A small preview of “Feld & Flur”

Dear friends and enjoyment communities of the 100/200,

“Feld & Flur” has now started and already feels very familiar.
Something that naturally gives us a lot of lightness, but also shows that we are becoming more and more confident in our culinary approach (more on this in our latest podcast).
And above all, it shows how our great employees are growing more and more and filling the 100/200 with life.

If you can’t make it to us soon, you are welcome to listen to our playlist for “Feld & Flur”.
Harmony through disharmony is the keyword.

Best regards,

Sophie Lehmann and Thomas Alfons Imbusch

What does “Feld & Flur” sound like?

Anyone who knows the location 100/200 knows that there is music here.
And it is perceptible.
Present.
Sometimes loud.
Different every season.
It shapes the evening.
If you let us, you can see us dance to it.
Experience how an evening is curated both musically and culinarily.
Discover the familiar and the new; things you already love as well as pieces that surprise you and those that you might not be so familiar with.
All of this is the 100/200.
A place you can see, smell, feel, taste and hear.

So now “Feld & Flur 2023” – the playlist.

#harmoniedurchdisharmonie

It is and remains a craft.
And then joy.

After the first few evenings of “Feld & Flur”, we can give a vague description: This season is easy.
It is accessible.
Delicious in the most positive sense.
And not profane.
Or to put it another way, it’s “intersectional cuisine”.
Meaning that you can simply eat it and enjoy it.
And that’s it.
You can just as easily lose yourself in the food, rub up against it.
You can experience classic craftsmanship.
And logical, illogical combinations.
If there is a season for the first time, then this is definitely it.

Until April 22.
Every day except Sunday.

#indereinfachheitstecktdiekomplexität

Insights that liberate.

Have you listened to our new podcast episode yet?
If so – wonderful!
If not, we would like to recommend it to you.
Because it’s about growing up in gastronomy.
About entrepreneurship and freedom.
As always, the choice of words is not necessarily everyone’s style, but it is and remains a podcast for self-therapy.
A diary in the broadest sense.
And, as we all know, it helps to pay more attention to emotions and honesty than to stylistic devices when dealing with emotional topics – logically.

With this in mind: #moremandaraufscheißtdestobesserwirdes

Intoxication is part of life.

We’ve noticed that we still don’t talk enough about drinks.
We’re changing that, at least in this newsletter.
Because in the meantime we can say that we have become really, really unique when it comes to the drinks, the accompaniments or the pairings (whatever you like to call them).
We are happy about every glass of wine and every bottle that is drunk to order, but if 100/200 – then preferably also with the accompanying drinks.
Because – believe us!
– it doesn’t matter whether you know the wines, like them or view them with skepticism: It’s a new world of its own when Thomas and Sophie make food and drink dance with each other.

Sometimes you just have to let “the others” speak for themselves…

“What an experience!
On the 3rd floor of the inconspicuous factory building, the open kitchen takes center stage in a loft-like room in “industrial chic”.
On the fantastic Molteni stove, a creative surprise menu is created at 100 or 200 degrees (hence the name), which is completely adapted to the seasons.
A nice introduction: the show bar with the raw ingredients.
The focus is on sustainability and small producers that you know personally.
Respect for food is the name of the game here!
With passion and his own style, Thomas Imbusch gives the dishes honesty and naturalness.
Served with organic or non-alcoholic wines. Tip: 3-course menu at the “hourly table” by the window front.
Or would you prefer to enjoy recommendations from the kitchen in the gallery?
Note: Reservation via ticket system.”

Guide Michelin | 2 star | 1 green star