A very new restaurant on the Berlin dining scene. The door is locked and you ring the bell to gain entry – like going to a friend’s house for dinner. Sommelier Billy Wagner is said to have a very creative wine collection and he did come up with some interesting choices. HIs chef makes everything in house and uses only locally produced ingredients. Everyone sits around a very comfortable bar and eats the tasting menu of the night. The name is not of those in charge but is a German for “nobel heart and dirty” in that they hope to inspire some fun in the lives of patrons and thus the condom machine in the bathroom. It was indeed fun enough that I forgot to take photos of a couple items!
The white asparagus we started with were thick and tasty. The rape blossoms were fresh and mild. The housemate bread and butter are a course in itself and quite dense and chewy. The trout was a change up on the usual in that the potatoes were mixed with smoked butter while the trout was just poached. They were served in a whey milk sauce which added the needed tartness and the chicory added the crunch – a nice combo. Next was a dish attempting to make cucumbers more exciting and thus they were mixed with Emmer wheat and Rowan berries with he berries being a very bitter component and the wheat making a crisp contribution. The radish, black pudding and parsley dish followed and unfortunately was one of the non photographed things, but the black pudding was fried and had a wonderful chew surrounded by a parsley sauce. So simple it was good described the celeriac broth course. The pork neck was smoked then roasted and served rare with the broth coming from boiling the bones. A delicious treat. The green oats ice cream was topped with roasted malt and stewed rhubarb on the side. The last course was a cake with Barberry which I have on the assembly counter but again forgotten in the festivities. A good sign?!
