Hey – we are
food for flexitarians
We're Max and Tobi, two friends from Munich who've known each other since year five – and have been cooking together since the first COVID lockdown. What started as an escape from endless pasta became food for flexitarians: 200+ flexitarian recipes, a free seasonal magazine and a growing community of people who want to eat more consciously without giving up on pleasure.
To us, flexitarian means: less meat, more quality – no dogma. No finger-wagging, no joyless eating. Just honest, high-quality cooking that's actually enjoyable.
We are food for flexitarians
Tobias
Heinzi - Grisu - Rudi
I thought the high school was great, but I enjoy cooking more. Since my apprenticeship as a chef, everything has revolved around food for me. I'm currently letting my passion run free and having fun in a 2-star restaurant. Oh yes, and yet I always like to eat simple home cooking or the kebab next door.
Late night snack?
Tobias with Heinz Winkler
Leberkassemmel + good night beer
How did I get into cooking?
I finished school and got my Abitur like everyone else. But just because you get your leaving cert doesn't mean you have to go to university. You should always do what makes you happiest. For me, that was cooking.
I really discovered my passion in year ten, when I cooked dinner for my best friend for five days straight. His parents were on holiday, and my best friend was completely useless in the kitchen – we're talking Post-it notes from his mum just to set the oven temperature for a frozen pizza. The result was a rock-hard disc you could practically knock someone out with. So I cooked him his favourite dishes instead: saltimbocca with white wine sauce and pasta. He loved it, and that confirmed everything.
Once I knew I wanted to do a cooking apprenticeship after school, I started applying – but not just anywhere. I wanted the Champions League of kitchens. The best restaurants, the best awards, the kind of kitchen that other chefs respect. I applied across Germany, and somehow ended up with the opportunity to train under the legendary Heinz Winkler in Aschau im Chiemgau – one of Germany's most celebrated three-Michelin-star chefs. An absolute dream.
The years of training were no walk in the park. But I learned more from that great chef than any classroom could have taught me. I don't regret a single day.
One more thing – I was going to add some impressive lifestyle details here, like "enjoys sport, maintains a balanced lifestyle" etc. But that would be a flat-out lie. As I said: my life is FOOD.
Hey you prime filet. I'm Max from Munich and born to be a connoisseur!
Southern Bavaria is surrounded by stunning nature, which I've always felt deeply connected to. Any free moment I have is spent somewhere between people and the outdoors – either clearing my head in lush green forests, or searching out inspiring conversation over good food. Usually spotted with a wide grin and wild curly hair, most at home in the bustle of a Munich city-centre café.
Before university, I worked as a barista and learned the art of coffee properly. Then I bought a one-way ticket and went to see the world. I collected impressions from cities, cultures and cuisines unlike anything I'd experienced before – from the sprawling food markets of Tokyo to a kava ceremony on a tiny, deserted island in Fiji. Kimchi and one-two-five bottles of Soju were naturally part of the journey too.
Then came university. Alongside the social side and new friendships, there was also the disciplined grind of library hours and exam periods. After a long stretch surrounded by bookshelves, I noticed they were quietly stealing my inspiration. The days felt dry, the joy of living was slipping away. I needed colour. Paint and paper didn't do it for me.
The best distraction from studying turned out to be the kitchen. After opening the fridge eight times and finding nothing inspiring eight times – the procrastinating had to stop. My mum always managed to conjure something out of nothing, so I figured I could at least try. These days I can cook pasta without a timer, and a poached egg occasionally makes it onto the breakfast table. But enough bragging. Most recipes sound incredibly complex, and honestly – nobody wants to stand in the kitchen for more than 30 minutes. How do you make simple dishes genuinely exciting? That's exactly what I want to show you.
What's etching up ?!
Despite poor cooking skills, I discovered my passion at the stove during university. After the third semester, I felt like something new and picked up the wooden spoon myself. Did I mention that I love coffee? Dude, that stuff is so nice!
Favorite starter?
Beer with Soju Grapefruit
Max
our inspiration - how food for flexitarians began
It all started in the first COVID lockdown of 2020. Tobi missed his daily 14-hour shifts in a Michelin-star kitchen. Max couldn't face another bowl of pasta. So we started cooking together – with one goal: fewer meals built entirely around meat.
What surprised us: eating flexitarian doesn't mean sacrifice. It means cooking vegetables so well that your mouth waters. It means shopping seasonally, choosing regional produce and – when buying animal products – insisting on good animal welfare.
Today we're a growing community of like-minded people: eating more consciously, but with genuine joy in the kitchen. Our free Flexi Magazine, 200+ recipes and a shop stocked with quality kitchen tools are the result of four years of passion.