Le Soupe Populaire, Berlin, 5/14/15

part of art show outside is the crashed bus
part of art show outside is the crashed bus
building
building

Entrance to La Soupe Populaire
Entrance to La Soupe Populaire
Art show by Norbert Bisky
Art show by Norbert Bisky
description of art show
description of art show
menu cover
menu cover
menu
menu
interesting service table
interesting service table
distressed walls
distressed walls
Frankie liked hanging out in the table plant
Frankie liked hanging out in the table plant
upper level seating
upper level seating
today's wine
today’s wine
bread
bread
Lamb ribs with yellow beans salad, beets, cabbage, grapes and honey
Lamb ribs with yellow beans salad, beets, cabbage, grapes and honey
Liver Berlin style: rabbit liver with apple, onion -fried and sauted, grapes, and mashed potatoes
Liver Berlin style: rabbit liver with apple, onion -fried and sauted, grapes, and mashed potatoes
Konigsberger Klopse: meatballs in creamy caper sauce with mashed potatoes, pickled beets, mustard and topped with crisp crumbs
Konigsberger Klopse: meatballs in creamy caper sauce with mashed potatoes, pickled beets, mustard and topped with crisp crumbs
Meat loaf with peas, carrots and mushroom cream sauce
Meat loaf with peas, carrots and mushroom cream sauce
Bee sting cake: Sponge cake topped with apricot and whipped custard cream. Bee is an almond!
Bee sting cake: Sponge cake topped with apricot and whipped custard cream. Bee is an almond!
flowers in the place
flowers in the place
sinks outside of bathroom
sinks outside of bathroom
art all around
art all around

The setting alone makes it worth a visit but the food is equally creative! This was a brewery that closed after WW2 which had hosted the largest beer garden around but was too damaged in the war to reuse. Tim Raue, chef and entrepreneur, took over the space which now houses an art show and kitchen on the ground floor and dining on a couple levels overlooking the art. Everyone is started with a tray of housemade sausage and cornichons along nice bread and butter. We chose to start with the lamb ribs, which were delicious, and the rabbit liver which was outstanding. The crunch on the fried onions and the sweetness of onions and fruit combined with the tender liver to make a well flavored dish. The meatballs were also nice with their soft texture punctuated with the crispy crumbs. Meatloaf was a mushroom heaven with sliced mushrooms with the dish as well as being the basis on the gravy. We finished with the intriguing bee sting cake and it turned out to be a lovely way to finish a very nice meal!

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