LENNERT WENDT
ON THE ROAD JOURNAL
BALI
2
0 1
2
2
0 1
6
p i
z z a
v o n
h e
r
z e
n
From 2012 to 2016 I ran the M E H L restaurant in Altona. On 250 square meters of pizza dough, we tried everything that had space in our heads and in our oven and what was not yet common in the gastronomy scene at that time. Far beyond the pizza crust.
Little by little we turned our backs on all industrial products and manufactured as much as possible ourselves. The playful creativity on and next to our pizza was unique and new up until then.
d i
e
p i z
z a b r e t t
e r ,
d i e
d i e W e l
t b e
d e u
t e n.
3
1
0
°
r o
l l i
n g
p i
n
press release
s e
p i a
t e i
g
p i
z z a
v o n
h e
r
z e
n
the cocktail menu
press release
It's summer 2013 and we are entering the "RAUM". You can taste the smells of bread, homemade bread. It is a coffee place a roastery and simply a place to hide for people who otherwise avoid places at all.
n a
t
u r a
l w
i n e
c o
f f f
e
a n
d c
a k
e
l i v e
m u
s i
c
k i
t
c h
e
n s
l a
m s
Olaf and his natural wine, Fabi and his coffee - what an asset to my life. Selected products, from the small, secret places, from the people nobody else knows and a beautiful kitchen - the best place to sing. Culinary events long before every cooking show on TV.
2 0 1 7
_
2 0 2
0
from 2017 to 2020, heat in hamburg altona was my playing field. we cooked with everything you can make of vegetables and your own imagination. Seasonal and regional dreams NOT ONLY on crispy pizza dough.
_
alt
o
na
h h
in the 1960's the building was part of the freight depot of the train station hamburg altona
_
1 9 6 0
h a r
k o r t
s t
r a s s
e
8 1
in 2016 the whole area was rebuild for living and the freight depot got turned into a restaurant place.
the empty place was a raw diamond to me
and i was free to fill it with all my loving ideas.
Out of the book:
» Where to eat pizza «
á
l a
c a
r
t e
THE MENU
p
i
z
z a
w h
a
t e
v
e
r
CREATIVE PIZZA MENU
WALL PAINTING
» Das HEAT in Hamburg Altona is probably one of the best pizza places in the world.«
v e
g
a
n
2 0 2 0
In 2018 I learned how to make ice cream. My girlfriend at the time not only brought me camping, but also her passion for ice cream to me.
{
i c e
c r
e
a m
vegan chocolate
wasabi sesam
papaya mint
berry poppy
green tee
mango basil
vannila brownie
h e a
t
,
m
a
d
e
v
e
g
a
n
c
r
u
m
b
l e
f
r
o
z
e
n
_
t
h e​
v
e
g
e
t
a b
(
» WE PREPARE OUR ANTIPASTI
FOR YOU WITH CARE. IN THE ELABORATE PREPARATION PROCESS, FRANZ PUTS THE VEGETABLES IN A KIND OF TRANCE. ONLY IN A STATE OF COMPLETE RELAXATION DO FENNEL, PAPRIKA, AUBERGINE AND ALL OTHER VEGETABLES REVEAL THEIR TRUE TASTE. «
{ TEXT EXCERPT FROM THE MENU }
a n
t i
p
a
s
t
i
h h
The first wave of the corona virus was the most serious economic and existential threat and challenge for me as a restaurant owner. During this time, my own mobility was more in demand than ever before. The restaurant business was stopped from one day to the next and my answer to that was THE PLANTRY.
_
P L A
N T
B A
S E D
_
2 0 2 0
M A
D E
I N J
A R S
We converted the restaurant into a market hall, where we produced and sold over 20 own plantbased products made from vegetables of our farming friends in Hamburg. Thereby we were able to continue the gastronomy during this time and keep the business open with our own pick-up and delivery service.
I turn grapes into creatures, collected from abandoned and forgotten vineyards in the south part of Europe, processed on the road or at friends winerys. From fields wich have been given up a long time ago but wich are still alive. From old trees wich resist the hot and dry weather.
Wild grapes naturally fermented with wild yeasts and without any influence. Every batch has its own story. I produce only a couple of hundred bottles per year.
new // le vin perdu - 2021
le vin perdu - 2020
un vin terrible - 2019
