Tag Archives: Mitte

The Scene meets Nithan Thai

Paris, Amsterdam, New York, Mumbai, Prague, Tel Aviv and now Berlin. Chef Shahaf Shabtay’s impressive resume sounds like a rockstar’s tour schedule. Though he may never become a guitar hero, his restaurant series Nithan Thai is sure to strike a chord with foodies all over the world.

Shahaf learned his handicraft in Paris, the undisputed Capitol of gourmets. His talent landed him jobs in world class kitchens, but his inspiration stems from more exotic environments.

Every now and then he packs his bag and travels small villages all over Southeast Asia, returning home with unheard-of cooking techniques and culinary wisdom beyond his years. His aim is to promote a food language that is relatable, down-to-earth and yet innovative. Why not focus solely on French cuisine, though?

“French food takes too long to cook. I prefer the fast-paced Asian cuisine” Shahaf tells us with a grin. While his French teachers doubted his vision for a long time, the exceptional blend of Asian and French cuisine that Shahaf has brought to perfection is now held in high regard even by his old masters.

Tasting his Thong Kum, a roll filled with Bangkok style beef, calamandi orange, smoked sesame and Tia-To Nanami, we can’t quite believe our tongues. A slowly unfolding taste explosion. It’s meaty, fruity, sweet, bitter, salty and even a little crunchy. While chewing, the rest of the world seems to fade away as our brains try to process the firework of sensations. What many chefs struggle to accomplish in a whole menu, the Thong Kum does in one bite. Amazing!

The exceptional menu is complimented by an elegant and laid back interior design, held in a discreet mix of grey, green and yellow, topped off by dark wood elements. The Asian touch shows on the decor. A golden elephant here, a few white flowers there and golden vases around the room remind you where Shahaf finds inspiration.

Now, for the best part. Main courses are around 20€. That’s 20€ for dishes that easily compete with michelin-star kitchens. Nithan Thai’s pricing fills the gap between high class cuisine and your usual neighbourhood restaurant, while the taste is nothing short of spectacular. 10/10 from Berlinagenten!

On Tour – Carving Ice in Paradise

When we hear “ice”, our thoughts naturally drift towards delicious cocktails and crushed ice – maybe ice cubes – with a tiny rainbow colored umbrella in it, saying “Drink me! Drink me now and love me later!”. Since we understand not all our guests share our well-known passion for cocktails and party hats, we presented them a form of ice anyone can get behind. We proudly present: Our first ice-carving workshop, fuelled entirely by the raw artistic skill of our guests (and just a little bit of mulled wine).

Overlooking the area from Amano’s roof terrace, 11 teams hacked and slashed away with sharp axes to create what we believe is some of the finest ice-carving art in history (see pictures). Of course handling the axes was a little dangerous – but then, we don’t specialise in creating day trips for pensioners but in forging unforgettable Berlin experiences!

To prove that point, our following Gastro Rallye kidnapped our guests’ taste buds and took them on a road trip of culinary delights. A journey from Paris to Tel-Aviv with Mani restaurant’s luxurious cuisine, on to Asia in Tim Raue’s Sra Bua in Adlon Hotel. The last stop was Berlin’s pioneer members’ club – Münzstudio. Münz’s Belle Etage has seen prominent guests ranging from Take That to Quentin Tarantino – just enough for our demanding customers.

With our extensive selection of award-winning tours, we’re happy to please every taste coming our way. However, we’re even more eager to create unique experiences, hand-tailored for our customers’ desires. Whatever your poison is, we’ll add a spoon of awesomeness and make sure you never forget Berlin. And us.

The Scene meets Ross

If you’re on the hunt for an honest, unpretentious restaurant with superb food in the heart of Berlin – hunt no more. Restaurant Ross is located in a former stable in a cozy Mitte backyard and has impressively reminded us of the true virtues of gastronomy: taste and atmosphere.

When Crackers’ former restaurant manager Sascha and self-learned chef Uri first passed their future restaurant, they sneaked through the unlocked backdoor to take a peek. Property viewing, Berlin-style. Not a year has passed since and their gourmet horse is making way for the fast lane.

The interior feels very honest. The décor is simple, the walls are plain white. The chairs and benches are made of wood – unique works. As the heavy odor of delicious spices fills the air, you feel like you’re sitting in a small country inn right in Bavaria. No pretense. This is not a hip “in-restaurant” that’s trying to blind you with its exceptional design. No. This place is timeless.

While the rocking horse above the entrance seems to be winking at us with one eye, manager and co-owner Sascha tells us about his youth in Germany’s South and how he wanted to become an architect when he was young. In consequence, he has taken the interior design into his own hands and created a restaurant whose simplicity immediately put a spell on us.

The food? Nothing short of spectacular. Chef Uri is an autodidact. After giving up on his Punk Band, he taught himself how to cook, started working at restaurants like Cracker’s and Soho House and kept on improving – by watching YouTube tutorials of Michelin-starred chefs. He then started creating his own culinary masterpieces and we would by lying if we said we’ve devoured a menu with more love of detail recently. At just 26 years, we’re sure Uri’s future will be bright, promising and most of all – tasty.

For starters we had poached egg with fennel, puree and sardines. What sounds like a relatively simple composition at first turned out to be a moderate stroke of genius. The egg and the puree were extremely rich in taste and perfectly rounded off by the delicious sauces. With every bite a subtle shudder of delight tingled down our necks. The main course took it further: moist and tender suckling pig, complimented by celery salad, apple and red cabbage. Again: the ingredients sound simple, but the result was a real mind blower. Just like the restaurant’s overall feel, the food is honest, appealing and wants to make you stay for hours, if not days.

As far as we’re concerned, we could eat through the menu all day every day. Definitely worth a visit! Or two! Or three! Or ten!