Sausage, Schnitzel and Sauerkraut. Unlike its French neighbour, Germany has not historically been known for its haute cuisine. But a modern trend of revitalizing reliable staples, from roasted goose with pretzel-apple stuffing to truffled hazelnut and potato soup, has ushered in the gastronomic age of neue deutsche Küche, or, New German Cuisine. According to an article by James Brennan (Fine Dining Lovers), Germany has become “one of the powerhouses of modern European gastronomy,” proven further by the impressive accolades awarded by the 2015 Michelin Guide: a whopping total of 281 starred restaurants.
Michelin star chefs, such as Bauhaus Restaurant’s own Stefan Hartmann, have been creating light, lean and local gastronomic delicacies by infusing contemporary flair into traditional favourites. And, lucky for us, Hartmann is bringing the taste of Germany to Vancouver’s trendy Gastown district, where the communal spirit of neue deutsche Küche will likely resonate with British Colombia’s local food scene. Much like Canada, according to Food Republic writer Drew Lazor, Germany possesses “a storied agricultural backbone, including a strong citizen gardening tradition dictated by the communal cultivation of seasonal vegetables.” We look forward to complementing Vancouver’s diverse restaurant scene with the first ever neue deutsche establishment in the city!