Soil to Soul Bistro: Your Place to Eat, Connect, and Share Ideas
Bistro: Andreas Handke
29. Oct 2026
09:00 - 20:00
- Location: Karl der Grosse
- Language: DE
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In Collaboration with:
Throughout the symposium, the Soil to Soul Bistro at Karl der Grosse serves as a public meeting place for guests, speakers, and anyone passionate about a sustainable food culture.
From 9:00 am to 11:30 am, John Baker serves breakfast and baked goods. Following that, Andreas Handke offers a lunch and afternoon menu featuring dishes crafted from high-quality Demeter products.
Open daily (Thursday to Saturday) from 9:00 am to 8:00 pm, the Bistro is designed as a networking lounge to eat, connect, and think ahead.
-
Andreas Handke
Chef, former Managing Director of Restaurant Babette, Zurich & co-initiator of GastroFutura
Andreas has been dedicated to sustainable gastronomy and the responsible use of food for many years. As a speaker, he shares his knowledge through courses, workshops, and lectures, passing on his experience to both the industry and society at large. His work combines culinary excellence with ecological and social responsibility - with the clear goal of actively shaping the shift toward a sustainable food system.
29. Oct 2026
09:00 - 20:00
- Location: Karl der Grosse
- Language: DE
- In Collaboration with:
Throughout the symposium, the Soil to Soul Bistro at Karl der Grosse serves as a public meeting place for guests, speakers, and anyone passionate about a sustainable food culture.
From 9:00 am to 11:30 am, John Baker serves breakfast and baked goods. Following that, Andreas Handke offers a lunch and afternoon menu featuring dishes crafted from high-quality Demeter products.
Open daily (Thursday to Saturday) from 9:00 am to 8:00 pm, the Bistro is designed as a networking lounge to eat, connect, and think ahead.
-
Andreas Handke
Chef, former Managing Director of Restaurant Babette, Zurich & co-initiator of GastroFutura
Andreas has been dedicated to sustainable gastronomy and the responsible use of food for many years. As a speaker, he shares his knowledge through courses, workshops, and lectures, passing on his experience to both the industry and society at large. His work combines culinary excellence with ecological and social responsibility - with the clear goal of actively shaping the shift toward a sustainable food system.
