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Author Archives: Japheth Kohl

GIGNESTHAI

Meritxell Aumedes Gesamtkunstwerk

The Berlin based spanish dancer, performer and video artist Meritxel Aumedes presents a unique performance. With Janina Atmadi and the restaurant “theNOname”, Meritxell found the matching partner, space and a supportive team to create this unique and exclusive experience.

They will present a sensorial evening “Gignesthai”, a combination of life performance art, visual art and culinary art in a Gesamtkunstwerk to fill the audience senses.

Inspired by the theme of creation, Meritxell Aumedes collaborates with chef Tim Tanneberger and Ophelia Young, an inspiring dancer from the world reknown Pina Bausch ensemble.

We invite eight englishspeaking guests per evening to see, hear, smell, taste, listen and interact with each other in order to discover all the elements of this performative and adventurous puzzle.

The “Secret table”, an exclusive private dining room designed as separée, will provide the intimate space required to immerse into the performative experience, where audience gets to taste chef Tim Tanneberger’s small creations, based upon the four great elements and especially curated as part of the performance.

  • Thu. 1. November & Wed. 2. November
  • Dance & Video Performance  with 4 courses and alcoholfree pairing
  • Event is only in English
  • theNOname Restaurant
  • Oranienburger Str. 32 | 10117 Berlin
  • Entry: 6.00 pm | Start: 6.30 pm
  • 110,-
Supported by the NATIONAL PERFORMANCE NETWORK – STEPPING OUT, funded by the Minister of State for Culture and Media within the framework of the initiative NEUSTART KULTUR. Assistance Program for Dance.

 Performance still © Meritxell Aumedes

theNOname Restaurant © Florian Kroll

Meritxell Aumedes

GIGNESTHAI

Meritxell Aumedes Gesamtkunstwerk

The Berlin based spanish dancer, performer and video artist Meritxel Aumedes presents a unique performance. With Janina Atmadi and the restaurant “theNOname”, Meritxell found the matching partner, space and a supportive team to create this unique and exclusive experience.

They will present a sensorial evening “Gignesthai”, a combination of life performance art, visual art and culinary art in a Gesamtkunstwerk to fill the audience senses.

Inspired by the theme of creation, Meritxell Aumedes collaborates with chef Tim Tanneberger and Ophelia Young, an inspiring dancer from the world reknown Pina Bausch ensemble.

We invite eight englishspeaking guests per evening to see, hear, smell, taste, listen and interact with each other in order to discover all the elements of this performative and adventurous puzzle.

The “Secret table”, an exclusive private dining room designed as separée, will provide the intimate space required to immerse into the performative experience, where audience gets to taste chef Tim Tanneberger’s small creations, based upon the four great elements and especially curated as part of the performance.

  • Thu. 1. November & Wed. 2. November
  • Dance & Video Performance  with 4 courses and alcoholfree pairing
  • Event is only in English
  • theNOname Restaurant
  • Oranienburger Str. 32 | 10117 Berlin
  • Entry: 6.00 pm | Start: 6.30 pm
  • 110,-
Supported by the NATIONAL PERFORMANCE NETWORK – STEPPING OUT, funded by the Minister of State for Culture and Media within the framework of the initiative NEUSTART KULTUR. Assistance Program for Dance.

 Performance still © Meritxell Aumedes

theNOname Restaurant © Florian Kroll

Meritxell Aumedes

Marco Müller and the Torres Brothers

Marco Müller

Torres Brothers © David Egui

Axis Berlin – Barcelona

At this point, a big thank you to Marco Müller. On his recent visit to Barcelona, our curator and festival director wasn’t able to get a table at the two-star restaurant Cocina Hermanos Torres. He was upset by that. However, in the spirit of friendship, Marco Müller is bringing the brothers to Berlin as part of our festival, which is borderline inappropriate.

But what do the brothers Sergio and Javier Torres have in common with Marco Müller? On the one hand, it’s the ease with which the three succeed in creating absolute top cuisine. Every portion, every culinary idea is newly conceived, newly interpreted and absolutely uncompromisingly innovative. However, all of this is done within the context of a product management that is deeply rooted in the local community. According to the brothers and Guide Michelin, Marco’s products are almost always produced locally (source Guide Michelin): “We have our own small farm estate in Extremadura, and each of our animals has a first and last name. To promote fair trade, we are committed to the circular economy, the digital world and buying directly from producers, rather than doing so through third parties.”

Michelin writes the following about Marco Müller: “Marco Müller places importance on carefully selected ingredients, places a high value on sustainability and origin, and works closely with farmers to produce some of these ingredients exclusively for the restaurant. Even supposedly simple products are transformed into incredibly intricate, thoughtful, and extremely creative recipes with a lot of detail.”

This couldn’t be a better match!

The wine accompaniment is provided by the great Nancy Großmann, the Gault&Millau “Sommelière of the Year 2020”.

  • Sa. 29.10.
  • 6 courses with 2 Flyings and accompanying drinks
  • Rutz
  • Chausseestraße 8 | 10115 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 495,-

© David Egui

© David Egui

© David Egui

 
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The Grand Opening

© BESL Kugler

7 Stars und 3 Chefs and Winemakers

The theme of “excellence” runs through the history of the Meistersaal at Potsdamer Platz like probably no other place in Berlin: Iggy Pop, U2, Depeche Mode, David Bowie, Jon Bon Jovi, Max Raabe, die Toten Hosen, Herbert Grönemeyer and many other masters met here and filled the hall with music. In 2019 and 2020, we then opened eat! berlin there and our masterful top chefs flooded the room with the flavors of star cuisine.

Sascha Stemberg *, Alexander Koppe *, Philipp Liebisch *, Boris Rommel **, Sebastian Frank **, Pâtissière Karina Appeldorn and favorite caterer Sven Reschke let it rip in the two years, as we casually say. “How are they going to top that?” the guests at the two events must have asked themselves. The answer? Not at all… but least we can definitely maintain the level.

Now buckle up:

Thomas Bühner, who cooked at the restaurant La Vie in Osnabrück ***
Reto Lampart, who cooked at the restaurant Lampart’s Art of Dining in Hägendorf/Switzerland **
Hendrik Otto, who cooked at the restaurant Lorenz Adlon in Berlin **

The wines will be provided by the VDP estate.

In addition to the extravagant menu with exceptional wine accompaniment, you can expect a wonderful award ceremony: The “Förder:in der Genusskultur” will be awarded and we will award the GASAG Prize for innovative and sustainable gastronomy concepts endowed with 5,000 EUR. 

This year’s moderator is the wonderful Marie Kaiser. Throughout the evening, she will lead conversations with the chefs, the winemakers, and the award winners.

  • Thu. 27.10.
  • moderated 6-course menu with accompanying wines
  • Meistersaal
  • Köthener Str. 38 | 10963 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 189,-

Reto Lampart

Thomas Bühner

Hendrik Otto

Meistersaal facade © BESL Kugler

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Weinstein im Brikz

Arne Anker © pctrbrln

Arne Anker © pctrbrln

Marvin Weinstein © Pelzer

Marvin Weinstein © Pelzer

Poetry Slam bei Arne Anker

What if Weinstein was on the lookout for hops? Then we would call the anchorman and know that it’s eat! berlin again. Because we connect cultures. We feature opera on a regular basis, and we’ve also included readings, drama, and songs in our festival lineup.

We’re now widening our horizons to embrace the poetry slam discipline. We intend to accomplish this with none other than Marvin Weinstein, who made the staff at our festival laugh like no one else, particularly with his text on sense-seeking hops and wise Altbier. We see Weinstein as a true landmark in this brick-walled room, which the proprietor has dubbed “Restaurant Brikz,” which is simply a verbalization of the English term bricks. So bricks.

Our culinary rock on the coast is Arne Anker. We got to know and love him in the “Pauly Saal”. He was awarded a Michelin star there, but we believe he cooks at the 2-star level. Sergio Hermann, one of the top chefs on the world, discovered and shaped his incredible gift. Gault&Millau granted him 20 out of 20 points, making him one of only two cooks in the world to do so. This evening, Arne prepares a delicious five-course meal. Weinstein convincingly argues that you may have alcohol without having fun, but there will also be a non-alcoholic beverage accompaniment prepared by Arne in addition to the wine of the excellent winemaker xxx.

Marvin Weinstein, Arne Anker and XXXX… what a crazy, but above all funny combination. This evening would have to be invented if it didn’t already take place at eat! berlin.

  • Fr. 28.10.
  • 5-course-menu with accompanying drinks and poetry slam
  • Restaurant BRIKZ
  • Grolmanstraße 53/54 | 10623 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 189,-
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Nothing is better than something good

Vitus Winkler © Mario Stockhausen

Vitus Winkler representing Salzburg

Experience the SalzburgerLand. Enjoy tradition.

Capture priceless moments and experience pleasure with all your senses: In SalzburgerLand, valuable tradition meets contemporary creativity, creating a culinary experience that invites you to marvel.

https://www.austria.info/de/kulinarik/salzburgerland

When German vacationers are asked where they want to go on vacation, Austria remains at the top of the list. The beautiful landscape, the same, or shall we say similar language, the same currency, and the geographical location all contribute to this. Both the mountainous Salzburger Land and the city of Salzburg are at the top of the list for visitors. One can appreciate the magic of this region when sitting on the terrace of the Sonnhof in St. Veit im Pongau. To reach paradise you should consider letting Vitus Winkler, owner and chef of the restaurant, prepare a meal for you.

The Gault&Millau also sees it that way. Therefore, they awarded Vitus a sensational 4 out of 5 toques. His restaurant Kräuterreich indeed left a lasting impression on us. Nothing is lacking at Winkler, from the exquisite and incredibly inventive cuisine to the unique setting and the superb service team.  The cuisine takes you on a forest walk over Moos and lets you experience mountain streams and the Salzach River. His food is similar to a contemporary, well-made “Heimatfilm”. It awakens desires in equal measure as it satisfies them.

In addition, the Salzburg region is also the home of eat! berlin festival director and curator Bernhard Moser. He frequently stays at Vitus Winkler’s place.  A fanboy, you might say.

Gerhart Triebaumer is supplying us with excellent wines on this occasion. A chat with him lasting no more than ten minutes is sufficient to understand what an amazing blend of oenological expertise and unique thought results in his remarkable wines. On this particular evening, the head of the Ernst Triebaumer winery will undoubtedly be delighted to tell us what other contributions sheep make to this.

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  • Sa. 29.10.
  • Moderated 5-course menu with accompanying wine
  • Waldorf Astoria
  • Hardenbergstraße 28 | 10623 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 179,-

Vitus Winkler

Presenter Gerhard Retter (c) Seasons Agency / Jalag / Pieter-Pan Rupprecht

Herbal kingdom, hunter-gatherer © Mario Stockhausen

© Mario Stockhausen

© Mario Stockhausen

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French Levantine

Adar Lotan

Gal Ben Moshe © Christian Kielmann

Adar Lotan and Gal Ben Moshe at the PRISM

The restaurant in Charlottenburg’s Fritschestraße has been awarded one star. Gal Ben Moshe makes no secret of the fact that he is working intensively and emphatically on the second one. Levantine cuisine is a source of inspiration for Gal’s cuisine, but he entirely removes its rusticity and spruces it up for his fine-dining concept. That undoubtedly relates him to Adar Lotan, a 25-year-old talent. He owns the JUS bar à vin in Tel Aviv and describes himself as a bistronomist. He firmly mixes Levantine cuisine with French, which results in completely unique gastronomic impressions. In any case, the concept struck a nerve in the Israeli city and Adar is now considered a shooting star.

We are looking forward to this exciting evening and are quite curious about which wines Gal’s wife and sommelier Jaqueline Lorenz will choose with Adar’s wife and sommelier Roni Tal. We think the two restaurants have quite a lot in common. Berlin is enormously popular in Tel Aviv and Tel Aviv is becoming an absolute place of longing for many Berliners.

  • Su. 30.10.
  • 6-course menu with accompanying wines
  • Prism
  • Fritschestraße 48 | 10627 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 199,-
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Nothing is better than something good

Michael Kolm © Gerhard Wasserbauer

© Gerhard Wasserbauer

Michael Kolm representing Niederösterreich

Experience Lower Austria. Enjoy conviviality.

Lower Austria’s cuisine is as diverse as the region itself: Apricots and poppies are cultivated between the forests, vineyards and the Danube. Along with the region-typical Grüner Veltliner, the glass also contains tangy must and fruity juices.

https://www.austria.info/de/kulinarik/niederoesterreich

Yesterday we had apricot dumplings at the eat! berlin office. The reason was simple: there were Wachau apricots and they are among the best in the world. So we were already in Lower Austria here yesterday. At least in the head and on the palate. Lower Austria already has a world reputation as a wine country with the regions of Kremstal, Kamptal, Wachau and the others. But Lower Austria also has a lot to offer as a holiday destination: from beautiful monasteries, to exciting caves and relaxing lakes, you’ll find it all here. Of course, there is also excellent cuisine, as we can see from this example.

The Kolm restaurant is located in the Waldviertel. Michael Kolm, who we previously met in the Vienna, in the restaurant Mraz&Söhne. He was considered a special talent, currently, he is cooking at the restaurant Bärenhof located in the Bärenwald Arbesbach. He makes the following promise: “Culinary escapades in the Waldviertel.” Escapades? As Berliners, that is appealing to us. The restaurant is located in the Bärenwirt. Right next to it you can find the bear forest, where three bears share 14,000 m2.  They are now able to live a comfortable life here after being rescued from zoos and circuses.

Since bears are the symbol of Berlin, we can only guarantee that this evening is going to be a highlight. On this occasion we will be joined by winery Hirsch from Kammern in Kamptal. We chose this winery because it is one of the best in the country, since providing our guests with only the best is something that is very important to us. In addition, it is also the favorite winery of our Festival Manager.

  • Su. 30.10.
  • Moderated 5-course menu with accompanying wine
  • Waldorf Astoria
  • Hardenbergstraße 28 | 10623 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 179,-

Presenter Gerhard Retter (c) Seasons Agency / Jalag  / Pieter-Pan Rupprecht

Lower Austria © Martin Steinthaler tinefoto.com

© Gerhard Wasserbauer

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The Tuberdour – 2nd Station

KINK

La bella vita with Ivano Pirolo

Massimo Ferradino, our Tuberdour, is partly Italian (the other half is Swiss). It’s only natural that he looks for a fellow countryman to swing the truffle grater for you at his event series. The restaurant Kink combines everything that Berlin has come to mean: A mixture of restaurant, bar and club. As a result, one becomes an equal master of sound, porcelain, and turntables.

You finish your glass of wine first, then shake a leg. The Kink is a one-of-a-kind establishment in a one-of-a-kind city. We’re not going to highlight the lovely beer garden because our festival is in late autumn, and we don’t want to set any unrealistic expectations.

By the way, Massimo Ferradino is Berlin’s most famous and probably best truffle dealer. During the truffle season, you can find him on the internet at tartufodelre.com or in Markthalle 9, but only during that time.

  • Su. 30.10.
  • 5-course menu with accompanying wines
  • KINK Bar & Restaurant
  • Schönhauser Allee 176 | 10119 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 185,-

Massimo Ferradino

KINK-Bar

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FLY ME TO THE MOON

Pan Am Lounge conference room

The journey through time in the Pan Am Lounge

Anyone sitting in one of today’s low-cost airliners can no longer imagine what an indescribable luxury flying was back in the 1960s and 1970s. The airplanes were equipped like clubhouses (no, not the ones of Rock gangs). Being a stewardess was considered a dream job, because the staff of the passenger planes also led prominent lives. The food and drinks were exquisite, but a ticket quickly cost a good monthly salary. The airline Pan Am stood for this lifestyle like no other, and it is a gift that the Pan Am Lounge in Charlottenburg has been preserved from this time. The staff resided here when they had to spend the night in Berlin.

So, let us and the Pan Am Lounge take you back in time: the time of fuzzy peaches, canapés, and champagne bowls. Thomas Hartmann will be providing us with culinary delights. He runs a catering company and cooks for the rich and famous as a chef for hire. You probably know him. There will be modern interpretations of classics from the airplane cuisine of the time and, of course, premium sparkling wine from the VDP.

But what would such an evening be without music? Moreover, what would such an evening be without Frank Sinatra? Unfortunately, we can no longer book him, but almost. The evening will be accompanied by the wonderful Jens Sörensen, one of the best Sinatra interpreters in Germany.

In order to enjoy the premises in their entirety, we have made it a flying dinner. You will get appetizers, you can stroll through the rooms, and you can also pick up a dish or two directly from the barbecue grill.

Georg Prinz zur Lippe is supplying the wines on this occasion. He can create the ideal ambiance with his special sparkling wines, Goldriesling, and Burgundy wines. Even if no wines this good were produced at the VDP winery Schloss Proschwitz – Prinz zur Lippe in the 1960s or 1970s, we still adore it. We are fortunate to have them today!

  • Mo. 31.10.
  • Strolling event with flyings, canapés, crab cocktails and barbecue, all in the style of the 60s and 70s
  • Pan Am Lounge
  • Budapester Str. 43 | 10787 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 189,-

Jens Sörensen

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Nothing is better than something good

Michael und Andrea Schwarzenbacher

Michael Schwarzenbacher representing Vorarlberg

Experience Vorarlberg. Enjoy creativity.

Vorarlberg and its inhabitants are passionate about cheese, whether it be robust mountain cheese, delicate Sura Kees, or flowery hay-milk cheese. The mountains and valleys, however, offer a lot more to see, including upscale dining establishments, Lake Constance fish, and traditional Riebel maize.

https://www.austria.info/de/kulinarik/vorarlberg

“The region of Lake Constance is always worth a trip”. This has become some sort of truism. The 260 km bike path around the lake demonstrates the size of the water in the D-A-CH border triangle. So, if you want to go cycling, rowing, or pedal boating, you are just as right as alpine climbers, mountain bikers, skiers, and recreation-seekers in this place. Vorarlberg has a lot to offer, and in Austria, “the Arlberg” is the place to go for the best winter vacations.

Culinarily, the insanely likeable and talented chef Michael Schwarzenbacher from Restaurant Mangold in the Bregenz region travels with us through Ländle. Schwarzenbacher’s wonderful Austrian cuisine is modern-lightly interpreted, but absolutely regional and rooted in tradition. We are genuinely excited to meet this amazing chef.

  • Mo. 31.10.
  • Moderated 5-course menu with accompanying wine
  • Hardenbergstraße 28 | 10623 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 179,-

Presenter Gerhard Retter (c) Seasons Agency / Jalag /  Pieter-Pan Rupprecht

Saddle of venison with spiced caramel, blackberries and semolina dumplings

Arctic char with duck liver

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7 Birds, One Stone

Max Strohe and Ilona Scholl 2022

The darned anniversary at Tulus Lotrek

Do you remember the year 2015? We enjoy recalling the year 2015 because our festival gained in popularity this year. As a result, we were named one of the world’s top 10 culinary festivals in 2016 (source: Traveler’s World). But, above all, we like to remember that year since the restaurant Tulus Lotrek in Kreuzberg opened its doors in 2015. Furthermore, 2015 was a fantastic vintage. The summer was persistently warm, if not a little too dry in certain areas. As a result, this year’s wines have a lot of refinement, fruit, and drinking pleasure. A third reason to celebrate.

When we celebrate, we love to celebrate with our long-standing partner VDP, the Association of German Predicate Wine Estates. Around 200 of Germany’s best winemakers gather under this roof. For over 100 years, the members have subjected themselves to strict quality standards that always go far beyond the requirements of wine laws. Germany’s evolution from grapevine evaluation to French-style site evaluation can be traced back to the VDP.

The fact that the association has always acted in an extraordinarily visionary and surprising manner was also demonstrated by a remarkable personnel development: On January 1, 2022, 28-year-old Theresa Olkus became managing director of the association. Previously, she worked for the VDP first as communications manager and then as deputy managing director. Theresa Olkus is an absolute wine professional and also a great presenter. That’s why we’re thrilled that she will not only help choose the wines with restaurant manager and chef Ilona Scholl, but she’ll also accompany us throughout the evening and explain the wines. Maybe we’ll receive a few insider tips too? Patron and chef Max Strohe * of Tulus Lotrek is in charge of the menu. He has just completed his first book. We are talking about writing, not reading.

  • Mo. 31.10.
  • 5-course menu with accompanying wines
  • Tulus Lotrek
  • Fichtestraße 24 | 10967 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 199,-

Max Strohe and Ilona Scholl 2015 © Michi Peters

Theresa Olkus

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The beer in you

Herbert Beltle © Christian Kielmann

At the Wall of Flame

John Wayne, a great philosopher and thinker, one of Hollywood’s very great mimes once said, “Beer may not solve your problems, but neither will water or milk.”
So much for the practical benefits, but we prefer to focus on pleasure. During one of these concentration exercises, we encoutered the Riegele Brewery from Augsburg. The assortment is very impressive, and the qualities and taste of the beer will also convince any wine drinker. They do not only focus on traditional beers, but also require exceptional vintage beers and the Riegele Michaeli, one of our “all-time-favorites”, as they say today. Graduate beer sommelier Torsten Spörl will guide us through the evening.

Our host is a Berlin legend: Like the beer, Herbert Beltle is originally from Augsburg. Since 1981 he has lived in Berlin. He is forgiven for the short interruption in Munich. In 1988, he brought the “Altes Zollhaus” on the Landwehr Canal to life, followed by the Aigner in 1999. Since 2007, he has also been running the “Weingrün” in Mitte. In the meantime, Beltle has said goodbye to the gastronomic operations of the Zollhaus and Aigner and has also handed over the Horcher winery. He wants to step back a little, but the exceptional gastronome keeps the “Weingrün”. Here he also operates a flame wall grill on which he prefers to prepare large cuts of meat, which is the theme of the evening.

So, let yourself be surprised by which parts Herbert Beltle carves and serves down from the Wall of Flames. The pints are filled with competence and enthusiasm by the esteemed Torsten Spörl. What could possibly go wrong? Wake up the beer in the beast, enter with us the Wall of Flame and enjoy this evening in the wonderful “wine green” of Herbert Beltle.

  • Mo. 31.10.
  • Multi-course menu from the flame wall grill with accompanying beer
  • Weingrün
  • Gertraudenstraße 10-12 | 10178 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 89,-

© Jonathan Schlund

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Vogel, Henkel & Künstler

Philipp Vogel

Nils Henkel © Dominik Ketz

Gunter Künstler

„NO BEEF“ at the Oranienplatz

If you’re scared of meat, Oranienplatz in Kreuzberg is the place to be for Halloween. While trick-or-treaters are out trick-or-treating, guests at the Orania can enjoy six vegetarian courses. Chef Phillip Vogel, who previously worked for two-star Thomas Martin at the Louis C. Jacob hotel restaurant in Hamburg and three-star Dieter Müller at the Schlosshotel Lerbach, is serving three of them. Before becoming a renowned chef at the “Edvard” restaurant in Vienna, Jacob was living in Hamburg.

Three additional courses were created by Nils Henkel, who is renowned and adored for his Pure Nature cuisine. One of Germany’s top chefs, Nils earned three stars for the Dieter Müller restaurant in 2009 and was named Chef of the Year by Gault&Millau in the same year. In 2017, he was named “Chef of the Year” by Feinschmecker. We are overjoyed that Nils Henkel is part of our festival.

The accompanying wines come from the renowned winery Künstler.  The 370-year wine heritage of the Hochheim am Main family business guarantees that the evening’s beverage selection was made only by professionals.

  • Mo. 31.10.
  • 6-course menu with accompanying wines
  • Hotel Orania Berlin
  • Oranienstraße 40 | 10999 Berlin
  • Admission: 6.30 pm | Start: 7.00 Uhr
  • 149,-

Hotel Orania

© Wonge Bergmann

© Wonge Bergmann

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The Tuberdour – 3rd Station

© Emanuel Finckenstein

Perfectionism with Jonas Merold

At this stop in our Troubadour journey, we encounter an exceptional talent: Jonas Merold.
He is excellently trained and formerly worked at the Coda Dessert Dining alongside Tim Raue and René Frank. He refines regional products that almost entirely come from Brandenburg’s small businesses, farmers, and butchers, using his unique craft. If you plan on visiting the restaurant outside of the festival, make sure to bring a friend who will not be envious of your feast.

ince the meal is served in bowls and on platters, it is easy to share. Jonas Merold gets his truffles from Massimo Ferradino, Berlin’s most famous and best truffle dealer, who also happens to be our troubadour.

Whether you prefer white Alba or black Périgord truffles, he will always put you in good hands and provide you excellent advice. Massimo will guide us through the evening and tell us many fascinating facts about “Tuber.” A true noble plane.

  • Tue. 1.11.
  • 5-course menu with wine accompaniment
  • Merold
  • Pannierstraße 24 | 12047 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 185,-

Jonas Merold

Massimo Ferradino

Merold

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Benvenuto Dario Cecchini

Dario Cecchini

The world star butcher at “To The Bone“

According to the New York Times, he is the most famous butcher in the world. Netflix dedicated one episode in the series “Chef’s table” to him and thus contributed significantly to this rum. However, Dario Cecchini’s personality is unquestionably the main reason for his fame. He is an extremely likable and amusing individual. Humorous and charismatic. That makes him an outstanding host and an entertainer in his own business. People like him, which is something he uses to his advantage by “whispering” the right messages to them.

He is one of the most significant and influential advocates of the “from nose to tail philosophy”, which tells us that there are just no precious parts in the animal and that everything must be used equally. In addition, he believes that, as it is now scientifically proven, animals must live happy lives in order to produce truly delicious meat.

The BSE crisis, which devastated Cecchinis little family farm in Tuscany, marked a turning point in his life. The traditional Fiorentina meal Bistecca della Fiorentina was no longer available since beef was first disapproved and later bone marrow consumption was banned. Dario Cecchini’s thus carried the Fiorentina to its grave while receiving media attention via Panzano’s narrow streets. After five years, the traditional meal was authorized again, and Cecchini became well-known. He entered official mourning. In his joy, he opened the Officina della Bistecca above the family butcher shop.  Since then, people have traveled from all over the world to enjoy one of Cecchinis bistecca.

However, we bring the Grand Master to us so you don’t have to travel to Tuscany. On two evenings.  By the way, the restaurant To The Bone in Torstraße serves the meat all year long.

  • Tue. 1.11.
  • 6-course menu with accompanying wines
  • To The Bone
  • Torstraße 96 | 10119 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 125,-

 Amodio Iezza, Giacomo Mannucci & Matthias Rainer © Romy Kaa

To The Bone Interior © Yasemine Bergens

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Hick off Sparkling Wine Festival 2023

Serhat Aktas

Anker, Kammeier and Marx at Clärchens Ballhaus

Sommelier and restaurateur, Serhat Aktas is planning a sparkling wine festival in July 2023. We were more that pleased to be able to have the kickoff, sorry, hick off as part of our festival. This occasion will be accompanied by the finest sparkling wine selection from Mark Barth, Niko Brandner and Dennis Geller from Reichsrat von Buhl. FYI, Serhat Aktas was awarded by the VDP in 2022 for his great sparkling wine list.

During the evening we will be enjoying a 6-course menu prepared by three wonderful whefs: Ronny Marx, cook at the wein bar Weinlobbyist is preparing two of them. He received an award at the last Gault&Millau. Thomas Kammeier is also cooking two of the courses. Former Chef at Hugo in Berlin, he received a star and is now cooking ar the EUREF-Campus. Last but not least, Arne Anker, who received a star for his cuisine at the Pauly Saal, is cooking the last two courses for us. He is now an independent cook at the Brikz.

Our location for this evening couldn’t be more magical: the dance room of the Clärchens Ballhaus in Berlin Mitte.

  • Tu. 1.11.
  • 6-course menu with accompanying wines
  • Clärchens Ballhaus
  • Auguststraße 24/25 | 10117 Berlin
  • Admission: 6:30 pm | Start: 7:00 pm
  • 149,-

Arne Anker © pctrbrln

Ronny Marx

Thomas Kammeier © EUREF AG_Christian Kruppa

Alle Events 2022

Nothing is better than something good

Chef Lukas Nagl with his kitchen team from Restaurant Bootshaus © https://www.traunseehotels.at/

Lukas Nagl representing Oberösterreich

Experience Upper Austria. Enjoy the real deal.

All year long, Upper Austria’s agriculture provides the finest products straight from the farm to the kitchen. Creative chefs process hops, apples and vegetables from regional producers into fine dishes in inn and gourmet cuisine.

https://www.austria.info/de/kulinarik/oberoesterreich

Austria is an incredibly diverse country. If you travel from Vorarlberg to Burgenland, you will come across a wide variety of topographies, cultures, and dialects. You can experience a journey through several worlds just inside the region of Upper Austria, passing through the Bohemian Forest and the Dachstein, the Inn, and the Enns. Linz, the name of the province’s capital, is one of the trendiest and youngest places to visit. Even from Berlin’s point of view.

The Seehotel Traunsee ****S, run by Lukas Nagl, has a restaurant called Bootshaus right on the Traunsee. The Gault&Millau honors it with 4 hoods and ranks it, like us, at the culinary top of Austria. If you want to treat yourself to something really good, then we recommend Nagl’s product line Luvi. You can expect great sauces, shoyus, soy sauces, and garum from Traunsee fish.

You may take excellent day trips from Lake Traunsee to Bad Ischl, Bad Goisern, as well as to Linz, which is one of our favorite cities. Off-the-record: The Hallstatt is also nearby. It’s getting pretty crowded there.  Everyone wants to visit the original village since it was recreated in China.

  • Tue. 1.11.
  • Moderated 5-course menu with accompanying wine
  • Waldorf Astoria
  • Hardenbergstraße 28 | 10623 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 179,-

Lukas Nagl in the in-house herb garden

The Traunsee dish © Lukas Kirchgasser

Gold tomatoes, smoked hazelnuts, lovage, butternut squash

The Traunsee dish © Lukas Kirchgasser

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Benvenuto Dario Cecchini

Dario Cecchini

Giacomo Mannucci © Romy Kaa

The most famous butcher of the world at „Weinbau“

The “To Beef or Not as Beef” can be considered the culinary equivalent of Schrödinger’s cat. It’s as dead as it is alive. Giacomo Manucci, the owner, thoroughly renovated it and gave it a new name: Weinbau. However, it is still alive. Twice a month, premium meat is prepared by renowned Tuscan butcher Dario Cecchini (see also “Benvenuto Dario Cecchini To the Bone”).

Manucci, however, is not only passionate about meat; he also adores wine, which is why he established this place of international wine culture. This year we have the pleasure to welcome Dario Cecchini on two evenings.
He will talk about his professional career and about how he took over the business after having to pause his veterinary medical studies due to his father’s sudden passing. He will undoubtedly discuss how fame altered his life as well as how his “Chef’s Table” episode was filmed. But most of all, we get to witness Dario in his role as a host, something we’re especially looking forward to!

That evening Manucci will be pouring wines from the Podere Il Castellaccio winery.

 

  • Wed. 2.11.
  • 6-course menu with accompanying wine
  • Weinbau
  • Akazienstraße 3 | 10823 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 125,-

© Romy Kaa

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Sparkling shower

Sascha Stemberg

Marco Müller

Florian Mennicken

Sascha Stemberg at the Rutz Zollhaus

On this sparkling occasion we will be joined by top chef Sascha Stemberg. Decorated with a star, hoods, and cutlery in all the restaurant guides that vie for attention on the shelves.  He is the son of his legendary father and the Wirtshaus’ godfather.

Also accompanying us on this occasion is Mister Berlin-Mitte, Marco Müller. He was named FAZ Innovator in 2018 and received 4 red chef’s hats at Gault&Millau and other countless awards. Our Mister Zollhaus, Florian Mennicken, has received two chef hats from “Der große Guide.” He upholds the Rutz wine bar‘s history and is really concerned about preserving German cuisine.

This sensational evening is accompanied by an absolute novelty in the German wine world. A new classification, because our favorite club (wine, not soccer) the VDP has launched a sparkling wine statute, which we believe is very good.  Therefore, look forward to the VDP.  Sekt. and the VDP. Sekt.Prestige. What defines the two, along with a lot more, will be revealed this evening!

  • Wed. 2.11.
  • 5-course menu with amuse and accompanying sparkling wine
  • Rutz Zollhaus
  • Carl-Herz-Ufer 30 | 10961 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 195,-
All Events 2022

Nothing is better than something good

Lurgbauer Küchenchef Maximilian Leodolter

Maximilian Leodolter representing Steiermark

Experience Styria. Enjoy courtesy.

Styria is known as the Green Heart and the Delicatessen of Austria.  The province entices you with a range of local and regional delights as you drive through apple orchards, vineyards, and pumpkin patches.

https://www.austria.info/de/kulinarik/steiermark

If you don’t know it yet: please look up St. Sebastian in Mariazell. Still there? Hello? You are probably already sitting in your car or booking a train ticket to this wonderful region in Styria. The Lurgbauer restaurant, located in the midst of the beautiful alpine landscape, has become a culinary hotspot thanks to Maximilian Leodolter.

The Gault&Millau confirmed this by awarding him with 3 hoods. Maximilian represents a modern interpretation of Austrian haute cuisine and shows once again what an incredibly exciting country of pleasure Austria is.

We are very happy to welcome this great talent, who is also a member of the JRE.

  • Wed. 2.11.
  • Moderated 5-course menu with accompanying wine
  • Waldorf Astoria
  • Hardenbergstraße 28 | 10623 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 179,-

Lurgbauer Ribeye Roastbeef vom Angus-Ochsen mit Marchfelder Artischoke und Verjus-Zwiebel © Jörg Lehmann

Alle Events 2022

Burner, Brewer, Brandenburg

Stefan Lorenz

This regional cuisine evening named “Burner, Brewer, Brandenburg” promises “the surroundings of the plate and Brandenburg in a glass.”
Chef Stefan Lorenz and his crew present what local producers have to offer in a 4-course menu, which includes distilled and brewed beverages from the fine distillery in Niederfinow and the Barnimer Brauhaus, among others. The latter, by the way, are on-site for a chat about local gossip.

Customers may look into the eyes of the kitchen employees and peek into the pots via live cams, which provide even more behind-the-scenes access to the cooking show.
The evening’s motto is: “Lett he plates and the glasses crash On the plates and in the glass. Let there be a crash”. Since Clinton’s is already a smash hit when it comes to casual fine dining, this should be an absolutely adequate announcement.

  • Wed. 2.11.
  • Moderated 4-course menu accompanied by producers from the region, a distiller, a brewer, a fruit wine producer
  • Restaurant Clinton‘s
  • Neuer Hönower Weg 7 | 15366 Hoppegarten
  • Admission: 6.30 pm | Start: 7.00 pm
  • 125,-

CLINTONS Char

CLINTONS Wagyu

CLINTONS white chocolate

All Events 2022

Tagesspiegel Checkpoint LIVE

Lorenz Maroldt

To the eat! berlin

Checkpoint first launched online in November 2014, and now, after eight years and more than 2,400 editions, the daily morning newsletter is just as much a part of Berlin as the Goldelse and the Telespargel (does anyone even still call them that?). Lorenz Maroldt, the editor-in-chief of the Tagesspiegel, is the creator and spiritual father of the project. Initially, he wrote the most amusing, occasionally scathing, and mostly friendly texts himself, but the bags under his eyes began to speak up and request sleep. Ann-Kathrin Hipp, Anke Myrrhe, Robert Ide, Stefan Jacobs, Julius Betschka, and Felix Hackenbruch are among the authors of Checkpoint nowadays. Nevertheless, Maroldt frequently takes the time to write the daily news himself.

Every year, the Checkpoint team considers a stage interpretation of the newsletter for the eat! berlin. We accompany the entire event with the cuisine of top chefs and top wineries to generate a properly soulful ambience. This year, Alexander Koppe * of Skykitchen and top chef Christopher Kümper, who rose to prominence in the city thanks to his work at Schwein, then Chistopher’s, and finally the exquisite restaurant ship Patio, will prepare a menu for you.

We’re thrilled to be able to perform this edition of Checkpoint live in one of our absolute favorite Berlin venues: The Bar Jeder Vernunft.  The culinary team, led by chefs Holger Gawöhn and Tobias Schmidt, will also prepare the dessert and guarantee flawless service during the evening.

The wines will be provided by the VDP.winery S.A. Prüm, represented by Saskia Prüm and Victoria Prinzessin zu Salm-Salm from  the VDP.winery Salm-Salm, the oldest Winery in Germany.

Marlene, the legendary housekeeper of the Bar Jeder Vernunft, takes over the welcome, while Lorenz Maroldt is in charge of the evening.

  • Thu. 3.11.
  • 5-course menu with accompanying wines
  • Bar jeder Vernunft
  • Schaperstraße 24 | 10719 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 149,-

Alexander Koppe © LaSe_33

Christopher Kümper

Bar jeder Vernunft © XAMAX

All Events 2022

Tied up

at theNOname

An all-around captivating evening for all your senses: The restaurant theNOname shows that bondage and culinary arts have many things in common. Devotion, craftsmanship, aesthetics and pleasure play a crucial role in both. Rope artist, coach and photographer Dan Apus Monoceros and his male companion will accompany the evening with two very different performances, while chef Tim Tanneberger will show off his culinary skills.

After cooking at the restaurant Eins44, he lives up to his good name at theNOname. During this event, he forms a perfect pleasure team with sommelière Sarah Buchbinder and host Mathias Raue. At dinner, Sarah is in charge of the exquisite orange wine accompaniment to the six courses as a meaningful addition to this all-around exciting evening.

These usually refer to white wines that, similar to red wines, are fermented with the skins of the grapes.

As a result, the wines take on an orange color. Furthermore, tannic acid is drawn in, and an entirely new, interesting flavor emerges. These unique drops are typically bottled without sulfur and with minimal other interference. We welcome all guests to open themselves up to the sensory experience in the spirit of the motto #nolimitsnoboundaries.

  • Thu. 3.11.
  • 6-course menu with wine accompaniment
  • Restaurant theNOname
  • Oranienburger Str. 32 | 10117 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 199,-

Dan Apus Monoceros

Tim Tanneberger © Florian Kottlewski

All Events 2022

Nothing is better than something good

Csencsits Inn: Raspberry red cabbage, potato dumplings, baked apple and chestnuts

Jürgen Csencsits representing Burgenland

Experience Burgenland. Enjoy power.

Between Lake Neusiedl, steppe area, and wine idylls, the gastronomic scene is characterized by extensive vineyards, gracious hospitality, and culinary treasures. The Pannonian Plain in Burgenland invites you on a voyage of discovery for gourmets and wine lovers.

https://www.austria.info/de/kulinarik/burgenland

The easternmost province of Austria is mainly characterized by the Pannonian climate and the Lake Neusiedl. The wine of this province on the Hungarian border is now world-famous, especially the red wines from the grape variety Blaufränkisch and the sweet wines of Lake Neusiedl.

Jürgen Csencsits‘ restaurant is located in the wonderful area of Harmisch in southern Burgenland.  The top chef, who has received four toques, has excellent connections in the area and access to delicious local cuisine. Jürgen Csencsits is a member of the chefs’ association JRE, which connects some of the best chefs in the world.

“Back to the roots” is the restaurant’s motto, because the wood-fired oven in the kitchen is still the center of his kitchen philosophy. On his homepage, Csencsits states, “Wood and oven, sizzling and braising, cooking and preserving – for me, these are essential aspects of my idea of wonderful cuisine.”

One additional piece of advice: Cycling is a fantastic way to see Burgenland. This will allow you to experience the area’s almost miraculous aura. People, landscape, food, and wine merge into an experience that makes stress fade away.

  • Thu. 3.11.
  • Moderated 5-course menu with accompanying wine
  • Waldorf Astoria
  • Hardenbergstraße 28 | 10623 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 179,-

Dry Aged Beef with Cauliflower and Thyme

Terrace Csencsits Inn: Jürgen Csencsits

Jürgen Csencsits © Iris Milisits

All Events 2022

Dieter Müller and the Moselport

© Matthew Shaw

The legend and the new generation of winemakers

We got to know the FIO winery at the Gault&Millau Gala 2019. We were allowed to organize the party and it was a great one! FIO, or Philipp Kettern and Daniel van Niepoort, son of the famous Dirk van Niepoort, convinced the testers with a wine style that is truly unique on the Mosel. Thus, they were named “Discovery of the Year”.

Great wines shine most when they are combined with great food. For decades, top chef Dieter Müller has been one of Germany’s absolute culinary elite. The Guide Michelin awarded him with 3 stars, and he received 19.5 out of 20 points from Gault&Millau. Müller is the patron of the Pots restaurant in the Ritz Calton restaurant at Potsdamer Platz. Here, Dieter Müller, Christopher Kujanski, and Natalia Hofmann create a great environment for pleasure. On this evening we combine Müller’s world of flavors with the aroma of the Moselle and the delicacy of the Douro Valley.

  • Thu. 3.11.
  • 5-course menu with aperitif, amuse, accompanying wines
  • The Ritz – Carlton Berlin
  • Potsdamer Platz 3 | 10785 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 139,-

Christopher Kujanski & Dieter Müller © Jule Frommelt

Natalia Hofmann © Florian Kottlewski

Dirk van der Niepoort & Philipp Kettern

All Events 2022

Oh Captain, my Captain!

© PCTRBRLN

Danube and Spree in the harbor kitchen

Restaurant, bar, canteen and beer garden. Let us introduce the harbor kitchen, the all-rounder in the heart of the Spree in Berlin Rummelsburg. The former canteen, which had the bay just in front of the door, has evolved over the last 11 years into a destination for gastronomic pleasures in a unique setting. Mathias Brandweiner and Frederik Grieb, two passionate restaurateurs, are not wholly blameless in this.

Other than that, what do the two have in common? From the luxury hotel industry to the port, their background as the management team of the “Pots” in the “Ritz Carlton.”

Whether on the high seas or on shore, Frederik Grieb feels at home in the kitchen. Since 2020, he has been responsible as general manager and head chef of the newly planned harbor kitchen, drawing on his experience on the “MS Europa” and his position as head chef at the “Pots.”

Mathias Brandweiner, a longtime acquaintance, joined as a business partner at the start of 2022.
He does himself credit and delights his visitors as “Host of the Year 2019,” while he is working at the restaurant “Pots.” When it comes to the wine list, he once again proves to be a first-class wine guarantor.

We will be joined by guest winemakers from Kremstal, the Lesehof Stagrd, for this evening.
With ten generations of viticulture, rich traditions, and, of course, the responsibility to raise the bar and feed you

“Spree meets Danube” is, in our opinion, the most appropriate theme for this celebration.
Our four-course menu is served right on the Spree, and it features a successful fusion of Berlin and Austrian cuisine, as well as superb Danube wines.

  • Thu. 3.11.
  • 4-course-menu with accompanying wines
  • Hafenküche
  • zur alten Flussbadeanstalt 5 | 10317 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 99,-

© Malte Jäger

All Events 2022

N0BELHART

Red deer, horseradish © Marko Seifert

Our noble 0 ABV evening

On this mostly alcohol-free evening at Nobelhart & Schmutzig, Billy Wagner and his crew demonstrate that fewer revolutions do not equal less enjoyment. Poor in alcohol but rich in pleasure, the dinner promises a full-on intoxication for the taste buds. Pastry chef Florian Hartinger will showcase some classics as well as some brand-new, unexpected creations made by Micha Schäfer and company.

Regional fresh from the market and, of course, first-class processed will also be served. Meanwhile, liquid food is provided by Holger Schwarz from Viniculture, Germany’s alcohol-free beverage guru and the kombucha experts from Bouche. And if you still feel like something befuddling, you can follow this urge with a very special course with a tart herbal note towards the end of the evening.

  • Thu. 3.11.
  • 10 courses with accompanying non-alcoholic drinks
  • Nobelhart & Schmutzig
  • Friedrichstraße 218 | 10969 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 290,-

Nobelhart & Schmutzig © Caroline Prange

Billy Wagner © Marko Seifert

Micha Schäfer © Sara Reuter

Nobelhart & Schmutzig © Henning Schacht

Nobelhart & Schmutzig © Caroline Prange

Potato, mustard © Marko Seifert

Trout verbena parsley © Marko Seifert

All Events 2022

Be(er) serious

Matthias Buchholz und Thomas Tyrell © Christian Kielmann

The Beer menu of Tyrell & Buchholz

We stand by our love for wine, but that doesn’t mean that our team doesn’t appreciate a cold blond beer. But hardly any beer has immediately excited us as much as the vintage beers from Thomas Tyrell’s BrauKunstAtlier. He is a master brewer and earned his Ph.D. in engineering in 2014. The beers are bottled in fine champagne bottles, where they can mature for many years. We are honored to have Matthias Buchholz as our host and chef.

His creations, such as the Kokosporter, the Kaffirweisse, and the Kaiserweisse, offer fantastic culinary accompaniments. We have known him at least since he was a star chef at the First Floor restaurant in the Palace Hotel Berlin from 1999 to 2010. Today he is the gastronomic manager of the Gutshof Britz. In 2000 and 2001 Buchholz was Berlin’s master chef, and in 2001 he was Gault&Millau’s chef of the year.

Matthias Buchholz already prepared a beer menu for us in 2017, with his sister Regina Vogt. The two even won the audience prize for this event. The expectations of the eat! berlin guests are probably correspondingly high, but with a team like Tyrell and Buchholz, we are not worried at all.

  • Thu. 3.11.
  • 4-course menu with accompanying beer
  • Buchholz Gutshof Britz
  • Alt-Britz 81 | 12359 Berlin
  • Admission: 6.30 pm | Beginn: 7.00 pm
  • 120,-
All Events 2022

Pleasure unites

Reza Daei Nabi, Sati Pulenthiralingam, Oliver Frahm c Christian Kielmann

The scent of the world in the Bar Brass

From Berlin to the whole world: Based in the capital and culinary natives of France, Bar Brass invites you to a culinary trip around the globe this evening. Chef Reza Daei Nabi from Iran, Saththi Pulenthiralingam from Sri Lanka, and sous-chef Oliver Frahm from Germany will be the highly professional guides through the menu.

They will be joyned by Margaux Friocourt, founder of FishKlub Berlin and an expert in all things fresh from the Bretagne. She was born in Brittany, has the very best connections to small fishermen and family businesses in the region and has built up an extremely well-functioning supply chain and trade relations in recent years. She makes sure that the freshest fish and the finest oysters come directly from the boat to Berlin.

Although the entire tour even leads to Asia, it remains French at heart. Bar Brass wouldn’t be Bar Brass if it didn’t focus on Francophile delicacies. This evening, it does just that, just a little more globally. And because 71 % of the earth is known to be covered with water, this culinary tour is likely to be more maritime in content.

No worries, there will be much more to drink than water: The VDP.Weingut Leitz became famous above all because of its concentrated, fine and long-lasting vintage wines. But even the estate and local wines show the outstanding format of this top vintner from Rüdesheim. We are very much looking forward to the exceptional wines and their winemaker, Johannes Leitz!

  • Thu. 3.11.
  • 6-course menu with accompanying wines
  • Bar Brass
  • Am Spreebord 9 | 10589 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 179,-

Margaux Friocourt © Zoe Spawton

Scarlette Lecore on boat

Fish Klub Berlin: Maquereau, Maquerel, Makrele © Zoe Spawton

All Events 2022
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E-Mail: mahlzeit[at]eat-berlin.de
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