"Yet, in Hamburg, a burgeoning movement is bringing responsible eating to the masses, without compromising on the quality of the food it is serving. Klinker, a predominantly vegetarian restaurant featured in the Michelin guide, is one of those at the forefront of this movement. We caught up with chef Aaron Hasenpusch and his kitchen staff, who spend each day putting that ethos into practice, and they explained how they do it and how Hamburg is staking its claim as part of Germany's sustainable cuisine revolution."
"Sustainable food, for us, means food that is produced responsibly, transparently, and with care for people and the planet. We work hand-in-hand with producers to plan crops, select seeds, and ensure ethical growing practices. This goes beyond certifications - it's about shared values, trust, and long-term relationships. Sustainability is the foundation of everything we do at Klinker. It influences every decision - from the way we source ingredients to how we design our menu and train our team."
Klinker is a predominantly vegetarian restaurant in Hamburg that treats sustainability as a core operational principle. Sustainable food means ingredients produced responsibly, transparently, and with care for people and the planet. The kitchen works hand-in-hand with producers to plan crops, select seeds, and ensure ethical growing practices that emphasize shared values, trust, and long-term relationships beyond certifications. Sustainability guides sourcing decisions, menu design, and staff training. The restaurant makes garum, miso, and soy sauces in-house through Koji fermentation to develop umami flavors while adhering to a no-waste philosophy. The approach has earned recognition including the Michelin Guide Green Star and sustainability certifications.
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