Vadim and Jan have something in common: an appreciation for premium-quality products and recently, a pop-up restaurant named “Otto” after another thing they share, their middle names. The portions on their à la carte menu are perfect to share. The sourdough bread from Domberger Bakery, served with raw milk butter and pickles, is a must, especially when ordered with a pickled egg. Continue your meal with the wild boar tartare and smoked sturgeon stuffed with cabbage and a cured egg yolk dip. It’s the epitome of German comfort food. Likewise, the beautiful beetroot with sloe juice, oxalis and crème fraiche not only look like abstract art but taste sublime. In the Schorfheide-Chorin Biosphere Reserve, the 27-year-old Vadim experiments with all that Brandenburg can deliver, and his passion for fermentation appears thematically in every dish. Definitely leave room for the dried plum cake with black walnuts. Jan Hugel of Wagner Cocktail Bistro provides the artisan German wines. Local has never tasted better. (Text: Eva Biringer / Fotos: Jason Fasco, Cate Gowers, Marianne Renella, Vadim Otto Ursus, Mrs Robinson)
Otto x Mrs Robinson’s, Pappelallee 29, 10437 Berlin–Prenzlauer Berg; map
14.02.–11.03.2019; Thu–Mon, 18–11.30h
