Berlin is the city of innovation: People like to try something new, the more unusual the concept, the better.
But even for the citizens of Berlin, for whom the oblique ideas are long-standing everyday life, the GoodBank is unusual.
The Greenhouse behind the Counter
Everyone wants to be sustainable and green in Berlin, but here they go one step further:
The restaurant builds its own organic vegetables directly behind the counter; the transport route is therefore equal to zero.
Along the right wall of the restaurant are futuristic glass showcases with small salad heads, which are growing lively.
So far, two different types of salads and baby green cabbage thrive, but a larger range is planned. Every two days the plants are replanted.
The idea behind the GoodBank is to redefine sustainability in times of increasingly large cities and an increasingly scarce time is a big hit in Berlin.
So last week, I went to the GoodBank with high expectations, being a bit afraid of the thought to get only naked salad on the plate.
A bit afraid of the thought to get only naked salad on the plate
In fact, there is not only the raw food on the menu. Dishes made with brown rice, chickpeas, chicken or beef as solid meals or to mix yourself a bowl from different ingredients.
The restaurant is not necessarily suitable for an elaborate dinner, but you get a fast and simple lunch dish, which is actually pretty filling.
but you get a fast and simple lunch dish, which is actually pretty filling
Of course these ingredients are also delivered for the dishes; the energy balance for the heads of lettuce can be quite impressive: The entire farming plant reaches an a total energy balance of an in-house espresso machine.
