{"SeasonModeName":"Halloween","SeasonLanguageSelectorLabel":"Halloween","SeasonEnabled":null,"SweepstakeModeName":null,"SweepstakeLanguageSelectorLabel":"Halloween","SweepstakeEnabled":false,"SweepstakeID":"6","TotalNoOfGifts":"5","UniqueGifts":true,"InfoTitle":"Celebrate <em class=\"text-sweepstake\">Halloween</em> with us!","InfoSubtitle":"It's as easy as this:","InfoText":"We have hidden pumpkins on MPULSE. Find all five and qualify for our sweepstake!","InfoTitleClose":"Start finding pumpkins","InfoTerms":"Terms & Conditions","InfoSeasonMode":"Celebrate Halloween with us on a spooky, beautiful moonlit night 🎃 If you don't feel like celebrating, you can change the mode at any time here or in the main navigation.","InfoSeasonModeTrigger":"Activate Halloween-mode","Prize1Value":"100 €","Prize2Value":"50 €","Prize3Value":"15 €","Prize1Description":"<span>1x</span> <span>Surprise</span> <span>box</span>","Prize2Description":"<span>5x</span> <span>Surprise</span> <span>box</span>","Prize3Description":"<span>10x</span> <span>Surprise</span> <span>box</span>","GiftFoundTitle":"You've found a pumpkin!","GiftFoundThisWasText":"This was","GiftFoundText":"We've hidden pumpkins on MPULSE. Find all five and qualify for the sweepstake!","Gift":"pumpkin","GiftFound":"found","OutOf":"of","Continue":"Continue","AllGiftsFoundTitle":"You've found all the pumpkins!","AllGiftsFoundText":"<span class='text-sweepstake'>Great prizes</span> are waiting for you!","GoToForm":"Enter the sweepstake","SweepStakeInfoLink":"Details","CompetitionPageURL":"","PrivacyPage":"","SweepstakePopoverTitle":"Halloween Mode","Prize1Image":"/-/media/project/mag/corporate/mpulse/prize/prize-1.png?w=300&rev=cff3f5f6-f1dc-46d7-b3d9-74b7bfa2ca1f","Prize2Image":"/-/media/project/mag/corporate/mpulse/prize/prize-2.jpg?w=300&rev=755f45c3-1556-4fa8-ae05-e48830ff3c6e","Prize3Image":"/-/media/project/mag/corporate/mpulse/prize/prize-3.jpg?w=300&rev=53b0808b-5933-4d38-8027-0627564c18a7","Prize1ImageAlt":"prize-1","Prize2ImageAlt":"prize-2","Prize3ImageAlt":"prize-3","Item":null,"PageItem":null,"Rendering":null,"DataSourceItem":null,"CssClasses":null,"MessageEditHere":null,"MessageIsEmpty":null,"HeadingTag":null,"IsControlEditable":false,"IsEdit":false,"RenderingWebEditingParams":null,"Attributes":{}}

Dear visitor,
To provide you with the best possible service, we use cookies. Some cookies are necessary for the operation of the website. Other cookies for anonymous statistics, language preferences or the display of third-party content are optional. Depending on your choice, your consent also includes a transfer of data to recipients in third countries without an adequate level of data protection, such as the USA in particular, with the risk of access by authorities there without legal recourse. Under Data Privacy, you will find further information and can adjust the settings for cookies at any time.

Fine dining with responsibility: how organic cuisine combines enjoyment and attitude

Indulgence, fairness and sustainability in fine dining: how can restaurateurs manage their business sensibly while reconciling all three aspects? Germany's first organic fine dining restaurant, Erasmus in Karlsruhe, which was founded in 2014, achieves this in a special way.

This translation was created from the original text using AI (DeepL).
Pulses
Marcello Galotti, Erasmus organic fine dining restaurant in Karlsruhe

What is it all about?

  • How does organic go together with fine dining?
  • How are sustainable dishes created in a fine dining restaurant?
  • What does fine dining have to do with social responsibility?
Content:

The concept of "holistic sustainability" in Erasmus is based on three pillars: Ecology, social issues and culture. It starts with the procurement of food and working materials and extends to the recycling of waste in a nearby biogas plant. The concept is put into practice by Andrea and Marcello Galotti, who are both trained chefs, have a degree in gastronomy and are also specialists in agriculture. Their approach won the 2021 METRO Award for Sustainable Gastronomy and shows how sustainable fine dining can work.

What is fine dining?

Fine dining stands for upscale gastronomy with the highest standards: multi-course menus, excellent ingredients, creative preparation and perfect service. The ambience is stylish, the atmosphere elegant and every detail counts. Fine dining is not a quick meal, but an enjoyable experience with high standards, often combined with sustainability, regionality and a lot of love for the product.

How does organic go together with fine dining?

Organic certificates are the basis of the authentic Italian cuisine at Erasmus. "Because organic guarantees the highest possible legal environmental protection standard," says Marcello Galotti. The Erasmus has sought out certified producers of vegetables, fruit, meat and fish in the region in order to keep transportation routes as short as possible. The Erasmus prefers old animal breeds and varieties to modern breeds. Half of the menu is vegetarian, with vegan options available on request. "We believe that eating meat should be something special". The kitchen takes a nose-to-tail approach to meat, using the whole animal from "nose to tail". "We serve the appropriate pieces with our plated dishes. We use the other pieces of meat to make a Bolognese sauce, which we sell in our delicatessen store in jars, naturally with a deposit system". For the Galotti couple, the complete recycling of animals not only stands for a respectful but also sustainable approach to food. However, it is not only the food at Erasmus that is 100% organic, but also most of the work clothes and cleaning products.

How are sustainable dishes created in the fine dining restaurant?

For the Galottis, buying regionally means much more than simply sourcing goods from the area around their business. "We get our Parmigiano Reggiano directly from Italy, for example," explains Andrea Gallotti. The authenticity of the product is crucial - as is offering guests unlimited enjoyment, inspiring them with variety and also promoting the prosperity of other regions. Products that stand for the gastronomic identity of a region and bear an organic label have a firm place at Erasmus. "When organic comes together with regional authenticity, outstanding taste and social added value, we believe this is the epitome of genuine product quality," emphasizes the restaurateur couple. In order to operate as sustainably as possible, they are guided by the United Nations' 17 Sustainable Development Goals. For example, Erasmus only uses wild-caught adult European fish, most of which are caught by hand. In the kitchen, the fish is braised, sous-vide cooked, minced and farciered - for pâtés, terrines, fillings, stocks, sauces and sausages made in-house.

What does fine dining have to do with social responsibility?

For Andrea and Marcello Galotti, one thing is clear: sustainable gastronomy does not end with organic ingredients or regional sourcing. Social responsibility is just as important - both on the plate and in the team. For example, they believe it is wrong to privatize drinking water resources and thus restrict access. Instead, they serve their guests Karlsruhe tap water - still or sparkling - in return for a voluntary donation. All proceeds go to Viva con Agua, an organization that makes drinking water fountains and sanitary facilities possible, especially in African countries. For the Galottis, social responsibility also means treating their team fairly: all employees receive at least a standard wage and overtime is paid. The Erasmus team draws up the work schedule together.

Three pillars of sustainability in organic cuisine

"In our view, holistic sustainability must combine ecological, social and cultural aspects. That's an 'organic' approach that we can use very well in our fine dining restaurant," says Andrea Galotti. The Galottis are constantly promoting their concept: to employees, partner companies and their guests. "Transparency is very important to us. We use all available tools to achieve this holistic gastronomic sustainability. The Erasmus stands for rational management with maximum enjoyment".

The Erasmus as a role model for holistic organic gastronomy

Even though Erasmus closed its doors in 2025, Andrea and Marcello Galotti's philosophy remains a pioneering example of holistic organic gastronomy. Their approach shows how fairness, sustainability and culinary standards come together in top gastronomy and provides inspiration for many other kitchens.

Various cuts of meat and offal

"Nose to tail": sustainable meat consumption

"From snout to tail": This is why sustainable cuisine with all parts of the animal is worthwhile for restaurateurs.

Gastronomy

NEXT COURSE: