Chef Klaus
Brandenburger Kartoffelsalat
A Brandenburg country potato salad, lighter than Berlin's mayonnaise bowl: warm potatoes drinking hot broth and vinegar before the sausage, pickle, and egg go in.
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Chef Klaus
Berliner Kartoffelsuppe
The capital's winter soup is built from stored roots, smoked bacon, and floury potatoes, then crushed in the pot so the broth turns thick without cream or a packet.
Chef Klaus
Kasseler mit Sauerkraut
Kasseler works because you don't cook it like fresh pork. Warm the cured, smoked loin gently, then let the kraut carry the sour, fat, and smoke.
Chef Klaus
Buletten (Frikadellen)
The Berlin meatball that belongs as much to the frying pan as to the Imbiss counter: mixed mince, soaked stale roll, mustard, onion, and the patience to brown it slowly.
Chef Klaus
Ostpreußische Schmandsuppe
An East Prussian farm-kitchen soup, sharp with Schmand, carried by good broth and potato, and finished gently so the egg yolk binds instead of scrambling.
Chef Klaus
Berliner Kohlrouladen
Cabbage leaves wrapped round seasoned mince, browned until the pot smells right, then braised slowly in a dark Berlin gravy. The leaf must soften first, or the roll fights you.
Chef Klaus
Berliner Kartoffelsalat
The capital's creamy potato salad, built on warm waxy potatoes that drink the dressing before mayonnaise binds the bowl, with pickle, onion, and egg doing the sharpening.
Chef Klaus
Kalbsleber Berliner Art
Berlin's quick liver plate lives by one rule: flour it lightly, fry it fast, and stop while the centre is still pink, before good calf's liver turns grey.
Chef Klaus
Eisbein mit Erbspüree und Sauerkraut
Berlin boils its Eisbein, it doesn't roast it. The knuckle goes gently under the simmer until the rind softens, the bone loosens, and the pea puree catches the liquor.
Chef Klaus
Ostpreußischer Beetenbartsch
The East Prussian beet soup that keeps its ruby colour by one plain rule: cook the beets gently, then sour the pot only at the end.
Chef Klaus
Löffelerbsen
Berlin pea soup thick enough to hold the spoon upright, yellow peas cooked soft with smoked pork and Kasseler until the broth becomes the meal.
Chef Klaus
Königsberger Klopse
The East Prussian meatball that stays pale on purpose: poached, not fried, so the broth can become a clean white sauce with capers and lemon.
Chef Klaus
Schlesisches Himmelreich
Silesian winter cooking at its clearest: smoked pork warmed gently with dried fruit until the salt, smoke, sweet, and sour settle into one sauce for potato dumplings.
Chef Klaus
Falscher Hase
No hare, no apology: a Prussian thrift roast of seasoned mince wrapped around hard-boiled eggs, baked until the crust browns and the slices hold clean.
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