Postal Code Rally: 10709 – Markt pur

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>>   read more / weiterlesen

Share

Herz & Niere – A promising start

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>>   read more / weiterlesen

Share

Renger-Patzsch – True austrian charme

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>>   read more / weiterlesen

Share

Osteria Sippy – first try

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

Share

Basim – smile please

„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>>   read more / weiterlesen

Share

Baba Angora – Turkish for the advanced

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>>   read more / weiterlesen

Share

Mariona – the catalans are the best

Excellent!! That doesn’t say much but it says it all.

The place is small, inconspicuous and always packed. The menue is straightforward and changes every day. Josep, owner and cook, brings only those ingredients on the table he finds worthy enough when he does his daily shopping at the market.  A dozen or so appetizers, a few main courses and two, three desserts are being created each day. The cooks can run riot with their creativity and it doesn’t take more dishes to convince the customer of the greatness of catalan cuisine. The drinks menu is manageable, but the few wines chosen well. The waiters are knowleadgeable (hooray!),  attentive and brisk. We are here once again in a larger group and to save us from the difficulty of choosing what to eat, we order all of todays 14 starters for all of us to try.

To start of with we have a cava, olives and some homemade bread with seasalt and then, one after the other we receive: Rabbit-clam-stew, tuna-carpaccio on salad, ox cheeks>>   read more / weiterlesen

Share

Ars vivendi – disputable way of life

The name Ars Vivendi – or better said way of life – sounds promising, especially when an italian is concerned. With high expectations we enter the restaurant on Holsteinische Strasse in Wilmersdorf on a Friday lunchtime. The establishment is unpretentious, newspaper reading gentleman, couples and other guest who seem to be regulars, sit at tables with red checkered tablecloths. An eye catcher is the opulent display cabinet, that shows the kitchens repertoire: a wide selection of antipasti, cheese and coldmeat specialities and the homemade pasta, the restaurant is known for. Spaghetti, Tagliatelle, Ravioli with Ricotta and boletus or zucchini filling – all is produced right here. Proven by the machine next door the chef handles every now and then. So far it is inviting. The daily food is written on a straightforward blackboard, there is no printed menue, and sounds good. From the small selection of fish, meat and pasta dishes we choose Cannelloni with Cime di Rape, a typical>>   read more / weiterlesen

Share

Toca Rouge – only if you’re not choosy

Absolutely hyped and completely overrated. The interior is extravangant, o.k., but nothing else. The tables are small, too small should you want to order more than fits on two plates and you wouldn’t be able to see your food as the LED lamps form circles of light big enough for two plates + your drink. The dishes have funny names like Making Sense, Seven Seconds, Mao’s Darling, A Better Tomorrow… We try Pretty Woman, turnip chicken salad in fish-honey sauce, rather boring if it wasn’t for the 3-4 bits of chillie. My brother takes the Spider Beef, roastbeef in hot coriandersauce, which is o.k. The main courses are Long Life, mandarin noodles in too sour sesame-garlic sauce, and Chop Chop, apparently lamb with mince sauce but so finely chopped and covered in mince you cannot get a taste of lamb at all. No guys, this doesn’t work. You won’t be more than a tourist trap. Yours Saskia Sanchez

€€
Toca Rouge
www.tocarouge.de
>>   read more / weiterlesen

Share

Lavanderia Vecchia – Eating with laundry

The road is a very busy one in Neukölln, not a cosy place. Home to small businesses, and it looks rather like work in progress, when we walk into the restaurant located in the second backyard. Outside, inside everywhere are clothes on the line. Checkered kitchen towels and white tablecloths, old fashionly embroidered – just as if somebody had just hung them up to dry in an old Lavanderia Vecchia, a laundry. As decor it goes astonishingly well with the restaurants unrendered brick walls and wooden tables (without cloths), who would otherwise look too much of being a workshop. Unconventional as the rooms is the concept of the kitchen: Before sitting down one has to pay for food and drink and that brings on the question: Lunch menue with three courses, or only pasta? We are a bit lost and order just a main course and a drink, only to realise that we would have liked to have a salad as a starter, just as the one looking so appetizingly on the table next to us. So we are back>>   read more / weiterlesen

Share