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Lode & Stijn

Lode & Stijn Lode & Stijn is a modern European restaurant in Berlin-Kreuzberg. Our menu celebrates high-quality r

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Some impressions of the last days in the restaurant. We have a few tables available tonight.
08/04/2022

Some impressions of the last days in the restaurant.

We have a few tables available tonight.

6 years ago today, Lode and Stijn opened Lode & Stijn! Thank you so much, dear friends and guests, for visiting our rest...
06/04/2022

6 years ago today, Lode and Stijn opened Lode & Stijn!

Thank you so much, dear friends and guests, for visiting our restaurant and for all of your continued interest and support,
A huge thanks to all the beautiful people that work and have worked together with us, this place would be just a bunch of walls with furniture without your hard work and dedication,
and a big thanks should go to the farmers, producers, and suppliers that bring us the core ingredients and therefor the foundation of our daily work.

To many more years to come!

🥳🥳🥳

Fresh plum blossoms, Grete’s first delivery of 2022.It’s snowing in Hamburg, but we have a few tables available today, t...
31/03/2022

Fresh plum blossoms, Grete’s first delivery of 2022.
It’s snowing in Hamburg, but we have a few tables available today, tomorrow and even this Saturday.

First half of March 2022
19/03/2022

First half of March 2022

Halibut from the cold Norwegian part of the North Sea (a 9,4 kg unit), hung for one week, then poached in a salty brine ...
18/03/2022

Halibut from the cold Norwegian part of the North Sea (a 9,4 kg unit), hung for one week, then poached in a salty brine for about 2 minutes to be then transferred to brown butter for another 2ish minutes.

Served with a steamed potato salad inspired by our favorite Sechuan Restaurant Da Jia Le on Goebenstrasse 23, flavored with fermented chili and paprika, fingerlime, Markus Shimizu’s Koikuchi shoyu and brown butter.

It’s the first course of our menu.
We have two tables available this evening :)
👋🏻👋🏻👋🏻

Amazing bread today baked by our Sous chef Sebastian Altenberger.
12/03/2022

Amazing bread today baked by our Sous chef Sebastian Altenberger.

One of our discoveries of last year: the amazing bounty of different citrus fruit from the family Vessieres from Langued...
11/03/2022

One of our discoveries of last year:
the amazing bounty of different citrus fruit from the family Vessieres from Languedoc-Roussilon!

We serve this dish for one more week:
A salad of different citrus fruits
Mixed with cold pressed olive oil which was infused with all the different skins and peels of the citrus fruits we’ve been using and beautiful fragrant pink pepper from Greece.
Next to it in that crazy beautiful glass bowl:
Lemon curd made with salt fermented mandarin zest and pistachio
Citrus sorbet of many different varieties of mandarins, lemons, limes and cedro
And a full fat milk sorbet from Erdhof milk.

Don’t be surprised, we have a lot of availability these days, so have fun picking a suitable date :)

Michael (Vino Gross) & Jakob (Weingut Schönberger) are coming for dinner, so this is tomorrows line up for Ole’s wine pa...
10/03/2022

Michael (Vino Gross)
& Jakob (Weingut Schönberger)
are coming for dinner, so this is tomorrows line up for Ole’s wine pairing.

Most tables are booked, but we still have a couple of free slots.
Go book your table on our website.

Vino gross - Štajerska Slovenija
Weingut Schönberger - Neusiedlersee

Michael (Vino Gross) & Jakob (Weingut Schönberger) are coming for dinner, so this is tomorrows line up for Ole’s wine pa...
10/03/2022

Michael (Vino Gross) & Jakob (Weingut Schönberger) are coming for dinner, so this is tomorrows line up for Ole’s wine pairing.

Most tables are booked, but we still have a couple of free slots.
Go book your table on our website.

Vino gross - Štajerska Slovenija
Weingut Schönberger - Neusiedlersee

Lamb, chili and tomatoes from Jens and Jule. This happened last weekend, with only local ingredients, in the midst of th...
03/03/2022

Lamb, chili and tomatoes from Jens and Jule.
This happened last weekend, with only local ingredients, in the midst of the famous grey Berlin winter time.

All of the meat was hung for 6 weeks.
The back was confit in lamb fat and roasted on the bone.
The leg was sliced thinly and marinated with a chili and tomato paste.
Shoulder and neck braised with potatoes, tomatoes, onions, garlic, black cumin, sprouted rye berries and fresh coriander from Wilde Gärtnerei.
All the trimmings were turned into mince which was grilled and glazed with lamb tomatoe reduction. Same was done to the belly which was served the day before.
Hung yoghurt from Erdhof, mixed with brown butter solids.
A super fresh salad with leaves from Wilmars Gärten, mixed with a sweet and sour lamb vinaigrette.
All covered in fresh wild garlic oil.

We only got one Lamb, because Micha from took the rest, as we’ve come to know him for ;)

A summer-ish plate in the midst of February. Yes February in north Germany. Viola’s feta aged in rapeseed oil since Octo...
11/02/2022

A summer-ish plate in the midst of February. Yes February in north Germany.
Viola’s feta aged in rapeseed oil since October, deep fried in tempura style batter, young salad leaves, purslane, lamb lettuce, steamed red cabbage and streamed young kale leaves, parsley shoots, marinated black radish, steamed onions, red chicory, chicory shoots, creamed beetroots, thinly shaved carrots, roasted yellow beets, ALL from Brandenburg, EXCEPT for that thick slice of the most delicious kumquat we’ve ever had, fresh Pampelmuse and marinated Cerro from Languedoc.

Last week we bought a big bunch of the last citrus fruits from .
It was an absolut pleasure to serve your amazing products.
We guess we can survive for another 4 weeks on the citrus, so come pay us a visit.

Alright all you love boats, this could be the best Valentine’s Day since years, cause all the restaurants who normally d...
05/02/2022

Alright all you love boats, this could be the best Valentine’s Day since years, cause all the restaurants who normally don’t do Valentine’s Day are now opening on the 14th (and it’s a Monday too!).

And so are we.
Go surprise the person(s) you love and book your table.
It’s gonna be fun and cozy!

Topaz Apple Tarte Tatin Edition Deluxe.We have a last minute cancellation (that’s a joke really), so we have space tonig...
03/02/2022

Topaz Apple Tarte Tatin Edition Deluxe.

We have a last minute cancellation (that’s a joke really), so we have space tonight (like all the other restaurants in town), as well as tomorrow and Saturday (like all the other restaurants in town too).

So if you’re one of those lucky people who is not in isolation come over and ask if you can get your Topaz Apple tarte tatin with caviar.

Grilled celeriac and grilled sturgeon.Served with a glaçage of sturgeon bouillon and celeriac bouillon, montéed with col...
20/01/2022

Grilled celeriac and grilled sturgeon.
Served with a glaçage of sturgeon bouillon and celeriac bouillon, montéed with cold pressed linseed oil.

And if you want, you get the caviar too.

Hello hello!After a break longer than we intended it to be, we’re back tonight and we’re so happy to see you all again! ...
19/01/2022

Hello hello!
After a break longer than we intended it to be, we’re back tonight and we’re so happy to see you all again!
Many beautiful produce going though our hands,
wild game such as Berechnen aged pheasants and ducks from the schorfheide,
sprouted Erdhof rye berries cooked ‘pilav’ style,
too much citrus fruit to name individually from Languedoc,
Topaz apple tarte Tatin with the one and only doppelrahm,
Aged pumpkins from Wilde Gärtnerei,
Sturgeon from the cold Brandenburger waters,
Black truffle from Emilia romagna which will be plunged in with the braised pheasant legs,
Tiny tiny potatoes with black cumin and fermented chilis ‘20,
Wild boar Tatar on Lode’s toasted sourdough bread,
Could go on obviously…

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

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?

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

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!

Beautiful ‘Roter Meerbarbe’ from . Grilled and sprinkled with fennel green salt, served to share. A typical autumn/winte...
02/12/2021

Beautiful ‘Roter Meerbarbe’ from . 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

📣📣📣

📣📣📣
19/11/2021

📣📣📣

📣📣📣
19/11/2021

📣📣📣

Pearls from
18/11/2021

Pearls from

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)

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 . Maybe because they’re Dutch, probably because th...
29/10/2021

Tonight we are cooking the last lamb of 2021. Since 2016, always from . 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.
23/10/2021

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

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

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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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

Alles Anzeigen

Bemerkungen

Some impressions of the last days in the restaurant.

We have a few tables available tonight.
6 years ago today, Lode and Stijn opened Lode & Stijn!

Thank you so much, dear friends and guests, for visiting our restaurant and for all of your continued interest and support,
A huge thanks to all the beautiful people that work and have worked together with us, this place would be just a bunch of walls with furniture without your hard work and dedication,
and a big thanks should go to the farmers, producers, and suppliers that bring us the core ingredients and therefor the foundation of our daily work.

To many more years to come!

🥳🥳🥳
Fresh plum blossoms, Grete’s first delivery of 2022.
It’s snowing in Hamburg, but we have a few tables available today, tomorrow and even this Saturday.
First half of March 2022
Halibut from the cold Norwegian part of the North Sea (a 9,4 kg unit), hung for one week, then poached in a salty brine for about 2 minutes to be then transferred to brown butter for another 2ish minutes.

Served with a steamed potato salad inspired by our favorite Sechuan Restaurant Da Jia Le on Goebenstrasse 23, flavored with fermented chili and paprika, fingerlime, Markus Shimizu’s Koikuchi shoyu and brown butter.

It’s the first course of our menu.
We have two tables available this evening :)
👋🏻👋🏻👋🏻
Amazing bread today baked by our Sous chef Sebastian Altenberger.
One of our discoveries of last year:
the amazing bounty of different citrus fruit from the family Vessieres from Languedoc-Roussilon!

We serve this dish for one more week:
A salad of different citrus fruits
Mixed with cold pressed olive oil which was infused with all the different skins and peels of the citrus fruits we’ve been using and beautiful fragrant pink pepper from Greece.
Next to it in that crazy beautiful glass bowl:
Lemon curd made with salt fermented mandarin zest and pistachio
Citrus sorbet of many different varieties of mandarins, lemons, limes and cedro
And a full fat milk sorbet from Erdhof milk.

Don’t be surprised, we have a lot of availability these days, so have fun picking a suitable date :)
Michael (Vino Gross)
& Jakob (Weingut Schönberger)
are coming for dinner, so this is tomorrows line up for Ole’s wine pairing.

Most tables are booked, but we still have a couple of free slots.
Go book your table on our website.

Vino gross - Štajerska Slovenija
Weingut Schönberger - Neusiedlersee
Michael (Vino Gross) & Jakob (Weingut Schönberger) are coming for dinner, so this is tomorrows line up for Ole’s wine pairing.

Most tables are booked, but we still have a couple of free slots.
Go book your table on our website.

Vino gross - Štajerska Slovenija
Weingut Schönberger - Neusiedlersee
Lamb, chili and tomatoes from Jens and Jule.
This happened last weekend, with only local ingredients, in the midst of the famous grey Berlin winter time.

All of the meat was hung for 6 weeks.
The back was confit in lamb fat and roasted on the bone.
The leg was sliced thinly and marinated with a chili and tomato paste.
Shoulder and neck braised with potatoes, tomatoes, onions, garlic, black cumin, sprouted rye berries and fresh coriander from Wilde Gärtnerei.
All the trimmings were turned into mince which was grilled and glazed with lamb tomatoe reduction. Same was done to the belly which was served the day before.
Hung yoghurt from Erdhof, mixed with brown butter solids.
A super fresh salad with leaves from Wilmars Gärten, mixed with a sweet and sour lamb vinaigrette.
All covered in fresh wild garlic oil.

We only got one Lamb, because Micha from took the rest, as we’ve come to know him for ;)
A summer-ish plate in the midst of February. Yes February in north Germany.
Viola’s feta aged in rapeseed oil since October, deep fried in tempura style batter, young salad leaves, purslane, lamb lettuce, steamed red cabbage and streamed young kale leaves, parsley shoots, marinated black radish, steamed onions, red chicory, chicory shoots, creamed beetroots, thinly shaved carrots, roasted yellow beets, ALL from Brandenburg, EXCEPT for that thick slice of the most delicious kumquat we’ve ever had, fresh Pampelmuse and marinated Cerro from Languedoc.

Last week we bought a big bunch of the last citrus fruits from .
It was an absolut pleasure to serve your amazing products.
We guess we can survive for another 4 weeks on the citrus, so come pay us a visit.
Alright all you love boats, this could be the best Valentine’s Day since years, cause all the restaurants who normally don’t do Valentine’s Day are now opening on the 14th (and it’s a Monday too!).

And so are we.
Go surprise the person(s) you love and book your table.
It’s gonna be fun and cozy!
x

Andere Kunst & Unterhaltung in Berlin (alles anzeigen)

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