Lode & Stijn

Lode & Stijn Lode & Stijn is a modern European restaurant in Berlin-Kreuzberg. Our menu celebrates high-quality regional and seasonal ingredients in a casual setting.

Wie gewohnt öffnen

Yes, our graphic designer Marie is still on maternal leave and our favourite photographers Lisa and Sam are back in thei...
18/12/2021

Yes, our graphic designer Marie is still on maternal leave and our favourite photographers Lisa and Sam are back in their home country, Austria and UK. So yeah…
⠀⠀⠀⠀⠀⠀⠀⠀⠀
ANYWAY…
We’re looking for a new member for our Front of House team (part-time).
⠀⠀⠀⠀⠀⠀⠀⠀⠀
And to speak frankly: this team which you could be joining is (still) so on fire! We honestly have never been so well harmonised and good at what we do, as we have been since we opened again in June.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
So, if you:
have a strong desire to give a personal and honest service to our guests,
want to serve a delicious and carefully curated menu, made with well-sourced and some of the most amazing produce of this region and across Europe, prepared by a group of great and lovely chefs who really love their job,
want to dive deep in the world of amazing wines produced by artisanal wineries, with the guidance of our sommelier Ole Ortmann, then you should not hesitate and get in touch with us.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
We offer a 24 contract, a fair salary, equal share of tips, VERY delicious and healthy staff food, a small but familiar workspace and most importantly:
simply a great job!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Please send us your cv and a short introduction to:
[email protected]
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Starting: mid January / 1st of February

Yes, our graphic designer Marie is still on maternal leave and our favourite photographers Lisa and Sam are back in their home country, Austria and UK. So yeah…
⠀⠀⠀⠀⠀⠀⠀⠀⠀
ANYWAY…
We’re looking for a new member for our Front of House team (part-time).
⠀⠀⠀⠀⠀⠀⠀⠀⠀
And to speak frankly: this team which you could be joining is (still) so on fire! We honestly have never been so well harmonised and good at what we do, as we have been since we opened again in June.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
So, if you:
have a strong desire to give a personal and honest service to our guests,
want to serve a delicious and carefully curated menu, made with well-sourced and some of the most amazing produce of this region and across Europe, prepared by a group of great and lovely chefs who really love their job,
want to dive deep in the world of amazing wines produced by artisanal wineries, with the guidance of our sommelier Ole Ortmann, then you should not hesitate and get in touch with us.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
We offer a 24 contract, a fair salary, equal share of tips, VERY delicious and healthy staff food, a small but familiar workspace and most importantly:
simply a great job!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Please send us your cv and a short introduction to:
[email protected]
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Starting: mid January / 1st of February

We’re serving this TOMORROW, cause we’ve decided to change our opening times for this week and next week and the week af...
13/12/2021

We’re serving this TOMORROW, cause we’ve decided to change our opening times for this week and next week and the week after Christmas (swipe to the right).
SO YES we’re open tomorrow! Book your table online or send a DM or email.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Hand dived scallops from Norge. Hand dived razor clams from Norge. Amazing fragrant Yuzu from France.
The razor clams were grilled and marinated with yuzu zest. The scallops thinly sliced and marinated with yuzu juice.
A sauce from the roe slowly cooked with sage and mixed Markus Shimizu’s shoyu. Pistachios from Greece and spicy Cress from Brandenburg.
A trip around Europe 🇪🇺🇪🇺🇪🇺

Wild boar shoulder, braised with a lot of black pepper and rosemary. Raddichio and beetroot/brown butter vinaigrette, a ...
09/12/2021

Wild boar shoulder, braised with a lot of black pepper and rosemary.
Raddichio and beetroot/brown butter vinaigrette, a Lode & Stijn classic salad no?

Wild boar shoulder, braised with a lot of black pepper and rosemary.
Raddichio and beetroot/brown butter vinaigrette, a Lode & Stijn classic salad no?

Produce from Roddie Sloan.🙇🏻‍♂️🙇🏻‍♂️🙇🏻‍♂️
07/12/2021

Produce from Roddie Sloan.
🙇🏻‍♂️🙇🏻‍♂️🙇🏻‍♂️

Produce from Roddie Sloan.
🙇🏻‍♂️🙇🏻‍♂️🙇🏻‍♂️

Murmel Kartoffeln, the small potatoes that are left after the harvest. Always a mix of different varieties. Cooked in a ...
07/12/2021

Murmel Kartoffeln, the small potatoes that are left after the harvest. Always a mix of different varieties. Cooked in a clay pit with loads of black cumin. Served with roasted onion purée and sauce vermouth.

Last Saturday served with slowly grilled turbot heads, before that with aged sturgeon. From Thursday maybe with Helgoländer Lobster, if they are being caught. Let’s see.

Oh and by the way: next Tuesday we are open! So come over before the holiday season kicks off!

Murmel Kartoffeln, the small potatoes that are left after the harvest. Always a mix of different varieties. Cooked in a clay pit with loads of black cumin. Served with roasted onion purée and sauce vermouth.

Last Saturday served with slowly grilled turbot heads, before that with aged sturgeon. From Thursday maybe with Helgoländer Lobster, if they are being caught. Let’s see.

Oh and by the way: next Tuesday we are open! So come over before the holiday season kicks off!

Beautiful ‘Roter Meerbarbe’ from @frischgefischt. Grilled and sprinkled with fennel green salt, served to share. A typic...
02/12/2021

Beautiful ‘Roter Meerbarbe’ from @frischgefischt. Grilled and sprinkled with fennel green salt, served to share. A typical autumn/winter salad, drowned in a mousseline of cauliflower and jus from the roasted heads of the red mullet.

We are looking for a new team member to join as our kitchen porter / dish washer! We provide a 4 days workweek, 3 days o...
27/11/2021

We are looking for a new team member to join as our kitchen porter / dish washer!
We provide a 4 days workweek, 3 days off in a row, good payment, equal share of tips, delicious staff meal and above all a respectable position within our team of lovely people.

Get in touch with us by sending an email to [email protected].

📣📣📣
19/11/2021

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19/11/2021

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19/11/2021

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Pearls from @25teiche
18/11/2021

Pearls from @25teiche

Pearls from @25teiche

November at Lode & Stijn.
11/11/2021

November at Lode & Stijn.

Cedrat bajoura, citron caviar, faustrime & yuzu doux from our new friends Agrumes Vessieres. Thanks for your amazing pro...
04/11/2021

Cedrat bajoura, citron caviar, faustrime & yuzu doux from our new friends Agrumes Vessieres. Thanks for your amazing products. Served with kohlrabi ‘superschmelz’ from Isak Gumpert, pistachio from Reza Zand and shoyu from Markus Shimizu.
Amazing produce creates delicious food.
(A lot of name dropping here)

Cedrat bajoura, citron caviar, faustrime & yuzu doux from our new friends Agrumes Vessieres. Thanks for your amazing products. Served with kohlrabi ‘superschmelz’ from Isak Gumpert, pistachio from Reza Zand and shoyu from Markus Shimizu.
Amazing produce creates delicious food.
(A lot of name dropping here)

04/11/2021

Imagine the cork of your 1971 Riesling Auslese drops into the bottle while you’re trying to open it with a corkscrew.

WHAT DO YOU DO????

Here’s the answer.

Tonight we are cooking the last lamb of 2021. Since 2016, always from @bauernhofweggun. Maybe because they’re Dutch, pro...
29/10/2021

Tonight we are cooking the last lamb of 2021. Since 2016, always from @bauernhofweggun. Maybe because they’re Dutch, probably because the quality they bring into our kitchen.

The last version is the back roasted rose, the legs cut thinly and marinated with cayenne chili from Jule & Jens, roast pumpkin with a sage and potato crust. Sauce from the bones with cardamom.
On the side, pilav with köfte from the shoulders and fennel flowers.

See you in 2022 ✌🏻

23/10/2021

Happening right now: The tail part of a 13,5 kilogram monkfish from the danish coastline. Marinated with lemon verbena, roast over coal, glazed with reduced paprika juice.

Blocks of gold at Wilmar’s Gärten market stand, made by Uli Beckmann’s bees.@urtracht @wilmarsgaerten
23/10/2021

Blocks of gold at Wilmar’s Gärten market stand, made by Uli Beckmann’s bees.
@urtracht @wilmarsgaerten

Blocks of gold at Wilmar’s Gärten market stand, made by Uli Beckmann’s bees.
@urtracht @wilmarsgaerten

Monkfish tail matured on the bone for a week, then marinated with lemon verbena and then grilled on glowing hot coals. R...
22/10/2021

Monkfish tail matured on the bone for a week, then marinated with lemon verbena and then grilled on glowing hot coals. Rested and served with peppers and peppers and chili. And herbs too!

Monkfish tail matured on the bone for a week, then marinated with lemon verbena and then grilled on glowing hot coals. R...
22/10/2021

Monkfish tail matured on the bone for a week, then marinated with lemon verbena and then grilled on glowing hot coals. Rested and served with peppers and peppers and chili. And herbs too!

Ready for tonight with:Weingut Sepp & Maria MusterNénuKarina & Guillaume LefèvreWeinhauerei E78Weingut SeckingerRudolf &...
21/10/2021

Ready for tonight with:
Weingut Sepp & Maria Muster
Nénu
Karina & Guillaume Lefèvre
Weinhauerei E78
Weingut Seckinger
Rudolf & Rita Trossen

Ready for tonight with:
Weingut Sepp & Maria Muster
Nénu
Karina & Guillaume Lefèvre
Weinhauerei E78
Weingut Seckinger
Rudolf & Rita Trossen

Sturgeon, aged for a week, cooked in the oven. Grilled leek, leek juice and leek broth. Toasted walnuts with shoyu and o...
16/10/2021

Sturgeon, aged for a week, cooked in the oven. Grilled leek, leek juice and leek broth. Toasted walnuts with shoyu and oil made with walnut leaves.

Sturgeon, aged for a week, cooked in the oven. Grilled leek, leek juice and leek broth. Toasted walnuts with shoyu and oil made with walnut leaves.

Alles / fast alles
16/10/2021

Alles / fast alles

Alles / fast alles

Maria’s ‘Superschmelz’ kohlrabi, cooked gently, mixed with pistachios and fingerlime.
28/09/2021

Maria’s ‘Superschmelz’ kohlrabi, cooked gently, mixed with pistachios and fingerlime.

Maria’s ‘Superschmelz’ kohlrabi, cooked gently, mixed with pistachios and fingerlime.

Tomorrow’s menu.
27/09/2021

Tomorrow’s menu.

Tomorrow’s menu.

Late night Snapshot:Turbot from the grill with spicy 🌶 from last year mixed with Meyer 🍋 zest from last year and finger ...
25/09/2021

Late night Snapshot:
Turbot from the grill with spicy 🌶 from last year mixed with Meyer 🍋 zest from last year and finger lime from this year and potatoes 🥔 from this year.
The same dish next Tuesday, but the head is now gone.
Bon Weekend!

Late night Snapshot:
Turbot from the grill with spicy 🌶 from last year mixed with Meyer 🍋 zest from last year and finger lime from this year and potatoes 🥔 from this year.
The same dish next Tuesday, but the head is now gone.
Bon Weekend!

Tuesday’s turbot. Don’t miss out.
25/09/2021

Tuesday’s turbot. Don’t miss out.

Tuesday’s turbot. Don’t miss out.

Friends, we’re open next Tuesday again! 🥳🥳🥳So head over to our website to book yourselves a table!On the picture: Turbot...
22/09/2021

Friends, we’re open next Tuesday again! 🥳🥳🥳
So head over to our website to book yourselves a table!

On the picture: Turbot from the North Sea. We received two of them, each five kilos.
Tonight we will serve the head, wings and skirt, along with the first fillets. The rest will be used in the following days and I’m sure there will be some left on Tuesday!

Friends, we’re open next Tuesday again! 🥳🥳🥳
So head over to our website to book yourselves a table!

On the picture: Turbot from the North Sea. We received two of them, each five kilos.
Tonight we will serve the head, wings and skirt, along with the first fillets. The rest will be used in the following days and I’m sure there will be some left on Tuesday!

Peppers and chili in various forms, surrounded by sheep at Jens and Jules farm.We have a table for 2 and one for 4 avail...
16/09/2021

Peppers and chili in various forms, surrounded by sheep at Jens and Jules farm.
We have a table for 2 and one for 4 available for tonight’s dinner. Give us a call or head over to our website.

Peppers and chili in various forms, surrounded by sheep at Jens and Jules farm.
We have a table for 2 and one for 4 available for tonight’s dinner. Give us a call or head over to our website.

Hey Hamburg! Wir kochen nächste Woche Dienstag in der Hansestadt. Zu gast sind wir im Wolfsjunge und kochen da dieses Me...
13/09/2021

Hey Hamburg! Wir kochen nächste Woche Dienstag in der Hansestadt. Zu gast sind wir im Wolfsjunge und kochen da dieses Menu im Rahmen der Berlin Food Week.

Und Sebastian Junge kommt am gleichen Abend nach Berlin um ins Lode & Stijn seinem Menu zu kochen.
Das wird ein richtig tollen shuffle!

Buchen könnt ihr das über der Website von Berlin Food Week (link in bio).

Exciting job opening:We are looking for a new chef to join our small kitchen team.Resume and cover letter can be send to...
08/09/2021

Exciting job opening:
We are looking for a new chef to join our small kitchen team.

Resume and cover letter can be send to
[email protected]

German language skills are important.
Experience too, but a healthy drive is far more valuable.
We only work 4 days a week.
The team you will be joining is amazing.
The payment isn’t too bad either.

But most importantly: we only take NICE people who love to cook delicious food.

No time to waste I’d say…

Happy Sunday to all of you from Erdhof Seewalde!
05/09/2021

Happy Sunday to all of you from Erdhof Seewalde!

Happy Sunday to all of you from Erdhof Seewalde!

New week starts today 💥We have only one table available for tonight (our Tuesday swap with Saturday), so be quick and ge...
31/08/2021

New week starts today 💥
We have only one table available for tonight (our Tuesday swap with Saturday), so be quick and get in touch!

New week starts today 💥
We have only one table available for tonight (our Tuesday swap with Saturday), so be quick and get in touch!

Lamb leg and tomatoes and peppers and lemon basil and chili and plums and barley and dill flowers and lamb belly and lot...
27/08/2021

Lamb leg and tomatoes and peppers and lemon basil and chili and plums and barley and dill flowers and lamb belly and lots of olive oil.

Lamb leg and tomatoes and peppers and lemon basil and chili and plums and barley and dill flowers and lamb belly and lot...
27/08/2021

Lamb leg and tomatoes and peppers and lemon basil and chili and plums and barley and dill flowers and lamb belly and lots of olive oil.

Lamb leg and tomatoes and peppers and lemon basil and chili and plums and barley and dill flowers and lamb belly and lots of olive oil.

Announcement!! 📣 We are open next Tuesday, because we want to be off on SATURDAY! We’ve traded Saturday 4th of September...
25/08/2021

Announcement!! 📣
We are open next Tuesday, because we want to be off on SATURDAY!
We’ve traded Saturday 4th of September for Tuesday 31st of august, so dine with us on a Tuesday for once :) maybe we’ll do it more often. Book that table online!

Adresse

Lausitzer Straße 25
Berlin
10999

Öffnungszeiten

Dienstag 18:00 - 22:30
Mittwoch 18:00 - 22:30
Donnerstag 18:00 - 22:30
Freitag 18:00 - 22:30
Samstag 18:00 - 22:30

Telefon

03065214507

Benachrichtigungen

Lassen Sie sich von uns eine E-Mail senden und seien Sie der erste der Neuigkeiten und Aktionen von Lode & Stijn erfährt. Ihre E-Mail-Adresse wird nicht für andere Zwecke verwendet und Sie können sich jederzeit abmelden.

Service Kontaktieren

Nachricht an Lode & Stijn senden:

Lode & Stijn

A modern European restaurant in Berlin-Kreuzberg. Our menu celebrates high-quality regional and seasonal ingredients in a casual setting.

Kunst & Unterhaltung in der Nähe


Andere Kunst & Unterhaltung in Berlin

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Bemerkungen

Yes, our graphic designer Marie is still on maternal leave and our favourite photographers Lisa and Sam are back in their home country, Austria and UK. So yeah… ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ANYWAY… We’re looking for a new member for our Front of House team (part-time). ⠀⠀⠀⠀⠀⠀⠀⠀⠀ And to speak frankly: this team which you could be joining is (still) so on fire! We honestly have never been so well harmonised and good at what we do, as we have been since we opened again in June. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ So, if you: have a strong desire to give a personal and honest service to our guests,
want to serve a delicious and carefully curated menu, made with well-sourced and some of the most amazing produce of this region and across Europe, prepared by a group of great and lovely chefs who really love their job,
want to dive deep in the world of amazing wines produced by artisanal wineries, with the guidance of our sommelier Ole Ortmann, then you should not hesitate and get in touch with us. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We offer a 24 contract, a fair salary, equal share of tips, VERY delicious and healthy staff food, a small but familiar workspace and most importantly: simply a great job! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Please send us your cv and a short introduction to: [email protected] ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Starting: mid January / 1st of February
We’re serving this TOMORROW, cause we’ve decided to change our opening times for this week and next week and the week after Christmas (swipe to the right). SO YES we’re open tomorrow! Book your table online or send a DM or email. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Hand dived scallops from Norge. Hand dived razor clams from Norge. Amazing fragrant Yuzu from France. The razor clams were grilled and marinated with yuzu zest. The scallops thinly sliced and marinated with yuzu juice. A sauce from the roe slowly cooked with sage and mixed Markus Shimizu’s shoyu. Pistachios from Greece and spicy Cress from Brandenburg. A trip around Europe 🇪🇺🇪🇺🇪🇺
Wild boar shoulder, braised with a lot of black pepper and rosemary. Raddichio and beetroot/brown butter vinaigrette, a Lode & Stijn classic salad no?
Produce from Roddie Sloan. 🙇🏻‍♂️🙇🏻‍♂️🙇🏻‍♂️
Murmel Kartoffeln, the small potatoes that are left after the harvest. Always a mix of different varieties. Cooked in a clay pit with loads of black cumin. Served with roasted onion purée and sauce vermouth. Last Saturday served with slowly grilled turbot heads, before that with aged sturgeon. From Thursday maybe with Helgoländer Lobster, if they are being caught. Let’s see. Oh and by the way: next Tuesday we are open! So come over before the holiday season kicks off!
Beautiful ‘Roter Meerbarbe’ from @frischgefischt. Grilled and sprinkled with fennel green salt, served to share. A typical autumn/winter salad, drowned in a mousseline of cauliflower and jus from the roasted heads of the red mullet.
We are looking for a new team member to join as our kitchen porter / dish washer! We provide a 4 days workweek, 3 days off in a row, good payment, equal share of tips, delicious staff meal and above all a respectable position within our team of lovely people. Get in touch with us by sending an email to [email protected].
📣📣📣
📣📣📣
📣📣📣
Pearls from @25teiche
November at Lode & Stijn.