What may at first look like the self-realization project of newcomers to the business, was actually planned down to the last detail with the aid of professionals, and then systematically made reality with tremendous commitment and passion. The concept began with the idea “to do something that had never been done before”. Sure, cafés in greenhouses are not completely new, but with the fresh approach of industry newcomers, Susanne Döring-Ferch and Günter Ferch have created an atmosphere of well-being under glass – despite some pretty high summer temperatures. Due to its transparency, there seems to be no clear lines between inside and outside. And the concept’s success is expressed in its figures: between 8,000 and 10,000 guests per month at each of the three locations.

Mediterranean with a local touch – is how the elaborately designed menu could be described. The numerous reserved signs which have made themselves comfortable on the small deckchairs suggest a high frequency in the evening and the success of the customer card and voucher system. When the frequency shoots up to 450 to 500 guests per day on weekends, and they mainly order coffee specialties in the morning and afternoon, Susanne Döring-Ferch needs “a machine which can quickly serve very high-quality coffee without fluctuations.” The Melitta^® Cafina^® CT8 grinds beans in less than two seconds.