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Moulin Rouge & Moules frites

David E. Moore

Ralf Zacherl & Marcel Woest

What do Joe Cocker, Tracy Chapman, Tina Turner and Jessye Norman have in common? They all had the pleasure of performing with David E. Moore. His audience included queens, heads of state, ambassadors, and the Pope. The award-winning vocalist Moore is also a spice entrepreneur (Moore than Spice) and cookbook author (The Art of Breaking Bread).

Moore’s cuisine is very much inspired by his great-great-grandmother, who lived in New Orleans. The location is Schmidt Z&KO. Schmidt stands for the owners Anja and Carsten Schmidt, who are responsible for the wine pairing. The Z stands for Ralf Zacherl, he was involved in the extremely successful TV series “Die Kochprofis” where he got to know Mario Kotaska, another top culinary artist in the Schmidt Z&KO line-up, and of course the KO.

This evening, Schmidt Z&KO will become Schmidt Z&MO, there will be wonderful cooking and spicing and it will all be inspired by the musical Moulin rouge.

  • FR. 3.11.
  • 4-course-menu with accompanying wines and singing
  • Schmidt Z&KO
  • Rheinstraße 45–46 | 12161 Berlin
  • Admission: 6 pm | Start: 6.30 pm
  • 159,-

David E. Moore

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Rosige Zeiten

Painting a Rosy Picture

Danijel Kresovic im Rose Garden © Ricarda Spiegel

International Fine Dining Breakfast Menu in the Rose Garden

It‘s hard to underestimate just how sacred breakfast is to a true Berliner. There‘s not a guidebook on the market that fails to mention just how much the German capital, more than any other metropolis in the world, loves this specific meal.

We at eat! berlin acknowledge that it‘s time to address this topic… and not, as sadly too often is the case, with an-other brunch buffet stocked with meat products from discount supermarkets. We want a breakfast menu of champions. What better partner than Danijel Kresovic? You might know this world-class chef from the Swissôtel, where he seemingly effortlessly earned two toques, or from the restaurant Schlosshotel Grunewald, where he earned them again. At the Rose Garden in Berlin Mitte, Kresovic and his team will be gracing the tables with a fantastic 10-course breakfast menu. The team at the Rose Garden could hardly be more international: Croatia, Mexico, Spain, Japan and many other countries are represented. Draw-ing on this diverse base, Kresovic will guide us on a fascinating journey through various breakfast cultures from around the world. vvv

Love and health – that‘s the philosophy at the Rose Garden. Rose stands for a love of the product, while the garden represents the freshness of the ingredients. Kresovic loves to create unusual and sensual dishes with ingredients drawn from around the world. Many are vegetarian or vegan. When working behind the stove, he‘s not afraid to let his guests see where the magic is made. The open kitchen concept provides a free view of his labors. Originally hailing from Croatia, Kresovic has always been a champion of the freshest and lightest cuisine, with the terrace of the Swissôtel quickly turned into a wonderful herb garden during his time there. His preference for all things green and fresh will almost certainly be in evidence in one or more of the breakfast courses. But he‘ll also pay his due to the meat and fish lovers in the Fine Dining breakfast crowd, with a lovely glass of sparkling wine to wash it down. What better start to the weekend could there possibly be?

Our media partner “Tagesspiegel” has already declared that they‘ve got a small surprise in store on this morning. After all, a good daily is an essential part of any fine breakfast.

  • Sa. 24.2.
  • 10-course breakfast menu with beverages
  • Rose Garden
  • Alte Schönhauser Straße 61 | 10119 Berlin
  • Admission: 10:00 am | Start: 10:30 am
  • 79,-

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Herbert Beltle © Amin Akhtar

Big in Berlin

Herbert Beltle © Amin Akhtar
Maria Groß

Size does indeed matter

Everyone marvels at and looks up to big people – maybe we just presume it‘s easy for them to keep an eye over things. Yes, big people have it easy… at least in the minds of short people. Everyday life, however, is not so kind: it can be hard to find the clothing that fit, low doorways are a potential hazard and then there‘s the ever-annoying questions of “how‘s the weather up there?” The same dynamic applies in daily restaurant life for the big boys of the wine bottle world – the magnums (1.5 liters), double magnums (3 liters), Balthazars (12 liters) and Solomons (20 liters). Yes, these giant glass jugs make for a nice bit of show, but practically speaking they are rarely actually uncorked.

This evening is different. Herbert Beltle, director of Rotisserie Weingrün, Altes Zollhaus and Aigner am Gendarmenmarkt, will be dusting off the big boys. Guests will be treated to rare pours that, in many cases, have been sleeping peacefully for years in the cellars precisely because of their prodigious sizings.

The guest chef for the evening is a biggie in her field as well, and not just because her name means ‚large‘ in German: Maria Groß from Bachstelze restaurant in Erfurt was the first and, up until 2016, the only female Michelin star chef from the eastern part of Germany.

She will be supported by the rotisserie team from the Restaurant an der Friedrichsgracht, who are old hands at turning Berlin‘s finest roast chicken and Duroc pork bellies on their impressive flame grill. As befits the theme, hefty chunks of meat will be landing on the skewers on this night. Whole suckling pig and bountiful rib-eye steaks are prime suspects, but these grillmeisters love their work and are open to experimentation. Maybe it‘s time to see whether an entire swordfish will fit on the spit. Gesumino Pireddu, known as the “Master of the Knife,” will be butchering the beasts. During his time as the maître at Margaux, he wowed guests aplenty with his skill with filleting and carving blades. He is one of the great artisans of his craft, and in 2017 earned our “Förderer der Genusskultur” (Champion of Gourmet Culture) award.

Big is beautiful on this night, including for our guests: All female guests 1.80 meters and above and all male guests topping 1.90 meters will receive a special gift. A big gesture for big guests, on a big evening, right?

 

  • Sa 24.2.
  • Giant menu with accompanying wines
  • Rotisserie Weingrün
  • Gertraudenstraße 10 | 10178 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 99,-

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Patisseriekurs Mit Gabi Taubenheim

Pâtisserie Class with Gabi Taubenheim

Dessert © Thomas Schauer

The queen of desserts reveals her secrets

For many gourmets, the culmination of any fine meal is the dessert. Their enthusiasm, however, is rarely shared by executive chefs. Desserts are just too demanding and intricate to make, requiring not just talent, but also tremendous precision. To their great relief, fine dining directors know they can rely on their pâtissier – or even more likely, the pâtissière, as a surprising number of women have claimed this foothold in the otherwise male-dominated world of high-end kitchens

One of the stars of her craft is Gabi Taubenheim, Pâtissière at the famed Munich star restaurant Königshof, where she has worked together with head chef Martin Fauster (three toques) for ten years now. Her dedication and skill helped her establish the pâtisserie as a key component in the gourmet kitchen at Königshof. There are reportedly even guests who come first and foremost for Taubenheim’s artisanal desserts, including “Pineapple Ravioli with Frozen Coconut Milk, Tapioca and Crudo Chocolate,” “Wild Pan Crêpes with Raspberry Ice Cream” and “Flying Cheesecake.” Her creations will be familiar to anyone who loves good food, even if they’ve never had the pleasure of sitting down at Königshof. Mouthwatering photos of her work are routinely showcased in major gourmet magazines.

Which is why we‘re quite proud to have convinced Gabi Taubenheim to offer an exclusive pâtisserie class for eat! berlin at Charlottenburg’s Club Culinaire. The famed pâtissière will be pulling back the curtain on several tried-and-tested recipes, showing participants the sweetest tricks fresh from the fabled Königshof bakehouse. Concrete technique tips will be leavened with discussion of contrasting aromas and the art of using fine spices to achieve that special little twist to turn classic sweet dishes into outstanding desserts.

The four-and-a-half-hour course will include a sparkling wine reception during which Gabi Taubenheim will present the desserts. Several of the recipes are admittedly calorie-indulgent but unequivocally delicious: She’ll show how to make a Cake Pop Rose as a sweet, customizable gift idea, lay out Valrhona Chocolate with fine pomegranate foam, and serve up iced coffee with a spiced whipped cream topper and granité as well as “Gabi‘s Topfenschmarrn with Soaked Blood Oranges.” There will also be two “salty” courses to offer a bit of gustatory contrast and cleansing… all with appropriate wine pairings. And once your indoctrination in the handicraft produces its first set of culinary masterpieces: Don’t forget to take a photo before digging in.

  • Sa. 24.2.
  • Only 12 tickets!
  • Patisserie class with spicy breaks and accompanying wines
  • Kochschule Club Culinaire
  • Otto-Suhr-Allee 94 | 10585 Berlin
  • Admission: 1:30 pm | Start: 2:00 pm
  • 169,-

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Berliner Luft Mit Kaeseduft

The Nose Knows

Käsefoto © Julia Kneuse

Berlin ,Cheese Days at the Arminius Markthalle

The Arminius-Markthalle in Berlin‘s Tiergarten district is one of Germany‘s most captivating gourmet market hall experiences – and has of late developed into a favorite for wine aficionados as well. A growing number of fans from Germany and beyond have come to consider the historical building as one of the capital‘s burgeoning culinary hot spots. On this weekend in February the hall will once again be filled with Michaela Freier and Samuel Zach‘s selection of top international frommeliers, ripening experts, cheese producers, winemakers and vendors.

These eat! berlin Cheese Days will be a “curated pleasure,” meaning that we‘ll be recommending a number of not-to-be-missed items. Try cheese plates with selected varieties from throughout Europe, from mild French Brie and hearty Pecorino from Italy to rich mountain cheese from Switzerland or the Allgäu. Our selections will also of course include suitable vino accompaniments from various European wine regions. Those willing to open their mind and taste buds may well discover new favorite cheeses and wines to bring home.

As in years past, the Markthalle‘s stands – from the Alsatian restaurant and the trattoria to Austrian-themed Beisl – will have exclusive Cheese Day menus in store. It‘s the perfect opportunity to eat your way through food from around the world at this Moabit institution.

On both days visitors to the exclusive eat! berlin zone can also enjoy brunch to live music, featuring an extensive range of cheeses from our exhibitors. The buffet will also contain warm and cold dishes from the farm and fish counters, three kinds of cheese spätzle, fruit, muesli and salad, sausage specialties and smoked salmon, omelets, cake, coffee, tea and much more. And, of course, bottomless prosecco refills.

There‘s more to cheese than just savory. Farmer‘s cheese, quark and curd cheese, implemented in a variety of cakes and desserts, will all be on hand to sweeten your day. There‘ll also be a cheesecake competition with prizes in two categories, professional and amateur. We look forward to tasting your best, whether it‘s grandma‘s secret recipe or a classic New York cake. As long as it‘s got cheese.

Our heartfelt thanks go to Jörg Vogelsänger, the Minister for Infrastructure and Agriculture in Brandenburg, for serving as the patron for our Berlin Cheese Days, and for joining us at the opening on 24 February.

Children under 12 are free. No other discounts are offered.

Saturday and Sunday: Markthallen Matinée

From 10:00 am to 2:00 pm visitors to the exclusive eat! berlin zone can enjoy a relaxed brunch. Our exhibitors will be providing an exclusive selection of cheeses as part of the extensive brunch offerings. (€34.00 per person, children from 4 to 15 cost €15.00)

For up-to-date information about exhibitors, admission tickets and the Markthallen Brunch, please visit: www.eat-berlin.de

Opening Hours

  • Berliner Cheese Days
  • Sa. 24.2. 11:00 am – 11:00 pm
  • Su. 25.2. 10:00 am – 4:00 pm
  • Arminius Markthalle
  • Bugenhagenstr. 19 (entrance)
  • Arminiusstraße 2-4 (entrance)
  • 10551 Berlin
  • per person, per day 5,-

Sa. 24.2.

Su. 25.2.

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The Pearls of Cleopatra

Foto Perlen der Cleopatra © Iko Freese / drama-berlin.de

Dinner On-Stage with Frühsammers at the Komische Oper

At least one event at eat! berlin 2017 was like something out of a fairy tale: ten lucky guests started with an accomplished performance of the bright and buoyant operetta “Snow White and the 77 Dwarfs” at the Komische Oper. After the curtain‘s fall, the selected few were treated to a fine menu of seven (dwarf) courses conjured up by Michelin-star chef Sonja Frühsammer (three toques) including perfect wine pairings from her husband Peter Frühsammer. As the evening‘s festivities drew to a close, one thing was clear to all involved: an encore was required. Tickets for this event sold out in just 2 (!) minutes.

With the support of the wonderful team at the Komische Oper, a suitable piece was soon identified for this year. “Die Perlen der Cleopatra” by Oscar Straus (no relation to the master of the waltz) is a forgotten little gem from the Golden Twenties, with plenty of atmosphere, catchy tunes, jazz and irreverent Berlin humor. Under the baton of Artistic Director Barrie Kosky, the piece was revived at the Komische Oper in December 2016, almost 90 years after its initial run. The piece‘s composer and librettist were both Jewish and so the piece was banned by the Nazis before fading into obscurity.

Sixteen fortunate souls will take their seats directly on the stage and partake in this year‘s multicourse feast, for which Sonja Frühsammer will be drawing inspiration from the performance‘s themes. The meal will take place amidst the operetta‘s scenic backdrops, which the visitors will have already seen in action from our private box. We‘ll then meet at 6 pm, find our spots and commence with the gourmet fun. Peter Frühsammer is more than just an innovative sommelier; he was one of the first top chefs in Berlin, and one of the first to earn a star as well. He‘ll be delivering a few well-timed hors d‘oeuvres and then the first course, and of course suitable liquid accompaniment. We certainly hope that it‘s not the titular drink from the operetta: the Egyptian queen famously drank a pearl that had been dissolved in vinegar.

The libretto from “The Pearls of Cleopatra” is easily explained: the Nile is drying out, the Romans are at the gates to the city and the locals are growing restless. The eccentric Egyptian queen, played by the grand Dagmar Manzel, is also suffering from a lack of manpower and has to work quickly to get out of this mess. There‘s plenty of the famed Berlin attitude, parodies of operas such as Aida and saucy dance scenes.

Oscar Straus‘ operetta actually saw its premiere in Vienna in 1923, but traveled a year later to the Komische Oper in Berlin, where it was a massive success. Cleopatra was played in those days by famed singer Fritzi Massary; a young, still unknown actor named Hans Albers played the Roman general Marcus Antonius. Its popularity among Berliners may have reflected the “Egyptomania” gripping the nation at that time: the famous bust of Queen Nefertiti had only recently been put on exhibition on the city‘s Museum Island.

The wines are from the winery Klaus Zimmerling (VDP), which combines art and wine in a very special way. On the labels you can see the sculptures of the winemakers wife, Malgorzata Chodakowsk. You can also find these in the hole vineyard.

  • Sa. 24.2.
  • Only 16 tickets!
  • Several appetizer and courses, partly on stage, with accompanying wines and loge tickets
  • Komische Oper Berlin
  • Behrenstraße 55–57 | 10117 Berlin
  • Start: 6:00 pm
  • 179,-

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Ausschnitt aus der Operette Frau Luna © Barbara Braun

Frau Luna

Ausschnitt aus der Operette Frau Luna © Barbara Braun

Berlin Operetta with Culinary Highlights

Das macht die Berliner Luft, Luft, Luft…” – if you‘ve ever seen “Frau Luna,” the famous operetta by Berlin composer Paul Lincke, you‘ll probably find yourself singing along. Saucy melodies, a charming circus tent in Tiergarten, a fantastic troupe of actors and the artistry of several outstanding chefs: the perfect recipe for a musical/culinary evening at eat! berlin.

The Tipi am Kanzleramt takes off into the Berlin Operetta heaven and five world-class chefs from Berlin will be presenting classic Berlin-Brandenburg dishes from the turn of the century. Florian Glauert (two toques) from DUKE in the ELLINGTON Hotel will be serving hors d’oeuvres during the Champagne hour. This will be followed by the first course from Alexander Koppe (two chef’s hats) of the Michelin-starred Skykitchen. The intermediate course will come courtesy of Alexander Dressel (two toques) of Potsdam‘s Friedrich Wilhelm, a starred restaurant, while the main course will come from Berlin’s most famous 2-star chef Tim Raue (four toques), who will be dishing out his renowned Königsberger Klopse.

And then it‘s curtains up for Frau Luna and its story of Fritz Steppke, a clever Berlin chap who has a dream of flying to the moon. With the help of his friends Pannecke and Lämmermeier he builds a high-altitude balloon that make them the first humans in history to visit earth‘s satellite. There they encounter Frau Luna and her court amidst a rollicking feast with Mars and Venus, who are there for a visit. The moon elves dance, the lunar band plays its jazz and various hearts find targets of desire, leading to the famous song “Schenk mir doch ein kleines bisschen Liebe”. The audience comes to realize that whether it‘s up on the moon or down here in Berlin, everything revolves around one thing.

With the aid of main sponsor GASAG and LOTTO-Stiftung, a cultural promotion fund, the Berlin-operetta, produced by Bernd Mottl, returned to Berlin’s stages in 2016 and will reopen on January, 11th 2018.

Berliners are thrilled to see the names associated with the main roles, all beloved members of the Bar Jeder Vernunft family: The Geschwister Pfister, Cora Frost, Ades Zabel, Sharon Brauner and Mssrs. Pigor & Eichhorn, as well as friends of the house such as Katharina Thalbach or Gustav Peter Wöhler.

Dessert comes during the intermission, before the flight to the moon in the second half. Just what treats are in store from Sabrina Schanz, lead pâtissière at the Ritz-Carlton, remains a secret, but we suspect that the famous Berlin air,
air, air will somehow play a role…

  • Su. 25.2.
  • Amuse bouche and 4-course menu with accompanying wines and operetta
  • Tipi am Kanzleramt
  • Große Querallee | 10557 Berlin
  • Admission: 4:30 pm | Start: 5:30 pm
  • 139,-

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Mariscos De Markus Ausgebucht

Mariscos de Markus

Meeresfrüchte © Viktorija – stock.adobe.com,

Andalusian Lunch at Schmelzwerk

Andalusian recipes dominate the massive Sunday lunch at Schmelzwerk in den Sarottihöfen that Markus Herbicht is preparing for eat! berlin. Not surprising: it’s a part of Spain where the locals eat anything that creeps or swims in the sea. The Spanish call their beloved seafood Mariscos. And while few people are likely to mistake Herbicht for a common Spanish fishmonger, he feels comfortable declaring: “Spain and its seafood are part of my culinary DNA.” In the late 90s he served as chef de cuisine for the Kempinski resort in Estepona, a city in southern Spain.

Guests can expect outstanding courses characteristic of a Sunday family lunch with gambas, almejas and pulpo. A medley of the most favoured seafood, Arroz de Málaga, salads and vegetables the Andalusian way, and – of course – Aioli alongside fine wines from the Iberian Peninsula served by a fantastic team. The location for this event is something special as well: The “Sarotti Chocoladen und Cacao Aktiengesellschaft” started producing fine Berlin chocolate in 1883, unveiling their famous “Sarotti-Mohren” logo in 1918. Today the historically protected buildings of the Sarotti Höfe are home to a family-run hotel, a lovely cafe and the event rooms of Schmelzwerk in the former chocolate production space, including a chic bar and lavish celebration room.

Globetrotter Markus Herbicht has engaged with many different world cuisines and continues to draw on that experience today, the head of Schmelzwerk says. As a young sous-chef, the Saarland native worked in Johan Lafer’s Michelin star restaurant Le Val d‘Or before traveling to see the wider world. In Thailand, Herbicht spent three years cooking for the royal family, and after his time in Spain he served in a directorial role at Käfer in Munich and Borchardt in Berlin. He has tended to the culinary needs of many luminaries, including politicians such as Angela Merkel, Gerhard Schröder and Ronald Reagan and entertainment stars such as Madonna and Michael Jackson. Since 2011 his firm Markus Herbicht Catering has handled high-carat events such as the Berlin Aids gala and Borussia Dortmund‘s Bundesliga championship celebration.

  • Su. 25.2.
  • Seafood Lunch with accompaniyng wine
  • Schmelzwerk in den Sarottihöfen
  • Mehringdamm 55 | 10961 Berlin
  • Admission: 11:30 am | Start: 12:00 pm
  • 69,-

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Schwabinger Naechte Sind Lang

Those Long Schwabing Nights

Tantris at Kreuzberg´s Nobelhart & Schmutzig

Hans Haas (three toques), the widely revered two-star chef from Munich‘s Tantris restaurant, will be visiting the visionary of the Berlin gastro scene, the wildly creative and original Billy Wagner of trendy Nobelhart & Schmutzig (one Michelin star). On paper, this looks like a collision of contradictory worlds. Yet the two have a lot more in common than you‘d think. The Berlin sommelier is a tremendous admirer of Haas, who started focusing on regionally inspired cuisine all the way back in 1991. Billy Wagner has also been an acquaintance of Felix Eichbauer, the current director of Tantris, for many years. The Munich fine dining establishment set modern German gourmet cuisine into motion 46 years ago. Host Billy Wagner’s Nobelhart & Schmutzig, working with chef Micha Schäfer (two toques), not only laid out a similar “vocally local” philosophy, but also drove their daring concept to a world-class level.

So less a collision than a meeting of like minds: The kitchen team at Nobelhart & Schmutzig will be welcoming Hans Haas and his sous-chef Sigi Schelling for a special evening in Berlin. Together they’ll be presenting a menu that perfectly combines the French-inspired cuisine of Tantris with the new German cuisine of Micha Schäfer, for whom it is not just a point of honor, but a life mission to know every supplier and producer personally.

The founder of Tantris, a developer named Fritz Eichbauer, loved gourmet French cooking and was annoyed that Munich didn’t have any restaurants to scratch his itch.

In 1971 he commissioned Swiss architect Justus Dahinden to design the restaurant. Today that edifice is historically protected. Eichbauer convinced Austrian chef Eckart Witzigmann to manage the kitchen of this stylish and unusual new establishment. Just three years later the restaurant already had two Michelin stars. “Tantris shaped multiple generations of cooks and restaurateurs,” gushes Billy Wagner, who stands in awe of Eichbauer‘s consistency. Eichbauer´s favorite quote: “I could have taken all the money I‘ve sunk into Tantris and bought myself a castle. But then where would I have eaten?”

For Billy Wagner, the encounter with the Eichbauer family was unforgettable for other reasons as well: “I first got to know Felix, the younger Eichbauer, while visiting Dominik Huber, a former potager from Munich who was now running the Terroir al Limit estate in the lovely Catalonia district of Priorat. My experience with the wines there represented a Eureka moment for me, when a fundamental part of my understanding of wine fell into place.” You have to pay attention to where the grapes grow, he says, because good wine can only come from good soil. “Our wines have to be fine, deep and animating, and complexity is welcome too,” he feels. “But they should taste good, and drinkability also plays an enormous role.”

The binds between the Berlin and Munich factions were further deepened when the Eichbauers purchased the Podere Salicutti estate from well-regarded enologist Francesco Leanza. They had been customers of the estate for decades, as had Billy Wagner, who had prized its exceptional brunelli since his earliest days as a sommelier. And so: eight wines, including two wines from Podere Salicutti, to accompany the planned ten-course menu.

A note to guests: Please be sure to let the hosts know of any allergies or sensitivities in advance. And, if for reasons all your own, you wish to abstain from beer and wine, the hosts are happy to provide quality alcohol-free beverages instead. The evening will take place around Nobelhart & Schmutzig‘s fabled counter and great table. Spots will be assigned based on when payment is received.

  • Su. 25.2.
  • 10 courses with 8 beverages, single origin coffee and spirits
  • Speiselokal Nobelhart & Schmutzig 
  • Friedrichstraße 218 | 10969 Berlin 
  • Admission: 6:30 pm | Start: 7:00 pm
  • 255,-

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C. Hauser, M. Gleiß, A. North (hinten), K. Grünebaum, A. Anker, M. Schulz (v.li.)

Soulkitchen

C. Hauser, M. Gleiß, A. North (hinten), K. Grünebaum, A. Anker, M. Schulz (v.li.)

Fete de la Cuisine at einfallsreich

You will always find me in the kitchen at parties – Jona Lewie famously sang back in the 80s. He was right. The best spot at events and soirées really is the kitchen. Every guest eventually swings by to get some food and drink. Position yourself near the source, and you get to meet everyone and catch a bit of every conversation. Why not just move the whole concert into the kitchen, mused Katja Grünebaum, a passionate event organizer. Not long after she started inviting bands and singers to appear at her trendy event location in Charlottenburg.

Her space einfallsreich can host rough-ly 70 guests, all with a view of the industrial-grade kitchen. It‘s a relaxed place to meet some of the stars of the New Berlin Cuisine, each of whom on this night will be treating guests to a dish. Definite yeses include Michael Kempf (three toques) of Facil, Arne Anker (two toques) of Pauly Saal, Matthias Gleiß (three toques) from Volt, Christoph Hauser (one toques) from Herz & Niere Restaurant Michael Schulz from Golvet and Tobias Gunter from Strandbad Mitte, already a familiar face at einfallsreich. Desserts will come courtesy of Kai Michels whose Pâtisserie Jubel deserves every ounce of the tremendous praise it receives, and cheese guru Fritz Lloyd Blomeyer, who supplies the Berlin gastronome market with artisanally produced German cheeses.

„Things are going to be completely relaxed,“ says Katja Grünebaum. “No seating plan, no reservations. We want the guests to simply make themselves at home in our space. The evening will be about the joy of excellent foods, and about fantastic people from the restaurant scene and their stories. The spotlight will be on good moods and lots of music.” Hostess supreme Katja Grünebaum has elicited a trio of consummate professionals to assist with the wine and service: Gunnar Tietz (Grand Cru Select), who many will remember from his time as head sommelier at First Floor; David Arnold, who runs a wine agency by the same name; and experienced sommelière Silke Gau from the French-centric Restaurant Lamazère. A few surprise guests from Berlin‘s gastro scene can also be expected.

Songwriter Fabian Haupt, who set the mood musically at last year‘s kitchen party, and Astrid North, the ex-singer of the Cultured Pearls and one of the loveliest soul voices in Berlin, will keep spirits high. As the hour grows late, DJ Jan will lay down dance music – the only canned thing from the whole evening, we promise!

  • Su. 25.2.
  • 12 small courses with accompanying wines and live music
  • einfallsreich Berlin
  • Leibnizstraße 38 | 10625 Berlin 
  • Admission: 4:30 pm | Start: 5:00 pm
  • 149,-

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Sebastian Frank © White Kitchen Ausgebucht

A Tight Pair

Sebastian Frank © White Kitchen
Franz Meilinger

Sebastian Frank and Franz Meilinger

Two Austrian chefs, two personal histories – and one friend-ship. Sebastian Frank (three toques) and Franz Meilinger became acquainted over a decade ago. They were both working at Steirereck, a famous 2-star Viennese restaurant ranked number 10 on the list of the “World‘s 50 Best Restaurants.” Sebastian Frank was Chef de Partie, responsible for the cold dishes. Franz manned the fish station. The friendship quickly blossomed. “The harder you work together, the closer the bonds that are forged,” says Sebastian Frank.

eat! berlin thinks these two best friends belong together behind the stove. And so: Sebastian and Franz will be preparing a 7-course menu for us at Restaurant Horváth. Naturally traditional Austrian dishes play the main role: “The products from the region around the High Tauern, where Franz came from, will be a primary focus for us,” Sebastian Frank reveals.

Horváth sommelier Jakob Petritsch will be serving up beverages to accompany the meals – unsurprisingly, with a focus on wines from Austria. It should be a fascinating list, with well-known estates joined by a variety of young talents Petritsch has been scouting.

Frank and Meilinger never lost sight of each other, even as their paths diverged after their stints at Steirereck. Sebastian Frank headed off to the wilds of Berlin in 2010, for love but also more. He scored his first job there as head chef at the well-known Restaurant Horváth. His unusual interpretation of traditional Austrian fare earned Frank a wave of critical praise, and the first Michelin star followed a year later. Together with his life partner Jeaninne Kessler, he bought the well-known restaurant on Kreuzberg‘s Landwehrkanal in 2014. A second Michelin star came in 2015, followed by the declaration in 2017 as “Berliner Meisterkoch.”

After stops in Bavaria and Singapore, friend and colleague Franz Meilinger eventually returned to his parent‘s guest house in the Salzburgerland. He and his family have just finished a complete renovation of the 900-year-old building, which had also housed a youth hostel. In mid-2017 the Weyerhof reopened with a spiffy new shine that turned the simple lodgings into a handsome country hotel with extraordinary rooms. Given Franz‘s presumptive status as the finest chef in the region, it‘s no surprise that the Weyerhof grew into a culinary hot spot known far and wide. In its cozy restaurant, Meilinger prepares modern, authentic tavern fare — intentionally regional, sustainable and of the finest quality, with many herbs from the restaurant‘s own garden, honey from their hives and homemade bread.

“We talk on the phone two or three times a month,” says Sebastian Frank. “Sometimes Franz asks me about a recipe, or where you can get a good bite to eat in Barcelona.” Once a year when the restaurants take their respective holiday breaks the Berlin chef visits his friends in the Salzburgerland and brings the kids skiing. And at some point Franz Meilinger and Sebastian Frank end up behind the stove together. The preparations for their joint menu will be forged in early February there at the Weyerhof. The celebrated Berlin chef smiles at the thought of it: “We‘re debating right now whether we ought to cook for the local press at the same time, a bit of marketing for the grand reopening.” Between best friends, things like that are no big deal.

 

  • Mo. 26.2.
  • 7-course menu with wine accompa-niment, aperitif, water and coffee
  • Restaurant Horváth
  • Paul-Lincke-Ufer 44a | 10999 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 169,-

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Flotter TReier

ラフ Flotter TReier 1

Nioloxs – stock.adobe.com

A Threesome with Tim, Part 1:
Tim Raue, Daniel Marg and Yoshizumi Nagaya at Sra Bua

September 2017 saw Daniel Marg (two toques) take the reins in the kitchen of Sra Bua by Tim Raue (four toques). While a surprise for many observers of the gastro scene, for his boss Tim Raue it was the next logical step in a close working relationship that first started in 2014. Marg had previously served as sous-chef at Restaurant Tim Raue in Kreuzberg‘s Rudi-Dutschke-Straße.

For eat! berlin, the young executive chef is now inviting his two most important mentors to join him in the kitchen at Sra Bua, a locale known for its unparalleled Asian flair, cosmopolitan chill and fine European dining: the dynamic Raue, whose deep well of creativity inspires Marg, and his one-time employer Yoshizumi Nagaya (three toques), considered Germany‘s finest Japanese chef. During 2013 and 2014, Marg served as Chef de Partie in Nagaya‘s Düsseldorf star restaurant Nagaya, experiencing first-hand a master‘s personal interpretation of modern Japanese cuisine. Nagaya‘s enduring influence on the 28-year-old chef was in full evidence during the early weeks of the new regime at Sra Bua. One of the new head chef‘s first acts was to add several sashimi and sushi dishes to the menu.

We‘re eager to see what this fascinating trio, comprised of an aspiring newcomer and two decorated masters, can conjure up for this evening. The plan calls for a six-course Japanese menu unlike any before and probably any after: original, clever and reliably surprising. The individual courses will be accompanied by various fine sakes, quality beer from Nippon and Japanese-inspired cocktails with names like “Aregato, mon ami,“ “Little Ninja” and “Satsuki.” The pairings will be handled by Shahab Jalali, the new sommelier & restaurant manager at Sra Bua by Tim Raue.

  • Mo. 26.2.
  • 6-course menu with alcoholic accompaniment from Japan
  • Sra Bua by Tim Raue
  • Behrenstraße 72 | 10117 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 189,-

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Altes Zollhaus

Berlin, Berlin – So Nice You‘ll Say It Twice

Top Chef Franz Berlin of Baden
Takes over the Schmugglerscheune

Ever notice that the name Berlin often comes in a two-pack? “Berlin, Berlin” was the name of a German TV drama broadcast in the early evening. There‘s a hotel named “Berlin, Berlin”, and the Gropiuslerchen, a music group featuring kids, had a 1987 hit in “Berlin, Berlin – dein Herz kennt keine Mauern.” Berlin appears to be the Twix (or for those with long memories: the Raider) of capital cities. So it seems only fitting that Franz Berlin (three toques), a top chef from Baden, will be joining us for eat! berlin.

Mister Berlin loves his home region, but has already traversed many different culinary traditions throughout Germany. He comes to us at present from Krone-Lamm restaurant in Zavelstein. Berlin‘s resumé shows apprenticeships at some of the finest star restaurants. His initial training came in the neighboring town of Bad Teinach. In 2002 he headed to the far south of Baden, joining the team at the renowned Restaurant Adler in Häusern, where he gathered his initial experience under Winfried Zumkeller. Jörg Müller, the restaurant legend from Westerland, brought the 21-year-old chef on board as his Chef de Partie in far-away Sylt, and then three years later Franz Berlin became sous-chef under Jörg Sackmann in Baiersbronn. In 2009, Berlin returned to his parents‘ business, gaining his first opportunity there at KroneLamm to work as an independent chef de cuisine and implement his own concept of modern regional cooking. He was soon rewarded with a Michelin star.

One place Berlin has not yet cooked: Berlin. The inspiration for this eat! berlin event, although we‘re bringing the award-winning 34-year-old chef here for more than just his terrific name. Franz Berlin was happy to oblige: “The festival is a tremendous platform for presenting myself and my cooking in the capital city.” The Schmugglerscheune, a rustic yet elegant space at Herbert Beltle‘s Alten Zollhaus, will host Berlin and his team as they serve a broadly conceived menu of Baden specialties, of the kind that Gault&Millau gushingly called “beautiful meadows for the eyes and aromas.” Berlin is planning seven lavish and fascinating courses for Berlin, from the flying “Presa from Iberico” plates and “Ox cheek salad” to the intermediary course of “Black Forest Cherry Pie” (with paté mousse, chocolate brioche and Brillat Savarin) and on to the “Breton Turbot with Field Mustard Puree and Yozu Gel.” The “Toffee” for dessert will also be unlike anything you‘d ever expect.

The wine pairings for this menu will be handled by Rainer Schnaitmann, the young VDP vintner from Fellbach who applies organic principles in cultivating his Sauvignon Blancs, Spätburgunder and Lemberger and has risen to the Swabian winemaking elite.

They say people from that part of Germany can do anything, just with a bit of a funny accent. For food and drink like this, we‘re happy to oblige.

  • Mo. 26.2
  • 7-course menu with accompanying wines 
  • Altes Zollhaus
  • Carl-Herz-Ufer 30 | 10961 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 149,-

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Joannis Malathounis

Joannis Malathounis

“Modern Greek Cuisine”
Visits Berlin

Restaurant Malathounis is world‘s sole Greek restaurant outside Greece itself to boast a Michelin star. “Der Feinschmecker” magazine takes a more reserved approach, calling it ‚merely‘ the best Greek restaurant in Germany. Anna and Joannis Malathounis (two toques), known as the founders and champions of “modern Greek cuisine,” run this extraordinary establishment in the Rems Valley region of southern Germany. Joannis Malathounis‘ culinary roots reach back to his old homeland, with classic recipes tweaked into a beguiling mix of simple Greek fare and internationally inspired haute cuisine.

Malathounis runs an authentic Mediterranean kitchen, where he can work with his own version of classic marinated grape leaves, yogurt, feta cheese and olives, as well as fish and seafood. He then enriches those recipes with fresh regional ingredients, creating cross-over masterpieces such as “Octopus Duet,” cooked in mussel stock together with Moroccan flat beans, Swabian broccoli and Kalamata olives. Or Malathounis‘ favorite dessert, “Olive Oil Chocolate,” served with figs and a hazelnut meringue. Even Retsina wine has a spot in his cuisine, in the beurre blanc that he serves alongside his grape leaves stuffed with rice, dill and Corinth raisins.

“Like the earth‘s blood,” Udo Jürgens‘ famous song croons in praise of Greek wine. Almost everyone knows Retsina. But what about Malagousia, Assyrtiko, Vlachiko and Xinomavro? These varieties have been taken up by a new generation of Greek winemakers, who are now making fantastic wines that are almost un-known in Germany. These native Greek vines benefit from a wide range of soils, including clay, granite and volcanic stone. The diversity of the Grecian landscapes is matched only by the diversity of its wines and winegrowing regions, which span a huge range of climatic conditions – from the land‘s many Mediterranean islands to the 1000-meter peaks of the Pindus mountains. The new Greek winegrowers are revitalizing their country‘s traditional cultivation and cellaring techniques, leavened with new insights that many winemakers gathered while studying abroad. Popular international varieties such as Chardonnay, Sauvignon Blanc and Merlot are also currently being made into impressive wines… and, of course, there is Retsina, which we personally feel is unfairly belittled.

Sonja (three toques) and Peter Frühsammer, who will be opening up their kitchen to Joannis Malathounis on this evening, are themselves curious to see what exotic dishes he will be conjuring up from his favorite ingredients. The wine menu is being handled by Christos Tziolis, who runs the Cava wine shop in Charlottenburg and who is known as THE source for information on trends in the Greek wine scene. He will be hand picking a range of bottles to help dispel the clichés and stereotypes surrounding Greek wine.

  • Mo. 26.2.
  • 5-course menu with accompanying wines 
  • Restaurant Frühsammers
  • Flinsberger Platz 8 | 14193 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 149,-

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Southwest Germany, Land of Delights

Haute cuisine with Michelin starred chef Nicolai Wiedmer at the Baden-Württemberg representation

It’s a bit like the German version of “I heart New York.” The decades-old Baden-Württemberg slogan “Wir können alles. Außer Hochdeutsch” (We can do anything. Except speak High German) was recently found to have 70 percent recognition among all Germans. We’ll take their word about the High German part, but we can attest to having first-hand knowledge of Baden-Württemberg’s fantastic gourmet culture. Some people seem to think that people from Baden and people from Württemberg don’t like each other. Don’t believe it.

The friction between the two former kingdoms is better understood as a healthy sense of fraternal competition, albeit one that dates back hundreds of years. It may even be part of the reason for their economic success. But really, this “rivalry” is about the things that really matter in life: who cooks a better plate of Spätzle, who makes a better glass of wine, and, of course, who’s got the prettier girls.

The Swabians and the Alemanni actually get along fine. If you don’t believe us, watch them when they get together in Berlin. And there is indeed a large contingent from southwest Germany living in the capital.

Removed from their familiar settings, their commonalities emerge – such as a fondness for the epicurean delights. And the rest of Berlin benefits from it. There’s now a good Swabian restaurant in almost every district, with fine Baden wine to wash it down.

For eat! berlin, it seemed obvious that a marvelous evening of Baden-Württemberg specialties was ripe for the picking. The venue of choice was obvious. The Baden-Württemberg Representation to the Federal Government is located right next to Tiergarten. The building itself is an interesting piece of architecture, not least because it seems tailor-made for hosting events featuring food and drink.

One of the youngest german chefs awarded with a Michelin star, Nicolai Wiedmer, is a native from Baden. He trained as chef with top chef Tanja Grandits in the two star Restaurant Stucki in Basel. Early on she recognized his potencial and is still his mentor.

„Young, creative and a bit bold“, thats how the 25 year old calls his dishes, combining unusual ingredients and ways of preparation, such as beef fillet with miso froth, tataki from salmon with watermelon or smoked egg yolk with duck consommé. This very evening him and his team will take their guests onto a flavourful journey.

The food will be accompanied by two very fine state’s winemakers. Hans Hengerer from Weingut Kistenmacher-Hengerer is a founding member of the “Junges Schwaben” association. At his estate near Heilbronn he produces impressively expressive Rieslings and aromatic Pinot Noirs, as well as a fantastic red “Lemberger III” and the “Eselsberg Spätburgunder,” a barrel-aged Pinot Noir that won the hearts and minds of the strict Gault&Millau testers. He’ll be joined by Fritz Keller from Weingut Franz Keller Schwarzer Adler (VDP), one of Baden’s most renowned producers. His signature terroir-driven Pinot Gris and Pinot Noir are perpetually coveted by connoisseurs. And if the food and drink aren’t enough to convince you that Baden and Württemberg fit together wonderfully, we’ll let a different type of talent have the final word on the matter.

RadioEins announcer Christoph Azone is a native son of Baden and will moderate the evening – perhaps even in High German.

  • Tu. 27.2.
  • Multi-course menu with accompanying wines 
  • Landesvertretung Baden-Württemberg
  • Tiergartenstraße 15 | 10785 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 149,-

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Radikal Regional

Radically regional

M. Schäfer © Sara Reuter
M. Wickert © Sasha Radke – eventpress
A. Rieger © René Riis

A book, a movement, an evening

Vocally local,“ “radically regional”… the trend toward seasonal and regional products has seen explosive growth in recent days. The reasons for this vary greatly. For one, chefs are bringing new expectations to the table: getting to know the producers of the foodstuffs they want suits their temperament better than ordering products from anonymous middlemen. The direct content also helps initiate new trends in food production. Farmers, fishers and breeders have a better idea of the quality and quantity levels expected from them through their face-to-face time with the high-end chefs.

With all that said, the expectations of diners have changed as well. The rise of animal welfare as a social issue and scandals in food production have led to strong mistrust of “Big Food.” Health and ethics are now playing a much larger role in the habits and decisions by many consumers than they ever did 20 years ago. After all, you are what you eat.

“Radically regional” was the title of a book on this subject jointly published by zibb, a news magazine from RBB broadcasting, and the be.bra Verlag.

Its authors, TV journalists Birgit Wolske and Antje Pfeiffer, both work for the broadcaster and spent a year meeting with farmers, breeders, food producers, and of course chefs from the metropolitan capital area. They ended up with a thick compendium of outstanding regional recipes, stories about special foods and portraits of unusual people. And eat! berlin is the perfect opportunity to discuss this smart book and meet some of these fascinating regional producers. The talk will be moderated by Patricia Pantel, who regularly introduces chefs and producers from Berlin and Brandenburg in her TV reports.

At the same time, listening to people talk about food can build up an appetite, so the audience will get the chance to experience for themselves just how fine radically regional food tastes – through a five-course menu. What better choice for such an endeavor than Micha Schäfer (two toques) from Nobelhart & Schmutzig and Andreas Rieger (two toques) from einsunternull. Each has long championed the principle of regionality in their own kitchens, to impressive results. In the “vocally local” Kreuzberg restaurant that Schäfer runs with Billy Wagner, the names of the producers and suppliers are printed on the menu right next to each dish. At his restaurant in Mitte, Rieger and his partner Ivo Ebert are also focused on the regional. To avoid seasonal shortages in ingredients, they have perfected the art of fermentation: any extra supplies are preserved for later use, just like Grandma used to do.

The third player in this trio of regional chefs is Michael Wickert from Glut & Späne. He originally studied to be a fishery scientist, but ended up instead revitalizing the art of smoked fish there on his farm in the Uckermark. His low temperature oven sees almost exclusively fish from the nearby lakes and rivers. The focus is always on sustainable fishing, however. His smoked fish are sold straight from the farm, with a dedicated food stand and rooms to let. Wickert doesn‘t just produce outstanding fish, he knows how to cook them masterfully as well. As he‘ll be proving through his contribution to this evening.

Regional wines will come courtesy of Klostergut Töplitz, near Werder, which is part of the most northern winegrowing region in Europe. Officially speaking, Lara and Klaus Wolenski are producing there as part of the Saale-Unstrut region, although they call their product Brandenburger Landwein, to be sold from their seasonal wine tavern that looks out over the Havel.

Please note: Zibb will be reporting live from this event, so please only plan on attending if you‘re ok with having your picture on TV.

  • Di. 27.2.
  • 6-course menu with accompanying wines
  • einfallsreich Berlin
  • Leibnizstraße 38 | 10625 Berlin
  • Admission: 5:30 pm | Start: 6:00 pm
  • 119,-

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Poolposition

Pool position

Stadtbad © Nicolas Kunz/Hotel Oderberger

Great chefs can make magic
with just water

Stadtbad Oberberger is an inspiring spot. Erected in 1898 based on plans by architect Ludwig Hoffmann, it opened in 1902 as a public swimming establishment. It was tasked above all else with promoting physical fitness. The pool escaped World War II largely unscathed and continued operation until 1986. By that point, cracks had appeared in its basin. In 2011, the GLS-Sprachenschule purchased the pool, renovated it and in 2016 opened the Hotel Oderberger, with 70 rooms, 2 suites and 10 seminar rooms.

Looking at it today, the first thing that stands out is the tremendous attention to detail lavished on this architectural gem by its restorers, Barbara Jaeschke and her daughter Verena. The spirit of the past is visible on every square meter. The pool, which for years had been closed to residents of Prenzlauer Berg, reopened its doors and now even features public swimming hours.

Part of what makes the architecture so unique is that the pool water can be completely drained down to a lower level. The floor of the pool can then be elevated into a flat event space. And that‘s where we intend to hold our event.

The topic of water will be the common thread on this evening. Not just the outstanding water from the local utility, the Berliner Wasserbetriebe, but also the bottles from VDP winemakers who have a special affinity for H2O. Schloss Proschwitz lies along the Elbe, while Weingut Battenfeld-Spanier looks out upon the Rhine. Both rivers have their own distinct and important influence on the stylistics of the wines, but let‘s give winemakers Carolin Spanier-Gillot and Georg Prinz zur Lippe the chance to explain that themselves.

The culinary aspect of our evening will also explore water, and not just how foodstuffs can be prepared in it. There are lots of options: water buffalo, water chestnuts, algae, fish… the chefs‘ fantasy will be given free reign. As well they should, given the star wattage of the names involved: 2-star chef Marco Müller (three toques) will contribute one course. Few other chefs have generated such excitement in Berlin in recent years. With 18 points in Gault&Millau and two stars in the Guide Michelin, he‘s also one of the highest rated. Alexander Dressel boasts two (two toques) and a Michelin star, and is, as far as we are concerned, far and away the finest chef in Brandenburg. The native Berliner directs the Bayrisches Haus hotel in Potsdam, and through its gourmet restaurant Friedrich Wilhelm waves the flag proudly for high-end gastronomy in that federal state. He‘s also president of the Jeunes Restaurateur (JRE) association, which joined eat! berlin as an official partner this year. The third in this trio is also a member of the JRE, with a name that truly any gourmet will recognize: Nils Henkel (three toques) and 18 points. At press time it‘s not yet clear just how many stars his Burg Schwarzenstein in the Rheingau will claim for 2018. But anything under 2 stars would be almost inconceivable, and lead to major protests from industry insiders.

Can great chefs really cook just with water? Sure! But they may add in a little seasoning first…

  • Tu. 27.2.
  • 5-course menu with accompanying wines
  • Stadtbad Oderberger Straße
  • Oderberger Str. 57 | 10435 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 149,-

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“Dinner and a Flick” at the Astor Filmlounge

5 films, 5 courses and 2 stars

Are you somebody who eats at home when you‘re watching a film? I‘m not talking about popcorn and chips, I mean a proper meal. If yes, then you‘re already ready for this blockbuster; if not, then we think you‘ll still end up giving two thumbs up. Because our “Dinner and a Flick” will feature an Oscar-worthy performance. What do Tim Raue, Hendrik Otto, Sebastian Frank and Michael Kempf (three toques) have in common? You guessed it: all have two stars in the Guide Michelin and all four have or will cook for the “Dinner and a Flick.” And because life is generally too short for long films, we‘ll be enjoying five courses from world-class chef Michael Kempf to accompany five topical short films that will prepare our sensory organs for the tastes to follow.

Cooking and cinema – they actually have a tremendous amount in common. Emotion and passion, sensibility and culture. This is all part of why we‘ve turned our “Dinner and a Flick” into a series of events, to be reinvented each year around the core pillar of outstanding food. Michael Kempf, this year‘s host chef, is not the type to let the bright lights go to his head. His creative cuisine and outstanding craftsmanship have delivered the script for an impressive culinary career. The cornerstone for his success was clearly laid during his time in the three-star restaurant Dieter Müller. In 2003 Kempf rose to the role of chef de cuisine at the Berlin restaurant Facil, and immediately during that first year earned a Michelin star at just 26 years of age.

Gault&Millau proclaimed him “Rising Talent of the Year” in 2008, and in 2010 Kempf was declared a “Berliner Meisterkoch.” His second Michelin star came in 2013, and Der Feinschmecker magazine named him “Chef of the Year” for 2014. In 2015 Michael Kempf was promoted to Executive Chef at Facil, with Joachim Gerner assuming his role as chef de cuisine. Popular Radio eins host Stefan Rupp will yet again guide you through the evening.

The Astor Filmlounge, one of the loveliest cinemas in all of Germany, will provide the big screen for this grandiose evening. With its generous leather chairs and massive leg room, the historical movie palace offers the optimal environment for a delicious, captivating evening – the kind that oughta be in pictures. Wines for the evening are provided by Winery Vinas del Vero.

  • Tu. 27.2.
  • 5 films, 5 courses with 2 wines
  • Astor Filmlounge 
  • Kurfürstendamm 225 | 10719 Berlin
  • Admission: 7:45 pm | Start: 8:00 pm
  • 55,-
  • Bookable under: wwww.berlin.astor-filmlounge.de

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Glanz und Gloria at Spiegelpalast

Benefit Event for Stiftung KinderHerz
at the Palazzo

The Palazzo has long been a colorful addition to the Berlin cultural scene, with its unique mix of gourmet delights and stage entertainment. The show only reopened in Berlin in early November 2017. It had taken a break while organizers Hans-Peter Wodarz and Kolja Kleeberg searched for a new site for the lovely mirrored palace. Their choice: the booming City West, right next to Bahnhof Zoo. “Glanz und Gloria” is the title of the new program, and Hans-Peter Wodarz promises: “The new show will be whimsical, weird and wild, just like Berlin.” Chef de Cuisine Kolja Kleeberg has opted to go all new for his menu as well. The familiar leg of duck main course will be replaced with veal and, as you‘d expect from a world-class talent like Kleeberg, a suitable vegetarian alternative: a mush-room strudel with wild broccoli.

More than a half-dozen high-carat chefs will gather for the benefit event by Palazzo and eat! berlin on behalf of the Stiftung KinderHerz. Their playground: the 80-square meter kitchen at the Palazzo, where they‘ll conjure up fine, unexpected hors d‘woeuvres to compliment Kleeberg‘s menu. This starts with Dieter Müller (four toques), Germany‘s most successful three-star chef, doyen and instructor to many of today‘s executive chefs; he‘ll be joined behind the stove by rising talent Tristan Brandt (three toques), from Mannheim‘s Opus V, Guido Fritz from Chefheads (the association of executive chefs), brothers Christopher and Alejandro Wilbrand (three toques) from the star restaurant Zur Post in Odenthal, Christian Sturm-Willms (three toques) of Yunico in Bonn and Würzburg-based star chef Benedikt Faust (two toques) from Kuno 1408.

Guests to this benefit event can naturally also look forward to a spectacular varieté program. At center stage, as always, is Miss Frisky: singer, entertainer, a conferencier of impressive vocal power, on hand to introduce the artists, illusionists and acrobats from around the world. One other top-notch but frequently overlooked element of the Palazzo experience: the breath-taking efforts of the kitchen and service crew, where a plate leaves the kitchen area every 1.7 seconds on average, headed out to delight one of the venue‘s 370 guests.

Proceeds from the charitable gala will go to the Stiftung KinderHerz, which promotes and supports heart clinics throughout Germany. Its Berlin site is the German Heart Center, which performs almost 500 operations each year for patients with congenital heart problems – almost 50 percent of them newborns and infants. Our moderator for the evening will be Nadine Heidenreich, excepting the charity auction, which will be handled by gifted cabaretist and TV satirist Oliver Kalkofe.

  • Tu. 27.2.
  • 5-course charity dinner, Palazzo show and auction, excl. beverages
  • Palazzo Spiegelpalast
  • Hertzallee/Bahnhof Zoo | 10787 Berlin
  • Admission: 6:00 pm | Start: 7:00 pm
  • 160,-

Charity dinner to benefit the Stiftung KinderHerz

Exquisite food can make many a heart beat faster. At this event, the famous world class chefs will be wielding their wooden spoons to help children‘s hearts. The charity dinner to benefit the Stiftung KinderHerz will help drive life-saving medical research. Leading the cooking brigade will be 3-star chef Dieter Müller, an ambassador for Stiftung KinderHerz.

He joins other supporters from a broad swath of fields, including sports, entertainment and politics. The unifying goal behind their various events like the Palazzo benefit: helping children born with heart problems, the most common congenital deformity. There are roughly 7,000 such cases each year in Germany, and many of the children must undergo emergency surgery almost immediately after birth. Despite these difficult beginnings, most of the “heart” children are filled with life, as the doctors, nurses and care staff at the Kinderherz centers can attest.

Stiftung KinderHerz does everything in its power to provide these little patients with a happier life, including innovative and sustainable research projects at the Kinderherz centers throughout Germany.

www.stiftung-kinderherz.de

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Der Tagesspiegel Genuss Abend

The Tagesspiegel Gourmet Evening

K. Röger & B. Matthies © Ingo Gebhard

A Blind Date with Chefs and Vintners

Bernd Matthies and Kai Röger are familiar figures, and not just to readers of the Berlin Tagesspiegel newspaper, where they serve as two of the most influential journalists from the capital city‘s dining scene. Matthies writes highly regarded, at times even feared, restaurant reviews and knows the Berlin restaurant landscape like the back of his hand. Röger is a former editor-in-chief of Berlin-centric “zitty” magazine, director of the grand Tagesspiegel Genuss magazine and covers new restaurants, kitchen talent and national trends for his publication.

In 2016 we launched the “blind date” project with Matthies and Röger, which relies on one single conceit: guests went in blind, with no forewarning about the chefs or winemakers. We were surprised at how quickly the evening sold out, despite the fact that the ticket buyers were blind about what victuals they would be enjoying. We took this as an indication that people are willing to offer a bit of blind trust to Bernd Matthies, Kai Röger, the Tagesspiegel and perhaps even eat! berlin.

The tremendous interest, and the tremendous fun of the actual event, demanded a repeat engagement.

Last year we managed to smuggle star chefs Daniel Schmidthaler (three toques) from Alte Schule in Fürstenhagen and Matthias Gleiß (three toques)  from Volt into the Schmelzwerk at the Sarotti Höfe.

Thanks to the generous support of host Markus Herbicht, they were able to cook a superlative surprise menu matched with wines from Herbert Zillinger (outstanding Veltliner “Radikal”) and Josephin Peränen (Candialle, Tuscany), who had brought her fabulous “Ciclope” along for the evening. The visitors were all in the dark about what lay ahead – but no one was complaining afterward. Quite the contrary. It was a fine gourmet evening for all involved, including the two hosts.

But enough retrospective. How about a few details for this year? Who‘s cooking? Who will be presenting their wines? We know, of course – but our lips are sealed. Especially when we‘re around Mssrs. Matthies and Röger.

This much we can reveal: The evening will once again take place in the Schmelzwerk in den Sarottihöfen. World-class chef Markus Herbicht will once again be providing an outstanding opener for the meal and playing the perfect host, as he always does. And one last thing: our mystery chef is considered one of the finest at his craft in Austria. Blind date? Swipe right on this one!

  • We. 28.2.
  • 6-course menu with accompanying wines
  • Schmelzwerk in den Sarottihöfen
  • Mehringdamm 55 | 10961 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 129,-

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Ein Fest Fuer Die Hefe

A Feast for the Yeast

D. Schmidthaler © Christian Kielmann
N. Hahn © Restaurant Steinplatz

Daniel Schmidthaler Cooks a Menu for the Microorganisms

We‘re all clear on just how much yeast means to us, right? With-out yeast there‘d be no bread, no wine, no blue cheeses and no spirits. For millennia, the microorganisms have helped us humans eat more efficiently. Yeast can ferment starches and sugars, and during cooking and baking it produces carbon dioxide that makes wheat products such as bread easier to digest. One side benefit discovered over 5000 years ago: liquid fermentation relies on yeast to produce alcohol.

In short: without these tiny representatives of the sac fungi family, we gourmets would have much poorer lives. Good then that nature is clever, or as the great Immanuel Kant put it: “Everything that nature itself arranges is good for some aim.”

Nature also plays a major role in the cooking of Daniel Schmidthaler (three toques). His restaurant Alte Schule Fürstenhagen in Mecklenberg is far outside the reach of the established premium foodstuffs supply chain, so he instead works with products brought to him by the fishermen, gardeners, hunters and farmers of the surrounding Feldberg lake lands. Those ingredients are supplemented in his pots and pans with treasures from his own garden and the surrounding forests. This is as regional as it gets.

For eat! berlin, Daniel Schmidthaler will be working together with Steinplatz Chef de Cuisine Nicholas Hahn on a five-course menu that puts the limelight squarely on wild yeast. The young star chef isn‘t revealing his plans just yet, but the focus will be on the sophisticated aromas that yeast produces during processing: “Sourdough will certainly play a role, not just in the bread but also during dessert. We‘ll be preparing flash-braised vegetables and herbs where the roasted powdered yeast provides excellent nuances of umami. If the season permits it, there will also probably be stewed game in a yeast stock, which produces a distinct acidic aroma not unlike Sauerbraten.”

This fascinating and unusual yeast menu will be paired with wines from Schloss Vollrads (VDP), a Rheingau institution fabled for its outstanding Rieslings. There at (reportedly) the world‘s oldest winegrowing estate, the microorganism plays an important role: “We have a selection of five proprietary yeasts extracted from our vineyards which are ideal for the microclimate in our cellars,” says Christine Müller, deputy director of the estate. She‘ll be presenting bottles of “Alte Reben” and “VDP.Große Lage” wines that have been resting “on the lees” for extended periods. Sparkling wine will likely also play a role, since the production of that delicacy requires at least two doses of the versatile microorganisms.

And you can expect another yeast-reliant product to find its way into glasses as well: craft beer from the outstanding selection at Bar am Steinplatz, known for its menu of the finest handcrafted beers from around the world. The yeast won‘t be the only ones enjoying a magnificent feast.

  • We. 28.2.
  • 5-course menu with accompanying beverages
  • Hotel am Steinplatz
  • Steinplatz 4 | 10623 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 99,-

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Monsieur Rugueux

Monsieur Rugueux

Tim Raue © Nils Hasenau

A Threesome with Tim, Part 2:
Tim Raue’s Haute Cuisine at Colette

French haute cuisine in an unpretentious brasserie? More plausible than you‘d think, as for one special evening Tim Raue (four toques) and his head chef Dominik Obermeier will be presenting a multi-course dinner at Brasserie Colette Tim Raue. The contrasts and seeming contradictions are an inherent part of the concept for the two-star Berlin chef, who grew up in a Berlin where people like to say: “If I haven‘t heard of it, it doesn’t exist.” For Germany’s most famous chef on the international stage, the evening offers the perfect opportunity to celebrate his interpretation of French haute cuisine. “At the start of my career I visited countless outstanding star restaurants in France. It was a highly formative time for me, and they made a lasting impact on my own work,” Raue explains.

The individual courses will be accompanied by the finest of all sparkling wines: select grower Champagnes from choice maisons such as Jacquesson, Vouette & Sorbée, Laherte Frères and Egly-Ouriet. The Champagnes will be presented by Sebastien Visentin and his team from Vin sur Vin, the Berlin specialists for French wine.

Haute cuisine was not the only element of French culinary practice that impressed Tim Raue. Everyday French cooking as found in the Brasserie Colette drew his attention as well. The brasserie is a hybrid French establishment, and a culinary locale for all occasions.

The range of dishes are typically more extensive than at a bistro, but less exclusive than at a restaurant. The cuisine at a French brasserie is thus quintessentially middle class, yet executed at a high level. One can expect a menu filled with items like onion soup and fried steak – the classics of French cooking – always accompanied by a plat du jour, a fresh daily specialty from the season or region. The service is attentive but less formal than in a restaurant. A brasserie is ideal for a lunch with business partners, for a beer and appetizers with friends after work, or for souper after the theater.

The idea of fine cuisine in a casual setting was at the forefront of Raue’s mind when he opened Brasserie Colette Tim Raue in 2016 on the premises of the Tertianum senior’s residence, right around the corner from the KaDeWe. He and his head chef Steve Karlsch have also brought Raue’s Brasserie Colette and its concept to the other two Tertianum locations in Munich and Konstanz. In typical Raue fashion, the restaurants share a common thread, but each have their own unique presentation: Elegant and yet comfortable, with a sense of detail, such as the wooden benches from old railroad carriages placed across from a dark bar, sheer marble tables, and simple yet lovely tableware and cutlery.

  • We. 28.2.
  • French menu with Champagne pairings
  • Brasserie Colette Tim Raue
  • Passauer Straße 5–7 | 10789 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 185,-

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Tristan Und Tristan

Tristan & Tristan

Two Michelin Stars,
and five courses at the Museum of Natural Science

They‘re both called Tristan, and are also both stars in their field: The first bears the surname Otto and is damned old – almost 66 million years, if archaeological studies of the skeleton found in Montana in 2012 are to be believed. The second Tristan goes by the family name of Brandt and is, at just 33, damned young, at least by comparison. Especially since his Mannheim restaurant Opus V has already cooked its way to 18 points (three toques) in Gault&Millau and a second Michelin star.

For this year’s eat! berlin festival we’ve arranged for a meeting between these two vastly different attention-getters. Our rendezvous will by necessity take place in Berlin, as the older Tristan weighs seven tons and is somewhat less mobile. The younger Tristan is enormously flexible, traveling up from Mannheim with his restaurant team with plans for five well-appointed tables and five fantastic courses to cover them, all in front of his friend with the same name.

The dinosaur room is an unusual location, even for this unusual young chef.

Tristan Brandt learned at the hand of Manfred Schwarz in Heidelberg, worked under Harald Wohlfahrt in the Schwarzwaldstube and had stays ab-road at Jean-Georges Klein in Alsace and Shanghai, where he drew new inspiration for German star cooking. He assumed the role of head chef at Opus V in 2012, one of four fine restaurants in the elegant Kaufhaus Engelhorn in Mannheim. Brandt has since risen to managing director as well. His modern cuisine draws heavily from the French school, yet with creative enhancements through local and Asian ingredients that combine seemingly antithetical aromas into harmonious tastes. His appetizers on this evening will for example include an ingenious combination of pate, smoked eel and yuzu; the main course will feature turbot served with members of the onion family and blood sausage.

The wine will come from the hand of Carolin Spanier-Gillot of the Rheinhessen estate Weingut Kühling-Gillot (VDP) and Gunter Keßler from Weingut Münzberg (VDP) of the Pfalz, both stars in their field as well. Expect nothing less than a radiant evening.

  • We. 28.2.
  • 5-course menu with accompanying wines 
  • Natural History Museum
  • Invalidenstraße 43 | 10115 Berlin
  • Admission: 8:00 pm | Start: 8:30 pm
  • 179,-

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Bezaubernde-Gini

Gin-ie in a Bottle

Markus Semmler „Das Restaurant“: © Christian Lietzmann
S. Stemberg © Marcus Scheuermann – Digital Artist

Unusual aromas abound in gin menu from star chefs Markus Semmler and Sascha Stemberg

Star chef Markus Semmler (two toques) viewed it almost as a point of honor when he was commissioned by the distillers at Klostergutes Wöltingerode to collaborate on a custom gin. Working in close coordination with the spirit makers from the Harz region of Germany, he went on the prowl for the perfect recipe: “Creating a gin in its most original form, that was my guiding light,” Semmler says. The noble gin bearing the “Mundus 45” label was produced in a limited batch of just 1000 bottles. The ingredients include classic juniper berries, pomace from Kellerei Cleebronn-Gülgingen, a Wurttemberg winery, with a neutral spirit from the Kloster‘s own distillery. The resulting gin is richly aromatic and has earned praise aplenty from the industry press.

This eat! berlin evening is all about gin. Semmler has invited world-class chef and major gin fan Sascha Stemberg (three toques) to travel to Berlin from his Haus Stemberg in Velbert (Rhineland). Stemberg‘s own restaurant, Anno 1864, has also distilled its own gin together with the Heinrich Habbel distillery: “It’s based on juniper with sloe. The gin goes through four distilling runs, making it dry with tremendous fruit, including a bit of lime and a healthy dose of fresh cilantro,” Stemberg gushes.

Two award-winning chefs, two lovely gins: What could possibly make more sense than pitting these two different gin concepts against one other?

Things will kick off with two drinks each using their own gins, with the guests voting on a winner. To keep the intoxicating effects of the alcohol in check, an amuse-gueule will be served: Sascha Stemberg will be passing around “gin-marinated salmon”, while Markus Semmler will have “oysters flambé with a gin Bloody Mary.” Each chef will then present three courses, served in alternating order and all centered around drawing out the aromas of the gin.

Gin as the focus of haute cuisine? This rehabilitation has been long overdue: The fine distilled product has for years languished in an undeserved gastronomical purgatory. Yet good gins are pretty much ruined by simply pouring tonic atop them. The recent revival of ‘juniper brandy’ by passionate, creative distillers throughout Europe, and their intense promotion by the honorable guild of barkeepers, has helped put gin back “onto the tips of all tongues.” As with whiskey and rum, there are now dozens of fine gins available, covering many different taste profiles and aromas. The gin menu will give you the chance to discover your own personal favorite.

  • Th. 1.3.
  • 6-course gin menu
  • Markus Semmler “Das Restaurant”
  • Sächsische Str. 7 | 10707 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 169,-

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Mania Di Tartufo

Mania di Tartufo!

Massimo Ferradino & Jörg Behrend

Truffle Festival at La Banca with Head Chef Jörg Behrend and Expert Massimo Ferradino

The truffle is, in the most literal sense of the word, a “hidden champion”. Only experienced truffle hunters know where to find il tartufo, la truffe or la trufa in the forests of Italy, France and Spain. Although the popular mind still envisions truffle pigs as doing the dirty work, it is in fact primarily trained truffle dogs in action nowadays, as they can smell the fine bulbs even when stashed beneath stones or poplars. But with a soil-covered Alba or Périgord truffle sitting there in front of you, you might not immediately divine just how coveted this humble but fragrant sac fungi is. But it‘s true, fans from around the world clamor for this wonderful and luxurious foodstuff.

We at eat! berlin live to serve, so we’ve prepared an entire evening at the Hotel de Rome dedicated to the fabled little lumps. Jörg Behrend has planned a 6-course truffle menu in La Banca restaurant: “The beautiful thing is that you can use truffles to make a familiar classic recipe into a delicacy,” the executive chef gushes. One favorite at La Banca is the “Stramme Max,” a classic German egg-and-ham sandwich – here prepared with the finest Italian culatello ham, homemade bread, organic eggs and white truffles. For his truffle menu, Jörg Behrend is planning raviolis with oxtail and black truffles and Bresse chicken with lardo, celery root and Franconian Bohemian truffles, among other dishes. “There will also be a dessert of pralines with truffle,” Behrendt promises.

Massimo Ferradino is Berlin‘s truffle expert, and will be at the chef’s side on this evening. He is tasked with enlightening guests on the various secrets of this noble fungi and reporting on the complicated hunt for truffles, innovations in cultivating truffles and on various truffle types, including their aromatic and intensity profiles. His firm Tartufo del Re has been bringing truffles to Berlin for seven years now, with products from various regions of his Italian home, including Piedmont, Umbria and Emiglia Romana. Many of Berlin‘s finest restaurants rely on his deliveries. Award-winning chefs such as Stephan Hentschel from Cookies Cream and Arne Acker from Pauly Saal are among his regular customers. In October 2017, Ferradino began selling selected truffles two days a week at Markthalle Neun in Kreuzberg.

The truffle festival will be accompanied by wines from Piedmont, the home of the famous Alba truffle, the perfect match to the intensive aromas of the dishes.

  • Th. 1.3.
  • 6-course truffle menu with accompanying wines
  • Restaurant La Banca | Hotel de Rome
  • Behrenstraße 37 | 10117 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 159,-

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Harald Rüssel

Wild Game, Wild Woods and Wild Weis Wines

Harald Rüssel

Potsdam special – Harald Rüssel and Nik Weis visit Bayrisches Haus

The lovely part of an excursion out to Bayrische Haus, beyond the magnificent views of historic parks and castles on the drive out, is the feeling that you‘ve quickly put the big city behind you. By the time you reach the game preserve, you feel like you‘re in the middle of the deep, dark woods. The forest, that most primal locus of German longing, fits in wonderfully with the ambiance of this rustic looking but highly refined country hotel. Head chef Alexander Dressel (two toques) at Friedrich Wilhelm focuses on products from the surrounding forests and lakes from a culinary standpoint as well.

Dressel has invited an equally distinguished colleague also familiar with the forest and its game, to cook with him for eat! berlin: star chef Harald Rüssel (four toques) of Landhaus St. Urban in Naurath. He lives in the heart of Germany‘s Eifel region, and shares the spoils of his own hunting with friends. His gourmet restaurant is focused on New German cuisine, with almost 90 percent of the ingredients inside coming from the Hunsrück-Moselland-Eifel region. He also distills his own gin: “Harry’s Waldgin” contains juniper, of course, but also many herbs and essences from indigenous flora. “I appreciate the authenticity and unmistakable nature that this local perfection makes possible,” says the chef. The local principle naturally also applies for the second restaurant right nearby, Hasenpfeffer, where Rüssel and his team prepare classic country estate fare, frequently hunted on their own – from roast venison to venison sausage and, of course, the eponymous Hasenpfeffer.

We are so happy to see Harald Rüssel again, who 4 years ago claimed the eat! berlin cookbook prize for “Wild.” In the intervening years we‘ve wanted to bring Rüssel back to our festival, and he‘s finally accepted.

Let‘s maintain a bit of suspense as to precisely what he‘ll be preparing. You can bet that a multi-course game menu will be front and center. Desserts are the responsibility of Patrick von Vacano, who has dedicated himself in recent years to the wonderful world of chocolate. He is one of the founders of Original Beans, a chocolate maker which puts as much weight on sustainability and fair trade considerations as it does on the quality of its pro-ducts (which are, by the way, outstanding). Anticipation is high on just what Patrick von Vacano, one of the finest at his craft, will produce from chocolate.

Star winemaker Nik Weis, himself a wild fellow, from Sankt Urbans-Hof in Leiwen (VDP) will be handling the wine duties. His fantastic feinherb (off-dry) Rieslings from the Mittelmosel and Saar recently earned a joyous “Monumental!” from one of the Gault&Millau critics. Just one more reason to look forward to wild game, wild woods and wild Weis wines.

  • Th. 1.3.
  • Multi-course menu with accompanying wines
  • Bayrisches Haus
  • Elisenweg 2 | 14471 Potsdam
  • Admission: 6:30 pm | Start: 7:00 pm
  • 149,-

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Florian Glauert

Crumble in the Jungle

Florian Glauert

Florian Glauert revives the cult location

The lion might have slept in the mighty jungle, but little else did. At least at Berlin‘s legendary Dschungel nightclub. For eat! berlin, Florian Glauert (two toques) from Duke restaurant and the team from the Ellington Hotel will be re-opening the doors of the storied restaurant on Nürnberger Straße.

Back in the 70s and 80s, the Dschungel nightclub was where the ‚in crowd‘ gathered. It was the place to be, fabled for its freaky and surreal parties, the kind that today‘s young people can only envy and emulate. Where a Chinese restaurant had once stood, a conspicuously motley crowd of transvestites, lesbians and gays and free-spirited heteros mingled night after night. The club itself became the symbol of a certain decadent, anti-establishment lifestyle. There was a clear delineation from the alternative and punk scenes, visually established with neon lights, chrome aplenty and fancy threads. Sparkling wine, not beer, filled the chalices here – a life of luxury that most of the guests probably couldn‘t afford by the cold light of day.

Artists and musicians such as Blixa Bargeld, Nick Cave, Romy Haag, Salome and Martin Kippenberger were frequent guests. West Berlin‘s Dschungel was a magnet for international stars as well: Mick Jagger, David Bowie and Barbra Streisand, among many others, all bided their wiles here at one point or another.

The 90s brought the fall of the Berlin Wall, drawing the attention of the party crowd to the techno clubs of the newly discovered East. The Dschungel tried to adapt. Its owners dreamed up the idea of converting it into a bright, harmoniously styled temple of food with “California Cuisine.” The result was an early attempt at ‚fine dining‘ sans the white-glove rituals, with surprising creations from fresh products and international specialties with a generous dash of Asian flair.

The team at the Ellington Hotel, which currently owns the premises, will be bringing the cult restaurant back to life for eat! berlin. The historical building and its surviving decor will be decked out one last time in their full 90s flair, including music from that period. Florian Glauert, Head Chef at the hotel‘s restaurant Duke, has dug up the menu from that period and put together a fasci-nating California-Asian fusion program he‘s calling “Crumble in the Jungle.”
The Nineties will rise again, in style, tone and taste.

  • Th. 1.3
  • cocktail reception, 5-course menu with accompanying wines
  • Ellington Hotel Berlin
  • Nürnberger Str. 50–55 | 10789 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 129,-

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On The Road Again

On The Road Again

Felicitas Then

Felicitas Then Keeps on (Food) Truckin’

Felicitas Then originally studied to be a journalist, including an intern-ship and the full works. But then she fell in the thrall of her other grand passion: cooking. She won the first season of the TV game show The Taste, impressing the judges with her creative ideas and strong nerves behind the stove. Even under pressure she was able to whip together fine creations, one of the factors that wowed pro chefs like Tim Mälzer, Lea Linster and Alexander Hermann. Her food blog and YouTube channel (Pimp your Food) built Felicitas Then´s brand among a growing fan community. Her cookbook and TV and radio cooking shows then brought her breakthrough to a mass audience.

Another side passion for the prolific chef and author: a love for discovering unusual aromas and products. Whether traveling near or far, she’s always on the hunt for inspiration. Her cooking is built on a winning mix of down-to-earth reci-pes and innovative ideas, always with the camera running. In 2016, Felicitas Then headed out on the road for the first time for her TV show on N24 – in a mint-green food truck. She called the episode On the Road and visited fascinating chefs and raw ingredient producers throughout Germany. Working from the food truck‘s kitchen, she turned those freshly discovered products into attractive menus.

For eat! berlin, Felicitas Then plans on tackling another big challenge. The young chef will be preparing a 5-course gourmet menu for 30 persons, all from the truck‘s tiny kitchen.

Drawing on inspirations from her most recent trips to Mexico, Israel and Hong Kong, she‘ll be cooking globally inspired dishes crafted primarily from regional products. A suitable beverage will accompany each course, including wine, of course, but also a cocktail and even a freshly prepared non-alcoholic drink.

Wind and weather shouldn‘t be an issue for the food truck‘s guests on this evening. Berlin‘s water utility, the Berliner Wasserbetriebe, will be providing not just high-quality drinking water for the evening but also the venue: its Altes Pumpwerk. The food truck will be able to drive right into the sheltering halls of the historic workshop in Friedrichshain, where guests will dine at well-appointed tables. In the past few years the company extensively restored and rehabilitated the facility, which dates back to 1893. Its industrial halls still contain parts of what was once cutting-edge technology, including the twin piston pumps from Borsig, built in 1933. Because the temperature in this kind of hall is difficult to control, we recommend that guests bring along a jacket just in case.

  • Th. 1.3. & Fr. 2.3.
  • 5-course menu with accompanying beverages
  • Altes Pumpwerk
  • Rudolfstr. 15 | 10245 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 129,-

Thu. 1.3.

Fr. 2.3.

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Homo Austriacus

Homo Austriacus

Restaurant Volt © Florian Lein

Or: An epicure from the hills descends on Berlin

He comes from somewhere in the deep valleys between Lake Constance and Lake Neusiedl, from the land between the peak of the Zugspitze and the Watzmann Massif. There, in the tracts between Germany, Switzerland, Slovenia and the Czech Republic, lives “Homo Austriacus.” Largely unknown to science, without even a Wikipedia entry to call his own, this species is only known to experienced academics in the gourmet sciences, a specialized branch of ethnology.

Homo Austriacus is a sub-species of the better-known Homo Europeensis Medialis Delectationis, or the “European Epicure” for short. The Austriacae family is famed, even infamous, for its predilection for flour-based dishes and love of beverages from fermented grapes. In short: the members of this genus love everything that tastes good. No wonder then that its roomy natural habitat, known as “Austria,” looks almost like a perfectly shaped Wiener Schnitzel.

As the festival director of eat! berlin himself has “Homo Austriacus” anacestors, it seemed high time to observe up close several individuals from the genus.

The scientific plan: have them prepare a five-course menu of the kind they, highly developed epicures that they are, would like to eat.

As representative of the Austriacus diaspora, we successfully lured the following born-and-bred specimens for our evening in Volt: Franz Raneburger, former director at the famed Bamberger Reiter and Remise in Glienicke; star chef Kurt Jäger, much missed in Berlin, as is his First Floor; and young winegrower Martin Nittnaus from the Burgenland, whose father, Hans Nitt-naus, is a big name from the new generation of winemakers and renowned for his high-quality Blaufränkisch and Zweigelt. Another key role in our academic exhibit: the wines of Weingut Allram in the Kamp Valley. Michaela Haas-Allram will be on hand personally to present the minimalist and mineral Veltliner from her family‘s estate.

The host for this ethnological excursion will be Matthias Gleiß (three toques), a native Berliner and member of the “Homo Berlinicus Schnauzicus” genus. He is known as a major proponent of the Austriacus culinary arts; as a leading ethnologist in this field, he is extremely well acquain-ted with the characteristics of his epicurean colleagues and their recipes. This instructive evening in his restaurant Volt will bring a bit of that Viennese Schmäh, or charm, to our festival. For science, of course!

  • Fr. 2.3.
  • 5-course menu with accompanying wines
  • Restaurant Volt
  • Paul-Lincke-Ufer 21 | 10999 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 129,-
Franz Raneburger
Kurt Jäger

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Grosse Winzer Grosse Weine

Grand Vintners, Grand Wines

The award-winning Gault&Millau wine menu

All eyes were watching after the big announcement last year that both the Gault&Millau Restaurant and Weinguide would be switching publishers. While Patricia Bröhm was retained as editor-in-chief of the restaurant guide, Britta Wiegelmann took the helm for the wine guide. Her first act was to put forth a completely new, tremendously competent tasting team. With such changes afoot, it was no surprise that the new edition of the wine guide gave readers plenty to talk about.

It aimed at providing a fundamental orientation of the wine landscape to all its readers, whether ambitious hobby drinkers or experienced aficionados. Sensationally, as it happens, with the first dry German wine in the history of the guide to earn the top possible marks of 100 points. Our congratulations go out again to our friends in Baden, the grandiose Weingut Huber in Malterdingen (VDP).

On this evening we‘re proud to welcome 2018 Winemaker of the Year Horst Sauer from the Franconian town of Eschendorf. His Silvaner wines in particular have drawn massive interest. But Horst Sauer won‘t be our only guest on this evening. He‘ll also be bringing along one of his favorite chefs. A two-course meal tailored to Sauer‘s wines is in store.

The title of Rising Talent of the Year went to Stefan Lergenmüller, who purchased the tradition-rich Weingut Schloss Reinhartshausen in the Rheingau back on March 1, 2013. The rise in quality of the estate‘s wines since that day can only be called meteoric. Stefan Lergenmüller will be joining us on this evening in the Restaurant sky tower, in the 16th floor of the Select Hotel Berlin Spiegelturm in Spandau. Lergenmüller is a particular fan of Berlin‘s Chinese cuisine and will invite one chef who prepares two courses from the Asian gustatory universe. His aromatic, mostly-but-not-fully dry wines compliment that fare perfectly.

The focus by the new Gault&Millau wine team on subtlety and young talent is particularly on display with the winner of the Discovery of the Year award. Stefan Müller has previously been an insider‘s tip among wine experts. His name was one that a sommelier might whisper, together with a reverent: “You‘ve gotta try this.” Britta Wiegelmann found the estate – and found the wines to be not just good, but fantastic. The vintner from the Saar will be bringing one of his favorite chefs from Trier along for the ride: Peter Schmalen from Restaurant Schlemmereule will be serving delicacies to Müller‘s wines.

The chef of the Sky Tower Restaurant  at the Spiegelturm, Max Hempel, will also serve us a dish which is worth of money.

Britta Wiegelmann, the new editor-in-chief of the Gault&Millau wine guide, will be handling the moderation for this event. We look forward to a high-carat evening!

  • Fr. 2.3.
  • 6-course menu with moderation and accompanying awarded wines
  • Restaurant sky tower | Select Hotel Berlin Spiegelturm | Freiheit 5 | 13597 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 129,-

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eat! berlin GmbH

E-Mail: mahlzeit[at]eat-berlin.de
Telefon: +49 (0)30 . 23 456 845




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