What Does Modern Berlin Food Look Like?
Earlier this month, Kitchensurfing—a New York-based website that seeks to connect chefs without kitchens to kitchens without chefs—held its first Chef Fair in Berlin to mark the imminent commencement of its Berlin operations. Twelve chefs, twelve meals, four days.
We attended the "Berlin 20.12" dinner held by the brother-sister duo Kristof and Mariana Mulack. They run a supper club in Berlin called Mulax, but amazingly, also have day-jobs, his in insurance, hers in PR. Being authentic Berliners themselves, they sought to dispel the myths about Berlin's cuisine (or, more importantly, its lack thereof) and show people exactly why they love the food here.
They presented five variations on classic Berlin dishes, subtly and not-so-subtly updated. Kristof's favorite part was the Königsburger Klopse. "It's not as complex a recipe as the pea soup or the herring dish but I've been eating it my whole life and it really makes me feel at home."
About the author: Conor O'Rourkeis a freelance journalist living in Berlin, he can usually be found losing at pub quiz or at home trying to cook the perfect fish curry.