Freshness , Freshness
17.09.2018

Cooked just to your liking

Does the Pizza Funghi come with fresh mushrooms, is the pasta dough really homemade, and does the aromatic seasoning in the sauce actually come from fresh herbs or is it just flavor enhancers? Nobody need to ask these questions at Vapiano. Our open kitchen mean guests can see our chefs preparing the food freshly right before their eyes.

"Not too much garlic or chilli, please!" "Could I have extra salami on my pizza?" "Can you make my Carbonara sauce with basil instead of parsley?" The answer to all these request: yes, we can! Our open kitchen mean we can speak to the you, our guest directly. And we like it that way, because special requests or alternative options are what we do best at Vapiano. We want our guests to feel in control. You decide what you want on your plate. Extra Chilli? Sure. Extra Garlic? No problem.

 

Open cooking - everyone can watch

Right from the start, this has been both our modus operandi and our trademark. Our philosophy is: individual dishes prepared the way individuals want. Every day, our chefs create countless new variations of our recipes to suit our customers' tastes. Our tailor-made concept and our open kitchen have proved a huge hit with guests. Initially, only some five percent of diners took advantage of the opportunity to personalise their own dishes. Nowadays, almost everyone knows they can order their own favorite meal by letting us know what to tweak. Our ingredients can be added, reduced, swapped or omitted as you prefer. This way, it's easy to adapt individual dishes to different dietary requirements or just whatever you fancy at that time. 


Our open stations for pasta, pizza and salad offer much more than custom-made dishes though. Everything our chefs do is on full view to our guests, as are the ingredients we use. We want our diners to see for themselves just how fresh our food is and how carefully we adhere to hygiene standards. Being able to chat to guests, while whipping up a pasta dish in no more than three minutes takes training and expertise. As well as having nerves of steel, our chefs have to be candid, light-hearted and highly dexterous. Our chefs usually cooks two different pasta dishes at any one time right in front of our guests within three minutes - that takes some skill. Guests tell us they love the Vapiano way and many have their own favourite chef and are happy to queue at his or her station - even it if takes a little longer.

Talking of woks - why we love our kitchen star

 

A wok is so much more than a frying pan. It's the kitchen's most multitalented member. That's why we use this popular Asian utensil in all our Vapiano restaurants. A wok allows meat needs to stay tender, vegetables crunchy and fresh, and brings the whole dish together. Just like a frying pan, the base is hot but a wok's curved sides are cooler, making them ideal to continue gentle cooking.

    Our top wok tips   

     

    • Ingredients should all be roughly the same size so they cook evenly and quickly


    • Use a heat-resistant oil such as soya, peanut, corn or coconut


    • Heat the wok first, then add oil and swirl gently to coat


    • Add the meat or fish first (then remove if necessary and keep warm), then follow with hard vegetables such as carrots before finishing with softer ingredients, like mushroomsSave soya sauce, a salt and pepper seasoning until last


    • Woks are not suitable for large amounts of food - it's better to prepare two small portions instead of one large one

    Author
    Amy, Vapianisti Berlin

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