Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Farm to Table in the Old Country

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.

The table
The menu
Kerstin Hintz, and Jens Rittmeyer
The chef
Garden salad, smoked buttermilk, iced nasturtium
Grilled tomatoes, fennel, calamaretti and crab sauce
Turbot, rhubarb, lettuce stalks and warm remoulade
Sauce and bread
Black Welsh beef, hay baked turnip and mustard seed apple reduction.
Fresh goat cheese, wheatgrass and Reine Claude
Berries, elderflower ice cream, pickles & sours

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