The evening begins with a homemade tepache as a welcome drink, followed by seven ‘impressions’ that unfold different chapters of Höfer’s life. For example, the Maultasche, a German staple inspired by the market in his hometown that Höfer used to visit every weekend for maultasche and sauerkraut, is reimagined with an oyster sauce-hollandaise served with baby lettuce, deepened with a lemongrass jus made with beef bones. The Onion Tart, a traditional Swabian dish enjoyed in the autumn season, is paired with a Sauser, a homemade fermented grape juice. Höfer baked this dish during his apprenticeship every day, and 15 years later, his own version is an onion tart with beef bacon, leek and Bergkäse (German alpine cheese). The Beef Tartare, marinated with Asian ingredients, including kimchi and yuzu kosho, is served with a hazelnut horseradish vinaigrette. Horseradish, often called the ‘German wasabi,’ is a common ingredient in German cuisine. Guests will enjoy the home-baked Pretzel, a German classic that comes with an in-house fermented buckwheat miso butter spread.

Designed to be fun and imaginative, the non-alcoholic pairing comes with homemade fermented drinks with rotating, unexpected flavour combinations.