ANTON KOCHT — A YOUNG CHEF REVISITS GERMAN CUISINE

ANTON KOCHT — A YOUNG CHEF REVISITS GERMAN CUISINE

The pop-up restaurant Anton Kocht is a place for old-schoolers to dare learn. Served by a young team, they offer regional classic German cuisines with a twist made from pure organic produce. Anton, though just 22 years of age, has already worked with chef Tim Raue after finishing his training at the renowned restaurant Vau. While Anton cooks, his father looks after the wine selection which consists of around 170 – all of which are German, and can be ordered by the glass. The ever-changing menu offers familiar yet wonderfully revisited dishes: yes, we’ve heard this a trillion times, but it really works here. The lemon mousse served along “Forelle Müllerinnen Art” (trout meunière), made from whole cooked pureed lemons, is extremely aromatic; the ordinary dessert “Kalter Hund” turns into a single slice of heavenly cookies with creamy white chocolate that melts immediately in your mouth. Every guest may choose from three or four course menus with 12 options overall to personalize it. My favorite is the “Gemischter Satz” by Krebs Weiss and the assorted cheese by Fritz Llyod Blomeyer, a perfect ending to my meal. If young German cuisine is this sovereign, there’s no need to fear future benchmarks. (Text: Eva Biringer / Photos top & left: Sasha Kharchenko)

Anton Kocht, Winterfeldstr.36, Berlin; map

Open until 31.12.2014: Wed-Mon, 16-22h

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