NEW TEAM, NEW KITCHEN: REDISCOVERING MARKTHALLEN RESTAURANT

NEW TEAM, NEW KITCHEN: REDISCOVERING MARKTHALLEN RESTAURANT

Having served delicious, hearty food and cold drinks to hungry market workers for over a century, Markthallen Restaurant is a Kreuzberg institution. The restaurant has changed hands over the years, and is now under the care of the trio behind Markthalle Neun: Nikolaus Driessen, Florian Niedermeier and Bernd Maier. While the rustic wood interior retains its nostalgic charm, the difference really shines in the reinvented menu. The carefully crafted rotating menu from new head chef Bastian Laschet (previously at Nobelhart & Schmutzig) is inspired by the fresh produce sourced from the markthalle itself. At its center is slow food, time-honored recipes, and using the whole plant from stem to root. The highlights of our visit: Stuffed Uckermark tomatoes; beef in aspic with chanterelle mushrooms, root vegetables and herbed cream; and Schmorbraten – beef shoulder boiled in a red wine vegetable juice, served on a fried potato biscuit. You’re left full and convinced that Markthallen remains a true classic, well worth revisiting. (Text: Emily Miotke / Photos: Johanna Rademacher-Flesland)

Markthallen Restaurant, Pücklerstr.34, 10997 Berlin–Kreuzberg; map
Tue–Sat 18–0h
@markthallenrestaurant

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