The 11th December sees the next round of Bar Food Friday. The idea is that we bring the restaurant to the bar for a night and serve up some killer dishes based on an ingredient theme and made with the very best produce available then paired with some great craft booze from the bar. Last time was Duck and Vodka and this time we’re doing Seafood and Sake. The kitchen will be making some tapas-style (…)
We have a full and festive Christmas season ahead of us here at the hotel! Our forest has grown this year and lost amid the branches you’ll find a wooden outdoor sauna hut glowing away every afternoon and evening through the month. The Glühwein will be flowing, the air will be biting and snowy; a truly Finnish sauna experience. Add a massage and you’re set! Celebrate the season in our (…)
Continuing on with our love affair with food and drink, we’re happy to present to you our Barfood Friday! A regular evening where the bar and kitchen get very close together. Alan creates small dishes out of one local product while Dominic matches it with complimenting craft spirits. This Friday we’re doing Duck and Vodka. So get ready for a foody start to the weekend and come along with an appetite! The evening will be accompanied by the special sounds of the Wayne Snow Band, with Wayne (…)
October is here and this week in the restaurant we’ve launched a new menu to reflect the season. One of the many stars is the Maultaschen soup starter, Autumn on a plate. These handmade German-style ravioli are filled with a mixture of fresh, seasonal mushrooms from Brandenburg, as well as onions, juniper berries, marjoram, parsley and pepper. With the plate there’s a light, aromatic stock to be poured over it, made (…)
One of our starters in the restaurant at the moment is a twist on a Caprese salad. We use buffalo mozzarella from our friends at Bobalis farm, and instead of tomato, we’re making the most of the delicious watermelons which are in season right now. The buffalo bresaola and dehydrated olive add a bit of saltiness, and the balsamic reduction and basil leaves call back to the classic Caprese salad.
This is the roasted cauliflower dish from our current dinner menu. It’s served with cauliflower and cumin purée and big plump Medjool dates. These have been cured in oil, vinegar and shallots, making them very soft and very tasty. There’s a sprinkling of dukkah over the top to finish it off.
Heute setze ich mich mit Stephan zusammen. Stephan ist Koch. Koch aus Leidenschaft und das seit er 15 ist… mittlerweile ist er 29. Mal sehen was er so zu erzählen hat… Stephan ,wo kommst du eigentlich genau her ? Ich komm aus der Nähe von Salzburg. Faistenau … Wie bitte Was? Wie schreibt man „Faischdenau“? (Der tollste Dialekt der Welt ) F-A-I-S-T-E-N-A-U. Das ist bei Fuschl am See. Ein kleines (…)
We’re bringing natural wine to our hotel and to celebrate that, we’re having a weekend of food, wine & music on June 13-14, each day from 4pm onwards. Together with our friends – sommeliers & chefs Dan Wilson & Magnus Reid, we’ve chosen a diverse selection of what we think are the most interesting, delicious and intriguing natural wines from around the world. There’ll be 40+ wines including those from: (…)
Lucas came to Berlin from Portugal 2 years ago. He grew up in there and lived all his life with his 6 brothers and parents on a Quinta with a little vineyard that his parents took over from the old caretaker in the early 90’s. Slowly they nurtured it and over the years they improved and mastered their wine-making… and it’s their wonderful wine we now enjoy in our restaurant! (…)
Thanks to everyone who came, gave and shared and made it such a memorable start to the new year!