electricgecko

Eine herausragende Mahlzeit im ernst in Berlin, deren Qualität und Bedeutung weniger mit der kunstvollen Zubereitung von Essen und mehr mit den beteiligten Personen, Produkten und Überzeugungen zu tun hat. Die klare Schönheit der Kompromisslosigkeit, noted for later reference.

• Fresh cheese in pea sauce
• Pea tart
• Roasted topinambur skins
• Wild salad with vinegar jelly
• Brioche with goat’s butter
• Last year’s forgotten spring onions with miso mayonnaise
• 茶碗蒸 with ponzu dressing
• 2018’s first spinach leaves with paste of sunflower seeds
• Inner artichoke leaves, roasted
• Goats cheese with smoked sunflower oil
• Artichoke heart, grilled with chervil
• Leek, grilled and filled with paste of sunflower seed shells
• Mangalica charcuterie
• Chicorée with cream
• Trout sashimi
• Steamed onions with buffalo milk and hazelnut oil
• Six hour egg yolk with koji sauce and ramson
• Fried herring in spelt tempura with lemon and salt
• Endive heart with brown butter, lemon and blood orange oil
• Baked ricotta with lemon
• Linda potatoes, steamed, with butter, zabaione, roasted hazelnuts and black truffle
• Second half of the trout with bonito dashi, covered with fresh wasabi leaves
• Cooked barley mit dashi and wasabi flowers
• Green beans
• Aged pork belly, steamed and fried, with lovage
• Blood orange in smoked blood orange juice
• Mangalica pork fried in duck fat, with truffles and marrow sauce
• Granité of grilled lemon
• Dried oranges, brioche crumble, cream
• Pea pod icecream with olive oil and water mint
• Raspberries, raspberry jam, raspberry schnaps with cream and cherry blossoms
• Yoghurt ice cream and blood orange ice cream
• Petit fours, including Hoshigaki, aged and massaged khaki and caramel fudge made with Mangalica fat
• Fallen Pony and Anne Bonny from Empirical Copenhagen