the kitchen, it is often filleted and either served as a fillet or used in delicate sauces because its texture remains very tender even with gentle preparation.

 

Ecology and Habitat

The Szczecin Lagoon is an ecologically sensitive transitional body of water between fresh and saltwater, where pike-perch and other migratory fish species find important habitats – both for foraging and reproduction. Fishing there is increasingly regulated according to ecological principles to support sustainable stocks.


In Summary

The pike-perch from the Szczecin Lagoon is a regionally occurring, high-quality predatory fish with firm, mild flesh. It is of interest to both local fisheries and the restaurant industry because it is versatile in culinary applications and offers a distinctive flavor profile. The Szczecin Lagoon itself is a dynamic habitat that provides ideal conditions for this fish with its mixture of fresh and brackish water.

 

Sources: femeg.de, Alle Angeln, Deutsche Umwelthilfe e.V., Fisch Hitparade, LALLF-MV

Hiramasa Kingfish

From Denmark to Hamburg

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Nordic Kingfish is a specialist in the land-based aquaculture of Yellowtail Kingfish (also known as Hiramasa or Seriola lalandi), a high-quality warm-water fish prized by top chefs worldwide – especially for sushi, sashimi, crudo, and fine seafood dishes.

The company is part of the Norwegian-Danish Nordic Aquafarms Group, which specializes in modern, sustainable aquaculture in closed systems.

 

Hanstholm Location in Denmark

The Hanstholm site in northern Denmark is one of Nordic Kingfish's three operational production sites. It houses one of the largest land-based production facilities for Yellowtail Kingfish in Europe. The facility utilizes state-of-the-art RAS (Recirculating Aquaculture System) technology – a fully controlled recirculating 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 in Hanstholm.

 

Sustainability & Production Methods

Nordic Kingfish places great emphasis on responsibility towards the environment, animal welfare, and the health of the fish:

  • The fish are raised without antibiotics or medications.

  • The rearing takes place in controlled, environmentally friendly facilities that reduce the ecological footprint.

  • The facility is ASC-certified (Aquaculture Stewardship Council), an internationally recognized seal for sustainable and responsible aquaculture.

  • The feed also meets ASC standards.

The fish are considered parasite- and disease-free, which is particularly important for use in raw applications such as crudo or sashimi.


Product & Quality

  • The farmed Yellowtail Kingfish are harvested regularly – ensuring fresh delivery year-round.

  • The fish grow to 2–4+ kg, an ideal size for restaurants and fine dining.

  • Thanks to controlled rearing conditions, the meat has a fine texture, a balanced fat profile, and a mild, delicate flavor that is excellent both raw and lightly cooked.

  • Nordic Kingfish is therefore frequently used by Michelin-starred restaurants and sushi restaurants in Europe and internationally.

 

Growth & Production

The Hanstholm facility has developed significantly in recent years:

  • It has been regularly producing Yellowtail Kingfish for the market since around 2017.

  • Expansions and upgrades have been implemented to increase capacity and efficiency.

  • The combination of hatchery, rearing, and grow-out units allows for complete control of the production chain "from egg to product."

 

In short,

Nordic Kingfish Hanstholm is a leading, sustainable, land-based kingfish farm in Denmark. The facility combines state-of-the-art RAS technology, complete production control, and ASC-certified standards to produce top-quality yellowtail kingfish—suitable for fine dining, sushi, crudo, ceviche, and other demanding applications.


Sources: Nordic Kingfish, LinkedIn, research.fearnleysecurities.no, Nordic Aquafarms US News, Food From Denmark

Beef

True Wilderness – Premium Dry-Aged Beef from Germany

 

A Pioneer in Meat Refinement

True Wilderness was founded in 2012 by Rico Schlegel, a trained butcher and meat technologist. He is the only German butcher who specializes exclusively in refining premium German beef – specializing in quality, flavor, and traditional craftsmanship.


Where does the meat come from?

The roast beef comes from German cattle, specifically inspected Steinwitten heifers – these are female cattle that have not yet calved and are particularly tender and finely marbled. True Wilderness works exclusively with German farmers who supply meat of the highest quality. The animals are born, raised, slaughtered, and processed in Germany – complete traceability and short transport routes are standard.

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Dry Aging – The Art of Maturation

Dry aging is a traditional maturation process in which the meat matures dry, on the bone, for several weeks.

This is how the distinctive flavor is created:

The muscle structure slowly breaks down enzymatically.

Water evaporates, and the aroma becomes highly concentrated.

The result is an intensely nutty, deep meat flavor and an exceptionally tender texture.

True Wilderness uses specially controlled aging chambers with regulated temperature, humidity, and air circulation, guaranteeing optimal maturation without chemical additives.

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Quality Standards & Craftsmanship

Each roast beef is individually inspected for marbling, texture, color, and freshness before being placed in the aging chamber.

Processing and cutting are done by hand by experienced butchers.

The company is IFS-certified – an internationally recognized standard for food safety and the highest quality.

 

Taste & Characteristics

True Wilderness heifer roast beef is characterized by an intense, nutty aroma, a tender, juicy texture, balanced marbling, and exceptional juiciness thanks to the fat cap during cooking.

The aging process (e.g., 21 days) makes the meat exceptionally flavorful and easy to cook – ideal for sous-vide, grilling, pan-frying, or oven cooking.

 

Why is it so special?

True Wilderness combines:

Traditional butchery craftsmanship

State-of-the-art aging technology

Regional German origin

Consistently high quality

…resulting in a top-tier dry-aged beef that far surpasses conventional beef in taste and texture.

 

Source: en.info.true-wilderness.de, Havelland Express

Animals and meat products

About the Origin of our meat products

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Prignitz Corn-Fed Chicken

Purely natural and antibiotic-free: Raised in free-range conditions in the Prignitz region, without artificial additives or antibiotics. The result: outstanding meat quality through healthy development.

  • Slow-reared for maximum flavor: At least 54 days of rearing, plus a corn-based diet, gives the meat exceptional tenderness, intensity, and a golden-yellow color.

  • Juiciness through weight and husbandry: Thanks to species-appropriate free-range farming, the chickens reach a significantly higher weight – combined with exceptional juiciness and premium flavor.

  • Regionality and freshness guaranteed: Produced in Beelitz with daily delivery. Every piece is regionally sourced, fresh, and reliably available for discerning kitchens.

 

Wolowina Beef

  • Simmental crossbreeds: Wolowina beef comes from an old breed of cattle whose meat is known for its intense flavor and rich marbling. This genetic foundation ensures particularly juicy and aromatic meat.

  • Regional Production: The heifers are born, fattened, slaughtered, and butchered in Poland – ensuring consistently high quality. This allows for close control and transparency throughout the entire value chain.

  • Patented Ultra-Tender® Process: This guarantees tender beef with excellent texture and the finest marbling. The process was specially developed to optimally promote the natural tenderness of the meat.

  • Short Transport Routes: Short transport routes are achieved through location-optimized slaughtering and butchering in the immediate vicinity. Maximum distances of 300 km minimize the ecological footprint.

 

Havelland Apple Pig

  • More Exercise, Better Meat: The Apple Pig is raised with animal welfare in mind, enjoying plenty of exercise (50 times more than in factory farming) and a natural rhythm – resulting in particularly aromatic, finely marbled meat.

  • Duroc for Aroma & Fat: A high Duroc beef content ensures excellent fat quality and intense flavor.

  • Havelland Apple Pig Regional & transparent: Gut Hesterberg's production is regional, transparent, and stress-free – from slaughter to processing in our own on-site manufactory.

  • Traditional finishing: Traditional finishing with natural spices and beechwood smoke guarantees artisanal quality and authenticity.

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