Welcome to Culinary Routes!

We are a group of friends who have been living and eating out in Berlin for many years. We are no professional food critics, but we love good food and you are welcome to profit from our restaurant experiences we have made over the years.

This blog is for those who’s choice of restaurant does not depend on timeout, lonely planet, tripadvisor or whether it is mentioned in some glamour magazine, but who would rather consult ‘friends’ who live here.

The range goes from Döner Kebab joint to stylish Michelin Star crowned places. Through all districts and in future even some urban hinterland.

Our cost-ranking, one main course and drink: € < 10 Euro // €€ < 30 Euro // €€€ < 50 Euro // €€€€ 50+

And now: Enjoy  –  Yours, Saskia Sánchez!!

P.S.: You’ll find a bit about Spain too, as it is my second home.

Postal Code Rally: 10589 Mierendorffinsel – coffee meer

coffeemeer_Logo

This time we have a home game: 10589 is Saskias (choosen) home. This postal code is clearly delineated – the Mierendorffinsel in Charlottenburg. The entire cultural life here revolves around the Mierendorffplatz. Saturday was also market day. The market is not as big as before. But there is a large vegetable stand, which mainly offers many varieties of potatoes, then the nice cheese saleswoman who gives always small … no, actually spoiled us even very large extras – I wonder if that is a competition with her husband at the Karl-August-Platz which we visit more often … well maybe not.

A solid instance: in addition to the always somewhat messy Tauschbox is right in the middle of the square an old phone booth with solar roof. The Bücherboxx for exchange of reading material is neatly maintained, every Saturday friends of the Boxx meet and look after it (we have even happened to see them). There

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Postal Code Rally: 10709 – Markt pur

MarktPur1

Berlin, so full of great places, sights and of course cafes. If we want to spend a day doing nothing (great hobby!), then it is often in the Lisboa near Karl August Platz or the okace with the nice greek women at Charlottenburg Schlossplatz. Not today, we want to try something new. Away with TripAdvisor and Google Maps, we roll postal codes! Yes, exactly, we have picked out the Berlin postcodes, discarded the outermost and then rolled. At Saskia’s happiness not Marzahn came out but 10709 Halensee, south-west of Adenauerplatz. The mission: find a lovely cafe and maybe research a bit about the area. Well, for the latter Wikipedia did not have much to offer. Two churches, the Schaubühne in a special residential area and a little piece of not-so-nice Ku’damm.

As cafe area we quickly identified the western end of the Westfälische Straße. The Café MetroPolen offers Polish lunchtime and especially a lot of cake. Opposite

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Kiez Rösterei – for afficionados only

Kiez Roesterei

Stefan Brachts passion is coffee and in his shop in Kreuzberg you will get a good idea that being a coffee afficionado is a lot more than just being able to make a good brew. Here you can choose between 24 types of coffee and whether you want it filtered, aero pressed, syphoned, served in a  cup, mug, glass.. If you’re not quite sure it’s best to let him advise you. When we were there he took his time to explain the methods and which beans go best for which taste. The result: a coffee out of panamese beans that smelled strongly of chocolate, done in a syphon and served in a glass carafe. A little thin, like tea, but very aromatic. Worth trying.

And by the way: Him and his partner have got great cakes and biscuits, too. Yummy.


Kiez Rösterei
kiezroesterei.de
Gneisenaustr. 68 / Kreuzberg
U-Bhf Gneisenaustrasse

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Herz & Niere – A promising start

Herz und Niere

The question „What are we having?“ is being answered by the freshly weds with a shrug of shoulders. „No idea, but it will be good.“ Some think that’s a pretty brave beginning of a wedlock to offer a surprise wedding menue to 20 invitees, but knowing Christoph Hauser, the cook, and Michael Koehler, the sommelier, you don’t need courage, just faith.  I know Christoph from his former place of work where he, amongst other delicious things, baked a wonderful sourdough bread and made me addicted with his fish chowder so viscid it almost held a spoon upright. In his brand new place (opened only recently) the concept is to bring every eadable piece of the animal onto the table, not only the tenderloins. And so we sit at two large tables and eat half of what is on the menue. Fluffy black pudding, without skin, seasoned with apple vinegar and carrot, sausage of veal paté, fluffy too, ham, trout on green bean salad, potatoe and cucumber salad, home made bread with lightly

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Renger-Patzsch – True austrian charme

REnger

A large room, dark wood, black & white pictures of fields of hops, rows of grapes… The waiters smiling, friendly with their dark aprons looking very professional and fitting perfectly into the ambiance. It is a couple of days before x-mas and the Renger-Patzsch is bursting at the seams, but as the ceiling is very high one doesn’t have the feeling they are in need of space. The clientel consists of men in dark suits, this evidently being a place for bank clerks having their office x-mas dos. We are also a large group and are being perfectly taken care off, even though every one is extremely busy. The waiting time between the courses is very long, but the restaurant filled up in a short period of time, and as our glasses are regulary refilled with a dry, barrique matured Montalcino from Tuscany or a flowery, fresh white burgundy from Baden we manage the waiting time very well. The food itself is a balanced mixture of different aromas, appetizingly arranged in reasonable

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Osteria Sippy – first try

Sippy

I’ll make it short: It is a World Cup night and Italy has just lost against Cosa Rica. Not exactly the right day to try out an italian, but our friends raved about the place and told us there would be live music on a friday night. Not tonight, all attention is drawn to a beamer showing the football. The waiters are unattentive, the kitchen also a bit under the weather. Well, we will have to come back again as our first time here has not been convincing. The appetisers are o.k., but nothing special, my halibut is not being served as a filet but cut into slices and therfore comes full of bones, to soft and annoying to eat, the really big veal cutlet is still so raw our knives can hardly cut it…

Anyway, we’ll try again after the world cup.

€€
Osteria Sippy
www.sippy-osteria.com
Sanderstr. 10 a /Neukölln
U-Bhf Schönleinstrasse

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Basim – smile please

Basim

„For me the most underestimated Restaurant in the area“, says a commentary in the local newspaper. We are curious and try it out. The decor is reduced to essentials. Light wood for the floor, tables and chairs, the latter with comfortable cushions, the decor: big candles. It is early evening and the candle light warm and welcoming, yet one can see very well what is on the table. Basim Badr, the cook, is obviously not a Berliner and that works very well with the seasonal and regional cuisine on offer, because he gives it a special kick. The menue reads interesting, but I must admit, this time we go for basics. Snails, veal schnitzel, a cheese platter and desert. The snails have been cooked out of the shell in a fine herb stock and have got the right texture, not rubbery and not too cooked – just perfect. The veal schnitzel could not be better if an austrian had fried it. It is wrapped in very thin batter that is still intact and has therefore kept the meat juicy. Accompanied

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Vai Mo – simply good food

vaimo

I have known the place for years, but haven’t been for quite some time. After half a day in Prenzlauer Berg just the right spot to have an unpretentious meal without chichi.

Aproximately 16-20 people fit into the small space, reservation is a must and those sudden latecomers ‚Via Mo? I’ll come’ might end up without a chair. Tough luck. The menue is a constant change of specialities from upper Italy. As a starter we order olives and pickled vegetables that are being served with freshly baked light and dark bread and a golden olive oil. A good start. For main course we have guinea fowl and vegetables of the season, spaghetti with octopus and green asparagus, tagliatelle with beef ragout. As a desert panna cotta covered with caramelized almonds. I shall not go into describing the taste – the pasta was cooked perfectly, the plates were scraped clean and everything was accompanied by two bottles of very drinkable…

A perfect eventing, where one leaves elated and in

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Baba Angora – Turkish for the advanced

angoralogo

My swiss visitor would like to eat out, something meditarranean, nothing asian.

It is Sunday, early afternoon,  many tables are (again?) empty. The interior is genuine and appealing, stone reliefs from ancient temples adorn the walls. The two young waiters wear neat white aprons and do not just seem professional. We look interestingly onto the tables of our neighbours and are very stimulated to try as much as possible.

First we are being served freshly baked ‚blown-up’ bread with sesame seeds on a wooden board, butter with herbs and a crumbly country cheese. Our warm and cold appetizers come on small porcellain plates, arranged and served on a tray. It all looks pretty yummy. We rip of big chunks of the warm bread and dip it into subtle seasoned  joghurt, spinach puree with garlic joghurt and small hazelnut pieces, hot pepper puree with tomatoes and finely chopped onions, humus in delicate olive oil with sesame seeds and roe salad with red onions. The big beans are cooked

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Frau Bäckerin – please take a seat

frau baeckerin

Our Café discovery lies in second row, a little hidden and wonderfully quiet with views onto a small park. The tables on the terracce are below massive chestnut trees snug and shady. The Café at Villa Oppenheim has been opened since November 2012. Due to preservation orders the owner cannot mount much advertisement, you have to know that it is here and therefore it is still an insider’s tip.

Inside the café’s decor is light wood, the ambiance airy and light, but also cozy. Small flowerpots are used for decoration, tables are numbered by chalk on slate. It looks as if someone is dedicating more care and that is surely the case. The two young girls serving are alert and brisk. On the menue you find what can be expected of a café with this name and besides warm, fresh Panini and Ciabatta, ,an assortment of savory looking cakes other delicacies like lentil salad with apricots, Ricotta-Spinach casserole, quiche, a soup of the day and more. All of course tasty and homemade.

€<br

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