Beautiful ‘Roter Meerbarbe’ from @frischgefischt. Grilled and sprinkled with fennel green salt, served to share. A typical autumn/winter salad, drowned in a mousseline of cauliflower and jus from the roasted heads of the red mullet.
We are looking for a new team member to join as our kitchen porter / dish washer! We provide a 4 days workweek, 3 days off in a row, good payment, equal share of tips, delicious staff meal and above all a respectable position within our team of lovely people. Get in touch with us by sending an email to email@example.com.
Cedrat bajoura, citron caviar, faustrime & yuzu doux from our new friends Agrumes Vessieres. Thanks for your amazing products. Served with kohlrabi ‘superschmelz’ from Isak Gumpert, pistachio from Reza Zand and shoyu from Markus Shimizu. Amazing produce creates delicious food. (A lot of name dropping here)
Tonight we are cooking the last lamb of 2021. Since 2016, always from @bauernhofweggun. Maybe because they’re Dutch, probably because the quality they bring into our kitchen. The last version is the back roasted rose, the legs cut thinly and marinated with cayenne chili from Jule & Jens, roast pumpkin with a sage and potato crust. Sauce from the bones with cardamom. On the side, pilav with köfte from the shoulders and fennel flowers. See you in 2022 ✌🏻
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!
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!
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 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…
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 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
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.