Sunday Special is back!

Cooking for you: Thomas Kammeier & Matthias Gleiß

A popular the CORD format celebrates its comeback: On Sunday, November 30, 2025, Thomas Kammeier invites you to a new edition at the CORD. He will be supported by Matthias Gleiß!

Between 16:00 and 21:00, the CORD will be transformed into a stage for live cooking at the highest level. Look over the shoulders of Thomas Kammeier and Matthias Gleiß, get into conversation, ask questions and be inspired. You will gain exclusive insights into preparation techniques, product selection and sophisticated kitchen secrets.

For example, enjoy venison pastrami with lentil cream and blackberry or Kammeier’s bouillabaisse. The dishes are served at various stations in the old “Sunday Special” style.

About the person:

Matthias Gleiß culinary journey began in renowned establishments such as the Restaurant Harlekin in the Grand Hotel Esplande in Berlin, the Residenz Heinz Winkler in Aschau and the Hotel Schloss Hubertushöhe in Storkow/Mark. He himself describes his cuisine as modern German cuisine – honest, seasonal and product-oriented. Regional ingredients form the basis, but the selection is always based on quality, origin and taste. His style is reduced to the essentials – clear flavors, precise textures, harmonious compositions. His restaurant VOLT has won several awards, including the title “Rising Star of the Year” from the Berlin Master Chefs.

Matthias Gleiß has left his mark on Berlin gastronomy with his unmistakable style – regionally rooted, seasonally inspired and uncompromising in terms of quality. This makes him the perfect guest chef for the CORD on the EUREF-Campus Berlin.

About the event:

Date: Sunday, November 30, 2025
Start: 4pm – 9pm
Where: Event-Restaurant the CORD, EUREF-Campus 23-24, 10829 Berlin

Sunday Special with Thomas Kammeier & Matthias Gleiß

Aperitif

Crémant d’Alsace Brut, Koenig

Fingerfood

Chestnut soup with truffle
Beef tartare, pumpernickel & capers
Croustini, hummus & sun-dried tomato

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Venison pastrami, lentil cream, blackberry & flake
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Cauliflower, peanut & chili
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Smoked eel, wasabi risotto & celery
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Kammeier’s bouillabaisse
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Black pudding, beetroot & mustard seeds
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Duck breast, kale & hazelnut
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Apple tart, caramel & green apple sorbet