Everything remains different, especially after five years. Heimatjuwel’s increasing awareness of the interdependence between nutrition and climate change, but above all, the demands on their own creativity, consistently urged Heimatjuwel towards the next step. Enjoyment is evolving, just like language, fashion, and work. Fewer and fewer people are consuming meat, while more and more are embracing seasonal eating. Waste is being minimized, and respect for food and its producers is on the rise.

An important development: if one calls it home, they must cook as if they’re at home. This practice will persist into the future. It’s not only greener, more regional, and tastier, but it’s also remarkably easier to prepare a classic dish without meat or fish. What culinary magic can be created from a stalk of leek, winter citrus fruit, early rhubarb, or wild broccoli? That’s precisely what Heimatjuwel aims to showcase with their new specialty. Anticipate the contemporary treasures of their homeland!