It’s more than a little embarrassing that the actual first time I ever went to Amsterdam was only ten days ago. I never intentionally avoided it, but I never really went for it either, however, finally everything fell into place and I had the most wonderful weekend in this unbelievably pretty city: the weather was perfect, the city was bright and clean and awaking from winter, the crowds were big and annoying, but there are ways to deal with that in NL. Food seems to be as big a topic over there as it is here in Berlin, and while I really did enjoy getting that 2,- kaassoufflé at Febo’s wall of food (you just have to try it once, or thrice), there was plenty of more elaborate stuff to munch on.
Bullys Bakery used to be one of my favs, before it seemed like the owners kinda got tired of gastronomy and just let things slide, turning the once pretty corner café into a whatever place with a less than impressive menu. So it was probably the right next step for OG-Bully to move back to South Germany and hand the reins over to Behzad Karim-Khani und Achille Farese, known from Lugosi bar and Karloff (aka, my favourite Italian restaurant in the city). They renovated and updated this prime location, upped their coffee and cake game and created a place I’m happy to put back on the map.
Sponsored by Tanqueray
Gin and Tonic is rightfully one of the most popular drinks around: its concept is simple and straightforward, and can easily be upgraded by adding one or three ingredients. However, I think it should always be based on a high quality gin with distinct botanical notes. Tanqueray was launched in 1830, and is still produced after a fiercely guarded recipe. Its key botanicals are juniper, coriander, angelica root and liquorice, with a strong juniper note. In order to explore the possibilities of G&T, Jo and Cosy, the two creatives behind Hamburg’s uber-popular food pop-up Salt & Silver, traveled country. Inspired by Charles Tanqueray’s six years of developing the perfect London Dry Gin, they joined forces with local chefs and bartenders to reinvent the classic drink and pair it with locally inspired dishes. In Munich, beer liqueur and sweet mustard were used to make a real Bavarian version, in Hamburg, Paola Labansat added grapes and citrus thyme, which was served with ceviche, fish tacos, and basil ice cream. Read on to find out how Berlin did in this challenge and get some inspiration for your next G&T creation…
Well… as unapologetic as I might be about my scepticism for anything Friedrichshain, I never gave up on the district and – stop the press – here’s a new and utterly delicious reason to hit the always crowded streets around Boxhagener Platz: to get a bowl filled with intense broth and perfect ramen noodles at Hako, to sooth the pain of what seems like a once again never ending winter.
It must be at least ten years ago that I saw Snax perform for the first time – it was one of these glorious Berlin summer days full of sunshine and happy people on the rooftop of the former office of then tiny Soundcloud. He delivered a set that underlined the amazingness of the day, playful and light, yet still intense on the bass, his singing, and completely danceable. The mood and sound of the day is still so present in my memory. When he sent me an email a couple weeks ago whether I wanted to premier the new video set in Brandenburg I was like: Sweet! Let’s do it!