Last week, I was in dire need of a delicious dinner after too many mediocre brunches and lunches, so I decided to book a table at Lode & Stijn.
Tag: lode & stijn
First of all, before I even begin to summarize our annual Berlin’s Best Bread competition of 2017, I have to say that bread in Berlin has become so much more diverse compared to when we started in 2013 – back then, we only found few bakeries who used only sourdough as a leaven, making bread in an artisanal, small-scale way. Today, more and more Berlin bakers choose exactly this method, that, while not being as predictable and thus controllable like others, makes for individual and high-quality loafs. Because the proofing of the dough is more sensitive than with other rising agents, the baker needs to give it more attention, and I believe this creates a closer bond, a better understanding of what makes bread. So, finally, we were able to ask only for sourdough-breads without yeast or other helpers for our annual tasting in the goal to find Berlin’s tastiest loaf.
I finally went to Lode & Stijn, halleluja! I was so excited to go all the time and still it took me too many weeks, and I don’t even have a reason for that. And then I wanted to write about it instantly but went to Japan for two weeks and now I’m back and looking at the pictures and wanna go again right now. So without further explanations, let’s get to the food…
I seriously love how the art of brunch is evolving in Berlin – more and more spots embrace this culinary and social highlight of the week and offer elaborate menus. (The only thing missing is (still) cocktails for a beautiful day time drinking experience… but I heard some are working on that). However, the delicious brunch menu I am going to present to you now was a one-time event by two very talented young chefs from the Netherlands spreading their food love on various occasions in this city. This time, Lode & Stijn took over Silo to create a brunch that I wish was always available.