KEEK

Every dish at KEEK is made from scratch using SKAL-certified organic ingredients. The fully vegetarian menu is more than half plant-based: sourdough focaccia with pulled jackfruit, hummus and spinach sandwiches with almonds and dill, black bean pate with salsa and lime, and a daily vegan soup.

Breads, croissants, cinnamon rolls, and cakes are all baked at the Springweg bakery. Whole-ingredient preparation runs through the entire kitchen; spreads, juices, and puff pastry are made on site rather than bought in, and sourdough fermentation anchors the bread programme.