Walnut Hill Farm

Everything began in Hamburg where husband and wife Kai Flache and Anja Voth, both from Hamburg and high school sweethearts, eventually moved to Berkeley. Kai owned a successful construction company, and Anja joined him five years later. They opened Gaumenkitzel in January 2011, with Anja's Oma acting as the culinary advisor from afar. The restaurant’s name, Gaumenkitzel, comes from a childhood memory of Anja’s Opa making her Oma’s cooking exciting for the children. Over the years, Gaumenkitzel became known for its organic, slow-cooked German cuisine and its dedication to sustainability.

Gaumenkitzel is a recognized EPA Green Power Partner and an Arcadia Poper Clean Energy Partner, utilizing 100% renewable energy. They are also a Bay Area Certified Green Business and a Green America Certified Green Business. The restaurant advocates for 'Nose to Tail' and 'Leaf to Root' events, emphasizing the use of the whole animal and plant. Their seasonal menu focuses on organic, local ingredients, and they have been praised for their approach to reducing food waste.

Gaumenkitzel has received numerous accolades, including the Acterra Business Environmental Award in 2018 and the CoolCalifornia Small Business Award in 2016. They have been featured in various media outlets such as KQED, Edible East Bay, and Oakland Magazine. Despite closing their doors in March 2019, the restaurant left a lasting impact on the community with its dedication to sustainability and high-quality German cuisine.