Fermented drinks as non-alcoholic menu accompaniments

MUNICH: Restaurant Pfistermühle in Munich is following the trend for alternative menu accompaniments and will be offering its guests a non-alcoholic homemade Kombucha made from meadow herbs with an infusion of lemongrass, chilli and lime instead of accompanying alcoholic drinks from the end of July. Both components, the infusion and the kombucha, are prepared by restaurant manager Ilir Halilaj himself and ferment for 10 to 14 days. Halilaj, a sommelier by trade, is also responsible for food pairing with wine in the restaurant.

The drink is just a taster of other fermented drinks of this kind to come. "Fermented foods are extremely healthy. They contain lactic acid bacteria that kill unwanted bacteria in the body and support the growth of healthy bacteria," says Halilaj, who created the new drink himself. "The combination of kombucha and fusion helps with digestion, strengthens the immune system, affects mood and skin health."