Tulus Lotrek - Menu

"It's on the Spruce Street. In the awards to the Berliner Meisterkoch 2016, Max Strohe with his tulus lotrek has already been awarded as a starter of the year. Host of the year was completely comprehensible Vicky Kniely from the neighboring and friendly heart kidney. In the latter category, straw partner Ilona Scholl is now on the nomination list this year. And that's really not a surprise. Rarely one experiences such a cheerful, cordial, nice hostess (shortly: a treasure that feeds to refreshing music only old school rock 'n'roll, later Swing summing, buzzing or quietly whispering through her place, with technical expertise in handling everything: this makes a good mood to look at someone, to whom or to make the work happy. This Tuesday evening I wanted to look past the specialists in the neighborhood, but their door was closed. A place in tulus lotrek was found without any reservation. Of the well 20 chairs in the front of the old building, half were occupied. The back room wasn't occupied. In between, there is the ceiling-high, generously mirrored bar made of dark wood and a smaller waiting area where I noticed sheepskin on the armchair. One of them I could need very well at a later hour, because the furniture stands in striking contrast to the beautiful stucco on the high ceiling: On the rough planks stand simple wooden tables and chairs the latter without any pillow. And since such a blanket or blanket was not to be preserved on demand, the sheep made a seat fur. On the tables no ceilings, the plates clearly indicate the decades of use. Once cutlery, water and wine glass and a neat napkin, that's it. Later a simple candle was lit, which was not bad for the photos, otherwise much indirect light. The tables are tightly set, with a greater urge, you will get into the conversation quickly and I think that's also wanted. This is to be enjoyed uncomplicatedly. On two walls large gold frames, which instead of paintings show soundproofing knobs funny or a (but largely failed attempt to dampen the considerable noise level. The whole ambience would look quite tidy, almost sterile if not the wallpaper on the back wall with a painted forest, no, a native jungle, rich dark green, brown and black and only gradually you can see what is there between the Tannengreen sausage and black(! wald ham, a red shrimp flashes up and an octopus arm swells around the pine pegs. This and much more makes appetite for all these delicacies and was designed by a friendly artist exclusively for 's tulus. Ms. Scholl kindly told me after I had discovered that her dress had the same pattern. Standing in front of the wall, they were hardly discovered... So much creativity and friendliness were no longer important that my visit to the time of alcohol and dessert abstinence fell. Only the motto We already provide for tomorrow's cat! was difficult to implement. All the more pleasing that the alcohol-free cocktail with the pretty name Last life in the Universe (so he also looked out... for 9€ with cucumber, calpis and apricot kefir was a really sour fresh surprise and with a little horseradish was still pleasantly tingling on the tongue. I would have expected the bottle of Bad Liebenwerder mineral water for 6.2€. In the course of the menu there were still self-made basil limes, juices of Rieslingtrauben and apple with hibiscus and finally a splash of Dornfeldertrauben, all from the house of Nahmen. Friendlyly, only two of them found the way to the bill for 4,2€, two went to the house! The selected menu included probably according to berliner spelling (ach, ach, ach... forelle jakobsmuschel seegras avocado auster 63 days dry matured aubrac uckermarker lamb. For the fancy dessert I added kohlrabi from the vegetarian offer. Finally 7 courses for narrow 98€. Respect! The evening went on fantastically when an ideally typical sourdough bread was tabled: nicely raised crumbs, solid but crusty crust and a pleasantly acidic scent. Add to this beaten raw milk butter and a mild onionchutney So easy, so delicious. As a first greeting a very chessed Macaron, which was coloured and aromatized with calf blood. Then a butter cream with apple mustard, doubled with inlaid mustard seed, which unfortunately had received much too much salt and thus brought the courageous combination something into the slide. Too bad, because this little piece of art in Japanese purist performance already showed what a claim is made here. The following Gaumenkitzler was also more than ambitious. Chalons duck breast from the juniper smoke very pink and painted with lavender lacquer and somewhat fleur de sel. On the one hand, tasty carrot cream, on the other hand an emulsion of earthy red beds, both of which perfectly incorporate the poultry fat. Lavendel and only juniper were present. A greeting like a fanfare, as well as a presentation like a parchitone blow DAS you have to trust yourself first! Colorful also the menu entry The stained ice cream trout was accompanied by a fireworks of strong aromas: fruity hibiscus baisers, hazelnut powders and Mayo, sweet Nashibirne, bittrige shtake cream, bird marrows, Wasabi oil. That didn't taste all of me, but he had his permission. Only the sharp horseradish was very unequally distributed, which again led to a certain imbalance, but apparently is taken by the kitchen for a light young turk madness. As an accompaniment of a homemade basil lime lemonade very harmonious. The boss now took up the additional Veggie Gang, which I had only expected after the mussel. The cabbage rabi in the manner of a tartuffo filled with its cubes, black walnuts and roasted rapeseed pollinated with ashes, maybe from juniper? Cast on a Riesling reduction and rapeseed oil. And then again Banzai!, it was severely suspended, stalk and leaves black and bitter. For me the weakest gang. The Kohlrabi itself and also the filling with quite little taste, the Riesling acid had no relationship to the rest. Perhaps in the vegetarian menu well, here in the meaty menu somewhat overwhelmed and at best suitable. Consistent with the Riesling grape juice. Of all other calibers, the cold-cooked lemon-cooked mussel, which was brought to the table by Sous Chef Simon Dienemann. Served on a slightly sweet crême of Topinambur and a dashi of mussel bears, combu and seagrass. As a topping algae and raspberry syrup and as a special kick, the dried corail of the shell was rubbed over it in the style of a bottarga. Wow! The sufficient portion of the main part from Norway ensured that the nutty taste of the shell did not fall into the composition. Continued on a small space with a tastefully wide Potpurri crunchy sandwich, full ripe avocado, inlaid zucchini, Crême fraiche, mild green chili, limes, mint, basil, rose petals and powder. For this purpose, a broth of and with butternut choir and roasted pumpkin seeds was added, which brought a pleasantly contrasting sharpness through jalapeños to these whole full-bodied aromas. I quote that table notes (also went to school in berlin; one through and through chubby plates! I sweared! And was immediately called to order: The Gillardeau Auster was impeccable. And also not really purist with herbalmayo, delicious oyster herb and spruce foam (like porn: know a... . But still clearly taken back and especially for my somewhat sensitive taste buds too sour. And what does not taste to the Borgfeld is also not exposed (or forgotten to photograph). In a cast-on Miso with a lot of ginger, the dry aged Aubrac Rind came as a short-fried fine back piece, bone marrow and Tatar in a role of roasted Nori alge. This was pleasantly crispy and also fresh by black nettle. A spicy Mayo and half a guard woke again for soul in this creation with many bonds from Asia. A good, harmonious walk, which unfortunately cannot be claimed by the photo The tender and juicy shoulder piece from the Uckermärker lambs formed the finish A very non-typical consistency reminded me of what should not have been the case. The extremely reduced Jus ensured strength and the coriander again caused a fleeting thought at the Far East. Uninhabited as a supplement of Parisienne from Charentais Melone, rolling in coffee malt. Beautiful new variant of combination lamb and fruit. I also liked the topping with much grated mimolette. That was so good-being again! And that's why I didn't miss the dessert, or anything else, after of course I had been released very nicely to the night. I thought deeply satisfied on my way home: SO should be the feeling after every restaurant visit! P.S. The information on the cost of accommodation is also quite nice..."