The March Menu: All about sustainability

From 1 March – 2 April 2023, you can enjoy a particularly regional and sustainable 4-course menu with us.

For us, the sustainable idea starts with the bread. We get it from the Keit bakery in Berlin-Schöneberg with 100% organic spelt from Brandenburg and regional rye from Paneamore in Berlin-Ahrensfelde.

For the first course, you can expect burrata from Paolella near Kremmen, red cabbage from Germany & basil from Gourmet Greens in Berlin Wedding.
The soup course is also prepared with regional ingredients, salsify & parsnips come from Germany, the dwarf parsley from Berlin.
The main course, the brown trout we get from the 25 ponds from Rottstock, near Teltow near Berlin with outstanding fish quality with short distances, plus pointed cabbage, potatoes & lettuce from Germany.

Our March menu:

Burrata from Paolella in Kremmen & brown bread soil
Long beetroot, red cabbage juice & red basil by Gourmet Greens from Berlin Wedding.

Parsley root soup & confit roots
Toasted white bread, parsley mayonnaise & crispy parsnip

Brown trout from the 25 Rottstock ponds & Riesling veloute
Field pointed cabbage, organic Linda potato, lettuce & breadcrumbs

Yoghurt panna cotta & mandolin sponge cake
Pear, rosehip & almond brittle

Menu price per person 79 €
With Mövenpick wine accompaniment, water & coffee € 135

Reservations:

Phone: +49 30 264 767 92 (Wednesday – Sunday from 05:30 – 11:00pm)
Email: olaf.rode@euref.de
Online: opentable

We look forward to seeing you!