The Art of Cooking and Living Authentically: A Conversation with Chef Christian Mittermeier

In the picturesque town of Rothenburg ob der Tauber, Chef Christian Mittermeier serves up more than just gourmet meals. With a philosophy rooted in both food and life, Christian Mittermeier’s culinary creations at Michelin starred Villa Mittermeier are a reflection of his personal journey, shaped by diverse experiences, profound wisdom, and a deep respect for the earth.

“I believe that the biggest luck of a human being is to become who he is,” he says, quoting the famous philosopher Erasmus. It’s a motto that encapsulates not just his approach to life, but also the foundation of his cooking. For Mittermeier, food is not just about sustenance—it’s an opportunity to reflect, to connect, and to grow.

A Global Identity, Rooted in the Local

Though born and raised in Europe, Mittermeier identifies as a human being of the world—rejecting smaller categories and labels. His perspective on identity is deeply egalitarian, noting that, “we don’t choose where we’re born, and whether you have a white skin or a black skin, it’s not your fault, nor is it a reason for superiority.” This philosophy influences not only his worldview but also his approach to cooking, where he celebrates local ingredients and sustainable practices.

In his kitchen, Mittermeier works with ingredients like halbflasche (half a bottle), a root vegetable native to Germany. “This vegetable was eaten here for thousands of years,” he explains as he slices the roots with precision. “It’s a forgotten food that can be rediscovered today, bringing us back to our culinary roots.” Cooking with such local, often overlooked ingredients is part of his belief in a sustainable, mindful approach to eating.

“I try to source locally when possible. It’s not about perfection, it’s about awareness,” he adds. “When you eat local, you connect with the land and the people who grow your food. That’s where the magic happens.”

From Marine Biology to the Kitchen

Before he was a chef, Mittermeier dreamed of becoming a marine biologist. His passion for the sea—its ecosystems and biodiversity—remains a significant influence on his cooking. “When you’re a diver, you form a deep connection with the sea, and you see things that make climate change real. It’s not just a headline—it’s coral reefs dying in front of your eyes,” he shares, recalling his dives in the Great Barrier Reef.

Mittermeier believes this connection with nature is vital in the kitchen.

“I’m very aware of how my food impacts the planet,” he says.“Being a chef is about more than cooking. It’s about thinking critically, eating with purpose, and understanding where our food comes from.”

His love for the ocean is evident in his dishes, which often feature sustainable fish or plant-based alternatives that highlight the beauty and fragility of the world’s ecosystems.

A Journey of Discovery

As we chat, Mittermeier’s kitchen hums with energy. A mixture of the traditional and the contemporary, his recipes often tell stories about forgotten foods, or vegetables rediscovered from earlier times. One dish he demonstrates is a simple yet elegant preparation of halbflasche, or oat root—a plant Mittermeier calls a “forgotten vegetable.” The delicate, slightly sweet flavour of the roots is paired with a creamy, cheese-based sauce that brings out the richness of the dish.

“Cooking is not just about filling bellies; it’s about creating moments of connection, pleasure, and reflection,” Mittermeier explains. The dish is not just for nourishment, but a conversation starter—an opportunity to share knowledge, history, and tradition. In this sense, Mittermeier’s kitchen serves as a metaphor for life itself—where every meal is an invitation to pause, reflect, and appreciate the small, yet significant things.

Food for Thought: Balancing Indulgence with Responsibility

Mittermeier’s cooking philosophy is a balance of indulgence and responsibility. While he believes in using the finest ingredients, he also advocates for mindful eating. “It’s about asking yourself: What impact does this meal have on me and the world around me?” he says. Whether it’s choosing plant-based options or sourcing ingredients sustainably, he encourages his guests to consider the origins of their meals and the impact of their choices.

“There is joy in indulgence,” he notes with a smile, “but that joy should also come with awareness. The more you connect with what you eat, the more you enjoy it.” For Mittermeier, food should bring pleasure, but it should also spark curiosity and awareness.

Sharing the Table, Sharing the Moment

As a Chef, Mittermeier is not just preparing meals—he’s fostering connections. Whether he’s cooking for a group of travelers or his family, the goal is always the same: to bring people together. He believes that cooking is as much about the experience as it is about the meal. “Cooking is about sharing. It’s about making people feel welcome, bringing joy to their lives,” he explains. His children, too, have embraced this philosophy, cooking alongside him whenever they can.

The Mittermeier family’s tradition of cooking together speaks to the deep sense of community that food can foster. Whether at home or in his restaurant in Rothenburg, the focus is on creating an environment where people can share not just a meal, but a moment of connection. “Cooking is an act of love,” he says. “It’s about feeding the soul, not just the body.”

A Culinary Reflection of Life

Chef Christian Mittermeier’s kitchen is a place where philosophy, passion, and culinary tradition intersect. His food is more than just nourishment—it’s a celebration of life, identity, sustainability, and connection. As he carefully prepares each dish, he invites us all to reflect on who we are, what we eat, and how we can live more mindfully in a world that often moves too fast.

In the end, whether it’s a forgotten vegetable or a new twist on an old recipe, Mittermeier’s cooking is a reminder that the most important ingredients in life—love, awareness, and authenticity—are always in season.

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