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.
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Hello friends, here is a message from our hibernation hideout!Our colleagues at Remi our putting together a beautiful di...
09/02/2021

Hello friends, here is a message from our hibernation hideout!

Our colleagues at Remi our putting together a beautiful dinner box full of deliciousness for this coming (valentines) weekend.
So if you have been awaiting a new version of the Lode & Stijn wochenendekiste, this is your best chance so far!

A few weeks before Christmas, Stijn and Lode butchered down two Mangalica pigs from Erdhof Seewalde, which we have been aging in different ways: charcuterie, sausages and porchetta, but we have been aging the backs since then, so more than 9 weeks. And those backs will be cut and packed for you this coming weekend. The meat is simply amazing.
Besides that there will be Lode & Stijn Bitterballen to be fried at home, Chawanmushi with salsify, wild Rose Kombucha and many other delicious vegetables, sides and treats!

The weekend box costs €140,- and can be ordered by sending an email at 
[email protected]
Pick-up will be on Saturday at restaurant Remi between: 14:00 - 16:00.

Just handed out our Weihnachtsgeschenk to our time. It included a selection of our favorite larder items:Sambal from @ma...
17/12/2020

Just handed out our Weihnachtsgeschenk to our time. It included a selection of our favorite larder items:

Sambal from @mamakanberlin
Garlic Achaar from @kavitagoodstar
Einkorn koikuchi shoyu from @mimiferments
Sauerkirschlikör from @otto_berlin
Peppermint tea from @companioncoffeeberlin
Goulas from @restauranthorvathberlin
Smoked butter from @nobelhartundschmutzig
House made brown butter, pickled ginger, air dried pears and whipped butter.

Still looking for a Christmas gift? This could serve as inspiration! #supportsmallbusiness

Dear friends, Our restaurant will be closed from the 14th of December until the beginning of January. 9 weeks of normal ...
14/12/2020

Dear friends,

Our restaurant will be closed from the 14th of December until the beginning of January.

9 weeks of normal service, 2 weeks of holiday, 15 weeks of juggling as a lockdown-business, 23 weeks as a restaurant with all the restrictions and opening our second Restaurant Remi has demanded us to take the coming 3 weeks off.

We would like to take a moment to thank you all for this special year.
It has been a very tough year, the situation in which we’ve been as a business as well as a team, has been very challenging, to say the least.

But aside from all those difficult aspects, we can say on behalf of our (amazing) team, that this has been our best year so far and the energy and ideas are boiling inside of us, so we can hardly wait to get back in the dining room and behind the stove, to do what we like most: to take care of you again as our guests!

A special, big, warm, generous and sincere thank you should go out to Elli, Floor, Sebastian, Wasim, Lea and Ole for your hard work and dedication. Your drive gives so much energy, it’s a real joy to work together!

We hope you will all be able to make the best out of this holiday season.
Please support other small businesses, there is so much good food and produce to order at our favourite places around town!

Stay tuned to hear about how we will start in 2021.

Yours, 
Lode & Stijn

We are entering the sandwich game (at least for one week only in 2020) with the Lode & Stijn köfte sandwich!Soft pide wi...
11/12/2020

We are entering the sandwich game (at least for one week only in 2020) with the Lode & Stijn köfte sandwich!

Soft pide with black cumin and sesame seeds, filled with grilled lamb köfte made from belly, neck, hart and liver, which we saved up from the lambs we had from Bauernhof Weggun. It’s packed with parsley, cabbage and onions from Wilde Gärtnerei, yoghurt from Erdhof Seewalde and spiced ayvar from peppers (that should have been peppers, but became chilies, because of cross pollination).

A vegetarian option will be with deep fried feta from Erdhof Seewalde.

Come and get it at 12:30!

Today is our last Saturday we serve our bitterballen, filled with braised beef brisket from Erdhof Seewalde. We also hav...
05/12/2020

Today is our last Saturday we serve our bitterballen, filled with braised beef brisket from Erdhof Seewalde. We also have a few portions of roasted Gunnard with black pepper and some with pumpkin and sage. Let’s all hope it will be our last bitterballen-to-go-service please!

This could probably be one of your last chances to eat something a bit healthy, before the Christmas galore starts (or m...
04/12/2020

This could probably be one of your last chances to eat something a bit healthy, before the Christmas galore starts (or maybe it already started).
We have a Wochenendekiste filled with delicious fish from the cold waters of the Atlantic. Sea bass, sea bream, brill and gunnard. All prepped in various ways for you to enjoy at home, like this version of a ‘bouillabaisse’ with vegetables from our favorite gardeners, tomatoes we preserved last summer and saffron.
Send us an email if you want to pick up a box tomorrow!

It’s cold outside, which means the sea is cold too, which means the fish is of a pristine qualityThis weeks Wochenendeki...
02/12/2020

It’s cold outside, which means the sea is cold too, which means the fish is of a pristine quality
This weeks Wochenendekiste is all about fish, which we will prepare for you in different ways. Alongside the fish, there will be bouillabaisse, rouille, bread, brown butter, different vegetables, pickled ginger, bitterballen with roasted fish, mayonnaise, cheese from Urstrom Käserei, apple gelee, fennel seed crackers, and chocolate cake with the best cream we know from Erdhof Seewalde. The box costs €135, so make sure to send us an email if you want to acquire one of our Wochenendekiste

The breast of a two weeks aged duck tied up with hay, then pan fried on the skin and slowly cooked in the oven. The legs...
26/11/2020

The breast of a two weeks aged duck tied up with hay, then pan fried on the skin and slowly cooked in the oven. The legs will be braised with loads of onions, black pepper and bay leaf and the liver and heart will be turned into a delicious pâté with black currant wood infused butter.
Reserve your Wochenendekiste by sending us an email at [email protected]

This weeks Wochenenkiste holds the following:Half of a two weeks aged duck from Prigntizer Landhof, which has been aged ...
24/11/2020

This weeks Wochenenkiste holds the following:

Half of a two weeks aged duck from Prigntizer Landhof, which has been aged with hay in our dry ageing fridge. The duck will be cured including a recipe for a prefect preparation.

An important thing to note:

This edition comes with all the classic Lode & Stijn ingredients for our ‘signature’ duck dish!
For 3 years, we have been cooking duck with the following ingredients:
Raddichio which will be dressed in warm beetroot and brown butter sauce, preserved sour cherries from last summer, roasted beetroots and, possibly the most important part, the legs! Braised for hours with a lot of onions, black pepper and aceto balsamico. It’s possibly Chef Lode's most favourite dish (the rumor has it that he was moved to tears when he ate it last December, as a guest in the restaurant (yes its true), the picture above was taken on that particular night).

Alright let’s move onwards, what else can you expect:

Lode’s sourdough bread, lightly whipped brown butter, ‘Baruther Urstromtaler’ from Käserei Urstrom, apple and quince gelee, fennel seed crackers, pumpkin and parsnip soup, pumpkinseed pesto, bitterballen to be fried at home, Sebastian’s spiced cider, an abundance of vegetables from our favourite gardeners, and as a dessert: walnut cake with yoghurt from Erdhof Seewalde.

The Wochenendekiste holds enough food for two persons, however, if you want to enjoy it with four persons or more, we would be more than happy to pack a whole duck for you and adjust the ingredients of the main dish and the dessert (the full duck weighs around 3 kg).

The Wochenendekiste costs €140,- and can be ordered by sending us an email at [email protected].
If you want the whole duck it costs €200,-

We hope you will enjoy this first Advent weekend or a belated thanksgiving with these amazing products!

For this weeks Wochenendekiste we visited Karin Schlegel from Prignitzer Landhof in Klein Göttschow. We helped her proce...
23/11/2020

For this weeks Wochenendekiste we visited Karin Schlegel from Prignitzer Landhof in Klein Göttschow. We helped her process 30 of her ducks, a breed called Dänenente. An important visit, as we got to learn about her work and it’s processes.

When we got back to the restaurant, we stuffed the ducks with very aromatic hay from Erdhof Seewalde and we’re letting them hang so they are perfectly ripened and flavorful on this coming Saturday.

It’s the first Advent weekend so all the more reason to make this weekend a bit more of a celebration! Or if you’re not celebrating Thanksgiving this Thursday, you could do so this weekend.

Stay tuned about the details of the ingredients in the Wochenendekiste!

If you want, you can pre-order yours by sending us an email!

23/11/2020

For this weeks Wochenendekiste we visited Karin Schlegel from Prignitzer Landhof in Klein Göttschow. We helped her process 30 of her ducks, a breed called Dänenente. An important visit, as we got to learn about her work and it’s processes.

When we got back to the restaurant, we stuffed the ducks with very aromatic hay from Erdhof Seewalde and we’re letting them hang so they are perfectly ripened and flavorful on this coming Saturday.

It’s the first Advent weekend so all the more reason to make this weekend a bit more of a celebration! Or if you’re not celebrating Thanksgiving this Thursday, you could do so this weekend.

Stay tuned about the details of the ingredients in the Wochenendekiste!
If you want, you can pre-order yours by sending us an email!

This is the roast chicken which is in our Wochenendekiste. Don’t worry it’s much easier to prepare at home than you migh...
19/11/2020

This is the roast chicken which is in our Wochenendekiste. Don’t worry it’s much easier to prepare at home than you might think and it’s incredibly delicious, because the Bresse hens grazed on the fields of Lars Odefey and we aged them for 10 days in our dry ager. Send us an email if you want to secure yourself one, we have a few left.

This weeks Wochenendekiste holds two of Chef Lode’s personal favorite home meals:- A roast chicken, prepared like San Fr...
18/11/2020

This weeks Wochenendekiste holds two of Chef Lode’s personal favorite home meals:

- A roast chicken, prepared like San Francisco’s Zuni Cafe roast chicken, with braised chickpeas, kale and olive oil
- A clementine bergamot and almond cake, inspired by Mark Best’s (hello @markbest!) orange and almond cake from his cookbook Best Kitchen Basic (amazing book by the way, highly recommended!)

Order it by sending us an email!

This weeks Wochenendekiste holds two of Chef Lode’s personal favorite home meals:- A roast chicken, prepared like San Fr...
18/11/2020

This weeks Wochenendekiste holds two of Chef Lode’s personal favorite home meals:

- A roast chicken, prepared like San Francisco’s Zuni Cafe roast chicken, with braised chickpeas, kale and olive oil
- A clementine bergamot and almond cake, inspired by Mark Best’s (hello @markbest!) orange and almond cake from his cookbook Best Kitchen Basic (amazing book by the way, highly recommended!)

Order it by sending us an email!

14/11/2020

We have one of the best bakers in town. He isn’t from Denmark or America or the Netherlands, he’s a Palestine from Syria and has been baking for a couple of weeks. His name is Wasim Saidan and he’s a blessing! Happy weekend!

Tomorrow 13:00!
13/11/2020

Tomorrow 13:00!

Instagram This Saturday’s Wochenendekiste will center around four week old lamb from Bauernhof weggun. It came to us on ...
11/11/2020

Instagram

This Saturday’s Wochenendekiste will center around four week old lamb from Bauernhof weggun. It came to us on Friday 23th if October and has been hanging since. The meat is beautifully matured and now ready to serve. We’ll prepare it in two ways for you, so you can enjoy it even more!

Aside from the lamb, you will find in the box:
lamb jus infused with cardamom, roasted pumpkin with sage, parsley and mustard greens pesto, Lode’s sourdough bread, lightly whipped pumpkin seed butter, ‘Kleine Anne’ from Urstrom Käse, house-made quince and wild roses ‘honey’, fennel seed crackers, pumpkin and parsnip broth, pickled ginger, bitterballen to be fried at home, Lode & Stijn tea mix, beet and quince juice, an abundance of vegetables from our favourite gardeners, and as the final play: the Lode & Stijn ‘Mont Blanc’ - Chestnut Pavlova, Chestnut creme and doppelrahm from Erdhof Seewalde.

In case you haven’t made up your mind for the weekend yet, we have two more boxes to sell, so send us an email if you wa...
06/11/2020

In case you haven’t made up your mind for the weekend yet, we have two more boxes to sell, so send us an email if you want to secure them!

This is the 10 day aged sturgeon from 25 Teiche which is part of our Wochenendekiste. We will skin it and prepare it for...
05/11/2020

This is the 10 day aged sturgeon from 25 Teiche which is part of our Wochenendekiste. We will skin it and prepare it for you, so the only thing you need to do is read the instruction and cook it.

In our previous post you can read all about what you can expect in outlet produce box.

Instagram Here we go with the return of our Wochenendekiste!Just like the editions we have done in the past lockdown, th...
04/11/2020

Instagram

Here we go with the return of our Wochenendekiste!

Just like the editions we have done in the past lockdown, this box is full of delicious goods. You can either turn it into a multi course meal for two or use it over the weekend days (or beyond) in all various ways, you choose!

This time we have upgraded the box with a 10 days aged Sturgeon and some beautiful products we have prepared in the last days before the shutdown.

The box includes:

10 days aged sturgeon from @25teiche, cured and ready to be pan fried, with instructions and herbs for frying.
Accompanying sides: A sauce made from zucchini and pumpkins, roasted onions salad and small potatoes.
A loaf of Lode’s sourdough bread
Lightly whipped Pumpkin seed butter
A chunk of Urstrom Käse
Homemade quince and wild rose ‘honey’
Fennel seed crackers
Smoked trout broth
Chopped parsley sauce
Bottle of our house kombucha
Bitterballen with mayonnaise (you’ll need to fry these at home (but you can get an additional portion deep fried when picking up ;)))
Lode & Stijn tea melange
Black currant panna cotta with walnut crumble
An assortment of vegetables from our farmers.

This box costs €125,- and we will make sure to have a few bottles of wine and beers selected by our sommelier Ole to buy when picking up your order.

You can purchase this Wochenendekiste easily by following the description on our website. It will be ready for pick up on Saturday from 14:00 until 17:00.

We only aged 5 sturgeons last week, so the portions are obviously limited!

Finally!We have made up our mind on what to do the coming weeks! Or at least partially. Or actually at least one thing i...
02/11/2020

Finally!

We have made up our mind on what to do the coming weeks! Or at least partially. Or actually at least one thing is for sure: we’ll be serving our deep fried gold from our window this Saturday: hot bitterballen with mayonnaise from 14:00 until sold out (you can imagine it takes quite a lot of time and hands to roll all these balls so portions are limited). We’ll have two classic versions: braised beef shoulder or grey shrimp ragout.

For those of you who have been hoping on the return of our bakery and shop again, we’ll have to disappoint. We have decided to not do that again. We’re sorry!

For those of you who are hoping on the return of our Wochenendekiste, STAY TUNED!

Let’s make the best out of this lockdown!

This is the back which belonged to an older dairy cow from Erdhof Seewalde. Almost 5 years old. It’s lying to age in our...
15/10/2020

This is the back which belonged to an older dairy cow from Erdhof Seewalde. Almost 5 years old. It’s lying to age in our dry ager.
The back and the filets will be served at Remi next week. The legs as well, probably carpaccio style. The shanks have been cut and are currently braiding to be served during lunch in the coming days at Remi. All the trimmings will be minced, so we can use it in multiple dishes.
The shoulders are on the menu at Lode & Stijn, used for our signature dish Tatar on sourdough toast. The fat will be rendered so we can fry the toast in it. David will use the belly and the neck to make sausages.

👋🏻👋🏻
10/10/2020

👋🏻👋🏻

Today’s menu - Hope you all have a great evening!
10/10/2020

Today’s menu - Hope you all have a great evening!

Grilled pepper and aubergine, parsley and cardamom and aged ‘pommerisches lamm’ from Bauernhof Weggun.We are back from a...
07/10/2020

Grilled pepper and aubergine, parsley and cardamom and aged ‘pommerisches lamm’ from Bauernhof Weggun.
We are back from a little holiday break and we are on 🔥🔥🔥🌪☄️🧨💣🧨🌋

It is pretty safe to say that this is our absolute favorite time of year, the abundance is never ending.Beautiful vegeta...
19/09/2020

It is pretty safe to say that this is our absolute favorite time of year, the abundance is never ending.
Beautiful vegetables and fruits from
@ernst.berlin
@gutes_aus_gretes_garten
@plattform2020
#wildegaertnerei

Strawberry corn, today’s menu, Kate Friend’s beautiful artichokes, Finia’s note that she left in front of our door one d...
18/09/2020

Strawberry corn, today’s menu, Kate Friend’s beautiful artichokes, Finia’s note that she left in front of our door one day, but let’s get to the point:

we are looking for a new member for our service team (I/W/M) for two days a week.

Want to work with us on weekends? learn about wine from our most knowledgeable sommelier Ole? make sure that every person that comes to Lode & Stijn have a wonderful time in our dining room? work in a small but very motivated team? be able to present the most beautiful seasonal produce from people who love what they and transfer that dedication to our guests?

Send us an email to [email protected] and tell us about yourself and your motivation to do exactly these things described above.

Hope to hear from you!

Mackerel with slices of pear called ‘gute Luise’, herbs and brown butter.
12/09/2020

Mackerel with slices of pear called ‘gute Luise’, herbs and brown butter.

Sea bream, scaled and ready to be hung for a week in our aging fridge. We’ll serve it raw with pear, endives and herbs n...
05/09/2020

Sea bream, scaled and ready to be hung for a week in our aging fridge. We’ll serve it raw with pear, endives and herbs next week.

Everything just taste better with time and love.

Thanks to Ben from @mrsrobinsonsberlin for the many inspirational exchanges regarding fish aging.

🥖 🍞 🥯
29/08/2020

🥖 🍞 🥯

Tomatoes from @gutes_aus_gretes_gartenBeans and basil tops from @ernst.berlinFeta from @erdhofLemon basil and zucchini f...
22/08/2020

Tomatoes from @gutes_aus_gretes_garten
Beans and basil tops from @ernst.berlin
Feta from @erdhof
Lemon basil and zucchini from #wildegärtnerei

North Sea mackerel, lightly cured with peppercorns and onions, all the beets from Grete Peschken turned into a silky pur...
21/08/2020

North Sea mackerel, lightly cured with peppercorns and onions, all the beets from Grete Peschken turned into a silky purée, oil made of lovage, and a bundle of seasonal herbs provided by our ‘bundle of farmers’.

Tomatoes from Grete Peschken. Different varieties that at least have this one thing in common: they’re extremely delicio...
20/08/2020

Tomatoes from Grete Peschken. Different varieties that at least have this one thing in common: they’re extremely delicious.

While Lode & Stijn have been very busy opening restaurant Remi, our team at Lode & Stijn continues to cook amazing food!...
14/08/2020

While Lode & Stijn have been very busy opening restaurant Remi, our team at Lode & Stijn continues to cook amazing food!

This beautiful dish was made by Mathis, Sebastian and Elli:

Sea bass from the waddensea, aged for a week, grilled over charcoal and served with ‘baba ganoush’, young Patisson pumpkin and sugar snaps dressed in a chili vinaigrette, some coriander and lightly reduced whey.

It’s so amazing to see the creation of beautiful food, amidst this busy period!

A big 🙏 and a huge big fat ❤️ for Ole, Floor, Anna-Lisa, Wasim, Elli, Mathis and Sebastian, you are amazing!

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.

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Lode & Stijn

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

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