Eating vegetarian in Mannheim

Same shape, potato filling. Mildly spiced.

Vegan

Potato, tomato paste, pepper paste. The same shape as the classic, only bigger — and entirely plant-based.

The dough

The same as the classic: flour, water, salt, rolled out to 0.5–0.6 millimeters. Only the squares are cut larger. The potato mixture can't be portioned cleanly into the small ones — so the shape adapts to the filling, not the other way round.

The filling

Pre-cooked potato, stirred in the kettle with tomato paste and pepper paste into a smooth mixture. Plus our own spice blend and a little potato flour so the filling holds together in the pot. Entirely plant-based — no meat, no dairy, no egg.

What goes on top

You choose yogurt and sauce yourself. Tomato sauce suits the mild potato filling best — it brings the tang the filling doesn't have on its own.

Pastırma is the more interesting choice here than sucuk — with it, the plate is no longer vegan. The air-dried beef is more savory than fatty, and its fenugreek coating meets the potato exactly where it stays mild. Walnuts add bite and richness without anything animal — the dish stays vegan.

Why this way

Potato in dumplings isn't a Turkish invention. Pierogi do it, Schlutzkrapfen do too, and everywhere for the same reason: potato fills you up without weighing you down. The difference here is in the seasoning — tomato paste and pepper paste give the filling depth and color where other kitchens use quark or cheese. That's why this dish has no dairy and still isn't thin on flavor.

What goes with it

Which drink goes with vegan potato Manti? A mild filling can't take a dominant acidity. Elephant Bay Ice Tea Blueberry 330 ml stays calm and berry-like. If you want more zing, go for Elephant Bay Lemonade Orange 330 ml.

AllergensCereals containing gluten (wheat)With optional extras: Milk (yogurt sauce, pesto rosso sauce, melted butter, shepherd's cheese), Egg (pesto rosso sauce), Soybeans (vegan yogurt sauce), Nuts (walnuts, cashew nuts in pesto rosso sauce), Cereals containing gluten (wheat in fried onions, pastırma)

See Golden Harvest

Potato filling, dough in three colors. Beetroot, carrot with tomato juice and turmeric, spinach.

Vegan

Three colors, one filling. The same potato Manti as Golden Harvest — only here, vegetable juice colors the dough before it goes through the roller.

The dough

Flour, water, salt — and vegetable juice. Beetroot gives the purple-red dough; carrot and tomato juice together with turmeric give the orange; spinach the green. The color goes into the batch before it's rolled out, not onto the finished dumpling afterwards.

No food coloring, no powder — real vegetables, worked into the dough. What you see is vegetables, and you can taste them too: light, not intrusive.

Rolled out to the same 0.5–0.6 millimeters, cut into the same larger squares as Golden Harvest. All three colors go on the plate together.

The filling

The same as Golden Harvest: pre-cooked potato with tomato paste, pepper paste and our spice blend. Entirely plant-based.

What goes on top

You choose yogurt and sauce yourself. If you want to see the colors, take little yogurt or none at all.

Shepherd's cheese is the topping we recommend here — with it, the dish is vegetarian rather than vegan. It brings salt to a deliberately mild filling, and the white crumbles on the tri-colored dough are the one time the eye eats along without anyone having planned it.

Why this way

Color in food almost always comes out of a bottle. That's why, on most menus, a number for food coloring stands behind colorful dishes. Here, nothing stands there — the color is beetroot, carrot with a little turmeric, spinach: ingredients that belong in food anyway.

Because it's real vegetables, you taste them too. Light, not intrusive: the dough carries the color and a little of what it comes from.

What goes with it

Which drink goes with tri-colored Manti? Elephant Bay Ice Tea Mango Pineapple 330 ml picks up the lightness of the plate without getting in the way of the mild potato filling. For something more restrained, Elephant Bay Ice Tea Watermelon 330 ml.

AllergensCereals containing gluten (wheat)With optional extras: Milk (yogurt sauce, pesto rosso sauce, melted butter, shepherd's cheese), Egg (pesto rosso sauce), Soybeans (vegan yogurt sauce), Nuts (walnuts, cashew nuts in pesto rosso sauce), Cereals containing gluten (wheat in fried onions, pastırma)

See Nature's Palette

Flower shape, shepherd's cheese, walnuts and parsley on top. No sauce.

Vegetarian

Shepherd's cheese in a flower shape, with walnuts and parsley on top. The way Manti are served in Sinop on the Black Sea — and the only one of our dumplings with egg in the dough.

The dough

Flour, water, salt and egg. Melted Heart is the only dish where egg goes into the dough; all our other Manti do without. Rolled out to the same 0.5–0.6 millimeters, then closed into a flower.

The filling

Shepherd's cheese and starch. Nothing else — no spice blend, because the cheese is savory enough. The starch keeps it inside the dumpling while cooking instead of leaking out.

What goes on top

Walnuts and parsley go on top, and that's no garnish: the walnut sets a hard point against the soft cheese, the parsley takes the richness out. That's how it's done in Sinop on the Black Sea, where Manti doesn't disappear under yogurt but comes to the table with walnuts and hot butter.

Yogurt and sauce don't belong here — the shepherd's cheese carries the dish on its own. If you want to follow the Sinop version all the way, pour hot melted butter over it: the butter runs into the folds of the flower and makes the walnuts more aromatic.

And if it should get heartier, sucuk is the one ingredient that really goes with cheese. Spicy against creamy — it works on pizza, and it works here.

Why this way

A tortellino is a ring, a Melted Heart a flower — related, but not the same. Both enclose cheese so it doesn't leak out while cooking, and both need egg in the dough for that.

In Sinop, Manti is deliberately made larger than in Kayseri and the dough rolled thinner. The idea behind it is the same as ours: you should feel the dough but taste the filling.

What goes with it

Which drink goes with cheese-filled Manti? Elephant Bay Lemonade Lemon 330 ml — the citric acid cuts through the creaminess and brings out the walnut. For something more bitter, Elephant Bay Lemonade Pink Grapefruit 330 ml.

AllergensCereals containing gluten (wheat), Egg, MilkWith optional extras: Nuts (walnuts)

See Melted Heart

Folded into a triangle, more dough in the middle. Potato.

Vegan

The same potato filling as Golden Harvest, only folded into a triangle and noticeably bigger. Hingel is what this shape is called in eastern Turkey.

The dough

Flour, water, salt, rolled out to 0.5–0.6 millimeters. Folded once diagonally instead of gathered at four corners.

The filling

Potato with tomato paste, pepper paste and our spice blend — the same as Golden Harvest, just more of it. The triangle simply holds more.

What goes on top

You choose yogurt and sauce yourself. In eastern Turkey, hot melted butter goes over the yogurt on a potato filling — it draws into the dough and takes the floury edge off the potato. With butter, the dish is no longer vegan.

Jalapeños are the topping for anyone looking for heat. Big dumplings with a mild filling take them better than small ones: there's enough surface that the heat doesn't rule every bite, just every other.

Why this way

Hingel isn't a variant of Manti but a size class of its own. In eastern Turkey — in Erzurum, Kars, Sivas, Artvin — the dough is cut larger and closed as a triangle instead of small and folded four ways. Related names run across the whole Caucasus: xəngəl in Azerbaijan, hinkal in Dagestan.

The difference isn't the ingredient but the ratio. More filling on more dough means longer chewing, milder seasoning, a more filling dish. If you find Manti too dainty, eat Hingel.

What goes with it

Which drink goes with big potato-filled dumplings? Elephant Bay Ice Tea Peach Zero 330 ml — light and sugar-free, so the mild filling isn't covered up. For something fruitier, Elephant Bay Lemonade Exotic 330 ml.

AllergensCereals containing gluten (wheat)With optional extras: Milk (yogurt sauce, pesto rosso sauce, melted butter, shepherd's cheese), Egg (pesto rosso sauce), Soybeans (vegan yogurt sauce), Nuts (walnuts, cashew nuts in pesto rosso sauce), Cereals containing gluten (wheat in fried onions, pastırma)

See Hingel's Harvest

Red lentils, croutons, a wedge of lemon.

Vegan

Red lentils, carrot, onion, tomato paste. With croutons and a wedge of lemon. The soup that goes with every meal in Turkey — here without butter, and so vegan.

What's inside

Red lentils, onion, carrot, potato, tomato paste, sunflower oil, a little flour and our spices.

Potato and flour make it creamy without any cream. Classically, Mercimek Çorbası is started with butter — we use sunflower oil, not as a substitute but because the soup tastes cleaner that way and stays orderable for everyone. The flour brings gluten with it; if that matters to you, you should know.

How we cook it

We cook it ourselves, in small batches, and make it anew regularly. It's only heated when you order.

What comes with it

Croutons and a wedge of lemon come with it — both packed separately, not in the soup. That keeps the croutons crisp, and you decide how much acidity you want.

The croutons are the contrast a puréed soup needs: something that crunches. The lemon comes last, and a squeeze is enough — the acidity lifts the seasoning and lets the lentil come forward instead of covering it.

Why this way

In Turkish cooking, lentil soup isn't a starter but a staple. It's on the table in the morning, in the canteen at noon and before dinner in the evening — and it's the first thing you offer a guest.

Here it has a second job: the dish for anyone who doesn't feel like dumplings tonight. Warm, filling, vegan, and eaten in two minutes.

AllergensCereals containing gluten (wheat)May contain traces of: Milk, Celery

See Red Lentil Soup

Bulgur with peppers and tomato, pomegranate dressing.

Vegan

Fine bulgur with tomato and pepper paste, pomegranate and lemon. In Turkey it's called Kısır — eaten cold and entirely plant-based.

What's inside

Fine bulgur, tomato paste, pepper paste, onion, sunflower oil and our spices. Plus pomegranate extract and lemon juice, and parsley and spring onions at the end. A slice of lemon comes with it.

How we make it

The bulgur soaks up the pastes until every grain has taken on color. Pomegranate and lemon go in only after that — they give the acidity that sets Kısır apart from every other grain salad. Parsley and spring onions last, so they stay green. Served cold.

Why this way

In Turkey, Kısır isn't a salad but what's on the table when guests come. Sweetness from the pomegranate, acidity from the lemon, warmth from the pepper — three directions in one bowl, and none of them wins. And it does without anything animal, without you noticing.

AllergensCereals containing gluten (wheat)With optional extras: Milk (yogurt sauce, pesto rosso sauce), Egg (mayonnaise, pesto rosso sauce), Soybeans (vegan yogurt sauce), Celery (ketchup), Nuts (cashew nuts in pesto rosso sauce)

See Bulgur Bowl

Four fried rolls, shepherd's cheese and parsley.

Vegetarian

Four fried rolls with shepherd's cheese and parsley. Sigara Böreği — named after their shape, and the snack every child in Turkey knows.

The dough

Paper-thin yufka dough made of flour, water, salt and egg. So thin that it flakes into layers when fried instead of browning — that's how you recognize a good Sigara Böreği before you've tasted it.

The filling

Shepherd's cheese and parsley, nothing more. When fried, the cheese softens and pulls strings while the dough shatters outside — the sound when you bite is the reason they're called Crispy.

How we prepare them

Fried when you order.

Why this way

Sigara Böreği is Turkish finger food, full stop: crisp outside, salty inside, gone in two bites. If you like spring rolls you know the principle — just without vegetables, and with cheese that pulls strings when you bite.

AllergensCereals containing gluten (wheat), Egg, MilkWith optional extras: Milk (yogurt sauce, pesto rosso sauce), Egg (mayonnaise, pesto rosso sauce), Soybeans (vegan yogurt sauce), Celery (ketchup), Nuts (cashew nuts in pesto rosso sauce)

See Crispy Cheese Rolls

Vine leaves with seasoned rice, served warm.

Vegan

Vine leaves with seasoned rice, served warm. Yaprak Sarma — the dish that belongs on every starter platter in Turkey and carries a whole meal on its own.

What's inside

Vine leaves filled with rice, tomato paste and spices. The tomato paste gives color and depth, the vine leaves the acidity.

What goes with it

We serve Yaprak Sarma warm, not cold as many restaurants do — warm, the spices come forward more clearly and the rice stays softer.

Classically you eat it with yogurt. That's not a side but half the dish: cool acidity meets warm, seasoned rice. If you're keeping it vegan, take soy yogurt.

Why this way

Vine leaves are one of the oldest ways of wrapping food — older than any dumpling. Here they're what you order when you want something light and still something real.

AllergensnoneWith optional extras: Milk (yogurt sauce, pesto rosso sauce), Egg (mayonnaise, pesto rosso sauce), Soybeans (vegan yogurt sauce), Celery (ketchup), Nuts (cashew nuts in pesto rosso sauce)

See Green Rolls

Eggplant, zucchini, potato. Fried.

Vegan

Potato, eggplant, zucchini. Three vegetables that add up to more together than side by side — and the dish we recommend with yogurt and tomato sauce.

How we prep it

We peel the eggplant and zucchini partly — enough skin that the pieces hold their shape when fried, not so much that it turns tough. Then cut into even cubes and shock-frozen right away, while the bite is still there; cut vegetables lose it within a few hours.

How we prepare it

Fried when you order — and not all at once. The potato goes into the oil first; eggplant and zucchini come later, because they need much less time. Putting everything in together would give you either raw potato or overcooked vegetables.

What goes with it

Yogurt and tomato sauce, both together — vegan with soy yogurt. Eggplant soaks up sauce like a sponge, zucchini stays more reserved, potato carries both — the yogurt keeps it cool, the tomato sauce brings the acidity. That's the combination we order ourselves.

Why this way

In Turkish cooking, eggplant and zucchini aren't sides but lead roles. Here the Trio is the dish for anyone who wants something warm and vegetable-led, without dough and without meat.

AllergensnoneWith optional extras: Milk (yogurt sauce, pesto rosso sauce), Egg (mayonnaise, pesto rosso sauce), Soybeans (vegan yogurt sauce), Celery (ketchup), Nuts (cashew nuts in pesto rosso sauce)

See Mediterranean Trio

Cabbage, cucumber, carrot, peppers in brine. Sour, as a counterweight.

Vegan

Pickled vegetables in brine: white cabbage, cucumber, carrot, tomato, mild peppers, chili peppers and unripe peach.

What's inside

White cabbage, cucumber, carrot, tomato, mild peppers, chili peppers and unripe peach, pickled in brine. The unripe peach is the ingredient you don't expect: firm, tart, more bitter than ripe fruit.

Why this way

In Turkish cooking, Turşu belongs on the table, not on the plate. It sits there, you help yourself, and it goes with everything — with dumplings, with bulgur, with anything fried, with salad. Acidity and salt wake up what would otherwise taste even.

AllergensnoneWith optional extras: Milk (yogurt sauce, pesto rosso sauce), Egg (mayonnaise, pesto rosso sauce), Soybeans (vegan yogurt sauce), Celery (ketchup), Nuts (cashew nuts in pesto rosso sauce)

AdditivesPreservatives, Acids, Stabilisers

See Fermento

Fries. Ketchup and mayonnaise packed separately — the mayonnaise isn't vegan.

Vegan

Crisp outside, soft inside. With ketchup and mayonnaise.

How we chose them

We fried several kinds from different producers side by side and tasted them until one was left. The crunch decided: this one stays crisp while others are already giving in — and that's exactly what fries are about.

How we prepare them

Fried when you order, in our meat-free fryer. Hot from the oil, salted, done — with fries, everything else is decoration.

What comes with it

One portion each of ketchup and mayonnaise, packed separately. If you don't want one of them, say so in the order comment. If you're hungrier, take the large size.

AllergensnoneWith optional extras: Milk (yogurt sauce, pesto rosso sauce), Egg (mayonnaise, pesto rosso sauce), Soybeans (vegan yogurt sauce), Celery (ketchup), Nuts (cashew nuts in pesto rosso sauce)

See French Fries

Sweet potato instead of potato, sweeter and fried darker. Mayonnaise not vegan.

Vegan

Sweet potato instead of potato: just as crisp outside, softer inside and noticeably sweeter. With ketchup and mayonnaise.

How we prepare them

Fried when you order, in the meat-free fryer. Sweet potato browns faster than potato and turns softer inside — it needs less time in the oil and more attention.

What comes with it

One portion each of ketchup and mayonnaise, packed separately. If you don't want one of them, say so in the order comment. The large size is available here too.

Why this way

The crust is finer, the inside almost creamy, and the sweet note stays in the aftertaste. Not a substitute for fries — something else. Order both and you'll notice the difference on the first bite.

AllergensnoneWith optional extras: Milk (yogurt sauce, pesto rosso sauce), Egg (mayonnaise, pesto rosso sauce), Soybeans (vegan yogurt sauce), Celery (ketchup), Nuts (cashew nuts in pesto rosso sauce)

See Sweet Potato Fries

Tomato, cucumber, pointed pepper, red onion. Cut in-house.

Vegan

Tomato, cucumber, pointed pepper, red onion. Four ingredients, cut in-house, plus our own salad spice blend. In Turkey it's called Çoban Salatası — the shepherd's salad.

What's inside

Tomatoes, cucumbers, pointed peppers and red onions, plus our own salad spice blend.

How we make it

We cut the vegetables ourselves, into even cubes. That's the whole difference: pre-cut vegetables lose juice and bite before they reach the plate. What's here was still whole before.

What goes with it

You choose the dressing yourself — pomegranate, olive oil, yogurt-herb or honey-mustard; the last two aren't vegan. Traditionally, shepherd's salad takes only olive oil and lemon; if you like it bolder, take pomegranate.

Why this way

In Turkey, Çoban Salatası isn't a side salad but what stands next to everything: next to meat, next to dumplings, next to anything fried. It's plain on purpose — acidity and bite are the job, not variety.

AllergensnoneWith optional extras: Milk (yogurt-herb, honey-mustard, shepherd's cheese), Egg (yogurt-herb, honey-mustard), Mustard (honey-mustard), Nuts (walnuts), Cereals containing gluten (wheat in fried onions, pastırma)

See Farmer's Salad

Lollo bionda, cherry tomatoes, cucumber, shepherd's cheese, olives.

Vegetarian

Lollo bionda, cucumber, cherry tomatoes, shepherd's cheese and olives. The salad where the cheese plays the lead.

What's inside

Lollo bionda, cucumbers, cherry tomatoes, shepherd's cheese and olives.

How we make it

We cut the cucumbers, tomatoes and lettuce ourselves, everything small, so there's a bit of everything on every fork.

What goes with it

Olive oil suits shepherd's cheese best: it takes nothing away from the cheese. Yogurt-herb makes it creamier, pomegranate sets a sweet-sour counterpoint to the salt.

Why this way

Salty, tangy, crunchy — the shepherd's cheese carries, the olives reinforce, the greens hold against it. Put it next to a Manti dish and you have the balance to the soft dumpling.

AllergensMilk (shepherd's cheese)With optional extras: Milk (yogurt-herb, honey-mustard, shepherd's cheese), Egg (yogurt-herb, honey-mustard), Mustard (honey-mustard), Nuts (walnuts), Cereals containing gluten (wheat in fried onions, pastırma)

See Greek Salad

Lollo bionda, cherry tomatoes, cucumber, carrot, corn.

Vegan

Lollo bionda, cucumber, cherry tomatoes, carrot and corn. The salad without detours.

What's inside

Lollo bionda, cucumbers, cherry tomatoes, carrots and corn.

How we make it

We cut the lettuce, cucumber, tomato and carrot ourselves, everything into small pieces. The corn adds the sweetness.

What goes with it

Here the dressing carries the dish — more than with the farmer's salad or the Greek. Yogurt-herb makes it more filling, honey-mustard sweeter — neither is vegan —, olive oil keeps it light.

Why this way

Not every salad needs a story. This one is for anyone who wants something green without it getting complicated — and that's a quality of its own.

AllergensnoneWith optional extras: Milk (yogurt-herb, honey-mustard, shepherd's cheese), Egg (yogurt-herb, honey-mustard), Mustard (honey-mustard), Nuts (walnuts), Cereals containing gluten (wheat in fried onions, pastırma)

See Mixed Salad

Pasta in a creamy sauce. That's all it is.

Vegetarian

Pasta with peppers and peas in salad mayonnaise. The classic you know from every summer party.

What's inside

Cooked pasta, peppers, peas, onions, yogurt and salad mayonnaise, seasoned with mustard and vinegar.

Why this way

Not every dish on this menu comes from Anatolia. Pasta salad is what belongs to a barbecue here and what people ask for — creamy, cool, filling. Nobody needs it explained.

AllergensCereals containing gluten (wheat), Egg, Milk, MustardWith optional extras: Milk (yogurt-herb, honey-mustard, shepherd's cheese), Egg (yogurt-herb, honey-mustard), Mustard (honey-mustard), Nuts (walnuts), Cereals containing gluten (wheat in fried onions, pastırma)

See Pasta Salad

Potato pieces in a smooth sauce.

Vegan

Potato salad with vinegar and oil, no mayonnaise. The Swabian way — lighter than the northern German kind, and so the better choice next to anything from the fryer.

What's inside

Potatoes, onions, rapeseed oil, spirit vinegar, herbs and spices. No mayonnaise, no egg — entirely plant-based.

Why this way

There are two potato salads in Germany, and they have little in common: one is bound with mayonnaise and heavy, the other dressed with vinegar and oil and tangy. We serve the second. It fills you up without weighing you down — and it has enough acidity to hold its own next to anything.

AllergensMustardWith optional extras: Milk (yogurt-herb, honey-mustard, shepherd's cheese), Egg (yogurt-herb, honey-mustard), Mustard (honey-mustard), Nuts (walnuts), Cereals containing gluten (wheat in fried onions, pastırma)

AdditivesPreservatives

See Potato Salad

Warm, molten core, chocolate sauce and walnuts.

Vegetarian

Baked outside, molten inside. Served warm, with chocolate sauce and walnuts.

How we prepare it

It comes to the plate warm — the core has to be molten, otherwise it's a cake. That's exactly why it's heated to order and not left standing warmed-up.

What goes with it

Chocolate sauce and walnuts. The sauce reinforces what's already there; the walnut is the counterpoint — the only thing on the plate that isn't soft.

Why this way

The sweetest dish on this menu, and it comes warm. For when it should get properly sweet — and for anyone who puts the spoon in the middle first.

AllergensCereals containing gluten (wheat), Egg, Milk, SoybeansWith optional extras: Nuts (walnut, almond)May contain traces of: Nuts

See Chocolate Soufflé

Two slices, dense and dark. No sauce.

Vegetarian

Cocoa in the batter, dark chocolate chunks in it. The cake for anyone who finds banana too tame.

What's inside

Flour, eggs, milk, brown sugar, sunflower oil, cocoa powder, baking powder, vanilla and dark chocolate chunks with fifty percent cocoa.

How we bake it

We bake it ourselves, with oil instead of butter — that keeps the crumb moist. The cocoa is in the batter, the chunks are added: once chocolate you taste, and once chocolate you find.

Why this way

Two cakes from the same oven, two directions. The banana bread is the restrained one, the chocolate cake the other. If you can't decide, take both — they're not the same kind of sweet.

AllergensCereals containing gluten (wheat), Egg, Milk, Soybeans (dark chocolate chunks)With optional extras: Nuts (walnut, almond)May contain traces of: Nuts, Milk

See Chocolate Cake

Two slices with dark chocolate, baked in-house.

Vegetarian

Cinnamon, dark chocolate chunks and a sweetness that comes from the banana. From our own oven — and the dessert where the least can go wrong.

What's inside

Bananas, flour, eggs, milk, brown sugar, sunflower oil, baking powder, vanilla, cinnamon and dark chocolate chunks with fifty percent cocoa.

How we bake it

We bake it ourselves. The batter does without butter — oil keeps cake moist longer, so it stays soft instead of crumbling on the second day.

Why this way

Banana bread is named after it but doesn't taste primarily of it. The banana keeps the crumb moist and brings sweetness, so little sugar is needed; cinnamon and the dark chocolate chunks come forward.

That's why it's the dessert we name first: sweet enough to be one, and restrained enough to still fit after a full plate.

AllergensCereals containing gluten (wheat), Egg, Milk, Soybeans (dark chocolate chunks)With optional extras: Nuts (walnut, almond)May contain traces of: Nuts, Milk

See Banana Bread

Creamy, mildly sweet, served cold.

Vegetarian

Creamy, cool, compact. The cheesecake you eat with berries.

What goes with it

Berry mix is the recommendation. The acidity of the berries cuts through the cream — without it, cheesecake stops halfway.

Why this way

Cheesecake is the heaviest dessert on this menu. If you still want something real after the meal, this is it.

AllergensCereals containing gluten (wheat), Egg, MilkWith optional extras: Nuts (walnut, almond)May contain traces of: Nuts

See Cheesecake

Creamy, warm, moderately sweet.

Vegetarian

Rice, milk, sugar. Three ingredients, nothing else — and cinnamon on top, as it should be.

What's inside

Rice, milk and sugar. It needs nothing more.

How we cook it

We cook it ourselves and give it the time it needs: rice pudding turns creamy because the rice releases its starch, not because something is stirred in.

What goes with it

Cinnamon is the recommendation — it belongs to rice pudding like the lemon to the lentil soup. If you want some bite, take walnuts or almonds: the contrast of soft and crunchy turns a plain dessert into an interesting one.

Why this way

Rice pudding is the dessert that turns up in almost every kitchen and tastes the same in none. Here it stays plain — three ingredients, and what goes on top is up to you.

AllergensMilkWith optional extras: Nuts (walnut, almond)

See Rice Pudding

Six pieces, fried. With two portions of Nutella — not vegan.

Vegan

Fried, rolled in cinnamon and sugar, with two portions of Nutella. The only dessert on this menu that you share.

What's inside

Water, wheat flour, salt, dextrose. That's all that's in the dough — the sweetness comes afterwards, as cinnamon and sugar.

How we prepare them

Fried when you order, in our meat-free fryer. Firm outside, soft inside, and the ridges hold the cinnamon sugar.

What comes with it

Two portions of Nutella for dipping, not for spreading — churros go soft if you top them too early. Nutella isn't vegan; if you want it without, say so in the order comment.

Why this way

Churros are Spanish, not Turkish, and they're on the menu anyway: it's the only thing here that two people eat out of the same bag. Everything else you eat alone.

AllergensCereals containing gluten (wheat)With optional extras: Milk (Nutella), Nuts (hazelnut in Nutella), Soybeans (Nutella)May contain traces of: Mustard, Soybeans

See Churros