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Ältere BeiträgeLode & Stijn - Posts | Facebook

Beautiful ‘Roter Meerbarbe’ from @frischgefischt. Grilled and sprinkled with fennel green salt, served to share. A typic...

02. Dezember 2021 um 20:05
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...

27. November 2021 um 22:06
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 contact@lode-stijn.de.

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19. November 2021 um 13:39
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19. November 2021 um 13:34
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19. November 2021 um 13:33
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Pearls from @25teiche

18. November 2021 um 15:26
Pearls from @25teiche

November at Lode & Stijn.

11. November 2021 um 12:43
November at Lode & Stijn.

Cedrat bajoura, citron caviar, faustrime & yuzu doux from our new friends Agrumes Vessieres. Thanks for your amazing pro...

04. November 2021 um 19:04
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)

Imagine the cork of your 1971 Riesling Auslese drops into the bottle while you’re trying to open it with a corkscrew. W...

04. November 2021 um 09:00
Imagine the cork of your 1971 Riesling Auslese drops into the bottle while you’re trying to open it with a corkscrew. WHAT DO YOU DO???? Here’s the answer.

Tonight we are cooking the last lamb of 2021. Since 2016, always from @bauernhofweggun. Maybe because they’re Dutch, pro...

29. Oktober 2021 um 13:53
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 ✌🏻

Happening right now: The tail part of a 13,5 kilogram monkfish from the danish coastline. Marinated with lemon verbena,...

23. Oktober 2021 um 18:02
Happening right now: The tail part of a 13,5 kilogram monkfish from the danish coastline. Marinated with lemon verbena, roast over coal, glazed with reduced paprika juice.

Monkfish tail matured on the bone for a week, then marinated with lemon verbena and then grilled on glowing hot coals. R...

22. Oktober 2021 um 11:47
Monkfish tail matured on the bone for a week, then marinated with lemon verbena and then grilled on glowing hot coals. Rested and served with peppers and peppers and chili. And herbs too!

Monkfish tail matured on the bone for a week, then marinated with lemon verbena and then grilled on glowing hot coals. R...

22. Oktober 2021 um 11:46
Monkfish tail matured on the bone for a week, then marinated with lemon verbena and then grilled on glowing hot coals. Rested and served with peppers and peppers and chili. And herbs too!

Ready for tonight with: Weingut Sepp & Maria Muster Nénu Karina & Guillaume Lefèvre Weinhauerei E78... Weingut Seckinger...

21. Oktober 2021 um 10:37
Ready for tonight with: Weingut Sepp & Maria Muster Nénu Karina & Guillaume Lefèvre Weinhauerei E78... Weingut Seckinger Rudolf & Rita Trossen

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.

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😀😃😄😁😊🙂😉😌🤪

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.

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Wasim Saidan’s natural leavened bread.

Wasim Saidan’s natural leavened bread.

Dienstag 4. August - 17:57

Dienstag 4. August - 17:57

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