Skip to content

OUR STORY
SHARED STORIES
CONSCIOUS CAFÉ
CONNECT & JOIN
DELIVERY

OUR STORY
SHARED STORIES
CONSCIOUS CAFÉ
CONNECT & JOIN
DELIVERY

DSC_0541

By janineophetveld | 23rd May 2018 | 0

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Imprint
Privacy Policy
Cookie Policy

Waking up with easy music. Drinking a green juice,

Waking up with easy music. Drinking a green juice, a fulfilling outdoor workout, a brunch afterwards, doing groceries, a walk, a coffee on a terrace in between. Dinner in the evening. Friends and family in between until the end. Our perfect Saturday. What a joy to be back on the streets. 💛What a joy to be back in contact.

Take care of you & Enjoy the little things.

Lots of love,
Janine and the team

#ÆNDRÈ
#healthiswealth
#togetherness
#verändern #veränderung #ändern #foodforchange #rollwiththeseasons #seasonalfood #eatthechange #bethechange #realfood #vegan #hamburg #biologisch

Hello Summer Friends, We are so happy to see you

Hello Summer Friends,

We are so happy to see you on our terrace everyday and are mentally recovering from what happened last months. ✨🌞The Sun & cooking helps and treating you with our creations even more.

This was definitely the winner of last months menu: our porrdige with cashew yoghurt & gooseberries. We don’t have the berries anymore but they are still a few weeks in season; so if you see them, and you like a bit of sour: buy them and make a delicious compote while you can. Here an easy recipe to enjoy them at home.

Put a small saucepan on your scale and add these ingredients

400 gr washed gooseberries
40 gr filtered water
a sprinkle of salt
10 gr of lemon juice
60 gr of orange juice
Zest of 1 orange
40 gr elderflowerjuice (optional if you want to balance the sourness) or maple

Gooseberries pair well with elderflower and since they also have the same season I would say; add a splash of elderflower juice or fresh elderflower berries to the compote!

Put the saucepan on your stove and bring the mixture to a boil, turn down the heat and simmer for 4 minutes. And: Ready! It’s the best summer compote since it is sweet & sour and will light your energy after a warm night.

We are currently developing our July & August menu; if you have compote ideas for these months: we are always looking forward to hear your ideas and create together!

See you soon!
Lots of love,
Janine & The Team

#ÆNDRÈ
#togetherness
#verändern #veränderung #ändern
#eatthechange #bethechange
#foodforchange #rollwiththeseasons #seasonalfood

Wow, we are already in mid June! That means we are

Wow, we are already in mid June! That means we are already half way with our seasonal June menu and we are beyond happy with it!

We still have a limited menu, which means that not all of our breakfast bases, smoothie bowls and meal dishes are available. BUT we have a whole new limited seasonal menu and are working on the background on printing our standard menu which will come to reality when we are ready for it. So all you Shiro Miso Rice Porridge lovers or Mocha Bowl lovers; give us a bit more time to recover from everything and we will come back on track.

For breakfast we now have fresh strawberries, fresh blueberries, and a strawberry rhubarb compote besides all the standard breakfast toppings. We also added an Orange Tahini Bircher to our cold range of breakfast bases. Who is is for more than one warm porridge in July & August or is one enough? Love to hear from you!

For lunch (we are still limited open until 16.00) we have a d e l i c i o u s warm Coconut Butter Cauliflower Curry!!! Which is really superb and paired with a herby chickpea salad, black rice & fresh coriander. In addition to this one we have a light Thai Soup with Lentils, Kaffir Lime leaves & Lemon grass, which is the perfect spring soup.

And of course a few new salads! 🥬🥦Ask us and create your own or let us combine your salad. To top them we made a new spicy Sweet Potato Hummus, a Buckwheat Nut Crunch and an Orange Tahini Dressing besides all the standard toppings & extra’s.

When our new printed menu is delivered from the press we will go back to our normal routines and welcome our good old dishes and drinks. And some new standards 🤗 I will let you know!

See you soon!
Lots of love,
Janine & The Team

#ÆNDRÈ
#togetherness
#verändern #veränderung #ändern
#eatthechange #bethechange
#foodforchange #rollwiththeseasons #seasonalfood

Dear all, It was a bit quiet here. In the beginni

Dear all,

It was a bit quiet here. In the beginning because I wanted to put no pressure on the deli on a way out of lock down. But after a few days I realised that this whole Covid thing got me quite intense and I my body and mind begged for some (social)rest. I took the time for more experimenting, thinking of and working on the future of ÆNDRÈ, working on my personal wellbeing and development and walking many rounds around the Alster.

Like I said, the way out of lock down: our terrace and deli are open again for YOU💛✨🥰💛!! But I didn’t write about it because I didn’t want to put the safety of all of us at stake for the sake of turnover. Our team is doing terrific work since months, adapting to new routines, a new way of interaction. We already had one shock, it is my responsibility to minimise those kinds of shocks and gradually adapt to a new situation. So I thought that if I would be quiet here, it would probably be also quiet in the deli.

But, since a few days I get so many messages from you that gave positive, strengthening energy and asked many questions, that I felt strongly that I had to get back in touch here. And what is a better way as to start with a photo of one of our first C experiments? Our Salted Cashew Cheesecake which we tried in the first week of lockdown. It was crazy to see how you all came to us, you made us crazily happy. Especially since we know it will do you good. I mean like really do good. It is nourishing the body and the soul. Instead of shortsighted happiness. The best of it all: we gave it an update: it’s called Salted Caramel Cashew Cheesecake now. A bit over the top? Maybe.. But we added a layer of caramel made out of fresh dates 🤤 which must be mentioned in the title. Happy to hear your feedback 💛And happy to get back in touch.

And even more happy for your positive vibes you gave us in the deli and here online. 💛Your presence on our terrace. The first salads in @sinikkaharmsceramics Thank you, for your smiles under the masks. They are felt and we hope you feel ours.

Sending sunny vibes your way,
Janine & The Team

#ÆNDRÈ
#togetherness

Dear all, We have an update💛We are allowed to

Dear all,

We have an update💛We are allowed to open up again! With abstand..This is such a step forward! But we keep our business the coming days, the same as the last days: 9-15 for take out.

Weeks ago we all had to change our daily expectations and routines. For us that meant collapsed turnover, limited opening, no guests inside, mundschutz, take away, a different menu, a ‘smaller’ team.

We tried, made mistakes, adapted, learned, felt positive and strong, sad and vulnerable. We felt how risky the business is. We also felt how wonderful people are and how strong the support. We heard critical voices, felt collectiveness and joined 9pm applause.

Weeks of eliminated social connection, changed business and a collective trauma cannot be turned around in 1 day. Back to normal in 1 day? What is normal? There are new rules, new forms of togetherness. Will restaurants fill themselves again? Would you go to a restaurant filled with masks? I don’t know. What I do know is that we need to learn, plan, go step by step. What I also know is that restaurants live on a specific number of tables, based on that well-planned staff and good atmosphere. In this new world this is a challenge. The one thing I want to say: if you want to visit or contact a restaurant; be supportive and don’t expect business as usual. This is business by people, filled with people and we all need to adapt. This takes time. And no stress.

The second; we are learning, adapting and becoming more resilient day by day. If you have things that come up in your mind: let us know 💛We are here to learn.

Hopefully we are on the way up! This is new perspective. For the ones working in hospitality. The ones having their moment of routine in a coffee shop. The ones celebrating life in a restaurant. The ones having their lunch between meetings. For the ones having a first date in a bar. We are on the way up!

Thank you ALL for your support and smiles under the masks. We will keep you updated about our steps and are looking forward to hear about your steps. For now, cold brew nettle ice tea in our test-kitchen.

Janine & The Team

#ÆNDRÈ
#togetherness

Follow Our Story

Imprint
Privacy Policy
Cookie Policy