Vegan variety on the Brettl: Two perspectives, one concept at Pfistermühle
What makes it special:
During this period, the vegan Mittagsbrettl replaces the previous vegetarian offering and – like the other lunch boards – changes every two weeks. The price remains unchanged. The project is accompanied by a guest survey, which is intended to provide valuable insights into acceptance, expectations, and culinary perception.
Alexandra, Student – Concept & Scientific Perspective
What question did you start with – and how did the idea of the Mittagsbrettl develop?
I started with the question of how plant-based cuisine can be meaningfully and economically integrated into a fine dining offering. The idea of the vegan Mittagsbrettl emerged through discussions with the team – especially because guests are often more open to trying something new at lunchtime.
What was your main focus in the concept development?
Clearly, equality: vegan dishes should be perceived as a natural part of the cuisine – not as an alternative. Sustainability and new target groups arise from this approach automatically.
What requirements do you set for a vegan offering in a MICHELIN context?
High product quality, precise craftsmanship, seasonality, and a clear flavor profile – without compromises. It is also important that even non-vegan guests are positively surprised.
What was particularly exciting when theory met practice?
Seeing how strongly acceptance and curiosity increase when quality and presentation meet fine dining standards – regardless of whether a dish is vegan or not.
Were there any initial findings from your work?
Yes: vegan offerings work particularly well when they do not require explanation. Further insights will follow after the evaluation of the test phase.
Hannah, Culinary Apprentice – Creativity & Kitchen Practice
What appealed to you about developing the menu?
The variety of plant-based ingredients and the challenge of inspiring guests. It’s about showing how exciting vegan cuisine can be.
How do you create a vegan Brettl that doesn’t feel like “doing without”?
By putting plant-based products at the center instead of thinking in terms of substitutes. Every product has its own potential – the goal is to highlight that.
What did you focus on when composing the Brettl?
On a harmonious overall concept: seasonality, the right level of ripeness, and a balanced interaction of all components to create a complete culinary experience.
How were you able to contribute during your training?
I was able to take on responsibility early on – from developing a vegan dessert to creating my own menu ideas. That helped me grow significantly.
Was there a moment when you thought: “This is how I want to cook in the future”?
Yes – but more in terms of the process: thinking seasonally, using products at the right time, and turning that into a cohesive culinary concept.
Together: Collaboration & Project Development
The collaboration between scientific analysis and kitchen practice was structured, yet at the same time very organic. There were clear alignments, for example regarding evaluation and measurability for the bachelor thesis – while still allowing plenty of creative freedom.
Some ideas had to be adapted to ensure they could also be analyzed properly. This exchange between theory, concept, and implementation made the project particularly valuable.
The openness within the team was especially surprising and shows how strong the interest in new culinary approaches is.
In one sentence:
That you can achieve a lot if you have the courage to inspire people and take them out of their comfort zone.
The First Menu
Green asparagus | lemon vinaigrette | roasted almonds
Vichyssoise | chive oil
Leek | paprika sauce | hazelnut crunch
Rhubarb | crumble | strawberry gel
Why you should try the vegan Mittagsbrettl
The vegan Mittagsbrettl demonstrates how versatile and natural plant-based cuisine can be in fine dining – creative, seasonal, and conceived at the highest level.
A culinary experience – not just for vegans, but for anyone open to something new.