Bistro: FEBRUAR

FEBRUAR

Also kommt zu unserer ambivalenten Feier des Winters und geniesst Speisen

überwiegend in der Farbe des Schnees.

Menü:

Austern aus Sylt / Schwarzwurzel & Lappentang

Sauerteigbrot & Gänseschmalz / Butter

Chicoree & Apfel

Sellerie & Hirse

Brandade von Skrei / Stampfkartoffeln & Queller

Rohmilch-Frischkäse

Blutorangen-Posset mit Buttermilchschnee

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Join us for an ambivalent celebration of winter and let's eat food that is mostly

the colour of snow.

Menu:

Oysters from Sylt / Salsify & dulse

Sourdough bread & goose fat / butter

Endive & appel

Celeriac & millet

Brandade of skrei / Mash with samphire

Fresh cheese of raw milk

Blood orange posset with buttermilk snow

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.