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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.

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

The breast of a two weeks aged duck tied up with hay, then pan fried on the skin and slowly cooked in the oven. The legs...

26. November 2020 um 11:33
The breast of a two weeks aged duck tied up with hay, then pan fried on the skin and slowly cooked in the oven. The legs will be braised with loads of onions, black pepper and bay leaf and the liver and heart will be turned into a delicious pâté with black currant wood infused butter. Reserve your Wochenendekiste by sending us an email at reservation@lode-stijn.de

This weeks Wochenenkiste holds the following: Half of a two weeks aged duck from Prigntizer Landhof, which has been aged...

24. November 2020 um 16:13
This weeks Wochenenkiste holds the following: Half of a two weeks aged duck from Prigntizer Landhof, which has been aged with hay in our dry ageing fridge. The duck will be cured including a recipe for a prefect preparation. An important thing to note: This edition comes with all the classic Lode & Stijn ingredients for our ‘signature’ duck dish! For 3 years, we have been cooking duck with the following ingredients: Raddichio which will be dressed in warm beetroot and brown butter sauce, preserved sour cherries from last summer, roasted beetroots and, possibly the most important part, the legs! Braised for hours with a lot of onions, black pepper and aceto balsamico. It’s possibly Chef Lode's most favourite dish (the rumor has it that he was moved to tears when he ate it last December, as a guest in the restaurant (yes its true), the picture above was taken on that particular night). Alright let’s move onwards, what else can you expect: Lode’s sourdough bread, lightly whipped brown butter, ‘Baruther Urstromtaler’ from Käserei Urstrom, apple and quince gelee, fennel seed crackers, pumpkin and parsnip soup, pumpkinseed pesto, bitterballen to be fried at home, Sebastian’s spiced cider, an abundance of vegetables from our favourite gardeners, and as a dessert: walnut cake with yoghurt from Erdhof Seewalde. The Wochenendekiste holds enough food for two persons, however, if you want to enjoy it with four persons or more, we would be more than happy to pack a whole duck for you and adjust the ingredients of the main dish and the dessert (the full duck weighs around 3 kg). The Wochenendekiste costs €140,- and can be ordered by sending us an email at reservation@lode-stijn.de. If you want the whole duck it costs €200,- We hope you will enjoy this first Advent weekend or a belated thanksgiving with these amazing products!

For this weeks Wochenendekiste we visited Karin Schlegel from Prignitzer Landhof in Klein Göttschow. We helped her proce...

23. November 2020 um 14:56
For this weeks Wochenendekiste we visited Karin Schlegel from Prignitzer Landhof in Klein Göttschow. We helped her process 30 of her ducks, a breed called Dänenente. An important visit, as we got to learn about her work and it’s processes. When we got back to the restaurant, we stuffed the ducks with very aromatic hay from Erdhof Seewalde and we’re letting them hang so they are perfectly ripened and flavorful on this coming Saturday. It’s the first Advent weekend so all the ...more reason to make this weekend a bit more of a celebration! Or if you’re not celebrating Thanksgiving this Thursday, you could do so this weekend. Stay tuned about the details of the ingredients in the Wochenendekiste! If you want, you can pre-order yours by sending us an email!

For this weeks Wochenendekiste we visited Karin Schlegel from Prignitzer Landhof in Klein Göttschow. We helped her proce...

23. November 2020 um 11:20
For this weeks Wochenendekiste we visited Karin Schlegel from Prignitzer Landhof in Klein Göttschow. We helped her process 30 of her ducks, a breed called Dänenente. An important visit, as we got to learn about her work and it’s processes. When we got back to the restaurant, we stuffed the ducks with very aromatic hay from Erdhof Seewalde and we’re letting them hang so they are perfectly ripened and flavorful on this coming Saturday. It’s the first Advent weekend so all the ...more reason to make this weekend a bit more of a celebration! Or if you’re not celebrating Thanksgiving this Thursday, you could do so this weekend. Stay tuned about the details of the ingredients in the Wochenendekiste! If you want, you can pre-order yours by sending us an email!

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.

This weeks Wochenendekiste holds two of Chef Lode’s personal favorite home meals: - A roast chicken, prepared like San F...

18. November 2020 um 12:27
This weeks Wochenendekiste holds two of Chef Lode’s personal favorite home meals: - A roast chicken, prepared like San Francisco’s Zuni Cafe roast chicken, with braised chickpeas, kale and olive oil - A clementine bergamot and almond cake, inspired by Mark Best’s (hello @markbest!) orange and almond cake from his cookbook Best Kitchen Basic (amazing book by the way, highly recommended!) Order it by sending us an email!

This weeks Wochenendekiste holds two of Chef Lode’s personal favorite home meals: - A roast chicken, prepared like San F...

18. November 2020 um 12:25
This weeks Wochenendekiste holds two of Chef Lode’s personal favorite home meals: - A roast chicken, prepared like San Francisco’s Zuni Cafe roast chicken, with braised chickpeas, kale and olive oil - A clementine bergamot and almond cake, inspired by Mark Best’s (hello @markbest!) orange and almond cake from his cookbook Best Kitchen Basic (amazing book by the way, highly recommended!) Order it by sending us an email!

We have one of the best bakers in town. He isn’t from Denmark or America or the Netherlands, he’s a Palestine from Syria...

14. November 2020 um 11:24
We have one of the best bakers in town. He isn’t from Denmark or America or the Netherlands, he’s a Palestine from Syria and has been baking for a couple of weeks. His name is Wasim Saidan and he’s a blessing! Happy weekend!

Tomorrow 13:00!

13. November 2020 um 13:04
Tomorrow 13:00!

Instagram This Saturday’s Wochenendekiste will center around four week old lamb from Bauernhof weggun. It came to us on...

11. November 2020 um 09:11
Instagram This Saturday’s Wochenendekiste will center around four week old lamb from Bauernhof weggun. It came to us on Friday 23th if October and has been hanging since. The meat is beautifully matured and now ready to serve. We’ll prepare it in two ways for you, so you can enjoy it even more! Aside from the lamb, you will find in the box:... lamb jus infused with cardamom, roasted pumpkin with sage, parsley and mustard greens pesto, Lode’s sourdough bread, lightly whipped pumpkin seed butter, ‘Kleine Anne’ from Urstrom Käse, house-made quince and wild roses ‘honey’, fennel seed crackers, pumpkin and parsnip broth, pickled ginger, bitterballen to be fried at home, Lode & Stijn tea mix, beet and quince juice, an abundance of vegetables from our favourite gardeners, and as the final play: the Lode & Stijn ‘Mont Blanc’ - Chestnut Pavlova, Chestnut creme and doppelrahm from Erdhof Seewalde.

In case you haven’t made up your mind for the weekend yet, we have two more boxes to sell, so send us an email if you wa...

06. November 2020 um 17:12
In case you haven’t made up your mind for the weekend yet, we have two more boxes to sell, so send us an email if you want to secure them!

This is the 10 day aged sturgeon from 25 Teiche which is part of our Wochenendekiste. We will skin it and prepare it for...

05. November 2020 um 15:44
This is the 10 day aged sturgeon from 25 Teiche which is part of our Wochenendekiste. We will skin it and prepare it for you, so the only thing you need to do is read the instruction and cook it. In our previous post you can read all about what you can expect in outlet produce box.

Instagram Here we go with the return of our Wochenendekiste! Just like the editions we have done in the past lockdown,...

04. November 2020 um 15:16
Instagram Here we go with the return of our Wochenendekiste! Just like the editions we have done in the past lockdown, this box is full of delicious goods. You can either turn it into a multi course meal for two or use it over the weekend days (or beyond) in all various ways, you choose! This time we have upgraded the box with a 10 days aged Sturgeon and some beautiful products we have prepared in the last days before the shutdown. The box includes: 10 days aged sturgeon from @25teiche, cured and ready to be pan fried, with instructions and herbs for frying. Accompanying sides: A sauce made from zucchini and pumpkins, roasted onions salad and small potatoes. A loaf of Lode’s sourdough bread Lightly whipped Pumpkin seed butter A chunk of Urstrom Käse Homemade quince and wild rose ‘honey’ Fennel seed crackers Smoked trout broth Chopped parsley sauce Bottle of our house kombucha Bitterballen with mayonnaise (you’ll need to fry these at home (but you can get an additional portion deep fried when picking up ;))) Lode & Stijn tea melange Black currant panna cotta with walnut crumble An assortment of vegetables from our farmers. This box costs €125,- and we will make sure to have a few bottles of wine and beers selected by our sommelier Ole to buy when picking up your order. You can purchase this Wochenendekiste easily by following the description on our website. It will be ready for pick up on Saturday from 14:00 until 17:00. We only aged 5 sturgeons last week, so the portions are obviously limited!

Finally! We have made up our mind on what to do the coming weeks! Or at least partially. Or actually at least one thing...

02. November 2020 um 19:20
Finally! We have made up our mind on what to do the coming weeks! Or at least partially. Or actually at least one thing is for sure: we’ll be serving our deep fried gold from our window this Saturday: hot bitterballen with mayonnaise from 14:00 until sold out (you can imagine it takes quite a lot of time and hands to roll all these balls so portions are limited). We’ll have two classic versions: braised beef shoulder or grey shrimp ragout. For those of you who have been hopin...g on the return of our bakery and shop again, we’ll have to disappoint. We have decided to not do that again. We’re sorry! For those of you who are hoping on the return of our Wochenendekiste, STAY TUNED! Let’s make the best out of this lockdown!

This is the back which belonged to an older dairy cow from Erdhof Seewalde. Almost 5 years old. It’s lying to age in our...

15. Oktober 2020 um 17:12
This is the back which belonged to an older dairy cow from Erdhof Seewalde. Almost 5 years old. It’s lying to age in our dry ager. The back and the filets will be served at Remi next week. The legs as well, probably carpaccio style. The shanks have been cut and are currently braiding to be served during lunch in the coming days at Remi. All the trimmings will be minced, so we can use it in multiple dishes. The shoulders are on the menu at Lode & Stijn, used for our signature dish Tatar on sourdough toast. The fat will be rendered so we can fry the toast in it. David will use the belly and the neck to make sausages.

👋🏻👋🏻

10. Oktober 2020 um 17:50
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Today’s menu - Hope you all have a great evening!

10. Oktober 2020 um 15:35
Today’s menu - Hope you all have a great evening!

Grilled pepper and aubergine, parsley and cardamom and aged ‘pommerisches lamm’ from Bauernhof Weggun. We are back from...

07. Oktober 2020 um 12:37
Grilled pepper and aubergine, parsley and cardamom and aged ‘pommerisches lamm’ from Bauernhof Weggun. We are back from a little holiday break and we are on 🔥🔥🔥🌪☄️🧨💣🧨🌋

It is pretty safe to say that this is our absolute favorite time of year, the abundance is never ending. Beautiful veget...

19. September 2020 um 13:30
It is pretty safe to say that this is our absolute favorite time of year, the abundance is never ending. Beautiful vegetables and fruits from @ernst.berlin @gutes_aus_gretes_garten @plattform2020 ... #wildegaertnerei

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