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Gloriously redefining "plain" and "simple" in German farmhouse fare that ranges from hand-hewn muesli to beef roulade and roasted vegetables, Hamburg-bred husband-and-wife owners Kai Flache and Anja Voth collect recipes from early-20th-century German cookbooks. They use nearly 100 percent organic, local, seasonal, sustainably sourced, pesticide- and cruelty-free components, including grass-fed beef — but best of all, they make many of their key ingredients in-house. Flache and Voth curdle their own yogurt, press their own apples, brew their own fruit syrups and caramel cream, and flake their own oats from full kernels. Voth not only bakes her own bread and rolls, but actually mills her own whole-wheat flour. Breakfast, lunch, teatime, and supper menus augment an all-day pastry array.

— Anneli Rufus

Hours: Tue.-Sun. 6 a.m.-6:30 p.m.

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Price: $$

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85 percent of ingredients are organic, sustainably sourced, and pesticide- and cruelty-free.

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