Surprisingly delicious: vegan cuisine without a label

Surprisingly delicious: vegan cuisine without a label

In the heart of the city, a new bistro conquers the hearts of the gourmets. The Bistro Deppat has set itself the goal of offering vegan cuisine, but without marking the dishes as a "vegan". The operator, a trained mechanical engineer with additional teacher training in mathematics and physics, pursues a clear philosophy: Essen should not only be good for the environment, but also taste great.

"We want people to look up from their empty plate and say: 'And that was vegan? I never thought!'" explains the operator. The bistro Deppat has made this approach into a unique place where the vegetable dishes are in the foreground without being put into the common vegan drawer. The focus is on taste and quality. "To make good stuff for everyone, we have to be purely vegan," he adds.

The concept and the dishes

The bistro pursues a strategy that primarily relies on quality and diversity. The dishes are designed in such a way that they should not only address vegans, but also meat lovers. This creates combinations that are traditionally not considered together, but the guests convince when tasting. The dishes should offer a taste experience that triggers the aha effect for many.

"I just want to have a good offer of horny food, and to have it, I have to offer it myself," says the operator, and a lot is talked about. The bistro has already won an enthusiastic supporter that appreciates the creative and warm way of preparing. This philosophy has made the bistro Deppat a place where enjoyment and sustainability go hand in hand.

While many restaurants are fighting with the challenging requirements of the market, Bistro Deppat seems to be on the right track. The guests come back for the extraordinary taste experience and the positive word of mouth helps the bistro to make a constant increase in visitors. It is important to emphasize that philosophy, delicious and elaborately prepared dishes to offer, is also easy to understand.

The concept of the Bistro Deppat could be considered a model for the future of gastronomy, in which the straight definition of food and nutrition is deployed. The clear vision of the operator to create good food and at the same time pursue innovative and sustainable approaches could inspire other restaurateurs.