House of Greens - homegrown Microgreens in a Berlin café!
Our interview with Kevin Kessler, owner of "House of Greens" in Berlin-Charlottenburg.
His cafe focuses on healthy, vegan dishes and drinks. Kevin specializes in using fresh ingredients, especially microgreens. As a modern "Microgreen Farmer," he grows several kilograms of his own microgreens per week in a cultivation room within the cafe. These are then immediately used in the preparation of dishes. In a time when restaurants often resort to canned goods or even ready-made meals, Kevin's House of Green is uncompromisingly fresh and flavorful. Anyone who wants to experience the concentrated power of fresh microgreens and is in Charlottenburg should definitely stop by here. Fresh, vegan nutrition is made easily accessible and tastefully convincing. At the same time, sustainability is a top priority, as only local and organic ingredients are used. Additionally, care is taken to ensure that every guest can enjoy plenty of microgreens, as shown in the picture – no expense is spared here!
During our interview, Kevin explained what motivated him to integrate microgreens as the centerpiece of his concept. He elaborated on how the intense flavor fascinated him. He also emphasized: "You can't grow broccoli at home, but you can grow broccoli microgreens. This availability, that you can have it really fresh, is probably the most important thing." His conclusion in this regard was clear; he stated that microgreens only have advantages. This conviction is impressively supported by his customers, who describe the dishes as "super fresh" and often emphasize "tastes good!" This spontaneous praise underscores how much the freshness and taste of microgreens are appreciated.
Kevin sees a particular added value in using microgreens in salads. To elaborate on this statement, he referred to Michael Greger's book "How Not to Die." He explained: "There he writes about microgreens, for example, that they are generally used only to a very small extent, but if you were to grow large quantities and make a salad out of them, it would be one of the healthiest things you could eat."
Kevin explains that part of his vision for the cafe is exactly that, and therefore he not only uses microgreens as a garnish but also offers them as a main component of a salad. Finally, we wanted to know which microgreen Kevin likes best:
"So, in terms of taste and texture and also the volume that the plant has, I would definitely say sunflowers. That's very unknown, but it's really crunchy and you can use it well as a base for salads or even for wraps."
Kevin convinced us to take a closer look at sunflower microgreens. Maybe they'll be in our assortment soon too :). Unusual but convincing, definitely a reason to stop by. In our opinion, a unique cafe with a great and original idea!