Jens Rittmeyer has long since declared the old country to be the larder of Restaurant N°4. For now, though, he’s taking this symbiotic concept quite a bit further, cooking at his favorite producer’s farm on a few select nights in August. The guests sit under the open summer sky, surrounded by meadows and fields where the vegetables have just ripened. And with a direct view into the “field kitchen”.
On these evenings in the summer of 2018, a festive table will be set up at the Otillie organic farm in Mittelkirchen. A pop-up dinner immediately where many of the products ripen to be put on the table. The ripest and most aromatic ingredients of the day are harvested and served in a menu of nine preparations. A short tour of the farm and surrounding apple orchards included.
The owner of Biohof Ottilie, Kerstin Hintz, and Jens Rittmeyer not only share a friendship, but also a close culinary collaboration that goes beyond supplying high-quality products for Restaurant N°4. Kerstin Hintz places the highest value on regional products, which are lovingly harvested by hand and are organically grown. A perfect backdrop.
We were on site directly on the first evening and captured some impressions of the extensive menu, but also the beautiful atmosphere on site.
