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// presented by the Kitchen Guerilla

Soul Food

What is that?

Soul Food - What is that?

Food for the soul

Soul Food are dishes that remind us of distant cultures and trigger a comforting feeling. This trend for Asian-Oriental cuisine just makes us happy - with refined pasta dishes, traditional recipes and exotic spices.




Kitchen Guerilla

Koral and Onur Elci are free spirits, flexible and independent. Just like their culinary concept. The self-taught chefs have set up their mobile kitchen in restaurants, which have not opened yet, sailing ships, a motorcycle workshop, a petrol station and even a refugee camp.
Information and enquiries at or

read more about the Kitchen Guerilla

Interview with the Kitchen Guerilla, chefs and free spirits

Mr Elci, there’s no place like home, as the saying goes. You’re at home everywhere... Our stove is the world. As long as a cook can make a fire with his or her own bare hands, then any piece of wood makes everywhere feel like home.

Ingredients, expertise, creativity. What would you say is more important? Something of everything. But nothing is more important than the right dosage. You should use the best ingredients, creatively, consciously and skilfully – less ingredients is more. I normally cook e.g. with no more than three ingredients – no frills, no fuss.

What is the most delicious food you have ever eaten?  That could fill several pages. But the “most delicious” memories are from my childhood. Such as the first fish and octopus I caught with my dad and prepared for the family. Or the first cakes my gran and I baked with fruit from our garden. Also delicious, spontaneous meals my mum made, which contained seasonal ingredients. This is why I fell in love with so many types of vegetables...

What is so great about dining together?  The sharing – sharing food, sharing feelings.

When do you say “no, thank you” to food? I always have a good appetite. And I hardly ever use words with “no” when it comes to food.

When you’re not cooking, then...? I’m baking. In our bakery “Focacceria Bonassola” in Hamburg.

Can food also be a piece of home away from home? The world is our home, s o – yes!

Are there places/locations where you would like to cook? Definitely. Border regions where there are a lot of con?licts, where there are divided towns and walls... From Africa to the Middle East.? Notwithstanding the above, what’s missing from our list is New York. Our goal this year – to cook above the roofs of NYC.

[Recipe] Zucchini-Spaghetti à la Guerilla


2 courgettes, 1 handful parsley, 2 garlic cloves, 2 anchovy fillets, 4 tbsp. olive oil, 2 eggs, salt, pepper,2 Belper Knollen (dried cream cheese from Switzer-land)


Wash the courgettes and cut into spaghetti-like strips with a spiral slicer. Finely chop the parsley, garlic and anchovy. Heat oil in a pan. Add the parsley, garlic and anchovy and fry. Then add the courgette spaghetti and stir everything in the pan for about 5 minutes.

Remove the pan from the heat. Whisk the eggs with the salt and pepper and fold into the courgette. Make sure the egg mixture does not thicken, it should be a creamy sauce, similar to spaghetti carbonara.

Arrange the courgette spaghetti on plates and sprinkle with grated Belper Knolle to serve. As a starter for four or as a main course for two people.

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