Salat aus dem Regalbeet: Wie frisch kann Essen im Restaurant sein? (“Salad from the Shelf Garden: How Fresh is it Possible for Restaurant Food to Be?”)

Galileo reporter Martin Dunkelmann could hardly believe his eyes: a lab atmosphere in a restaurant, magenta light, layers of plants. On the other side: a bar.

The farms actually provide the base for the restaurant dishes: Salanova oak, Salanova butter and baby green cabbage are the exotic varieties growing right in front of customers’ eyes.

Naturally, Martin also sampled one of our salad bowls. The verdict? “My salad tastes intense and super fresh.”

We were featured on ProSieben on 16th June 2017. In case you missed it, you can watch the segment at the following link: