Kempers & Crowd

3/29/2018

Organic coffee from Colombia, biodynamic wine from Austria, homemade bread & international cuisine were waiting for us at Kempers & Crowd.

No wonder that the coffee is great, because the roasting profile was developed by a roasting master & the 3rd German Latte Art master Funda Kempers himself. The shop owner Philipp lovingly tells us how his wife - Funda - won the championship with the newly painted Marzocco.

The dishes range from vegetarian modern dishes to traditional goulash. Although the menu is small we don't have the feeling to miss anything. So we decide for the starter twofold of pumpkin. The plate was really very nicely arranged, unusually surprising for lunch (& for all hipsters among us: the dish was decorated with Kale-chips, yay! ). The brioche to the dish is also homemade, as well as the focaccia that we still get lukewarm on the table. At this point Alex would like to point out that many of the dishes are made with butter... But the owner reacts cool & tells the kitchen to prepare an alternative. It was also interesting for us that the bread ferments for several hours in a vending machine to develop its complete taste profile. Why is this interesting? The fermentation of the bread makes the bread more digestible for us, because the bioavailability is increased and incompatible substances such as phytic acid are reduced. Nowadays, this long fermentation process is rarely emphasised. All the more joy we enjoy the small pieces of focaccia!

By the way, the owners are not beginners in their profession, because they ran the Oberbräu in Holzkirchen from 2012 to 2017.
So if you're in Munich's Lindwurmstraße around the Goetheplatz, you should take a look inside for a small starter & an espresso ;)