Rooted, anchored, and truffled
Bonvivant – the sweet life, la joie de vivre. Head chef Nikodemus Berger created a gastronomical phenomenon and it is kind of surprising that an Austrian, of all people, runs the second ...
To The Bone & Dario Cecchini
Giacomo Manucci, patron of the restaurant To The Bone in Berlin's Torstraße, sells Dario Cecchini's outstanding, sustainably produced meat all year round. What a masterstroke! Once again, he was ...
The First Avenger
Originally, "The First Avenger" fought against Nazi Germany as Captain America. But of course, that has nothing to do with this evening, even though Björn Swanson, owner of Restaurant Faelt, is ...
Cidre, Cider, Apple wine
For years, Cidre, cider and apple wine have enjoyed growing popularity. Criteria such as regionality and origin, sustainability and biodiversity, old orchards and new flavours contribute to the ...
Arie, the Queen of the Night
"No limits, no boundaries": theNOname stands for exciting variety and freedom in every aspect. Arie Oshri will be performing that evening. She is a wonderful drag performer, singer – simply a ...
Mehmet Gürs X Nobelhart & Schmutzig
Turkish cuisine is one of the most exciting, vibrant food cultures. And while a cheeky köfte at Köftecisi is nothing to be frowned upon, we are nonetheless quite adamant that your appreciation of ...
Lorenz for President
The reason for this evening is quiet obvious: Clinton's Restaurant in Hoppegarten sounds like one of the favorite American presidents. Head chef there is Stefan Lorenz, and we are always very ...
Brothers in Spirit
In April 2016, a restaurant opened in Kreuzberg that many Berlin gourmets and food journalists hadn’t properly noticed for far too long. To be honest, we discovered the restaurant with its friendly ...
