From Hand to Mouth at GOOD BANK

Fresh in the hand one moment, enjoyed as part of a delicious recipe the next: that’s the concept on which GOOD BANK is based. Reporter Patricia Pantel described it as futuristic: high-tech lab/farm on one side, restaurant on the other.

As well as talking to one of the two founders, Ema Paulin, Patricia also spoke to the guests – and their feedback? The freshly harvested vegetables were very well received! Our transparency, caring staff and – of course – the delicious taste of our dishes were all highly praised!

We’re thrilled about this great report and want to offer heartfelt thanks to our guests!

Radioeins Kantine was reporting. You can listen to the full report here: