Eating in the hospice: A last wish

The guest in room one has placed his order: beef roulades with spaetzle, preceded by a fisherman's salad with shrimp, baked zander, zucchini fried in olive oil, and eggplant. Marc Bürkle will prepare both this morning and then deliver them to Kirchbierlingen, just under a quarter of an hour by car from his restaurant in Ehingen. He places the food in insulated boxes to keep it nice and warm and the zander crispy. After all, the dishes should be perfect when they're served at the St. Martinus Hospice .