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☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
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.

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

We are looking for a new team member to join as our kitchen porter / dish washer! We provide a 4 days workweek, 3 days...

Von: Lode & Stijn —
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.

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

📣📣📣

Von: Lode & Stijn —
📣📣📣

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

📣📣📣

Von: Lode & Stijn —
📣📣📣

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

📣📣📣

Von: Lode & Stijn —
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☐ ☆ ✇ Lode & Stijn - Posts | Facebook

Pearls from @25teiche

Von: Lode & Stijn —
Pearls from @25teiche

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

November at Lode & Stijn.

Von: Lode & Stijn —
November at Lode & Stijn.

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
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)

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
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.

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
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 ✌🏻

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
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.

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

Blocks of gold at Wilmar’s Gärten market stand, made by Uli Beckmann’s bees. @urtracht @wilmarsgaerten

Von: Lode & Stijn —
Blocks of gold at Wilmar’s Gärten market stand, made by Uli Beckmann’s bees. @urtracht @wilmarsgaerten

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
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!

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
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!

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
Ready for tonight with: Weingut Sepp & Maria Muster Nénu Karina & Guillaume Lefèvre Weinhauerei E78... Weingut Seckinger Rudolf & Rita Trossen

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
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.

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

Alles / fast alles

Von: Lode & Stijn —
Alles / fast alles

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
Maria’s ‘Superschmelz’ kohlrabi, cooked gently, mixed with pistachios and fingerlime.

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

Tomorrow’s menu.

Von: Lode & Stijn —
Tomorrow’s menu.

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
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!

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

Tuesday’s turbot. Don’t miss out.

Von: Lode & Stijn —
Tuesday’s turbot. Don’t miss out.

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
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!

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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...

Von: Lode & Stijn —
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.

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
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).

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
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…

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

Happy Sunday to all of you from Erdhof Seewalde!

Von: Lode & Stijn —
Happy Sunday to all of you from Erdhof Seewalde!

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

New week starts today 💥 We have only one table available for tonight (our Tuesday swap with Saturday), so be quick and...

Von: Lode & Stijn —
New week starts today 💥 We have only one table available for tonight (our Tuesday swap with Saturday), so be quick and get in touch!

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

Lamb leg and tomatoes and peppers and lemon basil and chili and plums and barley and dill flowers and lamb belly and lot...

Von: Lode & Stijn —
Lamb leg and tomatoes and peppers and lemon basil and chili and plums and barley and dill flowers and lamb belly and lots of olive oil.

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

Lamb leg and tomatoes and peppers and lemon basil and chili and plums and barley and dill flowers and lamb belly and lot...

Von: Lode & Stijn —
Lamb leg and tomatoes and peppers and lemon basil and chili and plums and barley and dill flowers and lamb belly and lots of olive oil.

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
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!

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
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

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
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.

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

😀😃😄😁😊🙂😉😌🤪

Von: Lode & Stijn —
😀😃😄😁😊🙂😉😌🤪

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

Atlantic Bonito, roasted beetroot, parsley and chamomile.

Von: Lode & Stijn —
Atlantic Bonito, roasted beetroot, parsley and chamomile.

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

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

Von: Lode & Stijn —
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.

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

🍑🥦🥬🥒🌶🫑🌽🧄🥕🍈

Von: Lode & Stijn —
🍑🥦🥬🥒🌶🫑🌽🧄🥕🍈

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

Wasim Saidan’s natural leavened bread.

Von: Lode & Stijn —
Wasim Saidan’s natural leavened bread.

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

Dienstag 4. August - 17:57

Von: Lode & Stijn —
Dienstag 4. August - 17:57

☐ ☆ ✇ Lode & Stijn - Posts | Facebook

Mirabelle, fresh koriander seeds, dill, fennel flowers, red onions and chili. For our vegetables, vegetables, vegetable...

Von: Lode & Stijn —
Mirabelle, fresh koriander seeds, dill, fennel flowers, red onions and chili. For our vegetables, vegetables, vegetables dish.

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