Lily's

Warm dish with red-yellow curry, Swiss lentil-buckwheat tempeh, wheat noodles, bean sprouts, beans, papaya-ginger pickles, and crispy noodles.

Fried chickpea crunchies with spring vegetables and shiitake, served with a chutney made from green cornelian cherries, chili, and mustard seeds.

Fried wheat noodles with Swiss organic seitan, Mala spice (Szechuan pepper), sesame, dried chili, Bimi, carrots, and Koji-pickled red onions.

Crispy tempura-baked cauliflower with a Korean sweet and sour sauce made from organic grape juice and spicy Gochujang chili paste, served with rice.

Homemade power bar with pumpkin seeds, puffed amaranth, almonds, cashews, walnuts, peanuts, organic mango, coconut, ginger, and date syrup.

Skewers with cryo-fermented organic king oyster mushrooms, house-made satay marinade, vegan peanut sauce, and Ajad cucumbers.