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Ältere BeiträgeLode & Stijn - Posts | Facebook

We’ve stepped in new territory: our first go with making charcuterie. Smoked wild boar Schinken. Taste like a walk throu...

11. März 2021 um 14:06
We’ve stepped in new territory: our first go with making charcuterie. Smoked wild boar Schinken. Taste like a walk through the Black Forest. We will serve this with our bread when we open again. Thanks to David for shooting the wild boar and Ben, Tyler and Lea for the trouble shooting!

Lode and Stijn have decided to get back into the kitchen, because they want to celebrate the latest recognition from Mic...

09. März 2021 um 16:03
Lode and Stijn have decided to get back into the kitchen, because they want to celebrate the latest recognition from Michelin! So we will do one more Wochenendekiste for this coming Saturday. Since we have been aging the backs of two beautiful old dairy cows (Anglerrind alte Züchtung) from Erdhof Seewalde, this will be the centrepiece of the box. To order, please send us an email at reservation@lode-stijn.de. Pick up is between 14:00 and 16:00 on Saturday. p.s: This might actually be the last box we will do until the restaurant will open again, as Lode will be expecting a second child before the end of the month 🤗

Wow! Today we received the green star award from the Michelin Guide. Thanks so much for this recognition @michelinguide...

05. März 2021 um 12:39
Wow! Today we received the green star award from the Michelin Guide. Thanks so much for this recognition @michelinguide It feels very good to be awarded for all the effort we’re putting into our continuous journey towards being a more sustainable restaurant, business and workplace. A big thank you, obviously, should go out to our team - Elli, Ole, Lea, Wasim, Floor and Sebastian - and in this case especially too the amazing farmers and producers we have the honor to work with. It is your life’s work that has got us here.

Hello friends, here is a message from our hibernation hideout! Our colleagues at Remi our putting together a beautiful d...

09. Februar 2021 um 19:48
Hello friends, here is a message from our hibernation hideout! Our colleagues at Remi our putting together a beautiful dinner box full of deliciousness for this coming (valentines) weekend. So if you have been awaiting a new version of the Lode & Stijn wochenendekiste, this is your best chance so far! A few weeks before Christmas, Stijn and Lode butchered down two Mangalica pigs from Erdhof Seewalde, which we have been aging in different ways: charcuterie, sausages and porchetta, but we have been aging the backs since then, so more than 9 weeks. And those backs will be cut and packed for you this coming weekend. The meat is simply amazing. Besides that there will be Lode & Stijn Bitterballen to be fried at home, Chawanmushi with salsify, wild Rose Kombucha and many other delicious vegetables, sides and treats! The weekend box costs €140,- and can be ordered by sending an email at  info@remi-berlin.de Pick-up will be on Saturday at restaurant Remi between: 14:00 - 16:00.

Just handed out our Weihnachtsgeschenk to our time. It included a selection of our favorite larder items: Sambal from @m...

17. Dezember 2020 um 15:15
Just handed out our Weihnachtsgeschenk to our time. It included a selection of our favorite larder items: Sambal from @mamakanberlin Garlic Achaar from @kavitagoodstar Einkorn koikuchi shoyu from @mimiferments ... Sauerkirschlikör from @otto_berlin Peppermint tea from @companioncoffeeberlin Goulas from @restauranthorvathberlin Smoked butter from @nobelhartundschmutzig House made brown butter, pickled ginger, air dried pears and whipped butter. Still looking for a Christmas gift? This could serve as inspiration! #supportsmallbusiness

Dear friends, Our restaurant will be closed from the 14th of December until the beginning of January. 9 weeks of norma...

14. Dezember 2020 um 21:29
Dear friends, Our restaurant will be closed from the 14th of December until the beginning of January. 9 weeks of normal service, 2 weeks of holiday, 15 weeks of juggling as a lockdown-business, 23 weeks as a restaurant with all the restrictions and opening our second Restaurant Remi has demanded us to take the coming 3 weeks off. We would like to take a moment to thank you all for this special year. It has been a very tough year, the situation in which we’ve been as a business as well as a team, has been very challenging, to say the least. But aside from all those difficult aspects, we can say on behalf of our (amazing) team, that this has been our best year so far and the energy and ideas are boiling inside of us, so we can hardly wait to get back in the dining room and behind the stove, to do what we like most: to take care of you again as our guests! A special, big, warm, generous and sincere thank you should go out to Elli, Floor, Sebastian, Wasim, Lea and Ole for your hard work and dedication. Your drive gives so much energy, it’s a real joy to work together! We hope you will all be able to make the best out of this holiday season. Please support other small businesses, there is so much good food and produce to order at our favourite places around town! Stay tuned to hear about how we will start in 2021. Yours, 
Lode & Stijn

We are entering the sandwich game (at least for one week only in 2020) with the Lode & Stijn köfte sandwich! Soft pide w...

11. Dezember 2020 um 17:49
We are entering the sandwich game (at least for one week only in 2020) with the Lode & Stijn köfte sandwich! Soft pide with black cumin and sesame seeds, filled with grilled lamb köfte made from belly, neck, hart and liver, which we saved up from the lambs we had from Bauernhof Weggun. It’s packed with parsley, cabbage and onions from Wilde Gärtnerei, yoghurt from Erdhof Seewalde and spiced ayvar from peppers (that should have been peppers, but became chilies, because of cros...s pollination). A vegetarian option will be with deep fried feta from Erdhof Seewalde. Come and get it at 12:30!

Today is our last Saturday we serve our bitterballen, filled with braised beef brisket from Erdhof Seewalde. We also hav...

05. Dezember 2020 um 10:45
Today is our last Saturday we serve our bitterballen, filled with braised beef brisket from Erdhof Seewalde. We also have a few portions of roasted Gunnard with black pepper and some with pumpkin and sage. Let’s all hope it will be our last bitterballen-to-go-service please!

This could probably be one of your last chances to eat something a bit healthy, before the Christmas galore starts (or m...

04. Dezember 2020 um 14:44
This could probably be one of your last chances to eat something a bit healthy, before the Christmas galore starts (or maybe it already started). We have a Wochenendekiste filled with delicious fish from the cold waters of the Atlantic. Sea bass, sea bream, brill and gunnard. All prepped in various ways for you to enjoy at home, like this version of a ‘bouillabaisse’ with vegetables from our favorite gardeners, tomatoes we preserved last summer and saffron. Send us an email if you want to pick up a box tomorrow!

It’s cold outside, which means the sea is cold too, which means the fish is of a pristine quality This weeks Wochenendek...

02. Dezember 2020 um 19:31
It’s cold outside, which means the sea is cold too, which means the fish is of a pristine quality This weeks Wochenendekiste is all about fish, which we will prepare for you in different ways. Alongside the fish, there will be bouillabaisse, rouille, bread, brown butter, different vegetables, pickled ginger, bitterballen with roasted fish, mayonnaise, cheese from Urstrom Käserei, apple gelee, fennel seed crackers, and chocolate cake with the best cream we know from Erdhof Seewalde. The box costs €135, so make sure to send us an email if you want to acquire one of our Wochenendekiste

This is the roast chicken which is in our Wochenendekiste. Don’t worry it’s much easier to prepare at home than you migh...

19. November 2020 um 17:07
This is the roast chicken which is in our Wochenendekiste. Don’t worry it’s much easier to prepare at home than you might think and it’s incredibly delicious, because the Bresse hens grazed on the fields of Lars Odefey and we aged them for 10 days in our dry ager. Send us an email if you want to secure yourself one, we have a few left.

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