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Sturgeon, aged for a week, cooked in the oven. Grilled leek, leek juice and leek broth. Toasted walnuts with shoyu and o...

16. Oktober 2021 um 18:17
Sturgeon, aged for a week, cooked in the oven. Grilled leek, leek juice and leek broth. Toasted walnuts with shoyu and oil made with walnut leaves.

Alles / fast alles

16. Oktober 2021 um 17:24
Alles / fast alles

Maria’s ‘Superschmelz’ kohlrabi, cooked gently, mixed with pistachios and fingerlime.

28. September 2021 um 11:45
Maria’s ‘Superschmelz’ kohlrabi, cooked gently, mixed with pistachios and fingerlime.

Tomorrow’s menu.

27. September 2021 um 14:41
Tomorrow’s menu.

Late night Snapshot: Turbot from the grill with spicy 🌶 from last year mixed with Meyer 🍋 zest from last year and fing...

25. September 2021 um 20:49
Late night Snapshot: Turbot from the grill with spicy 🌶 from last year mixed with Meyer 🍋 zest from last year and finger lime from this year and potatoes 🥔 from this year. The same dish next Tuesday, but the head is now gone. Bon Weekend!

Tuesday’s turbot. Don’t miss out.

25. September 2021 um 15:39
Tuesday’s turbot. Don’t miss out.

Friends, we’re open next Tuesday again! 🥳🥳🥳 So head over to our website to book yourselves a table! On the picture: T...

22. September 2021 um 14:10
Friends, we’re open next Tuesday again! 🥳🥳🥳 So head over to our website to book yourselves a table! On the picture: Turbot from the North Sea. We received two of them, each five kilos. Tonight we will serve the head, wings and skirt, along with the first fillets. The rest will be used in the following days and I’m sure there will be some left on Tuesday!

Peppers and chili in various forms, surrounded by sheep at Jens and Jules farm. We have a table for 2 and one for 4 avai...

16. September 2021 um 10:16
Peppers and chili in various forms, surrounded by sheep at Jens and Jules farm. We have a table for 2 and one for 4 available for tonight’s dinner. Give us a call or head over to our website.

Hey Hamburg! Wir kochen nächste Woche Dienstag in der Hansestadt. Zu gast sind wir im Wolfsjunge und kochen da dieses Me...

13. September 2021 um 12:22
Hey Hamburg! Wir kochen nächste Woche Dienstag in der Hansestadt. Zu gast sind wir im Wolfsjunge und kochen da dieses Menu im Rahmen der Berlin Food Week. Und Sebastian Junge kommt am gleichen Abend nach Berlin um ins Lode & Stijn seinem Menu zu kochen. Das wird ein richtig tollen shuffle! Buchen könnt ihr das über der Website von Berlin Food Week (link in bio).

Exciting job opening: We are looking for a new chef to join our small kitchen team. Resume and cover letter can be send...

08. September 2021 um 11:25
Exciting job opening: We are looking for a new chef to join our small kitchen team. Resume and cover letter can be send to Contact@lode-stijn.de German language skills are important. Experience too, but a healthy drive is far more valuable. We only work 4 days a week. The team you will be joining is amazing. The payment isn’t too bad either. But most importantly: we only take NICE people who love to cook delicious food. No time to waste I’d say…

Happy Sunday to all of you from Erdhof Seewalde!

05. September 2021 um 17:38
Happy Sunday to all of you from Erdhof Seewalde!

Announcement!! 📣 We are open next Tuesday, because we want to be off on SATURDAY! We’ve traded Saturday 4th of Septem...

Announcement!! 📣 We are open next Tuesday, because we want to be off on SATURDAY! We’ve traded Saturday 4th of September for Tuesday 31st of august, so dine with us on a Tuesday for once :) maybe we’ll do it more often. Book that table online!

Late night snapshot from the pass: Pork neck roasted with lavender Zucchini flower filled with onions and lavender A li...

Late night snapshot from the pass: Pork neck roasted with lavender Zucchini flower filled with onions and lavender A light sauce from the bones with beer vinegar Pork belly cooked on hay with fermented chili deep fried and covered dried spicy greens... Which is to be dipped in zucchini with mandarine and chili paste

Same same but different: Pollock from Mrs Robinson’s aging fridge, beetroots from Grete, chamomile from Olaf and ferment...

Same same but different: Pollock from Mrs Robinson’s aging fridge, beetroots from Grete, chamomile from Olaf and fermented black currant from Frank and Marjolein.

😀😃😄😁😊🙂😉😌🤪

😀😃😄😁😊🙂😉😌🤪

Atlantic Bonito, roasted beetroot, parsley and chamomile.

Atlantic Bonito, roasted beetroot, parsley and chamomile.

What a sad day. It started from the back of this van, 6,5 years ago. Roel and Baaf from Küstlichkeiten wanted to provide...

What a sad day. It started from the back of this van, 6,5 years ago. Roel and Baaf from Küstlichkeiten wanted to provide an alternative to all the big fishing giants and approached us as fellow Dutchmen. Unfortunately it wasn’t meant to last. Your dedication, approach to quality and sustainable but above all your friendship will be dearly missed. And a remember to us all: keep supporting small independent business, they do make the difference.

🍑🥦🥬🥒🌶🫑🌽🧄🥕🍈

🍑🥦🥬🥒🌶🫑🌽🧄🥕🍈

Wasim Saidan’s natural leavened bread.

Wasim Saidan’s natural leavened bread.

Dienstag 4. August - 17:57

Dienstag 4. August - 17:57

28.07.2021 - 14:35

28.07.2021 - 14:35

Yesterday’s main course isn’t what we’re serving today! Roast loin of goat, spring onions - fennel - pistachio salad, r...

Yesterday’s main course isn’t what we’re serving today! Roast loin of goat, spring onions - fennel - pistachio salad, roasted young garlic. ‘Köfte’ from the shoulders, grilled feta, flatbread with black cumin and ayvar of last the sea tomatoes, chili and walnuts. A tribute to our favorite Adana grill house perhaps? Anyway, today we serve roe deer with pickled magnolia and ginger.... 👋🏻👋🏻👋🏻

Aged and grilled sturgeon, glazed with pickled elderflower, a silky beurre blanc made with pickled elderflower and a gar...

Aged and grilled sturgeon, glazed with pickled elderflower, a silky beurre blanc made with pickled elderflower and a garnish of pickled elderflower.

If you are also looking for a job in gastronomy, then you are lucky because there are dozens of restaurants to choose fr...

If you are also looking for a job in gastronomy, then you are lucky because there are dozens of restaurants to choose from. And so are we! We’re looking for a new member for our Front of House team. One thing that differentiates us from most (if not all ;)) restaurants that are currently looking for new staff, is that this team that you will be joining is so on fire! We have never been so well harmonised and good at what we do, as we are now. So if you:... have a strong desire to give a personal and honest service to our guest,
want to serve delicious and fearfully curated menu, made with well-sourced and some of the most amazing produce of this region and Europe, prepared by a group great and lovely chefs who really love their job
and if you want to dive deep in the world of amazing wines with the guidance of our sommelier Ole Ortmann, then you should not hesitate and get in touch with us. We offer a 24 hour contract, a fair salary, equal share of tips, VERY delicious and healthy staff food, a small but familiar workspace and most importantly: simply a great job!

If you are also looking for a job in gastronomy, then you are lucky because there are dozens of restaurants to choose fr...

If you are also looking for a job in gastronomy, then you are lucky because there are dozens of restaurants to choose from. And so are we! We’re looking for a new member for our Front of House team. One thing that differentiates us from most (if not all ;)) restaurants that are currently looking for new staff, is that this team that you will be joining is so on fire! We have never been so well harmonised and good at what we do, as we are now. So if you:... have a strong desire to give a personal and honest service to our guest,
want to serve delicious and fearfully curated menu, made with well-sourced and some of the most amazing produce of this region and Europe, prepared by a group great and lovely chefs who really love their job
and if you want to dive deep in the world of amazing wines with the guidance of our sommelier Ole Ortmann, then you should not hesitate and get in touch with us. We offer a 24 hour contract, a fair salary, equal share of tips, VERY delicious and healthy staff food, a small but familiar workspace and most importantly: simply a great job!

From the pass: Rolled potato fried in butter schmalz, a salad heart quickly steamed, chopped lovage and a sauce made of...

From the pass: Rolled potato fried in butter schmalz, a salad heart quickly steamed, chopped lovage and a sauce made of ‘mulberry’ cheese.

02.06.2021 22:03

02.06.2021 22:03

🛎🛎🛎 Finally! We will be back in just a matter of days. First on our terrace and hopefully shortly afterwards also in...

🛎🛎🛎 Finally! We will be back in just a matter of days. First on our terrace and hopefully shortly afterwards also inside. Make sure to reserve your table through our website, because going to a restaurant does require some planning nowadays. ... Outside we only have 8 tables so don’t wait to long... WE ARE REALLY LOOKING FORWARD TO SEE YOU ALL AGAIN!

Grilled carrots, pistachio and salted bergamotte pesto, postelein and a ponzu style vinaigrette. The carrots are from no...

13. März 2021 um 13:50
Grilled carrots, pistachio and salted bergamotte pesto, postelein and a ponzu style vinaigrette. The carrots are from north Germany and grow in swampy soil. So much flavor!

The ‘Erdhof Seewalde’ steak. Hung for over 100 days, we lost count. This can still be on your table this weekend, toget...

12. März 2021 um 12:49
The ‘Erdhof Seewalde’ steak. Hung for over 100 days, we lost count. This can still be on your table this weekend, together with Pommes Anna, sauce Wunderlauch, wild herb salad and much more, because we have two more portions to offer you. Get in touch! DM/email/pigeon/fax or phone.

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