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:
Tag: eat
Herb Circle
The Godfather of the herb have mixed: new herbal cocktails with AVERNA! Herbal spirits apply when it comes to mixing, rather than normal and also not easy. The Spurs helps readers to explore varied viewpoints. The herb circle, a bartender initiative, pioneer in this field. The participants cocktail specialists such as the herb sponsors and Juniors, pass on their knowledge of herbs and their mix of talent and develop new formulations. AVERNA, the cult herb liqueur from Sicily, is the basis for interesting new drinks, exclusive cyanide (cyanide bar Berlin), Andre Voelkel (Alto bar Berlin) and David Sasse (Saifi bar Munich) created by Herb Godfather and bartenders Walter Florian Kaufmann (Bavariabarcatering Sonthofen), Tom. AVERNA is an ideal raw material for this innovative herbal cocktails with its complexity, its best raw materials and its careful processing for the bartenders here. The new AVERNA’s herbal cocktails offer unique flavours: for fans of the tart taste of ORIENTAL OLD is FASHION (Sasse & Walter created by David Florian Kaufmann) with cardamom, Rosemary and Ginger Lemongrass Espuma of right. Refreshing with a hint of sharpness is the GIARDINO SICILIANA (cyanide created by Andre Voelkel & Tom) with orange juice, sliced cucumber and chili balsamic. Overall, seven new AVERNA herbal cocktails are created.
Herbal cocktails by David Sasse (Saifi bar, Munich) and Walter Florian Kaufmann (Bavariabarcatering, Sonthofen) BLUE HERBAL ingredients per person: 4 cl Averna 1 cl Riemerschmid bar syrup black currant 1 BL of white sugar 2 branches thyme 5-6 blueberries preparation: slightly to botch the spices and the sugar in a glass, then add the other ingredients. Serve with ice cream. Decoration: Blueberries and thyme AVERNA SILVER ingredients per person: 6 cl Averna 1.5 cl Lauter sugar 1.5 cl lemon juice of 1 Spitzer grapefruit bitter Mint Sage preparation: crushed Sage leaves in the glass with Averna, bitter filling on lemon juice and grapefruit and serve with a stem mint on crushed ice.