Discover Germany | Wine & Dine | Restaurant of the Month
R E S TA U R A N T O F T H E M O N T H
A place that transports you
Left: First floor with view of open kitchen. Photo: Till Schuster, © einsunternull Top right: Champignon bread and garlic flowers. Right: Salad: vinegar and oil (dessert). Bottom: Chef Andreas Rieger and sous-chef Karsten Kötter. Photo: Johannes Conradi, © einsunternull
The Berlin-based einsunternull restaurant offers a cosmos of taste, where scents and flavours can take you to an entirely different place.
plans for opening a restaurant completely based on our mutual values.”
TEXT: CORNELIA BRELOWSKI | PHOTOS: RENÉ RIIS, © EINSUNTERNULL
Offering “casual gourmet foods” in the form of both plant-based creations as well as considerately prepared fish and meat dishes, einsunternull will keep their focus on actively co-creating and manifesting a new culinary identity. “We engage in the products that our immediate environment and the countryside around Berlin has to offer,” Ivo Ebert says, “By exploring unique and limitless variations, we create a universe of flavors which is only possible right here. This is a wholly new take on German cuisine.”
Taking great care about both the origin of the ingredients and the preparation process itself, the einsunternull team knows all about the connected values of time, mindfulness and nourishment. “Today, everything has to go fast, even eating,” says founder and owner Ivo Ebert. “The idea behind einsunternull is therefore to offer a space where people can ground themselves. The restaurant is like a home for us and that is the feeling we want to share with our guests. An honest and warm hospitality is what we are striving for.” The mushroom dish for example takes you away from the everyday hustle and bustle, inspiring thoughts of a walk in the forest while sitting right in the heart of Berlin. Chef Andreas Rieger explains the product-oriented process which creates 24 | Issue 60 | March 2018
the magic at einsunternull: “I am developing a cuisine using the products I grew up with. Obviously, I have a completely different connection to the foods I know from childhood – say, the apples from my grandmother’s garden. By exploring the aromatic universe connected with such a basic ingredient, cooking as well as tasting becomes an exciting endeavor. In a way, this results in expanding the taste dimensions of not only a product but also of the entire regional and national cuisine.”
www.restaurant-einsunternull.de Ivo Ebert and Andreas Rieger met at the Reinstoff (‘real stuff’) restaurant, where Ebert was restaurant manager at the time. He recalls meeting the chef, then still sous-chef, for the first time: “Here was someone who meant every word he said. So much honesty, directness and value – that’s something you don’t often come across these days. We soon started making
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