Culinary

Despite the cold weather outside, spring has arrived at fabrics.

It’s time for some new spring creations from our Head Chef, Patrick Rexhausen.
Who doesn’t fancy a relaxed dinner overlooking the Spree reading this:
 
"Living Spring"
English pea, sugar snaps, bean pips, radish, miniature leek, Chinese chives, roasted cauliflower, served on a steaming aroma cushion with spring fragrance

Yeah, you heard me! F***ck Paris! And Rome! And Venice! And while you're at it, f***ck those cheesy Niagara Falls, too!

Now you probably think, it might not have been the smartest idea of my superiors to ask me, a single girl by conviction, to write something nice about Valentine's Day. But far from it!

Yummy, yummy!

Our new, colourful bread sticks not only fit the design of the restaurant like a glove to the hand, they'll also make your taste buds jump for joy.

If you want to try it yourself, here's the recipe for the bread dough:

400 ml milk 3 tablespoons of oil

4 teaspoons of sugar

2 tablespoons of salt

½ tablespoon of allspiece