BLEND opened its doors last month in Charlottenburg and I was invited to an extraordinary opening event. The invitation said something about Charlottenburg, Bulli and Berlin. To be honest, it was Berlin Food Week so I really didn't had the time to read the invitation properly, but that was actually good, as I had no idea what was expecting me.
When I arrived, 3 beautiful vintage "Bullies" (or VW-Bus) were waiting for us.. or me as I was late. They received us with a delicious welcome gin and we jumped in our Bus and the fun started.
This was a tour through Berlin. YAY! I have been living here for over 2 years and I have never done one. We drove around listening to Berlin Facts and History of Berlin. (Now I know what the pink pipes around town are... wink..wink)
Our first stop was BRLO Brwhouse. A Beer Brewery and Restaurant with a beautiful "Beer Garden". The sun was shining and it was just beautiful. I learnt finally how you say the word brlo and the meaning of it. It is actually slavic for Berlin. Everytime I saw their beers in a menu I wondered how to pronounce it.
We got to hear about what is special about BRLO Beer. Their beers are brewed in small scale batches and each beer is given enough time to mature and develop its unique hops aroma. They remain as regional as possible: Their Helles is brewed in Brandenburg, and their Pale, German IPA, and Porter in Brauerei Landsberg in Saxony-Anhalt.
Our First dish was Cauliflower Lemongrass Creamy Soup paired with a BRLO Helles, what is their interpretation of a classic german beer, hoppy but not too bitter. It was a Great start: Warm and super creamy soup while enjoying the sun in the beautiful Beer Garden.
The second dish was a funny one for me. It was an Autumn Roll. Rumor say, I was the inspiration for this one. The Head Chef, Steffen Sinzinger was very curious about my stories of Vietnam and tried to make a summer roll himself, and his very tasty variation made it to the menu this autumn. They have cabbage, dashi mayo and pickled char.
Blend changes its menu when the season changes. Now they have the autumn menu and that is why the name of the roll is Autumn Roll. This dish was paired with BRLO Pale Ale, an English style beer. Strong and fruity in taste... hops love!
The next stop was the most romantic thing someone has ever made for me. A beautiful candlelight dinner outdoors in the Museum Island just in front the "Altes Museum". This was so beautiful: sunset, outdoors, candles... RO-MAN-TIC! Ok I was not alone with a date, but. Hey! it counts ;)
We started with a delicious Gin and Tonic, followed by BLEND´s Asia carbonara with soba noodles and caramelized pork belly packed in a cute Chinese Take out Box. The Soba were impressively good, made of buckwheat and they were cooked perfectly. My favorite dish by far!
Our 3rd and last stop was BLEND. I took a peek through the window, just to be attonish by the marquee sign logo A-lá-Vegas, the beautiful interior and lights.. I had to hurry inside to check it out!
This beautiful space was designed by the Sundukovy Sisters Studio (Moscow) who have a vast portfolio of interior design projects for hospitality worldwide. They create pure and flawless spaces based on something classic, making it functional and tasteful. with a pinch self-irony.
Every little corner of the restaurant is well thought, wherever you look there is a beautiful lamp or a giant zebra. Beautiful... Just beautiful.
Soooo about the Restaurant and Bar. Berlin is a multicultural, cosmopolitan and diverse. A city full of people from all over the world that influence the local culture as well as its culinary scene.
BLEND is Inspired by the multi-ethnic population, and reflects the spirit and soul of Berlin as a "Melting Pot": free, modern, urban, and with a creative twist that picks up on the versatility of flavors, cultures and cooking styles blending them all together in a pot ;)
The Bar has great craft beers, like German producers Braufactum and BRLO (of course) as well as Kornbrand and Gin of the Berlin cult label Berliner Brandstifter. From the Spreewald they have a single malt whiskey and a first-class straight rye whiskey and three kinds of rum, bottled in BERLIN.
After serving the first round of wine, the bread and side dishes arrived: Parsley root cream, Mash Potatoes and Pearl Barley with vegetables. rapidly the waiters brought us Lamb balls, hummus, salsify and coffee, followed by Fried cod with date, carrot and cilantro.
When you live in Berlin, you dont notice much the impact different cultures have on Food, like vietnamese food in East Germany. I always wondered why there so many Vietnamese and Vietnamese Fusion Restaurants around my flat. Well, Vietnamese people didn't need a visa to come to east germany when the wall was still up. Just a cool fact. You can find these fusions everywhere in Berlin, and BLEND shows us that in their menu.
The first dessert arrived as well as Steffen. Steffen Sinzinger is the head chef of BLEND and a friend of mine as well. He began his career at the Michelin-starred restaurant of Hotel Palace Berlin. It was there, under the direction of Matthias Buchholz, that he got to know French cooking. His break with tradition followed with Japanese crossover cuisine at Shiro i Shiro, before he developed his own style as head chef at Restaurant Le Faubourg.
Once we finished the Baba au rhum with pineapple Carpaccio and saffron ice cream, The Berliner Luft arrived. Funny wise, half of the table know that name from a shot of alcohol made of peppermint. But it is actually a dessert too, and the best of the evening imho.
Berliner Luft (Berlin Air) is a frothy cream made from eggs, sugar and gelatine, which is always served with raspberry juice, but in this version, with lemon granite. And for being "air" it was the most mouth-watering air I had.
We moved to the bar to have the last dessert, listen to music and have some cocktails. The menu has classics with a twist of Berlin, Seasonal cocktails as well as the classics. And we all wished we could try them all. I even got a special drink: Gin with rose petals and Goldberg Japanese Yuzu Tonic. Aaaaahhhhh three of my favorite things in ONE. Followed by a Goat cheese nougat with plum chutney. Yum.
And whilst the DJ continued to play some tunes, I got my second Gin, happy after such a beautiful event and culinary tour across town, learning about history, Berlin and more with awesome people, eating and drinking, "blending" and having a blast.
Last Sunday I was invited to a blogger dinner at Brasserie Colette. I was super excited because most of the guests were my friends; like Maria and Sophia from IN SEARCH OF, Maria and Philipp from Herz & Blut and Sissi from Eating in Berlin.
I was so happy to finally try more of this restaurant. Last year at Berlin Food Week´s Food Clash Canteen, I got to try the Salad Nizza made by Dominik Obermeier from Colette...So I was very curious about the rest of the menu.
We started with Tim Raue´s pickled cornichons, Bread with 2 different kinds of butter and a delicious Bouvet-Ladubay Cremant De Loire - blanc de blancs. Our table was very fun and cozy as we all knew each other. And we were all looking forward to try the food.
Tim Raue has not only a 2 Michelin Star Restaurant, but is the creator of the concept of the restaurant chain: Brasserie Colette. And funny wise, they are all in the first floor of the retirement houses Tertianum.
You can find them in Berlin, Munich and Konstanz. They have 14 Gault Millau points and they are in the Bib Gourmand Guide Michelin 2017... bravo!
The starters arrived to the table. My favorite was the Stewed artichoke served with a strong vinaigrette based on parsley puree, rice casserole and green chili oil, a Safran mayonnaise, and Crème fraîche
This dish took me right back to my childhood in Peru were we ate this in summer, A whole artichoke for each person but ours was dipped in lime juice and oil with a pinch of salt and pepper.
We had some other tapa-like starters like a Tuna Tartar of North Pacific bluefin fish tuned with a sauce of pickled chili and lots of lime, with cucumber caviar and dried powder of salad cucumbers. and a mouth-watering cucumber sorbet.
Besides the Tartare, a salami arrived: Jesus Basque, this is a salami from the French part of the Basque country, which is bound with 3 strings to its traditional 3-star form like the three-star form of the 3 Stigmata of Jesus Christ.
The salad was a cherry tomatoes without skin inserted in passion fruit vinaigrette with basil cress and roasted sour dough bread from Maitre Philippe. I loved it.
As a super fan off oysters, I was glowing when I saw them coming. Gillardeau Oysters!!! Heaven! Some of us havent had oysters before, so it was exciting to see that "first time" reaction.
The salmon was espectacular. And red.. but after asking why was it red, I got the answer: The Ikarimi salmon was stained in salt, sugar, star anise and red berry juice. This gives it the light red berry flavor and the strong red color. This was by far the best starter!
The main dishes started to arrive. We all ordered different dishes. Some ordered the Icelandic cod, steamed and covered with a jelly from Dashi.
Dashi is the Japanese counterpart to the Consommée, which has a similar spicy-salty taste, but consists only of water and bonito-tuna and it was served in bacon potato foam.
For the vegans, the Wild herbs Beignet.
The wild herbs are made in the same way as classic potatoes, with a puree of pimpinelle, borretsch, sorrel and young garlic blossom.
The donuts/beignet are served on a horseradish potato and leek sauce together with a red beet salad, which is sweetish-ly spicy with currant jam and red chilies.
I asked the waiter which dish was the best. She told me that the Cordon Bleu was. I was very sceptic as Cordon bleu is a very traditional and "boring" dish. But this version surprised me. The cordon bleu in the Colette is strongly reminiscent of the classic one, but differs significantly in most points:
It consists of 2 days of marinated maize chicken skewer, unrolled with grated 14- month old Gouda and Chaumes cheese. The panade of dried pork skin, which bounces crisply during the subsequent baking.
There was a carrot, which was braised in apple juice and then glazed in apple-butter sauce. This is on a fine chilli pea puree, which was unexpected good.
We were eating and having a blast...sipping wine and talking about the food. The restaurant has 2 different areas, a bar and a super fun toilette (you have to go there to see it, or just check this picture showing a golden hand seat)
Another vegan dish was the Ragout marocain, where chickpeas are cooked in apple juice with the Arabian curry "raz el hanout". Finally, pomegranate kernels, date cubes and finely chopped coriander stems are added.
In between laughs, selfies and instagram postings; the desserts emerged served with egg nog. Like a Bourbon vanilla Creme brulee with caramelised with brown sugar, with a ball sorbet of red currants
These were followed by Le Croque en bouche which is a traditional French wedding bouquet, which consists of filled small wind bags. These are filled with a honey mousse au chocolate and are attached to it a sail of caramelised honey.
Madeleines, Madeleines! These are a traditional French pastry dough baked in a mussle-shape and served with vanilla liqueur and a ball Valrhona chocolate ice cream. These Madeleines were laying on a mango butter pudding... yummy!!!!
Overall the food was great and it was impossible not to have fun with such a great bunch, thanks Brasserie for such a lovely event. Cheers!! to more Sundays like this to come!
Peru aims to strengthen its presence in international trade with the global launch of the brand 'SuperFoods del Peru', an initiative that reflects the nutritional benefits and quality of the Peruvian agricultural products. As you might already know, I am peruvian and I am VERY proud of peruvian food.
During the Fruit Logistica in Germany, the Peruvian Minister of Foreign Trade and Tourism, said that superfoods to be promoted under the brand will be quinoa, maca, purple corn, aguaymanto, lucuma, Camu camu, cacao, sacha inchi, grapes, blueberries, mandarin, mango, avocado, asparagus and even fish oil.
Also, cañihua, yacon, chestnuts, algarrobo, giant corn from Cusco, chirimoya, guanabana, broccoli and pomegranate will also be considered.
And while my school Friend and Soccer player, Claudio Pizarro, was made SuperFoods Peru Ambassador, I got invited to the PromPeru "SuperFoods Peru" Event at Chicha Berlin.
My mega foodsquad babes Maria, Sophia and Kai were of course there and we were served a Pisco Punch.. Made with pisco, champagne, pineapple juice between others... and what a punch was it! Got us all happy happy before PromPeru's Presentation (Here the video)
We had a big menu made exclusively with Peruvian SuperFoods and they were delicious. Not to mention my homesickness went away in a split of a second. We had a beautiful evening with laughter, amazing food and I was so proud to be able to see my friends eating peruvian food. Not for nothing we won 5 consecutive times the best culinary destination in the world.
Scroll down to see more picture of that evening including some group photos made by PromPeru.
Have you ever heard of peruvian Super Foods? have you tried any of them? If yes, how was it? Any favorites?
Do you have Movie Nights? I do enjoy Movie Nights, Star Wars Weekends or American Horror Story Wednesdays... And that is what Philipp & I do on wednesdays: AHS Night.
I am actually teaching him to like horror movies :) Am I not the greatest friend? I love horror movies! Halloween and zombie console games so why not making a "horror dish" to match these series?
So we jumped in the car, went to Frisches Paradies and got all the Ingredients!
(For 4 people or 2 VERY hungry ones)
500 grs tenderloin
2 shallots in small cubes
1 tsp dijon mustard
1/4 cup oil (I use light olive oil)
Sea Salt flakes and Fresh ground Pepper
4 egg yolks
4 cooked beetroots
2 garlic cloves
4 tbsp Balsamic vinegar
2 tbsp sugar
Sea Salt flakes and Fresh ground Pepper
Normally I cut the meat by hand, but as I need to spare my hand of effort, I used my KitchenAid Food Processor. We dont want ground beef but bigger chunks, Put in a bowl and mix with the rest of ingredients but the yolks. Set aside covered so it won't dry.
Using a blender or a hand mixer, blend all ingredients together but the sugar. Add to a pot and let it cook for 15 minutes. Let it cool for 5 minutes and pass it though a strainer of cheese cloth. Return the liquid to the pot and add the sugar. What we are doing here is kind of a beetroot jam but a bit more liquid. Add more sugar if necessary.
Using rings or your hands, form a round flat for with your beef mix. Add the egg yolk on the top. And we can start the fun part! Splatter time!!!! We put the plates in the sink and while listening to some fun songs, Philipp splattered each plate with the beetroot jam. It was indeed LOADS of fun!
It looked like a Tartare de Boeuf Crime scene, and the sweet beetroot jam taste totally complemented the tartare taste.
Do you ever pair your food with what you are watching? Do you ever make theme parties at home?
This christmas I decided to make most of my gifts. From Linen table cloths, knitted blankets to crotchet tops. So why not edible presents as well? I normally bake like crazy during December and give my friends cookies or cakes, but I have tendonitis, and i shouldnt be rolling stuff for some weeks.
So I decided to make Hot Chocolate as a present. You will be wondering: Hot Chocolate? it wouldnt be hot anymore. But I remembered I saw some brownie ingredients in a glass bottle as a present, so why not hot chocolate in a glass?
I got the idea while asking someone about his chocolate preferences, and his answer was: Hot Chocolate with Cointreau. So here is the Recipe for One Adult + 2 Kids Hot Chocolate ready to open and serve on Christmas.
2 tbsp Sugar
12 tbsp RAUSCH Venezuela 43% Drinking Chocolate
1 Big Peppermint Cane
60 grs. RAUSCH Trinidad Selection 80% Chocolate or 70% Ecuador Selection
30 ml Cointreau (For the Adult)
Loads of Mini Marshmellows
1 Glass Cointainer from Weck
1 MUJI mini Bottle for the booze
Wash the Glass container and dry. Using a hammer, break the peppermint cane before unwrapping.
Start with a layer of sugar, then add 2/3 of the drinking chocolate. After that, a layer of Peppermint followed by the last third of drinking chocolate.
Fill the little bottle with Cointreau and put it over the last layer of drinking chocolate. Hide the bottle with mini marshmallows and cut & sprinkle the Trinidad chocolate over them and close the lid.
Wrap around with a ribbon or thread and add a label. You can use a xmas label, print your own or even just add a sticker to the Weck Glass.
To prepare the mix: When ready to use, mix the ingredients well. For a single serving add 120 ml of very hot milk to 8 tbsp of the hot chocolate mix in a heat proof mug. Stir until dissolved & Enjoy.
Go crazy and add the favorite ingredients from your loved one, like orange or white chocolate, Add some cinnamon or even gingerbread crumbs. There is nothing better than personalize your presents and I am pretty sure they will love a present like this!
Merry Christmas and let the games begin!!!!!
I was so happy when I got the invite to the last Food Clash Canteen at Berlin Food Week 2016 Hosted by Côtes du Rhônes. A 5 course dinner paired with their awesome wines.
The evening started with a welcome speech from the super charismatic Carine Patricio, our sommelier, while we enjoyed the aperitive Lirac.
Suddenly all the people on stage started plating the first course: "Salat Nizza" a signature dish from Brasserie Colette. It is a Tuna sashimi with green beans drizzled a delicate sardines mayonnaise. Made by Dominik Obermeier from Brasserie Colette by Tim Raue.
The pairing for this course was a Rhônes wine: Condrieu, a white wine with notes of violet and peaches.
Once we finished the entree, the cooks started waltzing on stage, preparing the next entree: "Saint Jacques, Red beets and fermented Elderberries" by Laurens Friedl.
This Kreuzberger, started his career in the 2-michellin-stars "Fischers Fritz" followed by the 3-michelin-star "Bareiss". Now he is in "Morsh" making beautiful dishes like this one... My favorite of the night, that was paired with strong dry red wine Grenache Noir "Rasteau".
VAU VAU VAU... Remember whenI visited VAU Earlier this year? Sadly the oldest Michelin Star restaurant closed its doors 2 months ago, But we all got to enjoy a course by VAU´s KoljaKleeberg: "Confit Cod in a Porcini Fond with lemon and Marjoram" paired with a Rhône´s "Saint-Joseph".
French Flair was brought by Felix Mielke, Head Chef at Sofitel´s Le Faubourg, With his "Lamb and Ratatouille with Peperoni, Black Garlic, Miso and Hazelnuts" that was perfectly paired with "Côte-Rôtie"
And while we were waiting for the dessert to be plated, we jumped in the photobooth and made some funny pictures, had some more wine and posted some funny snapstories and instastories. I was sitting in the best table of all! <3
Once we returned to our table, the awesome Anna Plagens was ready plating the dessert: "Bisous Plutonien", a Crème Brûlée with Cardamom, Orange and Arlette Croustillante.
Anna is one of the owners of my favorite pastry shop in Berlin: Du Bonheur. This tiny super cute place is just 1 minute walk from my office and it got me soooo hooked on their beautiful french delicacies.
it was paired with a "Gigondas" from Rhônes and coffee from Kaffekirsche.
Here you can check the video from the evening. Sadly it was a bit dark and hard to film... but you can get a peek of that amazing meal! Thanks Côtes du Rhônes, Berlin Food Week and ff.K for this great experience!
Lately I got from a friend a whole box of apples and pears from his parents place in Swabia. I have been thinking what to do with them besides compote or juice them all. I always buy spread at my near whole food store but I always wanted to make my own. It takes longer to make but is way cheaper and I can choose which ingredients to use.
Mein thing, this spread is really easy to make and you can use rests of vegatables or fruits you have waiting for you in your fridge... Dare to try things like "Mango and yellow curry" or "Pineapple and red peppers"
1/3 of a zucchini
1/2 cup of neutral oil
1 spoon of green curry
1 or 2 garlic cloves
Salt & Pepper
Heat your oven to 180° C. Peel the apple and chop all ingredients. Put all ingredients in an oven safe form and cover with alu foil. Bake for 30 minutes.
Remove from the oven and take the alu lid off. Mix well and return to the oven for 30 minutes more.
Let it cool down for 10 minutes and using a blender or a food processor, blend until is smooth. Let it cool completely and store it on your jars of your preference.
If you are planning to keep them for a long period in your fridge please sterilize your jars in advance (check video here)
Markthalle Neun. I could compare this place with Mathallen in Oslo or Torvehallerne in Copenhagen. Full with food yumminess and events. i have been wanting to go there for a while, but somehow I always miss the awesome events there. When I saw their Japanese Breakfast Market Event pictures, I had to get some time for that! Japanese food plus Breakfast... what is not to love? So I took my stroller and Pepa and went all the way to Kreuzberg for that.
Markthalle Neun has a Monthly Breakfast Market Special. This time was Bentoboxes, Matcha Specials, Mochi and so much more. You were able to buy Japanese Stuff as well, like knives, plattes, bowls and japanese stuff. Best way to spend your sunday with. Besides that they had some cooking classes like how to Bento. For adults and kids as well.
The list of the stands that Sunday on their Facebook Page was so promising! Samurai Spoon wit Okonomiyake and Maru Takoyaki serving Takoyaki where my priority for that day.
I met my twin sister from another sister Maria from INSEARCHOF and her NYC Babe Sonja. We started with some Champagne and browsing around all that japanese deliciousness. The waiting lines from Takoyaki and Okonomiyaki were huge, so we decided to start with some Soba noodles and split to get food faster. Sonja and I stood for Takoyaki and Maria for Okonomiyake. It was fun to see many friends strolling around and that kept us entertained while waiting.
Suddenly, Maria came with 2 Okonomiyaki: Fish and Vegetarian... Oh My! it was soooo worth the waiting! Who doesnt love that savoury Japanese pancake sprinkled with Katsoubushi (bonito flakes), Sesam seeds and Japanese Mayo?
We at all of that and waited impatienly for the Takoyaki. And we noticed that one of the Sakamoto Brothers from Sub Human Bros was making those little pieces of heaven! Takoyaki are a snack. little ball shaped made in a moulded pan. Usually filled with different ingredients... This time: Octopus, Tempura flakes, Seaweed Powder, Bonito Flakes, Cabbage between others, And wow man was it good!!!!! they were soooo tasty, soooo tasty I could die.
But why talk more about the food? check the pictures of that day. I made a lot of videos of that day on my Instagram Story, So follow me there to see a live feed of events I go... or maybe even silly behind the scenes of my everyday and food.
"Hey Rosita! Come to my house to eat Tortillas con Chili" Is what Speedy Gonzales used to say! But Mexican Food is not tortillas and chili or TexMex anymore, nowadays Mexican food is a symbol of Fine Cuisine. From August 15th to September 3rd, Mexican producers present their gastronomic specialties in KaDeWe in Berlin, many of them exclusively and for the first time in Germany. And they decided to invited us, influencers and bloggers, to test these delicacies and tempt us with all this Mexican yummy-ness.
The Walk-though started with the cook Jorge Saenz Benavides explaining us how the modern Mexican cuisine has conquered the gastronomic scene and he showed us the moles and sauces KaDeWe has in their Mexico sortiment. We tried different moles and sauces with dark corn tortillas. My favorite was the hot peanut sauce...and damn was it good and spicy. Jorge told us that Mexican dishes are spicy, but not hot as we all think.
The variety of sauces, moles, beans & Co. was huge. Including: Avocado oil, Mango and Habanero Sauce, Many types of beans, Salsa Roja & Verde, Dry Chilis, Mexican Salt, Tamarind sauce, jalapeños and more.
After the Salsas and Moles we walked to the Mezcal booth. Mezcal is spirit with the worm inside. Most people confuse tequila with Mezcal. And it is because Tequila is technically a Mezcal with differences in the production techniques and the types of agave used.
Giancarlo Martello from Mezcal Sierra Madre explained us the process to make Mezcal and how to taste it. After tasting this delicious spirit, we ate a slice of orange with salt. But this wasn't ordinary salt. It was salt with dried mezcal worm in it together with other spices. I am soooo getting that salt for myself.
Who said Tequila???? Mike Labs from Tequila Don Julio let us try the iconic "Don Julio 1942", one of the best Tequilas in the world. It played like a cognac with fiery spice and notes of salted caramel.
We learnt that Tequila is made only with blue agave and can only be produced in the state of Jalisco and in small parts of four other states.
Chocolate has its roots in the ancient Mayan culture and the cocoa trees in the Riviera Maya and in the region Yucatan. What would we do without chocolate? I cannot imagine that! Thank you Mayans!
Fabiola Palma from Vanuato delighted us with loads of chocolate flavours, my favorite was the White chocolate and cinnamon. Just addictive.
The next stop was Mexican Wines, who knew Mexico was a wine producer? We tried some cold L.A. Cetto wines.
Final destination: FOOD & COCKTAILS!
1/2 oz. lime juice
2 oz. Mezcal
4-6 oz. ginger beer
Squeeze lime juice into glass. Add 2 or 3 ice cubes, then pour in the Mezcal and fill with cold ginger beer (not ginger ale, although what the hell). Serve with fresh cucumber slices.
So I will recommend you to take the car/tram and go to KaDeWe and Discover Mexico in Germany! Experience it to believe it!
Some of the pictures are made by the awesome Brae Talon
Even though it is summer, we have some rainy days here in Berlin. And that makes me even more hungry. I needed to go out for a bite! So I called my twinster Sophia (from INSEARCHOF) to have breakfast.
I have been following the Instagram Account from Keyser Soze since I moved to Berlin, and even though it is in Mitte, (not far away from my office) I never made it there.
I Found this place when I clicked on a hashtag about of one my favorite movies: The Usual Suspects. Keyser Söze was the main character and antagonist on that film. Who doesn't love Kevin Spacey on that roll? If you haven't seen that 1995 film, take the night off and watch it!
Lately, all breakfast places I have been going are gluten and lactose free, organic, vegan, blah blah. That is what it's trendy in Berlin at the moment. But as 90s the name Keyser Soze is, so it's their menu. Delicious traditional bread, fresh squeezed orange juice and huge platters of everything, from Brie to Nutella.
We were hungry, or at least our eyes were bigger than our stomachs. We order the 3-eggs scrambled eggs with bacon, orange juice and the MAXI breakfast: Emmental Cheese, Brie, Quark, Salami, Serrano Ham, Turkey Ham, Nutella, Marmelade, Vanilla Joghurt, Butter, Bread and Fruits.
It was a huge amount of food. What started as a breakfast, had to turn into brunch and into lunch. Outside was raining cats an dogs while we were watching the people walk in the rain listening to a very soothing playlist trying to finish all this food.
This place was exactly what I expected after seeing their instagram for months. And with awesome company and a great talk, was even more enjoyable. This 90s flair Café is definitely a place to give a try while you are in Mitte. And by checking other people's orders, the lunch menu looks very yummy as well.
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...