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Home
About NATURATA
NATURATA universe
Bio Marchés
Beauty & Culture
Bio Boucherie
Bio-Bistros
NATURATA
About NATURATA
NATURATA universe
dropdown
Bio Marchés
Beauty & Culture
Bio Boucherie
Bio-Bistros
Shops
Products
Products
Organic labels
What caracterizes organic?
Packaging
Monthly specials
Recipes
Gift Card
Loyalty card
Gift card
Our values
Corporate culture
Sustainability
dropdown
Sustainability, what it means for us
Sustainability assessed and evaluated
Environmental Sustainability
Social sustainability
Economic sustainability
Fair & associative
News
Medias
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Recipes
Italian Burger with Green Pea & Chickpea Patty
Grill Cheese Skewers
Herby mediterranean potato salad
Raspberry Speculoos Tiramisu
Creamy mushroom pasta
Beetroot Gnocchi with Rocket Walnut Pesto
Grilled Cheese Sandwich and Roasted Carrot Soup
Vegetarian Nut Roast with Vegetable Gravy
Winter Speculoos Cheesecake in a Jar
Spiced Hot Chocolate
Vegetarian Cabbage Rolls with Millet
Hokkaido Pumpkin & Sundried Tomato Quiche
Falafel Wraps
Vanilla-Matcha-Milkshake
Alcohol-free Caipirinha with BIOG Ginger Ale
Risotto of brown rice with roasted tomatoes
Mediterranean salad with grilled courgettes
Green asparagus with potatoes and tomatoes
Dumplings with BIOG Stoffi - Kniddelen
Red cabbage salad with carrots and apple
Crêpes with banana and BIOG chocolate spread
Quick apple cake with ingredients from BIOG
Mediterranean backed potatoes with BIOG Frësche Kéis
One pot spinach pasta with BIOG Frësche Kéis
Strawberry panna cotta with BIOG ingredients
Spinach dumplings - Strangolapreti - with ingredients from BIOG
Easter lamb cake with ingredients from BIOG
Hearty Pesto Cake with ingredients from BIOG
Crêpes with ingredients from BIOG
Carrot cake with ingredients from BIOG
Warm carrot and beetroot salad
BIOG betroot carpaccio, lamb's lettuce with caramelised pears and goat's cheese
Organic stollen by Bakhaus with BIOG Stoffi
BIOG iced coffee
Vegan bio buns by Julie Jäger
Vegan chocolate croissants by Julie Jäger
Vegan lemon cheesecake
Vegan peach tart
Pancake rolls with herbs and Söbbeke cheese "Wilder Bernd"
Baked goat cheese with honey sauce
Choriatiki Salad
Stilton port wine cream
Potato gratin with cheddar
Dutch cheese soup
Mozzarella di buffala DOP in carrozza
Spaghetti cacio e pepe
Polenta with cheese
Spanish crostada with Manchego cheese DOP
Summer bread with Morbier
Fondue mit Comté
Cheese sticks
Filled dates with Paillet de chèvre
"Chèvre chaud" creation by Jacquin with Sainte-Maure de Touraine AOP cheese
Muffins with Roquefort, nuts and pears
Tartlet with Reblochon cheese
Munster tart with caraway vinaigrette
Duc de Bourgogne eaten with spoon
Baked Camembert
Croque Briard with Brie de Meaux AOP
Lemon stars
Courgette and lemon cupcakes
Chocolate and banana ‘Nicecream’
Beetroot and smoked trout salad
Quinoa and coconut chip porridge
Spicy curry gaspacho
Mediterranean bulgur salad
Matcha cake
Moroccan couscous salad with lemon yoghurt
Gratin of macaroni ‘alla pugliese’
Burger with squash and Asian coleslaw
Crunchy tiramisu with cereal coffee
Crispy chicken balls with mango and pineapple chutney
Baked apples with dates and figs
Crunchy nut muesli
