We have gotten some feedback on what color has been your favorite dish, but you may want to re-check. Here are some shots of the dishes. There are more pictures on our Facebookpage. Enjoy:

Amuse: Tomato-Celeriac-Sorbet with Tabasco and a shot of vodka, infused with roasted mustard seeds and dill.

Green: Peasoup with anis and asparagus

Purple: Beetroot – Sorbet, covering goat-cheese, Vinaigrette, shoots and pickled

Orange: Cured char, pickled carrots, smoked carrot-puree, deep fried carrot-stripes, yolk-vinaigrette, trout-roe

White: Sheatfish, holllandaise with elderberry-flower-vinegar, sour asparagus, sweet roots

Brown: Guinea fowl breast and croquette, breadcreme, mushroomcreme, gravy and mushrooms

Pink: Rhubarb, rhubarb-gel, rhubarb-icecream, rhubarb-spongecake, broken rhubarb-whitechocolate-meteroite

UPDATE: SOLD OUT.

Lets make this quick: We will be open during the re:publica 2013. So if you are in town for this amazing conference with inspiring people from all over the world, make sure you get some good food, too. We are open two days in a row and we are going monochrome. A pretty awesome six courses have made it on the menu and we would love to serve them to you.

As Paul N. is not in town, but gone fishing (Yes, he is actually fishing in Norway with his Dad to fill up our stock of codfish and salmon – good boy!), we found Kristof to team up with us. We are delighted to cook with a chef who has worked side by side with TimRaue and share the same passion for food as we do. IT IS GOING TO BE AN AWESOME TWO NIGHTS!

We are all excited about the opening & hope you want to join us, too?

The facts:

Menu: Monochrome
Dates: Sunday, May 5th or Monday, May 6th
Time: 19:00
Place: Berlin
Price: 65 Euro (all drinks included)

What do you have to do, to be part of the night?

1. Sign in by sending us an email until this weeks Thursday, April 25th (8 pm) with your preferred date (Tell us, if we can move you to the other date, if necessary.)
2. Wait for the confirmation-email on Friday and send 65 Euro per person to our bank account (it’ll all be in the mail…).
3. You will receive an email on Saturday, May 4th with the menu and the address of the location.

You will find some great value for money, because as always: Every single Euro goes into food and wine and we do not earn any money with the RollinRestaurant. We simply want to have fun and serve you something to remember.

Everyone can make a reservation and we will draw the winners. It’s a lottery and we like that!

Can’t wait to see you!

P.S.: We are serving a set meal and cannot adjust to your dietary restrictions.

We were lucky that we were allowed  to take over the kitchen and open the RollinRestaurant for one night.

30 great guests and a 6-course-menu we dedicated to roots, turned just another Sunday night in Berlin into the first opening of 2013.

This is what we served:

Hering, potato- and horseradish purée, shiitake, red pepper, mustard seeds, white radish and dill-oil.

smoked celeriac, apple, truffle, mushrooms

skrei, lobster creme, jerusalem artichoke parfait, vendace roe, pickled onions

prime rib, carrots, schüttelbrot, port-plum, dehydrated onionrings

cheese, blackberry, parsnip-creme, parsnip-chips, thyme, honey

beet root ice, sponge cake, vanilla creme, chocolate crumble, beet root crumble, chocolate-sauce, beet root-sauce

Thanks for coming and making the night special! Find more pictures of the night on our Facebook.

One table. Twelve seats. Nine courses. That’s it.

There will be a little bit of Sweden on each plate. Actually the dishes will have almost nothing else on them, but a great deal of Björns home. If you are curious about how elk or reindeer taste, and if you are into smoked awesomeness or pickled greatness, this is your night!

We are making it a package and ask for 80 Euro for the entire menu incl. some outstanding wines, strong Akquavit & delicious craft beer – there will be no additional costs!

We are all excited about the opening & hope you want to join us, too?

The facts:

Menu: Think Sweden
Date: Saturday, April 13th
Time: 19:00
Place: Berlin
Price: 80 Euro (all drinks included)

What do you have to do, to be part of the night?

1. Sign in by sending us an email until Sunday, March 31^st.
2. Wait for the conformation-email on Monday and send 80 Euro per person to our bank account (it’ll all be in the mail…).
3. You will receive an email on Friday, April 12^th with the menu and the address of the location.

You will find some great value for money, because as always: Every single Euro goes into food and wine and we do not earn any money with the RollinRestaurant. We simply want to have fun and serve you something to remember.

One more thing: We are at a point where we have to change the rules for the guest list to give everyone a fair chance to be part of a RollinRestaurant. Thus we will not go by first come, first serve anymore, because that favors those who are online the moment we put up a post and send out the invite. From today on, everyone can make a reservation and we will draw twelve of all of them. It’s a lottery, but it makes it a lot fairer for everyone – and we like that!

Can’t wait to see you!

P.S.: We are serving a set meal and cannot adjust to your dietary restrictions.

photo: lux stockholm

UPDATE: All seats are gone and the waiting list is full. We have removed the sign in links. If you want to get an early update for our next events, please subscribe to our newsletter.

The first month of the year is always different from the rest, when it comes to food. People start eating a little healthier, don’t drink alcohol and forget about their love for crisps or chocolate.

Those small sacrificies are usually the result of either great and many meals between christmas and new years eve or the chance to change something for a little while, when everyone is doing it.

Well, its February and we have had enough of it. We will open the RollinRestaurant on February 24th! Its about time…

Sign in immediately (removed link)or have a look at the details first:

• Opening: Sunday, February 24th
• Start: 06 pm
• Location: Berlin, very central, close to a station
• Menu: 6 courses incl. corresponding drinks for 65 Euro

What do you have to do, to be part of the night?

1. Sign in here (removed link) and check your email to confirm sign up.
2. Wait for the conformation-email and send 65 Euro per person to our bank account (it’ll all be in the mail…)
3. You will receive an Email on Saturday, February 23rd with the menu and the adress of the location.

You will find some great value for money, because as always: Every single Euro goes into food and wine and we do not earn any money with the RollinRestaurant. We simply want to have fun and serve you something to remember.

In case you want to check out what kind of food to expect, check out some pics of last years openings.

Can’t wait to see you!

P.S.: Back to the roots does not mean we are serving a vegetarian meal, but there are so many tasty little bastards growing in the dark, wie figured its time to give them their five seconds of fame by putting at least one into each dish.

For those who haven’t nominated us yet, but think we deserve our few moments of fame out their in the social media world, here is what the awards are all about and how you can make sure some folks from Germany can actually be on the shortlist:

• The Shorty Awards honor those, who make a difference thru their social media activities.
• A short list is created by nominating a twitter-account, that connects to the story. In this case its @paulfritze for the RollinRestaurant.
• If on February 10th one is in the top 6 of the respective category, the jury will consider giving you the award. Awesome? Awesome!

If you think those judges should take a closer look at the RollinRestaurant, here is what you can do to help:

1. Send your nomination tweet from the Shorty Award website and nominate us.
2. Share this link in your other social networks and ask your friends to do the exact same thing.

We are in 6th place as I am writing this, and I am pretty sure we cannot mobilize as many as those in the top 3 (a few hundred nominations!), but we would love to make the top of the second half and come in in fourth place. Looks like that should be possible if you think thats a good idea. We are thankful and are raising our glasses towards everyone of you!

The RollinRestaurant is nominated for a Shorty Award thru my Twitter-Account. If you like what we do, please nominate us with a tweet thru their website.

We have had a phenomal year and four openings of the RollinRestaurant that where all filled with pure awesomeness. We started at Naked Lunch - a great place, thats always worth a visit. Not only for lunch, but also to hang out in their back-yard-garden to escape whatever you want to escape from. Wild at heart was a three course dinner for forty and we are happy James & Zoe from Uberlin stopped by for a few hours , too.

Toffeecake, Lingonberry-pear and Gingercream

A change came with the second Dinner of the year: We invited 10 guests only to a 8-course dinner with matching drinks in the back of Stagger Lee. Not just another sunday night out and w are thankful for a very nice review written by Giulia on Slow Travel Berlin.

RollinRestaurant: Golden oysters with onion marmalade & French Curves (Thyme Champagne)

We then had the honour to be part of the Supper Club Summit at Goethe Institut, where Ed from Rocket & Squash served almost 100 hungry Londoners together with us. We never met before and were a little scared of what to expect, but it turned out that all of us where more than happy with the results. Big thanks to Florian, who was the brain behind the summit in London. Sign up for his foodtrips newsletter also.

RollinRestaurant Squad London

The year then ended for us back in Berlin. We served 25 people at a wonderful and new Berlin location in the heart of Kreuzberg. Kristof and Mariana let us do our thing  at their place: Mulax. The name was Holy Smoke, sine we smoked at least one ingredient in each and avery of the six courses. That included smoked duck, bone marrow with smoked parsley and ended with a whiskey infused dessert. Have a look at some of the dishes:

Cured Salmon

Bone Marrow With Smoked Parsley

Tea-Orange-Smoked Duck With Pumpkin And Cranberries

Stag With Smoked Almonds & Onions

Whiskey Infused Cream, Chocolate And Pear + Espresso Ice Cream and Dulce De Lecce

I can only recommend to go eat at Mulax whenever they open their doors for guests. That is happening on New Years eve and their menu sounds incredibly great.

Thank you for a great year!

This year’s summer ended pretty amazing for us, when we teamed up with Ed from Rocket & Squash to serve a few of you folks during the Olympics in London. Good times and we are all pretty sure it has not been the last time we have worked with Ed.

The next RollinRestaurant however will take place back in our hometown on December 7th at 7.30 pm. Berlin is the place and we found a stunning location in the heart of the city.

If you expect just another Christmas Dinner, this is not for you. There will be smoke in every course!

The deal this time is pretty straight forward: Six courses with matching wines for 65 Euro and you are all set. No extra costs.

2. Wait for the confirmation-Email and send 65 EUR per person to our bank-account. (…it’ll all be in the Mail)

We were thrilled to be part of the SupperClub Summit at the Goethe-Institut in London earlier this month. Florian from Foodtrips organized the event togehter with Ed from Rocket & Squash, who also became our partner in crime for our two nights. We would not cook alone, but with a fourth guy, who we never met before. Great idea right? Let’s see how that worked…

A few emails and skypecalls, and we were pretty close to our 6-course-menu, that we would actually serve to almost 100 people. Friends of Ed and a few of his 127 brothers came to help us serving people, as we were busy in the kitchen preparing the food. Thanks a million times for that help – no way we could have done service!
Ed & we took a few pics of the food:

Heritage Tomatoes, Onion, Black Olive & Popcorn Shoots

Dill Cured Salmon, Radish, Fennel & Lemon Emulsion

Pigeon, Adzuki Beans, Hazelnut, Mushrooms & Blackberries

Pork Belly, Cauliflower & Pickled Cucumber

Chèvre Chaud

Rasberry Parfait, Berries, Lavender Cream & Pink Peppercorns

We all agreed, that working together was a great experience, we had a hell of a time and became friends over food and drinks. To be honest: We didn’t really expect anything else.

London was awesome. We had a great time. Thanks everyone who made these days so special and we can’t wait to have Ed in Berlin to cook with us. Check out his Blog and follow the guy on Twitter and Instagram. Mouthwatering stuff…