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THE WINTER EDITION

Fr. March 3, 3 to 11 pm / Sa. March 4, 12:00 noon to 11 pm / Su. March 5, 12.00 noon to 6 pm

 

This event series has attained a bit of a cult status. Twice annually an invite goes out from elite Kreuzberg chefs, proclaiming a unique “culinary festival for the people.” The winter event has become a fixture at our festival, and we’re so very pleased to once again have the absolute crème de la crème of the Kreuzberg culinary scene behind the counter, dishing out fine food to visitors at reasonable prices.

The event will be held in one of Kreuzberg’s most enthralling locations: the Schmelzwerk in the Sarotti-Höfen. Chocolate from the Sarotti company was mixed and rolled here from 1883 to 1921.

The food at Kreuzberg kocht is dispensed at stations, with prices ranging from 5 to 8.5 euros per course. These prices are possible through the support of Metro and Rungis-Express.

WHO WILL BE COOKING?

Markus Herbicht

He is the host at the Schmelzwerk event location in the Sarotti-Höfen. Herbicht learned his craft from Johann Lafer XXX among others, and played a strong role in his mentor’s majestic cookbooks. In 2014 Lafer’s cookbook “Vegetarisch,” created significantly under the guidance of Herbicht, was voted best cookbook of the year by the eat! berlin jury. A tremendous chef and a good friend to the festival!

Herbert Beltle

What a grand gastronome! “My strength is that I’ve got such a broad taste,” Beltle once said in a personal discussion: “If things taste good to me, then most people will like it too.” Belte has shown the truth to his words at his restaurants “Altes Zollhaus,” “Weingrün” and “Aigner am Gendarmenmarkt.” Three fantastic yet completely different concepts, with Aigner purported to be the favorite restaurant of Gerard Depardieu.

Pasquale Ciccarelli

He runs the legendary “Bar Centrale” on Yorckstraße. A wonderful retreat for those who’ve had enough faux-Italians with creamy Spaghetti Carbonara or Bolognese braggarts. Cicerelli works exclusively with fresh products that he processes into traditional Italian dishes. The service under Donatella’s direction is marvelously unpretentious and with not an ounce of the unctuous “Oh, Dottore comestaivabene…”

Thomas Kurt

Kreuzberg fine dining would be inconceivable without him. He was already running a top restaurant back in the 80s, “Apricot.” Today he cooks for faces familiar and new at his restaurant “Horváth,” standing evening after evening himself in the kitchen — hardly a given for chefs of his stature. His wife Heike Seebaum leads the service team and juggles a magnificent wine list. This includes an extremely deep selection of rarities, available by request only.

main courses 8,50€
starters 7,00€
desserts 5,00€

Schmelzwerk in den Sarotti-Höfen, Mehringdamm 55, 10961 Berlin