The restaurant reinstoff not to find so far in Berlin offers a mix of Berlin specialities combined with haute cuisine! Cook a restaurant for Berlin against the crisis? Yes! “, say three young hospitality professionals and inspire with their concept as well as gourmets also equal to corporate and financial experts. Brandenburg rabbit with celery and licorice or Baltic Sea turbot with onion cream, Ochsenmaul Vinaigrette and beurre-rouge cube effortlessly master chef Daniel Achilles combines classic haute cuisine with modern molecular cuisine and cooks his own interpretation of a young, slight regional cuisine. Continue to learn more with: Sela Ward. The 32-year old from fishermen and farmers from the surrounding area refers to best meat and poultry, freshest fish and crisp vegetables for his three to eight common menu creations to 38.00 to 98.00 euros. Host and Sommelier Ivo Ebert presents the ambitious palate delights about 40 guests in the evening loose relax in the minimalist ambiance of a by interior designers in grey brown with fresh Apple green combined former fire station at the Saha 26 c. In addition to Spanish wines young wine lovers presented a winemaker of the twelve most important German regions the 30 years in all its diversity. The team is completed by Sabine Demel, who takes over the business management. Like your fellow the 35-year-old before the common step towards independence has many years experience in Star – and Haubengekronten restaurants. Last worked the three innovative for Germany’s three-star chef Juan Amador in Frankfurt Main. Their common approach to the restaurant reinstoff in the Edison courts in Middle won not only the first place in the Berlin-Brandenburg business plan competition 2008, but convinced of the Berlin financial experts in struggling time Volksbank, actively to the young companies. reinstoff GmbH Edison courts Schlegel Road 26 c 10115 Berlin Tel: + 49 30 30 88 12 14 Fax: + 49 30 400 54 220 E-Mail: Website: