Benjamin Mitschele

Benjamin Mitschele's culinary philosophy is deeply rooted in principles of regionality, seasonality, and sustainability, a reaction against the perceived wastefulness and use of processed foods often found in high-end kitchens. He champions an ethos of supporting small, local, and organic producers, viewing investment in these businesses as a way to empower individuals dedicated to quality products and their craft. While striving for maximum sustainability in his restaurant "Alte Liebe," he acknowledges the pragmatic challenges of achieving complete self-sufficiency due to pricing constraints and the nascent network of local suppliers in Augsburg. Mitschele is a strong advocate for "Neo-Bistronomie," which translates to a focus on well-executed, honest cuisine made with excellent products, served in a casual, urban setting where a lively atmosphere is encouraged. His cooking is guided by the guest's enjoyment, aiming to create "Genussmomente" that evoke happiness and make eyes light up, rather than dictating preferences. This extends to thoughtfully offering alternatives for dietary restrictions. He prioritizes the natural flavors of ingredients, often drawing inspiration from personal cravings, culinary literature, and fresh produce found at local markets, all developed collaboratively with his kitchen team. A distinctive element of his philosophy is a profound commitment to using ingredients from his own bio-certified Gärtnerei (garden), managed according to Naturland guidelines by his wife, Ines. This garden allows for the cultivation of heritage vegetables, herbs, and flowers, not only enriching the restaurant's menu but also contributing to biodiversity. Furthermore, Mitschele extends his sustainability principles beyond ingredients to include the well-being of his team, emphasizing a positive and supportive working environment given the intense demands of a professional kitchen. He believes in fair and "real" pricing for high-quality, sustainable food, an integral part of his vision for the future, including a potential deli-snack concept and an expansion of his gärtnerei. Chef Mitschele's technical style is characterized by a deep respect for seasonal and regional ingredients, with a particular affection for root vegetables like Rote Bete, and robust staples such as onions and cabbage. He considers "Salz und Säure durch Weine, Essige und Zitrusfrüchte" as indispensable elements in his kitchen, emphasizing that "Ein Quäntchen Salz kann tatsächlich darüber entscheiden, ob etwas banal oder wirklich gut schmeckt." His approach to flavor is natural and unadulterated, shunning heavily processed foods and artificial additives. Plating emphasizes substance over superficiality; he explicitly dismisses "Physalis und Sternfrüchte" for their purely decorative value. A strong proponent of zero-waste principles, he meticulously utilizes every part of an ingredient, such as using broccoli stalks raw or pickled, and collecting vegetable peels and stems for rich "Suppenfonds" or sauces for dishes like risotto. He champions simple, effective techniques like "Pangrattato" (crispy breadcrumbs with butter/olive oil) to add textural contrast to dishes, perfecting it with garlic or lemon zest. Dish development is a collaborative endeavor with his kitchen team, where initial concepts are collectively refined through tasting and discussion to ensure multi-dimensional flavors, exploring additions of salt, acid, crunch, or creaminess. A notable example of his refined cuisine is "Zartes Kalbsherzbries & Aromatische Waldpilze," featuring tender sweetbreads complemented by earthy wild mushrooms, sunchokes, and Burgundy truffle.

Mentored by Toni Ludwig, Franz Fuchs.