Dutch chefs Lode and Stijn met while completing their culinary studies. After working together in venues including Tartine in San Francisco and the Four Seasons in Prague, they have finally opened their first restaurant together here in Berlin. The interior is cozy and relaxed, designed by Studio Labolleur in Amsterdam, with space for 45 guests. We started the meal with the classic Bitterballen, a traditional Dutch snack of braised beef croquettes served alongside a beer in any pub in Holland. This was combined with homemade bread baked by Lode, whose family has 364 years of baking experience; needless to say, the bread was fantastic. For the main course I chose beetroot, radish and Jerusalem artichoke, and then my favorite: Svíčková, a Czech dish reinterpreted with tender beef, onions, parsnips, parsley, horseradish and orange reduction, with a Sauvignon Blanc from Styria. For dessert there was pavlova, but like we’d never had before – with meringue, clementines, blood oranges and lemon cream. When asked how it feels to be in their new restaurant, Lode and Stijn replied “insanely good.” The same goes for their food. (Text: Friederike Schilbach / Photo: Daniel Farò)
Lode & Stijn, Lausitzer Str.25, 10999 Berlin-Kreuzberg; map
Tue–Sat 18-22.30h
Friederike Schilbach is an editor in international literature at S. Fischer Verlag. She has lived in Berlin since 2003 and you can find out more about her here.
