00:05Hi Condé Nast Traveler! My name is Hannah Klebeck. I'm a culinary creative and food stylist. Today
00:10we're going to Marktcafé, Aries, Breda and Hallmann & Klee. And this episode is all about
00:16welcoming places full of fun food. This is where the chefs eat in Berlin. We start the day at
00:23Marktcafé in Markt Hallenorien. This is a place where you can eat really really good Stulle,
00:27which is the German word for bun or like little bread. Nehle makes them really well with regional
00:33seasonal ingredients from around Berlin and Brandenburg, which gives them the extra twist.
00:42And adding to it, I will drink a really nice warm pot of fritter coffee.
00:53This might be the most honest German breakfast you can have without having to decrease on quality or
01:01like the individual produce. This is for me the perfect savory fulfilling start in the day because
01:07I don't like to eat sweet as much. And in this surrounding which is Soberlin and you can also go
01:14around afterwards and shop for the rest of your day. My culinary studio is called Herrlich Dining
01:20and Herrlich is a German word that for me transports more a feeling than anything else. It's something
01:26that you like sigh in relief. It's an atmosphere that is meant to be like welcoming and warm. And
01:33Herrlich really is the feeling of my grandmother putting down the cake, sitting back and being like,
01:38this is delightful, just delightful.
01:46My relationship with Berlin started not so well. I moved here because of a relationship. It was mid
01:51lockdown. I was like, what the fuck is this city? Like, this is really bad. And then eventually I
01:56started to fall in love with its hospitality scene. And it's so diverse. It's so international. It's
02:00nothing like any other German city. And in Berlin, you still have all these places who really want to
02:06make sure everyone's welcome and it's affordable in a way also. And I think that's something that
02:12is so worth visiting and trying. Our next stop is Breda, which is a newly opened restaurant that has
02:19Northern Italian cuisine, which is something that I hold dearly to my heart because I spent all summers
02:24in my childhood in Northern Italy. And not only is the food really, really good, but also the interior
02:29is super, super exciting, full of retro art.
02:32Marco, welcome.
02:34Have a great day.
02:38Thank you very much.
02:39Thank you very much.
02:39Oh, chic.
02:39My biggest recommendation is the Pansanella Salat.
02:42Yes.
02:43And I would say Garibaldi, right?
02:45Yes, let's do it.
02:46No big thing.
02:52Garibaldi is a drink that I discovered here. It's so good. It's like fresh fresh orange juice with Campari,
02:58but it's like foamy and like liquid Solero ice.
03:04I love it.
03:07Here's the Pansanella Salat.
03:11Pansanella is an Italian bread salad, which is amazing.
03:15If you have any like leftovers in the fridge, you can use any vegetable actually,
03:20but it's mostly done with tomatoes.
03:22What makes this Pansanella really special and also what makes Breda really special,
03:26is that you work with traditional Italian recipes, but elevate them just a little bit.
03:30In this case, they use citrus and they reduce vegetable juice as a dressing and using like
03:35really, really good ingredients like fresh tomatoes from around the area.
03:39I often get asked how I find new spots that I want to try out and go eat,
03:43like really good food spots.
03:45And my personal way of finding them is ask the people where you like to eat at,
03:49because people who work in hospitality have the best recommendations.
03:52And also scrolling on Google Maps, actually,
03:54just looking around in the area I'm at if I find something.
03:58Our next stop is Aries, which is maybe my all time favorite restaurant in Berlin.
04:03It is a Latin American inspired diner, all day eatery.
04:07It is so full of life and flavor and spicy and sour and just the best food you can imagine
04:13and drinks.
04:14They're not really open today. They're having a prep day.
04:16We can still enter and have a look into their culinary world.
04:21So what would you like to eat today?
04:23I would love the green goddess salad and the cevichos. It's like my favorite dish.
04:28And yeah, and whatever else you have like going on in the kitchen.
04:31Yeah, it's actually Peruvian Independence Day.
04:34So I have some specials I'm trying out.
04:36Yeah, I bring it up.
04:38Amazing. Thank you so much.
04:39Yeah, of course.
04:41Oh, so the green goddess dressing has mostly a lot of washed, picked, cut herbs
04:47that we blend with like lime and garlic and other seasonings and spices.
04:50It's like a vegan herb mayonnaise.
04:54And then it has this chili oil that we make ourselves.
04:58It's got garlic, shallot, sesame.
05:00Then it has ajipanca and other Beruvian chilis.
05:03It's like a flavor bomb.
05:04And then a lot of chives.
05:06I just made the dressing vegan and it hit.
05:08Like people love it.
05:08These are scallops, conchitas de la parmesana,
05:10ratand.
05:11It's got like a little bit of pisco, parmesan cheese and chili.
05:15You should try it.
05:15It's good.
05:16All right, ceviche.
05:18This is sea green, cured very lightly with 50% sugar, 50% salt.
05:23And then rinse it, dry it out.
05:25Very important that it's very fresh.
05:27Then you have a leche de tigre, which is basically a garlic, lime, cilantro.
05:31It's been infusing in here, onions.
05:34A little bit of chili and mix it up.
05:37This is sweet potato that's been cooked and then lightly sauteed with a little bit
05:42of butter and a little bit of sugar.
05:43Ceviche should always be marinated a minute.
05:46And then here we have some Peruvian panchita with like chulti corn, it's called,
05:52which we dry fry.
05:53It's very Peruvian.
05:54Yeah.
05:54And that's a very traditional Peruvian ceviche for Independence Day today.
06:02This looks amazing.
06:04It smells amazing.
06:05Thank you so much.
06:06Of course.
06:07Enjoy.
06:07Brilliant.
06:09In this backyard restaurant in Kreuzberg, you will find the most complex, delicious food.
06:15The scallops is something we can try today for the first time.
06:23It's just brilliant.
06:25It's spicy.
06:25It's sour.
06:26It's tangy.
06:27My favorite of all time is always a ceviche.
06:29I tried to come as many Saturdays as possible to eat this.
06:33It's almost at the extreme end when it comes to flavor.
06:37It's extremely sour.
06:38It's super spicy, but in the best way possible.
06:41And it's so complex.
06:43Like when you speak of complex flavors, you mean that it's not the like soft, creamy flavor
06:48or this one things like everything all at once.
06:51Heaven.
06:54Last but not least, the green goddess.
06:57I know so many people think that salad should be a side dish, but this salad will convince anyone.
07:03This is just perfection.
07:08So good.
07:10This is our last stop, unfortunately.
07:12This is Haimann & Klee, a Michelin star restaurant.
07:14They have one star more than deserved.
07:16And this is a fine dining restaurant that is still like down to earth and super welcoming and warm.
07:22Let's go inside.
07:27Thank you so much.
07:28Thank you so much.
07:30Hannah, you know, we have normally only Menü, but if you like to eat our potatoes, I have
07:37them for you prepared.
07:38I'm in the kitchen.
07:40And I'll make it to you.
07:41Thank you so much.
07:45Thank you so much.
07:45Oh, it looks so good.
07:47Thank you so much.
07:48A vermo-tonic I have to do with you.
07:50Yeah, perfect.
07:52Toll.
07:54Gorgeous.
07:58This is like a fancy restaurant.
08:00They have a set menu usually.
08:02But today we are getting my personal favorite dish and kind of also what they're really famous
08:08for, which is the best potato mash to exist on earth.
08:28You've got potato mash, a lavage oil and foamy whey bourblon.
08:34This dish tastes like a hug.
08:36It feels like a hug.
08:37And for me, brilliant cooking is really about making simple dishes and simple ingredients,
08:42tastes like something super special.
08:45And this dish is the essence of that.
08:47This was my food guide through Berlin.
08:49I hope you enjoyed it.
08:50And maybe you noticed that all these places were female-led or female-founded.
08:54That's something that's really important to me.
08:56And I think it's a really nice message that a career in the food industry is worth striving for.
09:01And super fun.
09:02And so is the food.
09:03And so are places that are about having a good time,
09:06are warm and welcoming and not excluding.
09:08So I hope you come to Berlin and try out these places and cheers!
