Bistro: JANUAR

JANUAR

Freitag 29. Januar : Friday January 29th : 2009
Aperitiv um 20.30 uhr : Aperitiv at 8.30pm

Menü:

Topinamburcocktail
Semmelknödel in Brühe
Zwei Austern aus Sylt
Schwarzwurzelgratin, Sodabrot & Soleei
Schwarzer Sirupkuchen mit Jägermeistereis

Sonst wie gehabt: 1 Tisch, 30 Gäste, 3 Köche, 4 Kellner, 4 Gänge und ein
Aperitiv. Inklusive (vielleicht nicht so) leichter Unterhaltung.

---

Menu:

Topinambur cocktail
Tyrol dumplings in broth
Two oysters from Sylt
Salsifygratin, soda bread & pickled egg
Black treacle tart with Jägermeister ice cream

Once more: 1 table, 30 guests, 3 chefs, 4 waiters, 4 courses, 1 aperitiv and some not so light
entertainment.

Next Bistro: June 20th 2013

Bistro is an occasional dinner for 30-40 guests around one big table in our shared studio in Kreuzberg where we normally work as artists. We cook with the best seasonal ingredients we can find, spending as much time sourcing as cooking: Vegetables and fruit from organic and biodynamic farmers in the Berlin-Brandenburg area, wild food foraged in Berlin's many forests and fields or what we and friends can grow ourselves. Our fish and seafood are always from a sustainable source. Meat, though rarely prominent on our menu, is either from organic sources or the wild. The inspiration for our dishes are drawn from our eclectic backgrounds, being it German, Italian, Norwegian, Australian, Turkish, Japanese or Indian, but we always attempt to make something that seems truly rooted in Berlin and its seasons. Basing all the dishes around local ingredients might seem limiting at first, but it soon opens up a whole new world of possibilities that have made the food at our Bistro something personal to us and unique to where we are.