Jams with Tonka Bean and/or Tahitian Vanilla and Terpenes
It doesn’t happen very often that we make jam – but once a year, when our grapes are ripe, the time has come.
Hanging tender (French “Onglet”) – or kidney cone in German due to its position and shape – is “technically” considered to be offal, but as pure muscle meat it has basically nothing to do with it. Continue reading Hanging tender
Year after year, every one of us got birthday – besides the fact that we have grown older again, or rather were allowed to grow older – this is a day we want to spend with family and good friends. Due to the current situation, however, this unfortunately did not work out as desired. Continue reading Das Ottenthal
Hello dear readers, today I would like to introduce you to one of my latest shashlik (kind of shish kebab) variations – basically a domestic remake of the beloved “snack stand shashlik”. It all started for me in autumn 2020 – somehow it felt like a hundred years had passed since I last enjoyed a good shashlik at one of my favourite stands. Continue reading Curry shashlik
After we had spent most of our time in Ahlbeck, we decided at the end of our days off to also visit the other imperial baths. Only then we noticed that Ahlbeck is apparently rather to be assigned to the quiet places than other beaches of the area. Continue reading Usedom Palace Hotel Zinnowitz
I have to say up front that I’m not really a fan of meat thermometers – in particular, I consider excesses such as using the temperature measurement when roasting a single slice of rump steak to be real satire. Continue reading InkBird: Meat thermometer
On the recommendation of an experienced restaurateur from Fürstenwalde, we visited today quite spontaneously Das Dorsch in Bad Saarow. In order not to experience an unpleasant surprise on this sunny Sunday, we have previously reserved by phone of course and had luck to get hold of a table outside. Continue reading Das Dorsch – time for the culinary
The 2024 International Green Week was once again truly refreshing—say what you will, but taking your first breaths in the newly laid-out flower halls of Green Week is always a “coming home” moment.
Cheesecake enjoys great popularity worldwide. The most famous varieties are certainly the American New York Cheesecake – which can be found on the menus of many hotels, restaurants and cafés – and of course the classic German cheesecake made from Grandma’s recipe. With this recipe I present you the version that my grandmother gave me. Continue reading Granny`s Cheesecake
The restaurant Sale e Pane is not too big, but it has an outdoor area that is especially enjoyable in good weather and this Italian in the heart of Steglitz is always well visited. That’s why we advise you to make reservations in advance, preferably by phone. Continue reading Sale e Pane Berlin
Ahlbeck belongs to the municipality of Heringsdorf and is the easternmost of the three imperial spas on the island of Usedom. We decided to visit Usedom and after we had seen Ahlbeck we spontaneously stayed at Das Ahlbeck. Continue reading Das Ahlbeck
For a long time, we were thinking about which steakhouse would be next on the agenda – on Wednesday, January the 27th it was time for the Danish steakhouse called MASH. Continue reading MASH
I’ve loved ribs since my earliest childhood – although it was mostly pork ribs – especially when they came from the grill. Differently than with the ribs of the cattle, there were then rather times braised by my granny… Continue reading Short Rib Session
The La Buca in Berlin Steglitz is a real intuition – already in my youth I was there before and after the visit of the Pop Inn – at that time the only disco in Steglitz – to get hold of one of the cheap and at the same time delicious mini pizzas. Continue reading La Buca
When left the restaurant, the waiter advised us to reserve next time if we are more than one person – however, this didn’t seem to be absolutely necessary in view of the two other guests – maybe it depended to the time (21:30). Continue reading Taverna Ellada
Le Su at Hamburg’s Lange Reihe is felt to be a little too expensive for the food they offer, which is certainly due to the exposed location. Le Su sees itself as a mediterranean restaurant – this may be partly true, but I felt it more like an authentic pure Lebanese restaurant from the point of view of the furnishings and the food. Continue reading Le Su
The restaurant is quite big, but for huge “projects” we recommend to reserve a room in the Steakhouse St. Georg. Continue reading Steakhouse St. Georg
We definitely advise you to reserve at the Casse-Croûte with sufficient advance notice. Continue reading Casse-Croûte
On Thursday, April 21, 2016, our agenda included Hamburg’s Tschebull in the Levante Haus.
Reservation
The Chebull has sufficient capacity, but you should play it safe and reserve in advance. Continue reading Tschebull
The management of La Marianna has changed, and unfortunately our favourite waiter has gone. The tasty olives were no longer available on our last visit and somehow the atmosphere has changed as well as the cuisine. Continue reading La Marianna
The other day…
…we wanted to have breakfast spontaneously and ended up in the Marietta. Continue reading Marietta, chill in Prenzlauer Berg
The other day…
Hot dog ravenous appetite? Then “Der Hot Dog Laden” (near Winterfeldplatz) is the location – the place to be.
The Hot Dog Shop is a small fine snack place without an indoor area. The goods are passed through a counter to the outside, where a few stools & a table may be placed. Continue reading The Hot Dog Shop
Reservation
The Weißen Röss’l in Licherfelde has enough space, even for a spontaneous visit – but if you want to sit outside in the beer garden during rush hours, we recommend that groups of five or more people book in advance by telephone to be on the safe side. Continue reading Weißes Rössl in Lichterfelde