Changing Tastes of a Nation

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Bullerei Restaurant

My Mom is from the Fatherland and only on special occasions would she prepare classic German dishes of dumplings, gravy, red cabbage, goose and sausage for us. It was a real treat because preparation that included marinating and stewing was time-consuming and laborious.

While in Germany last week I immediately noticed a growing difference between when I started visiting as a child from today – their eating habits.

Case in point – German celebrity chef, author and restaurant owner, Tim Mälzer.

His eatery is called Bullerei in Hamburg, Germany opened in 2009 fulfilling a demand for lighter alternatives like less meat, more fish and less potatoes, more pasta.

Experimentation with healthy ingredients is important to Mälzer as is apparent in his appetizers like organic mustard egg spinach salad, pumpkin nut bread, rillettes of duck with grape compote and mustard focaccia.

Yes, pork is a staple on the menu but instead of caloric butter it’s steeped in green jerk paste or fennel hollandaise sauce or a light white wine-pepper drizzle.

Grass-fed fillet of beef from Argentina or Nebraska as well as roasted monkfish mixed with beet root, sweet peas and carmelized carrots add to the flavors.

Guten Appetit, Deutschland!