BEAST X EssPress Das Vier-Gänge-Menü im Gazpacho von der Tomate mit angebratener Wild-GarneleRosa gebratener Thunfisch mit Wakame-SalatRosa gebratenes Galloway Rinderfilet mit Süßkartoffel und Pimientos de PadrónBuddy Toffy Pudding Dattel-Biskuit | Pistazieneis | Karamellsauce. Samstag, den 5. Oktober, um 18 Uhr im BEAST Berlin, Karl-Liebknecht-Straße 29, Mitte.Kostenpunkt 70 € für das Vier-Gänge-Menü mit Weinbegleitung inkl. Wasser und Kaffee von der Andraschko Kaffeemanufaktur. Reservierung WhatsApp Tel. 0151 10 20 13 59
Wilmina Brotis a bakery in Berlin Charlottenburg, next to the Hotel Wilmina.The tradition of the hotel's own bakery is being revived in the form of artisan baking."We bake with natural sourdough and a lot of time - our aim is to offer delicious natural sourdough bread to hotel guests, the neighborhood and the city." Our favorites: Spelt bread and croissants
The best moon cakes are available today for the Moon Festival at the Peking Ente Berlin!
Olives and olive oil are becoming more and more precious! Anyone who appreciates them is very welcome at the olive harvest! You can still be there in Italy at the Casale San Vitale (Petritoli): from 11.10. - 17.10.24.. Experience the country, its people and the fantastic oil live in a great group. Interested? [email protected]
Limoncello di Capri: This traditional brand still produces its limoncello by hand using very special lemons: the "Ovale di Sorrento". This lemon grows exclusively in the Sorrento region and is characterized by its intensely fragrant peel, particularly juicy and tart flesh and high content of essential oils. In addition, Limoncello di Capri is guaranteed to be made from unsprayed, untreated fruit. This is important because the peel of the lemons plays a central role in the production of the premium liqueur: At least 250g of them are processed per bottle.The origins of the Limoncello di Capri brand date back to the beginning of the 20th century, when Vincenza Canale created the original recipe in her restaurant on Capri. She was the first restaurateur in Italy to serve this specialty to her guests!
Fotografiska Berlin. Berlin Food Week
#ANICAV #RGFE #RedGoldfromEurope #Tomaten #Dosentomaten #biotomaten #Tomatenkonserven.
Shouhei Yoshidais a master of ramen cuisine
Just a few hours of casual time out! The Dae Mon team is great, generous, professional and made the Esspress pop-up a special one. And there were again interesting conversations with great guests! A few hours of holiday feeling!
Das Menü von Phillip Steixner und Samuel Haas:Dorade – Ingwer – Gurke – KombuRiesling Winkeler Dachsberg, 2020, Aurelia Hamm, RheingauKräuterseitling – French Toast – Yuzu MisoSauvignon Blanc Fumé, 2022, Georg Mosbacher, PfalzKohlrabi – Petersilie – Apfel – MeerrettichBalztanz Blanc, 2021, Von der Vogelwaide, WachauSojabohnen-Pavlova – Rhabarber – ShisoRiesling Kabinett, 2020, Tim Röttgerding, MoselEssPress-Pop-up-Lunch Samstag, den 20. Juli, um 12.30 Uhr im Dae Mon, Monbijouplatz 11, Mitte.Kostenpunkt 50 € für das Vier-Gänge-Menü mit Aperitif und Weinbegleitung inkl. Wasser von der Rheinsberger Preussenquelle und Kaffee von der Andraschko Kaffeemanufaktur.Nur mit Reservierung über Tel. 0151 10 20 13 59 oder emh@esspress. eu
