Kreuzberger Himmel - Berlin

I was there with my friend and were not disappointed as expected. it is a pleasure to eat there in rest. the food, as well as the drinks are of the highest qual... read more I was there with my friend and were not disappointed as expected. it is a pleasure to eat there in rest. the food, as well as the drinks are of the highest quality. Many thanks to we always like to come back.

For me one of the best restaurants in the opposite multi-course menu, finely tuned to each other, or also combinable with the main dishes, a very extensive wine... read more For me one of the best restaurants in the opposite multi-course menu, finely tuned to each other, or also combinable with the main dishes, a very extensive wine card (if you don't want to choose the wine tasting), attentive personal and very friendly and human host. thomas curt and heike seebaum have made the restaurant a top restaurant, also at local events such as "kreuzberg kocht" are always there and belong to the institutions of gastronomy in Kreuzberg.What I particularly like is that eating offers a good combination of modern kitchen and ground food. not as chic-micki as many other expensive gastronomy, but really delicious dishes for everyone taste. you don't have to be a tasty, but it can (and will certainly not be disappointed). not cheap, but if you want to make a special evening, dine fine and also want to entertain yourself locally, you are right there. I personally like the generousness of the room with the high ceilings and the very personal greeting and subsequent service. Conclusion: if you want to eat well and spend a really nice evening, you are right here!

Came here becuase it was so close to our hostel and we wanted to try German food that wan't street kebap. Got SO much more than we expected.They were.. read more Came here becuase it was so close to our hostel and we wanted to try German food that wan't street kebap. Got SO much more than we expected.They were..

Oh, that's nice! Guests like you who like to eat and drink are the salt in the soup for us! So can we all have a more beautiful compliment for the gourmet? Hard... read more Oh, that's nice! Guests like you who like to eat and drink are the salt in the soup for us! So can we all have a more beautiful compliment for the gourmet? Hardly. Is there any objective assessment possible, even criticism? Hard. But feasible if necessary. It wasn't. Rarely never? I have welcomed myself as a single guest more cordially, caresed, feeling more serious at eye level than this evening at the e.t.a. What, of course, was to Heike Seebaum, who was as charming as well as competent host and partner of the Baden owner Thomas Kurt, who made me the nice compliment quoted above. And finally, at the enchanting ambience of this West Berlin meeting place somewhere between the lively Parisian restaurant and the lively English club for mate travelers. Dismissing the individual first-visiters all around and nourished in the nightly Kreuzberg was a great achievement. Also the offer of a taxi quite attractive, but despite Cremant, Pastis, four glasses of wine and a port, I managed to make the way home to the hotel dignified! Another week, another evening in Berlin. According to unknown interiors and underground irritations, it should now go in a quieter area. On the Yorckstraße, next to the cinema and the imposing facade of the Bonifatiuskirche, the e.t.a. hoffmann awaits guests in the front house of Riehmers Hofgarten. Located on the ground floor, some steps have to be overcome. On this level are also the bar and the toilets. On the other hand, the kitchen and the front part of the guest rooms are back at street level. So it comes to a small treppauf treppab feeling, at least when you take place in the rear part. From the street I was able to make a well-attended place on Monday evening, with cheerful rounds and couples in no longer quite youthful age, deepened into an excited conversation or prosperous. Very welcoming, so I spoke friend and entered. First of all, I greeted lively but non-early voices, glasses and other sounds of a frequented restaurant. But then also quickly one of the completely black-walled service forces that flashed through the room in the style of Paris Bistrokellner. With a bright smile and very open I was greeted, checked the reservation and showed me my table. And then the evening would have almost ended again, because I haven't been offered a worse place for a long time. In a niche right at the entrance, squeezed between the wall and a long table, probably made up of several tables, where a mistrusting family company had already taken place. Away from the attention of the service in the back of a large group I could have looked at the wall or hoped that someone would look around the corner. I kindly asked for another table, and I would have gone again with a sleepy answer. But fortunately, after some considerations, a table was found shortly before the kitchen and near service station and runway. That doesn't scare me, there's always something to look at and the attention is quickly gained when necessary. The warning indication of the family celebration, which was also gathered here in close proximity, was good, but superfluous. Here I was sitting there, not behind it and from the wall there was no chief 's table, but one where obviously regular guests and later, Mr Kurt himself took place. Here I am a guest, here I can be. At a Bouvet Cremant rosé for friendly 7,5€ and after a pastis for 4.5€, I could first arrive and look around myself in peace. Everything is good for the look and the mind: Small medium-brown stick parquet, charmingly expired, the walls a metre high in a rich red, on it a thin gold-colored ledge, over it cream-colored, large paintings wild, green, brown, abstract? No, that's asparagus, artichoke, so powerful, so alive, to bite. Sculptures, almost bacchanic, lush floral arrangements. Room dividers create atmosphere, here and there, leather chairs, sofas, plenty of reading material, a wing, a well-equipped bar, a certificate for the maizetrê over a hole in one but too modest for star claims, so... . In between, the predominantly young, but well-trained, attentive ladies and gentleman rushed by the service, simultaneously concentrated as professionally relaxed and the also quite young sous sommerig. In a Icebowl the opened bottles waited impatiently to be gifted and at the service station the bread was freshly cut open, naturally under the linen nap. Here life is enjoyed from full heart. But enough not that I'm still going to sleep! On the other hand, prose topics help: The toilets are unfortunately seen in old building, single glazing, yellowed lacquer, porcelain and tiles, all come in the years. But this is the responsibility of the delayer. On the other hand, the host's handwriting can be seen on the wash basin, high-quality materials, terry hand towels and a lilybouquet. Cleanliness anyway. So, quickly back to the dark wooden table, which was only covered with a runner and already plentiful: triple cutlery, three wine glasses, with a water glass, a dead light, flowers in small chrome vase, pepper mill, sea salt, menu and an additional display with another menu, solid fabric napkin, which was exchanged on my return as by magic hand. And the wine card, it was quite full on the table. During the aperitif I study the open handed, clear map. Renner seems to be the additional morning mail menu today, the newspaper of the same name introduces a restaurant that probably offers a compilation somewhat cheaper for the readers. I'm always a little sceptical, someone has to pay the special offers and I always feel that it's not the host... So I turn on the evening menu in the card. 5 courses are offered for 65€, the wine tasting will be worth 35 euros. Pleasantly I expect veal lace and calf head praline of scallop on lentils Kotelett from Iberico cheese Crème Brûlée. Good crafted baker quality, the dark better. Cretan olive oil with rosemary, chili and garlic as aromatics and in two glasses an average herbal cucumber and a good olive tapenade. Okay, but not outstanding. The second amuse, on the other hand. A great crunchy bloodworstpraline that also tastes me. I later take the preparation of the MoPo: melted Kurt's blood sausage, then mixed with onions, mustard, apple, liver sausage, egg and bread, most recently rolled into croutons of Toast. Served on a celery cream. Great cinema without star attitüde. As a counterpart to the sausage a herbal bisquit with smoked mousse. Accompanied by apple jelly. A demand from the young head in the kitchen confirmed the assumption Granny Smith. Also the first gear could keep the level very good. Unlike the photographer. : In particular, the baked pralines from the calf's head blurred an overwhelming fragrance after boiled meat, light acidity and herbs. Very delicate, together with the Bärlauchpesto a harmonious enjoyment. The slice of the pink fried calfstafelspitz with goakresse, field salad and a tomato vinaigrette was also a beautiful composition, not too sharp acid I had feared. The meat served a 2011 Saar Riesling Maximus, the second wine of the winery of Othegraven. Unfortunately, he had a too strong Petrolton, which also confirmed Mrs Seebaum. However, she was surprised at such a young wine. My surprised look and the 2011 demand followed the controversial answer: Oje, I moved my glasses and read in 2014! That came so spontaneous and sympathetic that from there on any ice was broken. A 2014 Riesling from the slate of Clemens Busch came as a very typical replacement. As an intercourse two strongly fried scallops of best quality, one in taste very good, the other formidabel nutig sweet roasted. The base of lenses, mangold and zucchini gave me less. As a companion a clear 2014 Silvaner quartzite from Riffel, Bingen. Kotelett s from the Iberico, partly triggered with far enough garden fine powerads, tasty stirred polenta and a fine fruity tomato jam. A laguiole knife was handed over. Everything could convince, but the meat was the Buuurner. Something pale perhaps for my taste, but from almost through to clearly pink on the bone perfectly juicy, beautiful fat content, wonderful taste. That's how pork must be. Nice presentation of the portion with the raised rib piece, which is also of the amount. A well-chosen harmonic companion was a 2014 Grauburgunder from the Rheingau of Crass in Erbach, a winemaker who wants to push the pair of Kurt/Seebaum a bit. Measured on the previous plate, the small cheese selection was very economical on a simple oval porzella plate. This, of course, did the Fourme d 'Ambert, Allgäuer Rotschimmel and 12 months of mature mountain cheese just as little breakage as the juicy fruit bread or the apricot, a nice change to the usual fig fig. I couldn't resist a 10-year old Tawny Taylor's port. The conclusion was a Crème Brûlée with cassis blueberries and lavender. That was delicious, but it sounded somewhat more spectacular when the components were visually and tastefully. A solid conclusion that was a little long on the pass. In fact, the young Riesling Spätlese Erbacher Siegelsberg also from Crass is worth noting. Nevertheless: After the experiments in a subzero, the cuisine classic by Thomas Kurt did me good. Nothing has to be experienced or discovered. In the e.t.a. hoffmann may or should the guest enjoy! For almost the full score. Which is more than deserved for the PLV anyway. Worth every cent and strictly recommended to visit. A wonderful evening!

The greeting was friendly - the ambiente is generous. the recommendations are expert. we chose the menue. all four courses corresponded to our expectations. the... read more The greeting was friendly - the ambiente is generous. the recommendations are expert. we chose the menue. all four courses corresponded to our expectations. the weeping supplemented eating very well. espresso and grappa rounded off the beautiful evening.