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
Lode & Stijn is a modern European restaurant in Berlin-Kreuzberg. Our menu celebrates high-quality regional and seasonal ingredients in a casual setting.
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
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.
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.
🥖 🍞 🥯
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 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 delicious.
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!
Oude schapenkaas from Texel.
A real delicious treat and a traditional artisanal cheese that is known for its reductive and slight salty flavor. It is a typical style of cheese from the northern islands of the Netherlands, which are separated from the mainland by the Waddensea.
It is made from the milk of sheep that graze on salty soils on the island of Texel, which is home to the famous Texel sheep.
We have three wheels of this amazing cheese from Kaasboerderij Wezenspyk, and it will be served on our cheese course.
This picture was taking almost two years ago, from the corner of Rosa-Luxemburg-Straße.
Swipe to the left to see today’s view of that same corner.
Tonight is our opening night and we are thrilled like never before!
Can’t wait to welcome you. @ Restaurant Remi
Porchetta with raddichio and blueberries. A dish which will be served at Remi from Saturday!
Three more days!
In July 2018 we were approached by Jonathan Landgrebe, the director of Suhrkamp Verlag. He asked us if we wanted to open a restaurant in the ground floor of their new office building, on Rosa Luxemburg Platz. Obviouly it didn’t take us long to say yes and of course we were incredibly excited and honored to be offered such an amazing chance.
Since then we have spent countless hours planning and constructing our vision of what could be our version of a restaurant that is inspired by the ‘grand cafes’ of our home country, places we have always loved to visit for the atmosphere they provide.
Restaurant Remi, which has been designed by Ester Bruzkus, is now ready, and as of Saturday 8th of August, we will finally open it’s doors.
We will start with dinner service and will add lunch service soon afterwards. Between services, a part of our restaurant as well as our beautiful terrace will be open for a glass of wine or a coffee.
When it comes down to the food we will serve; you can expect what you have come to known us for, delicious, honest and saisonal food, served in a beautiful and warm environment.
We always wanted to create a Lode & Stijn family, and there really are no words to explain how happy we are that this is now finally happening.
To book a table, please visit our website (link in our bio).
We can not wait to welcome you.
Lode & Stijn
Bread & butter serving.
This bread is baked everyday since April 2016. Wheat, spelt, rye, salt, water and our 8 year old sourdough starter. And a lot of love too!
It is what it is.
The veal roasted on the bone, with the filet aside.
Marinated with peach, oregano and olive oil.
Tomorrow we’ll do it again.
(with love and dedication prepared for you by our Björn Borg in the background)
We’ll have to take a short weekend break from our mangalitza pork, to cook these beautiful veal backs, which will be marinated with oregano, peaches and lots of olive oil, and then (!) we’ll roast and grill them whole, on the bone. The left one for Friday and the right one for Saturday.
Book that table.
This dish could have the title:
Who needs a holiday anyway / Brandenburg holiday / the closest we’ll get to holiday this summer.
Anyway: Apart from the olive oil (Greece), handpicked salt (Greece) and the almonds (Greece too), everything on this plate is from Brandenburg! Can you imagine!? Brandenburg is the Tuscany of the north we’ve heard someone say.
Steamed zucchini with its flower (salt), lemon basil pesto (almonds), dried tomatoes, the creamiest feta you’ll eat, rucola, tomato vinaigrette (olive oil).
On the menu from tonight:
Mangalitza pork from Erdhof Seewalde, marinated with grated peach, olive oil and oregano. We will serve it with steamed young shallots, warmed peaches and olive oil.
Char cured in chamomile salt, lovage, bronze fennel and young cabbage.
A plate from the sea:
Grilled sea bream, cockles, grey shrimps, sea lavender and salicornia (also on the plate: butter and sage). Such a feast.
Young venison with green asparagus and browned butter infused with wild roses.
We have changed our opening days, Wednesday to Saturday from 18:00. You can book a table via our website.
As good as it could be.
Grilled artichoke, aged goat cheese sauce, new potatoes, almonds and rucola.
This weeks menu!
For the summer we will be open from Thursday to Sunday, from 18:00 until 24:00.
We’re looking forward to seeing you here!
More than ever before, it is time that we, people of privilege, take the time to listen to others in order to learn about ourselves, about the others and about the world we share together.
The last episode of the podcast from @zeit ‘Alles gesagt’, with journalist and author Alice Hasters as it’s guest, recorded in the beginning of May, is a very important conversation about the topic ‘what white people should know about racism’, in which this topic is discussed deeply and from many different angles.
We can strongly advice you to listen to this almost 7 hours (!) long conversation, because ultimately, the thing we need to do is listen, learn and then act to change our world.
Thank you Alice Hasters, for this inspirational and enriching conversation.
Puff pastry made from wheat and emmer flour, rhubarb sorbet and cherry blossom Creme Suisse.
We are open tonight, tomorrow, Saturday and Sunday, everyday from 17:00 until 22:00.
You can book a table through our website, and if the weather allows, we will have a few outdoor tables too.
Looking forward to your visit!
It’s with mixed feelings to make the following announcement:
last Saturday was the last day of our shop and bakery.
We know, it’s a bit sad, but we can boil it down to one thing really:
It has been extremely rewarding to see all of you at the shop and read and see and hear your responses to our initiative.
Thank you once again for your support. So amazing.
As of this week our restaurant opening hours are the following:
Thursday - Sunday 17:00 until 22:00.
Please make sure you book a table through our website.
Let’s hope things will become normal again soon, so it will take less long for us to maybe one day open a real bakery :)
Crudités with fresh goat cheese.
Spring on your plate in the form of fermented, pickled and raw vegetables.
Some impressions of our first service. Pictures of food on plates, it feels like a century ago.
We’re open tomorrow and have a few tables available in the early seating, if you like, send us an email.
Next week we’re open from Thursday to Saturday from 17:00 to 22:00. @ Lode & Stijn
We’re open again tomorrow, zoom in to know what you can expect!
Alright! It’s time to tie on our aprons and get ourselves behind the stove! It’s been too long.
We will open the restaurant again this coming Friday and Saturday. Service starts at 17:00 until 22:00.
The menu will be just a little bit different, we‘ll be serving 3 / 4 / 5 courses with some snacks to choose before the meal starts, making sure you can also come for a less expensive and a more casual dinner!
On our menu: our Tatar on Toast, bitterballen, delicious asparagus from Reiner Guhl, rhubarb from Bauernhof Weggun, char from 25 Teiche, goat from gut Ogrosen and a lot of vegetables from Grete Peschken, Olaf Schnelle and the Platform 2020.
For those of you who are thinking: ‘what about the shop?’.
No worries, on Saturday the shop will be open from 12:00 until 16:00 where we will have fresh sourdough bread, smoked trout, butters, herb salad, appelflappen, yoghurt, eggs and more.
After this coming weekend we will have a better understanding of how we will proceed the weeks after.
As we have said a few times before, and in all honesty, we can’t say it enough, thank you all for your support the couple of weeks. It’s been quite the journey, your support means so much to us.
We’re really looking forward to cook for you and host you again.
Lode & Stijn & the team
(Due to a lack of new photo material, we were forced to take an old photo and cropped it differently in order to get your attention.) In order to be well prepared for our new future as a shop and restaurant, we’ve changed our produce box a little and centered it around the roast chicken we have offered the last weeks. We made a few adjustments to the recipe and extended the ingredients a little, making it a real festive meal. And even if you can’t finish it, there will be more delicious options that you can cook with the chicken. We’ve written it all down in the recipe that comes along with the package.
The box containA the following:
A freshly baked sourdough bread
Lightly whipped and herbed butted
Young radishes from @gutes_aus_gretes_garten, which you can drag through the butter and snack on while the chicken is roasting.
One whole chicken form @odefey_und_toechter, brined by us making sure it’s well seasoned so you just have to place it in a hot oven and follow our recipe
Washed and plucked salad, with our spring onion dressing, toasted linseeds and a block of Gouda to grate over the salad
Orange and Polenta cake with olive oil and yoghurt for dessert.
The package costs €87,50 and can be order through email or through the @archipel.berlin delivery website (€90,-). If you still want to secure some of the produce that we have in the shop, like
Feta or yoghurt from @erdhof
Smoked trout from @fischerei_stechlinsee
Eggs from @bauernhofweggun
Goat cheese from gut Ogrosen
Spargel from Rainer Guhl, the rockstar of Spargel according to @nobelhartundschmutzig
Some extra bitterballen to fry at home
Or you need a wine recommendation from @ortsweine
Just let us know and we will happily pack it up for you!
We wanted to share our plan for this week and the weeks after:
The quick (and in our opinion not very well guided) decision of the government to re-open gastronomy within a little more than a weeks time, came a bit unexpected for us.
Of course it is amazing for our industry to have a perspective again, especially for the businesses that weren’t in the lucky position as we have been to be able to provide food for our community.
Almost two months ago, we completely changed our business structure overnight, with all the extreme difficulties and challenges it presented us. From that point of view, we simply need one more week to prepare for our future as both a restaurant as well as a shop / bakery.
What we do know is that we will not go back exactly to the Lode & Stijn as we were before the crisis.
The situation dictates us that we will have to continuously adapt our business, which besides very thin ice we find ourselves on, is also a very exciting thing to do!
So what can you expect from us in the foreseeable future?
Of course we will keep baking our famous sourdough bread, we will continue to offer a selection of the beautiful produce from the suppliers we work with, we will make sure our sommelier Ole will select a handful of great wines, beers and soft drinks for you to take home and we will extend our roast chicken box to an even more festive meal, which from now on will be available every week for you to enjoy at home.
And off course, we will get back behind the stove, cooking for you again, as you've known us for. Hopefully next week.
So stay tuned for more updates.
Many thanks to all of you for your continuous support!
wir sind das @berlinfoodkollektiv. Wir wollen euch zeigen, was die Gastronomie zu dem macht, was sie heute ist und wie viele Menschen in unterschiedlichen Berufen hinter dem Erlebnis stehen, das wir unseren Gästen jeden Tag bieten.⠀
Momentan gehen wir alle durch eine schwere Zeit, somit ist es wichtiger denn je, die Gesichter der Gastronomie zu würdigen und zu feiern. Werdet Teil unseres Instagram Flashmobs und erhebt eure Stimmen für die Gastronomie! Teilt ein Gericht und die Bilder der Menschen, die zu seiner Fertigstellung beigetragen haben: Mitarbeiter, Eigentümer, Lieferanten, Produzenten, Handwerker und Freelancer.
1. Teilt ein Foto von einem Gericht eurer Wahl.
2. Zeigt Bilder von den Menschen, mit deren Arbeit das Gericht entstanden ist.
3. Verwendet den Hashtag #facesbehindplates⠀
- English -
we are the @berlinfoodkollektiv. We want to show who makes gastronomy what it is and how many people in different jobs are behind the great experience we offer our guests daily. Currently, it is a difficult time for everyone, and it is essential more than ever to acknowledge the faces of gastronomy. ⠀
Take part in our Instagram flash mob and raise your voice by using the hashtag #facesbehindplates: employees, owners, suppliers, producers, artisans and freelancers.
1. Share a photo of a plate of your choice
2. Show pictures of the people with whose work the court was made.
3. Use the hashtag #facesbehindplates @ Berlin, Germany
Lausitzer Straße 25
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A modern European restaurant in Berlin-Kreuzberg. Our menu celebrates high-quality regional and seasonal ingredients in a casual setting.