ANIMA unchained: continuation for pop-up series

WIRSBERG: The winter edition was a kick-off that could hardly have been more impressive: With ten sold-out evenings, over 300 guests and consistently enthusiastic feedback, Alexander Herrmann and Tobias Bätz's Future Lab ANIMA celebrated its first own pop-up series in February 2025. The concept is now being continued: The "ANIMA unchained - Summer Edition" will take place again at Heinersreuther Hof in September 2025 and can now be booked online at shop.herrmanns-posthotel.de/products/anima-unchained.

The Future Lab ANIMA is the soul of the two Michelin-starred gourmet restaurant AURA by Alexander Herrmann & Tobias Bätz - a place of research, fermentation and culinary dreaming. Here, food scout Joshi Osswald and fermentation specialist Christoph Vejdovsky work hand in hand with more than 80 selected regional partners - from bakeries and organic farmers to exotic places such as the Texas Longhorn Farm or the Klein Eden tropical house. Their mission: to make Franconia tasty in a new way. Using techniques from all over the world and old craftsmanship, a modern pantry has been created that currently houses around 345,000 euros worth of food.

The Future Lab has now been made accessible to a wider audience for the first time at the "ANIMA unchained" pop-up. More than 300 guests experienced the full spectrum of the ANIMA world over a period of ten evenings. And every evening, this was a menu with up to 15 skilfully arranged courses, with each course telling a story from the ANIMA universe. A story about the product and the people behind it, their origins and their attitude. The ceviche chiccharón built an emotional bridge to Peru. The dry-aged sturgeon with soya sack and pickled wild garlic showed how something new can be created from regional fish, fermentation and fire. The potato puree with smoked eel fat was simple at first glance - and yet full of depth. A special experience: around 80 per cent of the menu was vegetarian - often where you would never have expected it. Vegetables, grains and wild herbs became the stage, not the side dish. Sometimes to share, sometimes all to themselves. But there was always something in motion - on the plate and in the mind. This was accompanied by finely tuned drinks with rarities from Franconian winegrowers and homemade non-alcoholic pairings, developed by hostess Anja Kirchpfening and bar manager Aaron Traxler.

ANIMA unchained is now going into extra time this September. Once again, the Heinersreuther Hof will serve as the stage for this culinary spectacle - a modernised estate that sees itself as a think tank for the future of enjoyment. The evening begins for all guests at the Posthotel Alexander Herrmann, where an aperitif will be served before a shuttle service takes guests to the pop-up location. A barbecue will then be prepared on site over an open fire and guests will dine together in the unique ambience of the Heinersreuther Hof. Tickets for the ANIMA unchained - Summer Edition are available now at a price of 410 euros per person as a single ticket or as an Experience Deal including bed and breakfast from 509 euros per person. The price includes dinner at ANIMA unchained including drinks and the shuttle from the hotel to the location and back. The package can be booked online at https://shop.herrmanns-posthotel.de/products/anima-unchained.

The restaurant AURA by Alexander Herrmann & Tobias Bätz and the Future Lab ANIMA are located at Marktplatz 11 in 95339 Wirsberg. Further information can be found at https://www.herrmanns-posthotel.de/de/gourmetwelten.html. The team accepts bookings via email at . The Heinersreuther Hof is located at Heinersreuth 10, 95361 Ködnitz. Further information can be found at www.heinersreuther-hof.de.