seasonal - experience the new German cuisine either during our lunch or our dinner. It was simply to much fermentation - 1, 2 or 3 dishes would have sufficed. Andreas Rieger, chef, the Team, end of 2016 our chef Andreas Rieger received his first Michelin star. Read more: Meet the team of einunternull, star restaurant in our own style. Follow us where everything has its roots - underground. Let go of time and enjoy our minimalist and stylish atmosphere.
Our philosophy: With a passion for sustainability and respect for nature we aim to show our guests the entire spectrum of regional cuisine combined with handmade products. But the fermantation never stopped - Pretty much single dish had some sort of fermented vegetable, which made the dished accidic all the way through.
Schwarzlicht minigolf berlin kreuzberg, Mulatu astatke berlin 2018, Tortenzubehör berlin steglitz,
"Using top quality ingredients, dishes with distinct flavours are carefully prepared to a consistently high standard.". A shame, because they clearly have the potential for doing much better - just mix acid/base a better please. We constantly look for new producers, that underline our ideal perception of craftsmenship - be kroymans leverkusen it porcelain, silverware, glasses, tables, chairs. Like our dishes we cut back to the essential. We go back to the roots and focus on every detail. A grain, roots of a tree and finally also our restaurant. If you want to try it out, go for the smallest amount of dishes. I could almost not taste/eat the last 3 servicings, due to having to much acid. Everything needs to be sensible and comprehensible. Are you a human? Our unique lunch is served on our ground floor.