Biodynamic Tasting – 06.02.2024

Kozak Buvette at the 100 Years of Quality Celebration

On the evening of 6 February 2024, farmers, producers, and guests gathered at the Goetheanum for a tasting celebrating 100 years of quality-focused cultivation. The event was hosted by the Section for Agriculture and the Speisehaus, together with professional groups working with fruit, wine, olives, and healing, aromatic, and cosmetic plants.

The evening began with a refreshing start — tasting two types of sea buckthorn juice provided by the professional group for herbs and healing plants. Guests then discovered new apple varieties and enjoyed insights from winemakers, who guided them through a comparison of wines from South Tyrol, southern Germany, and Alsace, highlighting how soil and region influence flavor.

Participants also had time to network and enjoy a wide selection of regional cheeses and dried meats while exchanging ideas and discussing the evening’s discoveries.

Kozak Buvette was delighted to take part and share a taste of Ukrainian tradition. For the warm meal, we served borscht made with seasonal Demeter-certified ingredients, offering a rich and colorful dish that brought a comforting taste of Ukraine to the table. The meal was complemented by kernotto and polenta from “Herzkoch” Stephan Bolt from Bern and a dessert of sea buckthorn quark by Sabine Hagg from Klinik Arlesheim, alongside regional cheeses and dried meats — together creating a full and memorable culinary experience for all guests.

The evening concluded with dessert, music from the Acoustic Jazz Trio, and a relaxed atmosphere where attendees could reflect on the connections between people, land, and craft — a fitting prelude to the conference celebrating a century of mindful cultivation.