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Dear Reader,

Consider this newsletter the official guide to the Berlin summer of 2018 as I bring you news of glorious Frosé drinks, Japanese shaved ice desserts and some epic summer events including our next NEU Dinner happening on July 29th. I’m talking newest-season-of-Chef’s-Table kind of epic. Berlin has NEVER seen this level of mastery before. Find out more below.

ps. This Digest hits newsletter subscriber’s inboxes first with added competitions and insider tips every month. Sign up to stay in the loop!

#HOTFOODNEWS

Mr Susan
What happens when Susan Choi, Damien Guichard and Shawn Beck combine their formidable mixology and hospitality talents? A beautiful bar is born on Mitte’s Krausnickstr. which serves the official summer drink of 2018 – Frosé.

% ΔRΔBICΔ
With 19 international locations including Kyoto, Shanghai and Hong Kong, third wave coffee pioneers, % ΔRΔBICΔ, have opened their first European store on Kreuzberg’s Reichenberger Str. in a super slick space that unites coffee and design with pastries and a small food menu.

Maison Umami
Prenzlauer Berg’s Indo-Chinese restaurant has opened a second location on Schlesische Str. bringing a much needed facelift to the street with its fancy outdoor garden vibes.

Albatross
You’ll need to be an early riser to bag yourself one of Albatross’s infamous breads or pastries at their new shop on Graefestr. They open at 8am (only on weekends) and queues have been seen snaking round the block with everything sold out by lunchtime!

Shisho Burger
These purveyors of Asian-inspired Wagyu beef burgers have just opened a second restaurant on a busy corner of Kantstr.

Tenzan Lab
“Hello Berlin, I’m from Tokyo” says Tenzan Lab, a new kakigōri and Japanese treat spot on Wörtherstr. Alongside traditional Japanese sweets such mizu yōkan this place serves some serious looking kakigōri – a Japanese shaved ice dessert loaded with fruits and syrups.

GOSSIP

Twinpigs
With a new (bigger) kitchen comes a brand new food and cocktail menu at this South American influenced Neukölln bar. I still have hot summer dreams about their pulled pork sandwiches, let’s hope the new kitchen space means more of the same.

Schwarze Traube
Congratulations to Yvonne Rahm of Kreuzberg’s Schwarze Traube cocktail bar who championed over national competitors in the German finals of the World Class Bartending 2018 competition this month and who goes on to represent Germany in the upcoming world finals.

Fine Bagels
Rumours are also abound that Warschauer Str.’s bagel emporium will soon be opening a Mitte-based branch.

Kreuzberg Himmel
This cafe on Yorckstr is run by refugees and offers a diverse mix of cultures the opportunity to come together over food and drink.

Nobelhart & Schmutzig
Berlin’s very own “Vocally Lokal” stalwarts have smashed into the The World’s 50 Best Restaurants list at a notable number 88 joining Restaurant Tim Raue which retained its top 50 placing and climbed 10 spots to this year’s number 37 position.

St. Bart
My prayers have been well and truly answered with news that the St Bart kitchen is now open from 12-4pm on Saturday lunchtimes serving, amongst other things, pastrami sandwiches. Oh hell, yes.

#BERLINFOODEVENTS

JULY 2018

20th – Bite Club July Party
27th – Lino’s BBQ Birthday
28th – Pre-Pride Brunch at BRLO
29th – NEU Dinners #2 with Will Goldfarb and René Frank

#NEU#2

For our second edition of NEU Dinners we can’t wait to welcome internationally acclaimed chef, Will Goldfarb, to Berlin all the way from Room 4 Dessert in Bali (and recent star on the newest season of Chef’s Table) to cook with René Frank from our very own CODA. These are two of the most recognized and forward-thinking pastry chefs of the planet but this is a meal with no added sugar that will blow minds on all levels. Think a full fine-dining tasting menu based on sweet and savoury “desserts” (but not as you know them). Alongside their kitchen wizardry, Will and René will also curate a matching cocktail pairing which is included in the ticket price.

Check out Will Goldfarb’s Chef’s Table episode to get a glimpse of the wonders that await you and BOOK YOU TICKET TODAY!

The post Berlin Food Digest #28 appeared first on Berlin Food Stories.

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NEU PROUDLY PRESENTS THE SECOND EDITION OF BERLIN’S MOST EXTRAVAGANT DINNER SERIES!

We are once again bringing some of the world’s most famous chefs to Berlin for a once in a lifetime dinner. This time we have something truly special up for you: A full fine dining meal in eight courses conceived by the two most famous chefs of their trade.

For our second edition of NEU Dinners on Tuesday, February 27th we are thrilled to welcome acclaimed pastry chef Will Goldfarb to Berlin (check him out on Chef’s Table), all the way from his restaurant Room 4 Dessert in Ubud, Bali to cook with René Frank from CODA in Neukölln, Berlin. Two of the most recognized and most forward-thinking chefs of the planet will convene in one kitchen for a meal that will blow minds on all levels. Think a full fine-dining tasting menu based on sweet and savoury dessert creations with a matching cocktail pairing – check out Will Goldfarb’s Chef’s Table episode to get a glimpse of the wonders that await you.

The setting for this dinner is equally spectacular, the second edition of NEU will be hosted by our dear friends from the Bechstein Network at the legendary Atelier rooftop in Kreuzberg (www.atelierberlin.net) where 70 guests will be the exclusive witnesses of this unique, culinary collaboration while the summer sun sets over Kreuzberg. The beverage pairing for the evening will be a mix between cocktails and wines where the cocktails will be conceived by the chefs and where wines will be provided by Viniculture and poured by Vinalupa.

This meal will only happen once. Don’t miss it.

TICKETS

Tickets for this second dinner will cost 250€ and this prices included. Tickets go on sale for the public on July 2nd at 12.00pm CET on www.exploretock.com/neudinners/

PARTICIPATING CHEFS

Will Golfarb, Room 4 Dessert (Ubud, Bali): www.room4dessert.asia
René Frank, CODA (Berlin, Germany): coda-berlin.com

For further questions and press inquiries, please contact hello@neudinners.com

ABOUT NEU

NEU Dinners is an experimental dinner series that brings the world’s greatest chefs to Berlin to pair them with local chefs for a night of creatively unhinged cooking. Every NEU dinner is an eclectic synergy of different cooking styles and influences, where dishes are conceived in complete collaboration and where recreating dishes from existing restaurant menus is forbidden. Instead NEU provides a blank canvas, upon which a unique menu is born for one night only, not to be experienced anywhere else in the world, ever again.

NEU was conceived as a means of creative outlet for Berlin’s exploding food scene by Arlene Stein (Terroir Talks) and Per Meurling (Berlin Food Stories), the two brains behind the Chef’s Symposium Terroir Berlin. Staged in some of Berlin’s most exhilarating venues, NEU Dinners facilitate never-seen-before culinary collaborations and the resulting meals push the envelope for both chefs and guests alike. It will be experimental. It will be wild. It will be highly entertaining. And it will ultimately be a glimpse into the future of Berlin gastronomy.

The post NEU DINNERS appeared first on Berlin Food Stories.

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THIS ARTICLE IS PRESENTED IN COLLABORATION WITH DS AUTOMOBILES DIESER ARTIKEL WIRD IN ZUSAMMENARBEIT MIT DS AUTOMOBILES PRÄSENTIERT

The lush green hills and mountainous region of Southern Bavaria is a stunning part of Germany, a place where every village and alpine house looks straight from the setting of “Sound of Music” and where you’re tempted to pull over your car to enjoy the view every other kilometre. Southern Bavaria has much more to offer than beautiful landscapes though, this part of Germany is home to some of the country’s most revered food and drink culture and you will not get hungry while travelling this part of the world. Bavaria is not only the origin of many dishes that are quintessential to classical German eating in a foreigner’s mind, like the “Haxe” (braised pork knuckle), “Schweinebraten” (pork roast) or “Weißwurst” (white veal sausage). It’s also home to some of the best beer breweries of the country along with a stunning wine region in the North-Eastern district of Frankonia.

“The lush green hills and mountainous region of Southern Bavaria is a stunning part of Germany, a place where every village and alpine house looks straight from the setting of “Sound of Music””

Previous, culinary explorations of mine in Bavaria have been limited to the capital Munich and the traditional dishes mentioned above, but in the spring of 2018 I had the chance to embark a culinary deep-dive into the edible treats of Munich and the surrounding countryside with the help of a stunning DS 7 Crossback, the SUV by DS Automobiles.

“The Duke gin was born out of a passion project that started in 2007”

Equipped with this extraordinary set of wheels my journey started in Munich where I kicked of the tour at the gin distillery “The Duke”, where owner Maximilian von Pückler, an exceptionally eloquent Bavarian sporting a fantastic moustache, gave me a detailed tour of his kingdom. The Duke gin was born out of a passion project that started in 2007, a time when artisanal gin was still unheard of and Max and his friend decided to follow their dream of conceiving a Bavarian gin and what started with a few bottles in their backyard in Munich, has ten years later accumulated a fan base that stretches far across the borders of Bavaria. In order to meet the explosive demand for The Duke, the distillery recently moved to a stunning old building in the suburb of Aschheim and it was here that Maximilian took me on a tour around the stunning premises and taught me the subtle differences between their three varieties of gin and the different aromatics used.

As the sun set I drove back into the city just in time for dinner at “Hoiz“, a modern brasserie in the city centre that emulates the urban trend of contemporary and entertaining eating based on regional ingredients. It didn’t disappoint, a solid and very classic rendition of beef tartar was followed by a plate of asparagus with potatoes, ham and a generous drizzle of sauce hollandaise, and since I had left the car at the hotel there was also a chance to sample the fantastic offering of natural and classic wines from German producers from the “Hoiz” cellar.

“Located a couple of clicks West of Regensburg, the rowdy, long-haired chef with his signature, viking-like beard left his job to create Germany’s only organic Wagyu beef farm”

Upon the break of dawn I finally left Munich in my rear mirror as I drove the Crossback towards the very South Eastern tip of Germany, making my way through stunning serpentine streets, and finally arriving at Königssee, a magnificent mountain lake lined by massive rocks and a backdrop of snow-covered alpine mountains. After a boat ride on the lake that included an echo-inducing trumpet concert by the captain himself, and a massive lunch at a classical Bavarian eatery in Jenner (cheese and ham-filled Schnitzel must be one of the culinary hacks of the century), it was time to once again hit the road and drive to my dinner location: The farm of Ludwig “Lucki” Maurer and his private dining restaurant “STOI”.

Located a couple of clicks West of Regensburg, the rowdy, long-haired chef with his signature, viking-like beard left his job to create Germany’s only organic Wagyu beef farm (started in 2007). He tends his 60 cows like they are his own and is widely recognized as one of Germany’s formest meat experts. In 2016 Maurer’s wife and him refurbished the ancient stable house of the estate into a restaurant space. The restaurant, named “STOI”, after the Bavarian dialect word of stable, is not an ordinary restaurant you can just drop in and visit – STOI is only open for special events where you need to buy a ticket in advance. Doing so is highly recommended, Maurer regularly hosts interactive dinners along with some of Germany’s best chefs in his kitchen and the meals served at “STOI” go well beyond what you would expect of a simple farm meal.

Talking to Lucki Maurer

The food at STOI touched upon Michelin-star level in unexpected ways, for example when a butter poached Canadian lobster is so velvety-smooth it silences a whole table, or when a raw trout was served perfectly chewy and fatty, all due to the use of the Japanese slaughtering technique “Ike Jime”, which allows for a week long aging of the fish. The grande finale of any meal at Lucki Maurer’s temple of feasting are certainly the meat courses, usually in the form of porterhouse or flat iron steaks, which are taken to new heights by Maurer’s vast knowledge of dry aging meats. We sat long into the night that evening as Maurer told stories while plates of food were sent from the kitchen and eventually I fell into my bed in a food-induced coma with buttery lobster tails dancing through my dreams.

“We sat long into the night that evening as Maurer told stories while plates of food were sent from the kitchen and eventually I fell into my bed in a food-induced coma with buttery lobster tails dancing through my dreams.”

Next morning I set the DS navigation system for Aschau, a tiny little village close to the lake Chiemsee, which was set to be my last stop on my tour in Bavaria. The place I was heading for was the “MesserWerk”, a small kitchen knife workshop run by two passionate and bearded blacksmiths called Luca Distler and Florian Pichler. They have in the course of ten years earned themselves a reputation as one of Germany finest knife manufacturers, all based on the marvellous attention to detail these two put into their forging their knife masterpieces. Every blade consists out over 360 layers of folded Damascus steel and the handles are made from luxurious woods or salvaged fossils like Mammoth ivory, this is also the reason that the customized creations start retailing at around a thousand euros. After a tour of their shop, Luca Distler asked if I was hungry (of course I was) and 20 minutes later, after the guys had exchanged their scruffy blacksmith outfit for a t-shirt and jeans, we were driving down a stunning vista of the Chiemsee on our way to their favourite lunch place in a town called Prien

“It was a journey full of passionate characters with tremendous stories…”

Soon we pulled up to the restaurant of Thomas Mühlberger where we situated ourselves around a dining bar that stretches around his show kitchen. Mühlberger and his team then served us a lunch that was a worthy finale of this gourmet journey. In the end it was tough to say which dish I enjoyed more, the starter of raw salmon trout with cucumber and apple or the asparagus ravioli in morel sauce, two vibrant dishes that looked smashing and showcased the rich bounty of the region.

Rainbow trout sashimi. Apples. Cucumber.

After lunch I bid farewell to my new friends in food Luca and Florian as I had to make my way back to Munich airport. As the car steadily plowed through the heavy rain on my way to the airport, I had plenty of time to reflect on the last days. It was a journey full of passionate characters with tremendous stories, long drives through jaw-dropping scenery and, of course, magnificent meals that I won’t forget any time soon. I shall certainly return to Bavaria

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DIESER ARTIKEL WIRD IN ZUSAMMENARBEIT MIT DS AUTOMOBILES PRÄSENTIERT

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Sourdoughs as plump and heavy as vespa tires. Bread rolls that echo like a perfectly ripe melon when you tap them with your fingers. Loafs with crusts so crispy and sharp they almost cut your fingers when you touch them. What sounds like any bread aficionado’s fairytale is everyday reality at “Zeit für Brot”, the bakery chain that’s scaled this kind of bread craft into three locations since 2012 .

“The Berlin equivalence to the Big Mac index is the “Schrippen-Index”

The realty of baking in Germany today is a grim one, because while there still surely are glimpses of artisanal baking being practised around the country, the main urban centres have been flooded with industrial bakery chains that sacrificed any reference to quality thinking a long time ago for the sake of pressing prices to the bare minimum. The Berlin equivalence to the Big Mac index is the “Schrippen-Index”, a law of nature, where the price for the classic bread roll diminishes the further you venture out from the city centre, reaching prices that are as low as five cent per roll.

“The concept of Zeit für Brot is easily described: High quality, freshly baked sourdough bread. No additives. No bullshit”

Zeit für Brot has in the course of the last decade not only emerged as a bastion against the bake-off Schrippe, but really as the bakery benchmark that’s proved how artisanal baking on a larger scale is possible without sacrificing on quality. The first Zeit für Brot might have started in Frankfurt (in 2009), but it was in Berlin that the bakery chain rose to true fame. Today Zeit für Brot has three shops in the capital and one in Frankfurt, Hamburg and Cologne, all of which operate 100% autonomously as all the bread is baked in-house at every location. The concept of Zeit für Brot is easily described: High quality, freshly baked sourdough bread. No additives. No bullshit. Just good, honest bread.

Every bakery offers over two dozen varieties of sourdough bread, like loafs with names like “Bergsteiger”, “Körnerkruste” and “Roggenbauer” to smaller rolls with poppy or sunflower seeds. They are all heavy and crusty like a real bread should be, made from organic produce exclusively, and if you’re lucky you’ll get one of the loafs fresh from the oven.

“Yes, they are insanely rich and sweet, but damn, are they good.”

As for many others, my own, very first encounter with Zeit für Brot came in the form of a butter-drenched pastry. We’re talking about the prime reason people line up at Zeit für Brot: Their infamous cinnamon rolls, whose sweet aroma linger across every shop as temptation in its purest form. If you happen to find yourself in a situation where you ask yourself “Are they really that good?”, I can assure you that every minute spent in a Zeit für Brot line will be made up in the form of pure pastry pleasure when you tuck into one of the buns. And this comes from a Sweden, the motherland of the cinnamon bun cult. Yes, they are insanely rich and sweet, but damn, are they good. And as the classic cinnamon bun really just is a gateway drug to heavier opioids such as Peanut Butter & Jam and White Chocolate & Rhubarb, there is a always a new bun to discover.

The gateway function of the sweet rolls also extends to the rest of the offering, like the very solid Zeit für Brot breakfast. The bakeries are a great place to start the day, either with a müsli or with a “Stulle”, the German sandwich where deli meats and cheese are squeezed in between two slices of Sourdough bread alongside greens. The Stulle in the school lunch box is what gets German kids through childhood and at Zeit für Brot they are made freshly every day, so get here early for a “Käsestulle” and a cup of excellent coffee made from Andraschko beans.

“…the classic cinnamon bun is really just is a gateway drug to heavier opioids such as Peanut Butter & Jam..”

To say that Zeit für Brot is Berlin’s best bakery chain would be true, yet an understatement. It is really one of the best bakeries full stop – a respectable achievement considering the scale of their production. Yes, you pay more for this bread, but it’s far from expensive. The unparalleled success of the project shows that dedication to quality and larger scale baking is possible without compromises in terms of quality. Zeit für Brot is a bakery for everyone, be it the tourist who’s heard tales about heavenly cinnamon buns or the Berliner who’s looking to buy some solid loafs of bread or a snack. It’s the benchmark all larger bakeries should strive towards.

The post Zeit für Brot appeared first on Berlin Food Stories.

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Ice cream is a big thing in Berlin and there are not many cities that offer a greater and wider selection of quality ice cream and gelato shops. Every summer the demand for the icy delights explodes and all the omnipresent cones bobbing in front of Berliners’ mouths can be summed up with Berlin’s very own mathematical equation (one which is a true as Pythagoras theorem here): BERLIN + SUN = ICE CREAM.

For the 2018 update there have been some significant changes, among other things, two of Berlin’s finest Gelato institutions closed their doors (Anna Durkes and Giorgio Lombardi) but were luckily replaced by two other, exceptional gelato producers.

“Ice cream is a big thing in Berlin and there are not many cities that offer a greater and wider selection of quality ice cream and gelato shops”

People get very serious when it comes to the question of where to find the best ice cream in Berlin. My consumption of Berlin’s various churned and frozen creations is every bit as tedious and ridiculous as my other eating excursions, but to get a full picture of the city of ice cream is virtually impossible. Ranking “American style” ice cream against Gelato (I highly recommend reading up on the differences, they really are two different things) is as complicated as it is controversial, but I think it’s possible to compare the craft and care of ingredients. Rest assured though, all the shops on this list are exceptional.

“A gift from me to all you fellow ice-cream worshippers (with a cherry on top) to make the most out of every Berlin summer.”

Now that we’re all enjoying the crap out of our beloved, sun-soaked Berlin, I’m happy to present 16 exceptional shops in Berlin who, to me, represent the very best ice cream you’ll find in Berlin right now. So my fellow ice-cream worshippers, without further ado, behold the very best way to make the most out of the Berlin summer.

SPECIAL MENTION #1: Paul Möhring

This “gourmet soft serve shop” opened its doors in 2017 promising “Tradition” and “Wahnsinn” with its funky and high-end soft serve creations such as “The Salty Dude”, featuring vanilla ice cream dipped in caramel sauce, hazelnut brittle and sea salt. The ingredients used are top notch and the crew keeps on developing new flavour combinations (rumours say caramelized bacon is featured on a new creation). Check out their soft serve brioche pockets.

Price per scoop (for specials): 3,50 – 4,10€

Oranienburger Str. 84
10178 Berlin

Website – Map

SPECIAL MENTION #2. Woop Woop

Not all ice creams are created equal. A fact cemented by Woop Woop’s icy treats which are whipped in front of your eyes in less than 30 seconds. The secret? Liquid nitrogen which shock-cools the component ingredients into the most intensely rich hit of ice cream you’re likely to experience. The resulting taste is so extreme in fact, it’s sometimes more like ganache in texture and density. After having tweaked the recipe over the winter, most of the flavours are sensational today. Expect Vanilla, Salted Caramel & Popcorn in the summer and booze-infused delights during the long winter months, the latter only made possible through the shock-freezing process – Woop Woop is the coolest ice cream show in Berlin.

Price per scoop: 3,80€

Rosenthaler Str. 3
10119 Berlin

Website – Map

14. Süßfein Berlin

New in the Mitte ice cream market is Süßfein Berlin. A super cute shop on Brunnenstr. which opened in May. Although their Pistachio flavour (which comes with marzipan and nougat) left me with questions, elsewhere their walnut ice cream is pretty tasty, and they also have a tangy Lemon Tart flavour. The classics here all cost 1,40€ but you’ll need to pay 0.20 more for the ‘premium’ flavours, which is mostly worth it.

Price per scoop: 1,40€ (+0,20 for ‘prime’ flavours)

Brunnenstr. 156
10115 Berlin

Website – Map

13. Eisbox

Eisbox is a tiny ice cream place hidden on a quiet street of Moabit with a reputation for making high quality and organic ice cream in a lot of funky flavours. The Chocolate – usually made with goats milk and salt – sits next to creations such as Tonka Bean and Lime Rosemary. Or why not try Saffron ice cream, made with so much saffron that they sell it separately by the gram? While some flavours occasionally go to far, in the end the Eisbox ice cream is very solid and definitely worth a detour.

Price per scoop: 1,50-2,50€

Elberfelder Str. 27
10555 Berlin
Website – Map

12. Die Eismacher

Die Eismacher is a classic Berlin ice cream institution in southern Kreuzberg famous for its bright purple Ube flavoured ice cream that’s made with the purple yam and coconut cream. Other interesting flavours are Pandan Nut and Mint-Pineapple but none of them really reach the quality of the Ube. This place is a good destination for some solid scoops of ice cream.

Price per scoop: 1€ (cheapest)

Körtestraße 10
10967 Berlin
Website – Map

11. Vanille & Marille

Using only 100% natural ingredients, Vanille Marille is friendly neighbourhood ice cream parlour with five different outlets all over Berlin. Ice creams of the month are always worth checking out and in the past they’ve included exotic varieties such as Havanna Poppyseed and Caribbean Guava. Flavours are a little on the subtle side at times, though their Wild Blueberry is the perfect tartness and silky as hell with a lacquered finish like no other. Their Indian Mango looks like a pot of pure golden sunshine as well.

Price per scoop: 1,40€ – 1,60€

Website – Locations: Kreuzberg Mehringdamm | Kreuzberg Am SchlesiSchönebergSteglitzTempelhof

10. Rosa Canina

If Raspberry & Basil and Pineapple & Sage don’t scream summer at you, then you might be lost cause. And they’re just two of the delicious and highly interesting flavour combos the Rosa Canina guys have on offer. They’ve got three shops in Berlin, perhaps my favourite thing about their Markthalle joint is the chug of vodka they add to their divine Moscow Mule flavour if you ask nicely. Another favourite is the black sesame flavour. Although Rosa Canina loose a few points when it comes to texture, flavour creations from these guys are always interesting and well thought through.

Price per scoop: 1,40€

Website – Locations: Prenzlauer Berg Hufeland Str. | Markthalle Neun (Kreuzberg) | Prenzlauer Berg Greifswalder Str.

09. Nunzio

Sometimes all you want is a solid scoop of homemade ice cream – free of extravagance. Nunzio dessert cafe in Steglitz is your go-to in these exact times for classic flavours such as Strawberry, Pistachio and Chocolate executed in insanely satisfyingly ways. The more inventive flavours such as Green Tea and Lemon can be a little hit and miss – but these guys are definitely worth the experimentation if you’re in the area. Also good to note: Nunzio also supplies Prenzlauer Berg’s cute Cookies & Cream shop with ice cream. Here you can pick one of the shop’s many home-baked cookie flavours and order a made-to-measure ice cream sandwich. The cookies are a little hard baked, making the eating process a little tricky. But hey, it’s a fun battle.

Price per scoop: 1,40€

Muthesiusstraße 1
12163 Berlin

FacebookMap

08. Oak and Ice

Definitely one of the ruling champions of dairy-free ice cream in Berlin; the fruit content in Oak & Ice sorbets is so high even non-vegans would be hard pressed to fault them on their flavour. There are also an abundance of sugar-free ice creams (the dark chocolate flavour is sensational) and gluten-free options (hello, ice cream sandwiches!) on their vast menu as well as Polish flavours (owners are Polish), but don’t worry if you’re a purist; Oak & Ice’s more traditional scoops also make the grade. Look out for flavours including Smoked Cheese; Carrot; Rhubarb, Beetroot & Apple; and – especially refreshing on hot days – Pure Mint. A disclaimer: This is the only shop on the list that doesn’t make their own ice cream, they buy it from a manufacturer in Poland.

Price per scoop:  1,50€

Schönhauser Allee 52
10437 Berlin

WebsiteMap

07. Fräulein Frost

True to their reputation of as one of the most creative ice cream producers with the largest amount of flavours, on my last visit to Fräulein Frosts shop in Kreuzkölln shop I ordered the outrageous combination Gu-Zi-Mi (cucumber, lemon and mint) together with their Carrot – Orange flavour upon a recommendation and was very pleasantly surprised by how well it all all worked together. Let’s talk about that Gu-Zi-Mi: the mint is zingy, the cucumber cooling and god knows what the lemon does to your taste buds, but they sure go ballistic. For ice cream that packs a punch this is your place, with very modest prices as well.

Price per scoop: 1,20€

Website – Locations: Bergmannkiez | Kreuzberg | Friedenau

06. Waffel oder Becher

Handmade, artisanal ice cream that’s experienced a serious makeover. From not making the list at all last year to sailing up to the top five due to vastly improved recipes and better quality thinking, Waffel und Becher offers their extraordinary creamy ice cream creations from their two locations in Mitte. Look out for the incredible salty caramel and one of the best scoops of pistachio in the city.

Price per scoop: 1,70€

WebsiteLocations: MitteHackescher Höfe

05. Chipi Chipi Bombón

If Sweet Potato or Dulce de Leche flavours don’t grab your attention, then I’m not sure what will. Argentinians claim they make better gelato than the Italians and this shop is your chance to investigate this claim. This new shop in Friedrichshain’s Warschauer Straße has South American flavours running throughout its operation (as evidenced by..

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Dear Reader,

May is all about celebrating summer vibes and sipping on wine, which is exactly why it’s time for RAW Wine Fair. It kicks off this weekend and promises to be one hell of a wine freak-out session as 150 of the world’s most interesting artisanal/low-intervention wine makers gather at Markthalle Neun on May 13th – May 14th.

Apart from that, my beloved side-project and home of the greatest food tales on the planet, Finest Food Stories, is finally taking shape with some stellar To Eat guides compiled by food friends from across the globe. Make sure you’re following for the best guides on where to eat in Lisbon, Hong Kong, Moscow, Warsaw and more…

ps. Don’t forget, you can sign up to the newsletter to get extras in your inbox every month!

#HOTFOODNEWS

Capperi
Kreuzberg’s canal-side sweet spot, May am Ufer, has joined forces with a Sicilian produce importer and natural wine importer to form Capperi, the new Italian wine bar that’s sprung up on Pannierstr.

Kaffee Ingwer
If you’re a fan of The Green Market’s vegan lifestyle vibes then you’ll love their new 100% vegan cafe on Wühlischstr. in Friedrichshain.

The Poutine Kitchen
Calling all Canadians! “The first authentic poutine in Germany” has landed slap bang in the middle of Moabit’s Arminushalle offering everything from the “Quebec Classic” to a “Heart Attack” version of the cheesy, gravy covered dish.

Stone Brewing Tap Room
Good news if you’ve never managed to make it all the way out to Mariendorf’s Stone Brewing brewery, they’ve just opened a new tap room and kitchen on Prenzlauer Berg’s Oderbergerstr.

Zola
BIG NEWS! From now on there’s a second Zola venue open at Funkhaus Berlin, serving awesome pizza every day from 12:00-18:00 and longer on event evenings. It’s a pretty magical location to enjoy a slice and a sundowner in.

GOSSIP

Rutz
Rutz has appointed its first female sommelier in the form of Nancy Großmann who takes over the reigns from Alexander Seiser at the double Michelin-starred restaurant and wine bar.

Nobelhart & Schmutzig
From May 3rd, the restaurant’s ten-course menu will cost 120€ from Thu to Sat, but only 95€ on Tue & Wed in an experiment against the challenges of running a fine dining enterprise on quieter nights. And elsewhere, sommelier and owner, Billy Wagner, has teamed up with artist collective, Vulvae, to challenge naturalism in art and food by offering, wait for it… edible vagina casts as sweets. And he’s also hosting an art exhibition. Read more about their plans here.

CLOSING!
The sad news this month is that Markthalle Neun’s Rødder has served its last Smørrebrød as the Scandinavian concept proved a bit too complex for German palettes. Elsewhere, The Pit confirmed it’s BBQ Wagyu brisket is a thing of the past as it also closes its doors on Kreuzberg’s Reichenberger Str.

Palsta
Palsta is a new natural wine-oriented bar & shop opening on Schillerkiez that will also serve small dishes inspired by the Nordic kitchen. Doors open in summer, but keep an eye on their event pop-ups until then.

Contemporary Food Lab
From July 2018 onwards, Berlin’s mighty CFL crew will be providing the gastronomic program inside Gropius Bau‘s iconic building. Amidst all the classy architecture watch out for an exciting new café and catering concept.

Goldies
Congratulations to the Kreuzberg chippie’s recent ‘Gastronomy Concept of the Year’ win at Rolling Pin’s publicly-voted for awards.

Annelies
Distrikt Coffee has found a Kreuzberg home at what used to be Gipfel on Görlitzer Str. Primarily a breakfast and lunch venue, Annelies also offers a menu of local, seasonal produce as well as a selection of curated wines from Naked.

Ernst
Congratulations to the Ernst boys who were recently awarded “Best New Restaurant in Europe” at Opinionated About Dining‘s celebration of Europe’s best restaurants. They boys debuted on the list at number 62 and continue to put Berlin on the world map of food.

Mogg & Khwan
Finishing on high note this month with the heart-warming news that Mogg owner, Paul, has joined Khwan as a partner making sure the Thai BBQ’s unsteady future looks a damn sight more secure. Expect some exciting new future concepts coming from this glorious union.

#BERLINFOODEVENTS

May 2018

Sunday 13th & Monday 14th: RAW WINE Berlin
Thursday 24th: Volt & CODA Dinner Crawl
Sunday May 27th: Natty in Paris at Briefmarken Wine
Monday May 28th: Fünf at BRLO Brewhouse

#OURPARTNER

Telekom Electronic Beats Podcast 
This new Berlin podcast covers the exciting and multi-faceted stories of our city’s nightlife protagonists and its recent episode with Cookie of Cookies Cream and Crackers restaurant fame had me hooked during recent travels. In it, Cookie talks through his personal path from legendary club owner to Michelin Star restaurateur. Listen to this episode and more.

The post Berlin Food Digest #27 appeared first on Berlin Food Stories.

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Thank the wine gods, the RAW Wine fair is back! And for the very first time, the legendary wine weekend has been moved to a glorious Berlin spring week instead of one of our gloomy Siberian-style winter months, a great move which will guarantee a whole different vibe. This coming weekend will mark the fourteenth edition of  RAW WINE and the anticipation and warmer weather have ensured a bigger-than-ever interest in the event which will gather 150 of the world’s most acclaimed low-intervention/natural and artisanal wine makers under one roof at Markthalle Neun on Sunday, May 13th and Monday, May 14th.

“..150 of the world’s most acclaimed low-intervention/natural and artisanal wine makers under one roof at Markthalle Neun..”

As ever, in order to be able to exhibit at RAW, the producers and wine growers in attendance have all had to adhere to strict entrance criteria. Many of these wines feature on the lists of the world’s best restaurants and many come with cult followings. As controversial as the natural wine topic might be right now, one thing is impossible to deny: These producers are true artisans, their wines an intensely honest reflection of their terroirs and their wine making processes a benchmark for treating our planet correctly..

“Some of the city’s best food and drink venues have joined forces with winemaker and wine shops and put together a RAW-celebration of epic proportions”

Maybe it’s because of the long break, or maybe it’s because of Berlin’s ever increasing interest in artisanal wines, either way I’m pretty damned excited for this weekend of stellar satellite events happening all around Berlin and you feel a buzzing excitement around the food scene. Some of the city’s best food and drink venues have joined forces with winemakers and wine shops and put together a RAW-celebration of epic proportions, often in close collaboration with the winemakers themselves, offering unique opportunities to meet these people in real life.  There are plenty of VERY interesting happenings from Monday onwards, behold the full run down on everything that’s going on, and when. And if in doubt on where to go for a glass, make sure to swing by BFS’s favourite natural wine spots like St. Bart, Michelberger, JaJa, Wagner, Lode & Stijn, MINE, Cordobar or the Unfiltered popup at Barkin Kitchen.

CATCH YOU IN THE FUMES!

RAW WINE BERLIN

Sunday May 13th and Monday May 14th
10:00 – 18:00 (both days)
Markthalle Neun, Eisenbahnstr. 42, 10997 Berlin
Buy Tickets

—————————————

SATELLITE EVENTS
#rawwineweek Monday 7th May

Wein & Glas Compagnie
A whole week dedicated to the wines of Judith Beck from Weingut Beck (Austria)
Mon-Fri: 10:00 – 18:30 | Sat: 9:30 to 16:00
Wein & Glas Compagnie, Prinzregentenstraße 2, 10717 Berlin
More information

Tuesday 8th May

 LA DI DA DI Wine
Blind tasting of 6 natural wines with Florian Flux Tonello & Jan Hugel.
18:00 – 20:00
Markthalle Nuen, Eisenbahnstr. 42, 10997 Berlin
More information

Nobelhart & Schmutzig
Serving mature vintages of some of the bottles you’ll find at RAW by the glass, all week long, within normal service.
Tues – Sat: 18:30 – 02:00
Nobelhart & Schmutzig, Friedrichstraße 218, 10969 Berlin
More information

Wednesday 9th May

Cantine Sant’Ambroeus
Exploring the Sicilian Nero d’Avola grape through a variety of different natural wines.
18:00 – 20:00
Markthalle Neun, Eisenbahnstr. 42, 10997 Berlin
More information

Hammers Weinkostbar
A small wine tasting with 6 producers and snacks. 35€.
19:00 – 21:00
Körtestr. 20, 10967 Berlin
More information

Babbo Bar
Marco Marocco from Palazzo Tronconi will present three different wines alongside three typical dishes from Latium. 30€.
19:00 – 23:00
Donaustr. 103, 12043 Berlin
More information

Ottorink Weinbar
A selection of different natural wines from wine makers present at the RAW as well as wines from winemakers who couldn’t make it this year.
May 9-15th from 18:00 onwards eachday
Ottorink weinbar, Dresdener Str. 124, 10999, Berlin
More information

Friday 11th May

Sinnes Freude
Four course Japanese menu paired with five Orange wines from Austria, Italy and Slovenia. 89€
19:00 – 22:00
More Information

Saturday 12th May

JAJA Wine
RAW pre-party with lottery to win a Magnum bottle.
18:30 – 01:00
Weichselstr. 7, 12043 Berlin
More information

Hammers Weinkostbar
A wine tasting with Stefan Vetter including all wines, water, bread, cold cuts and cheese. 49€.
19:00 – 22:00
Körtestr. 20, 10967 Berlin
More information

Rises Delicacies
Three Greek wines alongside authentic Greek food cooked by Mrs Valli. 5€
18:00 – 21:00
Veteranen Str. 25, 10119 Berlin
More information

Weinhandlung Suff
The RAW warm up! Weinhandlung Suff will be presenting a few of their producers and showcasing their wines in an informal tasting.
15:00 – 18:00
Markthalle Neun, Eisenbahnstr. 42, 10997 Berlin
More information

Naturales WeinBar
Spanish natural wines from Esencia Rural, Vinos Ambiz and Montse Mora alongside tapas and DJs.
12:00 – 22:00
Friedelstrasse 30, 12047 Berlin
More information

Cordobar
Tasting with Craig Hawkins from Testalonga Wines, South Africa.
19:00 – 23:00
Cordobar, Große Hamburger Straße 32, 10115 Berlin
More information

Viniculture
Tasting with Stefan Vetter and Bianka & Daniel Schmitt who’ll be pouring their Riesling, Sylvaner and Müller Naturgau wines.
12:00 – 18:00
Viniculture, Grolmanstraße 44-45, 10623 Berlin
More information

Nobelhart & Schmutzig
Menu from Micha Schäfer, wines from the “legends” Dard & Ribo, moderation by Joachim Christ & Francois Ribo, service from Johannes Schellhorn and Billy Wagner. 255€.
19:00 – 00:00
Nobelhart & Schmutzig, Friedrichstraße 218, 10969 Berlin
More information

Platz doch!
Four course menu with paired wines from Franz and Christina Strohmeier’s vineyard. 59€.
19:00 – 22:00
Platz doch, Manteuffelstrasse 48, 10999 Berlin
More information

Wagner Cocktail Bistro
100% all natural ciders from Sweden’s Fruktstereo and friends
13:00 – 18:00
Wagner Cocktail Bistro, Paul-Lincke-Ufer 22, 10999 Berlin
More information

Sunday 13th May

Viniculture
SAW · Sophisticated Artisanal Wines. Viniculture presents four producers at the top of their ‘natural’ game. 10€ (incl food).
14:00 – 20:00
Kumpel & Keule – Speisewirtschaft, Skalitzer Straße 97, 10997 Berlin
More information

Unfiltered Wine
Unfiltered wines have drafted in some friends to pour wines and play some tunes right around the corner from Markthalle Neun.
16:00 – 23:30
Barkin’ Kitchen, Glogauer Str. 7, 10999 Berlin
More information

einsunternull
A selection of fine natural wines available at a special price along with a la carte snacks and the chance to meet some RAW producers.
18:00 – 23:30
Restaurant einsunternull, Hannoversche Str. 1, 10115 Berlin
More information

JAJA
Drinks and tastings with producers who represent the new generation of German winemakers including  2NaturkinderWeingut Brand and Ökologisches Weingut Schmitt
18:30 – 1:00
JAJA, Weichselstraße 7, 12043 Berlin
More information

Cordobar
The big Jura blow out – a celebration of JURA rarities alongside coq au Vin, French Comté cheese and good music.
19:00 – 1:00
Cordobar, Grosse Hamburger Str. 32, 10115 Berlin
More information

MINE/WINE
Discounted four course menu for all RAW participants alongside a carefully curated wine list and generous BYOB policy with no corkage fee. 45€.
17:30 – 23:30
MINE/WINE, Meinekestraße 10, 10719 Berlin
More information

Wagner Cocktail Bistro
Ladidadiwines welcomes winemakers Franz Strohmeier and Michael Gindl for a tasting on the Wagner Cocktail Bistro terrace.
19:00 – 21:00
Wagner Cocktail Bistro, Paul-Lincke-Ufer 22, 10999 Berlin
More information

Lode & Stijn
Natural wine dinner with specially created menu, and wines from Weinhandlung Suff. Price includes all food, drinks, wine and cheese. 130€.
19:00 – 23:30
Lode & Stijn, Lausitzer Str. 25, 10999 Berlin
More information

St.Bart
Sunday Roast Dinner with Austro-Hungarian wine list. At least five wines open from each winemaker plus some surprise Magnums.
18:00 – 00:00
St.Bart, Graefestraße 71, 10967 Berlin
More information

Monday 14th May

The Michelberger
Food from London’s Legs restaurant and wines from Foradori. Legs-style snacks and plates to share plus matched wines €65.
19:00 – 23:00
Michelberger Hotel, Warschauer Straße 39/40, 10234 Berlin
More information

MINE/WINE
Discounted four course menu for all RAW participants alongside a carefully curated wine list and generous BYOB policy with no corkage fee. 45€.
17:30 – 23:30
MINE/WINE, Meinekestraße 10, 10719 Berlin
More information

JAJA
A closing party to RAW Berlin with Camille Fourmont from Paris’ La Buvette and Solfinn Danielsen, owner of the wine shop Rødder & Vin in Copenhagen.
18:30 – 23:30
JAJA, Weichselstraße 7, 12043 Berlin
More information

Motif Wine
Meet the winemakers Johannes Zillinger and Michael Wenzel, taste their wines and enjoy tacos from Tlaxcalli.
18:00 – 00:00
Motif Wine, Weserstraße 189, 12045 Berlin
More information

Herz & Niere
Craig Hawkins from Testalonga will be pouring wines alongside other producers. Wines from 18:00 – 22:00. Dinner from 18:00 – 21:00.
18:00 – 22:00
Herz & Niere, Fichtestraße 31, 10967 Berlin
More information

RAW 2015 at Markthalle Neun

The post RAW WINE 2018 appeared first on Berlin Food Stories.

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Escapism might seem like the most plausible cause for a Michelin-star trained chef to open a restaurant 90 minutes car drive North of Berlin in an ancient farm house – especially since urban escape most certainly will the the reason you’ll find your way through the forests of Mecklenburg-Vorpommern to Forsthaus Strelitz. For Wenzel Pankratz himself, the friendly chef giant with the deep voice and massive afro who thrones 2 meters above his human peers, the move to Neustrelitz was, however, merely a return to his natural habitat. Pankratz (or Wenzel, as everyone calls him) grew up in this area and after years of high end cooking in high-end restaurants (Facil, Esszimmer etc.) and helping with the start of Crackers in Berlin, the move back to Neustrelitz was for him, more than anything else, a possibility to set up shop in a comfort zone while still catering to an urban target group.

“…the friendly chef giant with the deep voice and massive afro who thrones 2 meters above his human peers”

Forsthaus Strelitz is an old estate from the early 1900’s that Pankratz parents acquired back in 1998. The parents ran the restaurant and the attached farm as a casual affair for over a decade with Wenzel’s dad in the kitchen before the 24-year old junior seized the helm of this operation together with his sister in 2015. Together as a family they realized their vision of a modern and self-sustaining countryside inn, complete with 8 comfortable yet fiercely minimalistic guest rooms.

“Forsthaus Strelitz is an old estate from the early 1900’s that Pankratz parents acquired back in 1998.”

Staying the night at Forsthaus Strelitz is not necessary, yet highly recommended; this is a restaurant best experienced in full immersion, and this means exploring the area as much as being woken up by the farm rooster for Wenzel’s breakfast. The surrounding area is stunning with one lake after the other, so driving out early and grabbing lunch in the area is highly recommended, for example at one of the nearby fish smokers like Glut & Späne in Gerswalde (formerly of Markthalle Neun) or Fischerei Stechlinsee in Neuglobsow.

After your smoked fish lunch it you can enjoy the open fireplace in your room before you indulge in the estate “mini-bar”, a funk little room with juices, local beers and Jura champagne. And then, before you know it, it will be time for dinner in the main house. Here Wenzel dictates the pace behind his massive, wood-fired stove, an ancient piece of equipment that he reanimated when he took over the kitchen. Using this beast exclusively, Wenzel and sous chef now cook 6-course menus for the 25 guests that visit his restaurant four days a week.

“.. this is a restaurant best experienced in full immersion, and this means exploring the area as much as being woken up by the farm rooster for Wenzel’s breakfast”

Food at Forsthaus Strelitz is first and foremost a showcase of the rich bounty and harvest of the estate itself, mostly vegetables and meats (they keep chickens, lambs, pork and ducks). The rest is sourced from trusted suppliers in the area or around the country, regionalism is not pursued on a dogmatic level, but applied cunningly where it makes sense in terms of quality. Dishes arrive surprisingly swiftly, without much explanation, but then again the food really also speaks for itself.

A slow-cooked “landei” is covered in browned butter, a piece of pickled plum and raw carp, after that poached cod is served with fermented tomatoes and nettles. Two dishes that are visually underwhelming (to say the least) but that caress your palate in a way that will inevitably create high levels of comfort and well-being. Don’t let the rudimentary plating on the food fool you – the food is perfectly cooked, remarkably understated and bloody delicious.

Evenings continue down that same path; slices of cooked lamb tongue are served in a rich celery broth, perfectly seared pigeon breast and heart with savoy cabbage dressed in sheep’s cream and a sunflower seed cream, all whilst throats are cooled with a very well-priced list of low-intervention wines supplied from Berlin’s Viniculture.

“Don’t let the rudimentary plating on the food fool you – the food is perfectly cooked, remarkably understated and bloody delicious.”

The absence of urban pace and sous vide machinery seem indeed to have turned Wenzel into an extraordinarily grounded and confident chef with a cooking style reminiscent of a meal at Nobelhart & Schmutzig, only less fine and a lot more comforting. And when the meal at Forsthaus Strelitz ends, you can only hope that you, like me, also get to seal the deal with seabuckthorn ice cream on milk cream. If not, I’m certain Wenzel will have adequate alternatives ready along with a lovely Bavarian Whisky liqueur on the rocks as a digestif.

However, in a true the best-is-yet-to-come manner, if you do choose to stay the night at Forsthaus Strelitz, make sure you prepare yourself for the grande finale a la Wenzel Pankratz on the following morning: His hand-cooked breakfast, a scrumptious selection of charcuterie, eggs, freshly baked bread and handmade yoghurt, washed down with plenty of coffee and apple juice from the farm while the first rays of morning sun seek light up the dining room. Many lines could be written about the greatness of the breakfast, but let’s just leave it at something like “it’s the single greatest, German-style breakfast you’ll ever have”.

“Many lines could be written about the greatness of the breakfast, but let’s just leave it at something like “it’s the single greatest, German-style breakfast you’ll ever have”.”

Forsthaus Strelitz is a touching experience and one of the most relaxing urban escapes a Berliner can undertake, as long as you also leave your ego back home and don’t expect a fine dining meal. And bring your own shower soap (long story short: there is none). The understatement and comfort of the food remind me of some of my favourite places in Scandinavia and the produce understanding and lack of ego in his cooking make Wenzel one of the more interesting German chefs I’ve come across. The meal by itself easily compares to many of the best I had in Berlin the last years and in the context of spending the night and also having breakfast, this is truly one of the most inspiring food experiences you can have in Northern Germany.

Smoked trouts at Glut & Späne in Gerswalde Lunch tray at Glut & Späne in Gerswalde

Landei. Brown butter. Plum. Carp. Cod. Fermented tomato. Nettles. Celeriac soup. Lamb tongue. Pigeon. Savoy Cabbage. Sheep milk. Sunflower seed paste.

The post Forsthaus Strelitz appeared first on Berlin Food Stories.

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Dear Reader,

Sorry for going quiet on you. We’ve been head-over-heels immersed in our very first NEU Dinner which dropped a gastronomic bomb on Berlin in the shape of a once-in-a-lifetime dinner at La Mifa Restaurant.
Apart from that, the start of 2018 has been a bumpy ride for food in Berlin I’m afraid. There’s a lot restructuring going on and we’ve lost a lot of great eating and drinking institutions as a result. BUT – there are little buds of hope springing up all over town, and for every sad closure there’s at least one great opening somewhere else. So here’s to Berlin’s bright new restaurant future, and to all its new projects. AND TO SPRING good lord, please!!

ps. Don’t forget, you can sign up to the newsletter to get extras in your inbox every month!

#HOTFOODNEWS

TOKI – The White Rabbit
This plant-based eatery on Kantstr. is the newest brainchild of Berlin restaurant king, Duc Ngo. Will he show us what a great health food eatery should be about? I have high hopes.

MontRaw
Promising “new Israeli food with a twist”, MontRaw on Prenzlauer Berg’s Straßburger Str. mixes everything in to create a Mediterranean fusion menu in a very stylish venue. First impression? Mixed feelings.

Schwein
Berlin’s very own restaurant tortoise packed up and left its Mitte home last year to move westwards to Mommsenstr. Let’s see if the new location maintains what was, previously, a high-end operation with some solid cooking.

MIMI
Hurrah! Berlin’s fermentation maestro, Markus Shimizu, has set up shop selling his own small-batch, artisanal miso, soy sauce, koji, tempeh and natto products which he makes right here in Berlin. Trust me when I say these are brilliant. Check him out on on Stephanstr.

The Dawg
Fresh from Michelin-star glory, Golvet‘s Björn Swanson has opened up a gourmet hot dog store inside Bikini Berlin. Alongside classic ‘dawgs’, Swanson’s menu also includes one option with an octopus sausage and the “Kim Jong Dawg”, which combines kimchi, coriander and soy mayo with a duck sausage.

Grand Tang Xi Yu
The one small silver lining of Imbiss 204‘s departure is the new Chinese joint that’s just opened in its place. Whilst we might all still weep for the bullettens of yesteryear the handmade noodles and Northern Chinese dishes at Xi Yu are SERIOUSLY good!

Arai
If there’s one thing certain to cheer me up it’s news of a new omakase restaurant just off Torstraße, decorated in the style of a traditional Japanese teahouse. It’s a gift to the city from the same chef/owner as Shiori and I’m already excited by the Chuka Ryori menu.

GOSSIP

CLOSING! (Part 1)
Oh god, so much sad news. Industry Standard is permanently closed as some serious management bust ups left the project in financial peril. Elsewhere, Cordobar‘s legendary Austrian sommelier, Willi Schlögl, has popped his last cork and handed over the position to a successor.

CLOSING! (Part 2)
And the bad news continues with confirmed reports that Buns Mobile are leaving Berlin for good; gelato goddess Anna Durkes has closed her doors permanently; and Briefmarken Weine will be sold to new owners. Let’s hope with the latter that the spirit of the best Italian wine bar is kept alive. Cheers to all these fine food people and thanks for all the food and drink you’ve served me throughout the years.

Weltrestaurant
The recent news that the Weltrestaurant in the Markthalle Neun will change its owners is, in my opinion, not the worst we’ve heard. Especially if the MH9 owners oversee the new concept.

Hermann’s
Andrea Iannicella (former sous chef of Dottir) is now head chef at Hermann’s on Torstr. That’s one spring menu I’m excited to sampling.

The Future Breakfast
As of the end of this month these guys will be fully operational on Neukölln’s Böhmische Str. cooking breakfasts strongly influenced by the Australian coffee culture and culinary scene.

St Bess
Good news for Wedding’s pizza fans! Opening on Sprengelstr. this month is this new joint serving small plates and pizzas in the style of contemporary Californian cuisine. Word on the street is the dough is cold fermented for two days before hitting the wood-burning oven.

#BERLINFOODEVENTS

March/April 2018

Thursday 29th March: Pair featuring I’m a Kombo at The Michelberger Restaurant
Sunday 1st April: Holy Geist! Easter Extravaganza at Geist im Glas
Monday 9th April: Wir brauchen dringend Personal! by The Food Entrepreneurs Club
Tuesday 10th April: La Mirande chez La Mifa at La Mifa Restaurant

The post BERLIN FOOD DIGEST #26 appeared first on Berlin Food Stories.

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Berlin Food Stories by Per - 4M ago

Once upon a time, in the early 1980’s, Meinekenstraße 10 was perhaps THE leading restaurant destination in all of Berlin. It was here that Henry Levy famously cooked his “Maitre” to two Michelin-star fame with his take on French haute cuisine. Three decades later, it seems that at least some of Levy’s magic has permeated the walls forever as the current tenants also are making a name for themselves that’s echoing way past the Charlottenburg West Berlin enclave.

We’re talking about MINE, the Italian restaurant of Aram Mnatsakanov and his son Mikhail, with Aram being the main protagonist in this story. You might not be familiar with his name, but with his four restaurants in St. Petersburg and soon-to-be-two in Moscow along with his tv-shows and long line of awards and accomplishments, he is easily one of the most famous characters of modern, Russian gastronomy.

“Three decades later, it seems that at least some of Levy’s magic has permeated the walls forever as the current tenants also are making a name for themselves that’s echoing way past the Charlottenburg West Berlin enclave.”

MINE is his first venture outside of Russia, and it was his Berlin-based son Mikhail that inspired Berlin as a location. A turn of fate caused them to abandon their original Kreuzberg plans and open up MINE in Charlottenburg, just a stone’s throw of the lavishly famous shopping street Kudamm.

The Mnatsakanovs are gastronomic professionals through and through and this is something you will notice with every minute you spend at MINE. The attention to detail spent on food and drink as well as service experience are only matched by the flawless design of the stunning restaurant space. Moroccan tiles line the floors, design wallpapers cover ceilings and walls and tilted mirrors above the seats create an intriguing sense of space along with unanticipated opportunities to spy on neighbours.MINE is nothing less than a designer’s wet dream with its hand-picked pieces of design furniture, among them a magnificent Aldotura bar cart that will make you green of envy, and one of the most beautiful bathrooms in the city.

“The Mnatsakanovs are gastronomic professionals through and through and this is something you will notice with every minute you spend at MINE.”

The answer to why Russians from St. Petersburg came to running a line of Italian restaurants can be found in the Armenian ancestry of Aram Mnatsakanov and his profound interest for Italian cuisine, a passion that originated from the wine import business he operated in the late 90’s. This business eventually evolved into the current restaurant empire and 25 years of continuous and relentless search for excellence in recipes and ingredients have left Aram with a unparalleled understanding for cross-regional Italian cuisine. This mindset is the base of the menu at MINE, where unchanged homages to classic, Italian cooking peacefully co-exist with contemporary interpretations.

“25 years of continuous and relentless search for excellence in recipes and ingredients have left Aram with a impressive understanding for cross-regional Italian cuisine”

Like the Spaghetti Vongole, essentially a very classic affair at MINE, but an incredible one never the less; perfectly cooked Gragnano pasta is married into an insane clam sauce that seeks its counterpart in Berlin (it won’t find it, it’s the best). On a less classic note, you will discover that the addition of tuna sashimi to your Vitello Tonnato, despite your initial doubts, actually makes all the sense in the world. The same applies to the deconstructed, glazes Sicilian eggplant served with tomato marmalade and burrata, although the eggplant could be cooked a bit softer.

This is immediately forgotten though after tasting the magnificent and buttery Stufato beef cheeks covered in a red wine sauce laced with 26 Tuscan herbs on smoked potato mash, just like you’ll also sign any petition that declares every Tortelli on the planet from now on should be filled with burrata and served with black truffles, like the sensational version at MINE. Mouth-watering seafood risottos you only experienced from vacations, beautiful meringue desserts with rhubarb  and strawberry, dry-aged U.S. prime rib eye steaks – the list of truly great dishes is long and it becomes clear, that such an eclectic and unorthodox Italian menu only can be conceived by someone who is in fact, not Italian.

“..just like you’ll also sign any petition that declares every Tortelli on the planet from now on should be filled with burrata and served with black truffles…”

MINE certainly also distinguishes itself among its peer Italians when it comes to price point (main courses are around 25€, Pasta Vongole will set you back 26€), but it’s not possible to argue against the spectacular cooking that’s coming out of this question. Add to that a wine list that will make even the slickest Berlin sommelier raise their eyebrows with its mix of rare Italians, French low-intervention classics and German top Rieslings, all served in Zalto glasses.

A meal at MINE is a firework of revelations, operating in a stunning setting, and an experience that inevitably will make you ask the question “Can this possibly be the best Italian restaurant in Berlin?”. Personally, after careful deliberations with myself and many friends in Berlin food, I dare to say; Yes, it might just be.

The post MINE appeared first on Berlin Food Stories.

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