Our dinner menu is updated dish by dish according to what’s in season. Here’s some of the newest additions. At the top – beef cheek, malt, carrots, black rice vinegar. Next – lamb, chicory, black garlic, nam jim. And lastly – grilled pointed cabbage, mushroom broth, parmesan.
A first look at some of the new dinner dishes from the restaurant here. At the top are the new season beets with cherries, liquorice and sorrel. Then the onion bhajis with cucumber, mint and yoghurt. And finally compressed watermelon with white chocolate ganache and strawberries. We’re open for dinner Tuesday to Saturday from 6:30pm, and our menu is best shared with friends! Make a booking online or reserve a table by emailing us at email@example.com (…)
The dinner menu has been updated to reflect the beautiful spring produce we’re getting in. See the full card here. We’re pretty excited about the burrata with orange puree, wild herbs and sweet, crunchy new season peas. The burrata comes from Bobalis, a buffalo farm in Brandenburg. Here are some photos from when we visited this incredible farm a little while ago. And of course it wouldn’t be a spring menu without asparagus. We’re (…)
There’s a new lunch menu in the restaurant this week, featuring this spring carrot salad and the fried fish sandwich below. The full menu can be seen here. Lunch is served Monday to Friday from 12:00 noon to 14:30.
We’ve got some wonderful mid season additions appearing in the restaurant this week. See the full dinner menu here. You wouldn’t know it, but we’re actually at the very beginning of spring! The gradually longer days mean more light and we’re slowly starting to see the green stuff coming back. We’ve got Roberto’s baby leeks grilled and served with kale, capers and a smoky leek ash, and the wild herbs are starting to sprout again. (…)
Jules and Alan are in London this week at our friend Magnus’ restaurant LEGS with a little Michelberger takeover. Go say hello! 120 Morning Lane, London E9 6LH. Bookings 0203 441 8765 or firstname.lastname@example.org
Alan and his team have been busy creating some new dishes for the evening menu in the restaurant, with the cooler season’s produce playing a starring role. Roberto’s veggies in all their glory feature on the grilled cabbage dish, with kale, spitzkohl, salsify and liquorice root. The duck pastilla in the meat section makes a nice rich wintery addition to the menu, and the whole of the fish section has (…)
Pictured here is one of the late summer dishes from our current dinner menu in the restaurant – chicken with corn, tarragon and black cabbage. A little while ago we gave the menu a bit of a shake up, swapping out the traditional starter, main, dessert structure with a selection of smaller dishes, designed to be shared. The menu is now divided into sections such as snacks, vegetables, fish etc. (…)
Thank you friends, partners and colleagues for coming to celebrate our new restaurant with us on Sunday. Our favourite photo from the night is the first one here of our veggie and herb farmer Roberto and his kids waiting patiently for the next tasty morsel at Alan’s chef’s table.
Welcome to our new Dinner Restaurant 6 weeks construction is past New kitchen, new possibilities Modern, communal dining with seasonal organic produce, sourced locally Sustainably foraged, hunted, and farmed from forests & fields around Berlin We invite you to try out what Alan and Jules have created Also the restaurant has it’s own bar now with a tempting wine selection Lone wolves or birds welcome on our new one seater (…)