our way to see the food
Man stands on the earth with his feet, while plants radiate their roots deep into the ground, so we see food as a transmitter of energy from one living being to another. All life is interconnected, with one life supporting another. We take what we need from nature, feed the body with nutrition, receive with gratitude, and give back.
Our home kitchen is influenced by both Chinese and Italian cuisine. The principle of cooking is to go back to simplicity by using seasonal vegetables and primary ingredients to cook a nutritiously-balanced meal. From fresh pasta, Chinese dumplings, doufu, cheese, miso, sauerkraut, sourdough bread... we make them all from scratch at home. We also like to use exotic spices, herbs and fermented ingredients to add flavor to our food.
Our home can host 2 (minium) - 6 (maxium) guests. We also offer private cooking services and small group cooking courses by request.
Yiyun&Martina
basic menu
The basic menu consists of three courses. The starter could be mixed salad from the spring field or pan-fried home-made tofu, tartine with home-made bread and local sheep cheese and vegetables.
The second course usually follows with fresh pasta or Chinese/Italian dumplings, gnocchi or risotto. The sauce differs from season to season. It has the option to be either vegetarian, meat, or fish-based.
The third course could be zucchini cream in the summer, cauliflower and pumpkin cooked in the oven with toasted almonds in autumn, curry soup in winter. It all depends what ingredients we can find at a local distance.
The coffee or tea is included in the menu, but wine is excluded.
The cost is 42 €, 50 € with dessert.
Special menu is available upon request.
workshop (some examples)
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fresh pasta making
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bakery course based on sourdough starter and a guided tea tasting
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Chinese dumplings
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tofu making from scratch
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classical tiramisu (vegan version)
.......
Every single course takes around 3 hours, except for the sourdough bakery which takes 6 hours due to the longer leavening time. Therefore, during the leavening, you will have a guided tea tasting which the history and the process of tea-making will be explained.
The workshop will start from picking up ingredients to detailed explanations and demonstrations. Of course, what you have prepared will be eaten later on at lunch or dinner.
You can also combine different workshops by request.