Depending on the season, we help you to warm "winter bacon" and serve you the best fat we have to offer: Ventrêche from the Basque Country, raw milk butter from Poitou-Charentes, Brillat-Savarin from Île de France and mackerel from Portugal. We'll serve you a glass of wine with which we can toast the French Paradox together!

This Sunday, the Cheese Berlin will take place again in the Kreuzberg market hall IX: the annual market for selected, artisanal cheeses from many regions of Germany and Europe. This is where cheesemakers, affineurs and specialist dealers meet, who devote themselves to the traditions of cheese making with passion and experience. And we will be there again - come visit us and experience cheese in an unforgettable atmosphere! This Sunday from 11 a.m. to 7 p.m.

As a prelude to "Cheese" in Markthalle Neun next Sunday, we are offering you the opportunity to taste a selection of our favorite Portuguese wines with us and to discover cheese from Portugal, which one of Portugal's leading cheese experts, Manuel Maia, brought . This Friday from 5 p.m. to 8 p.m.

This weekend, the fresh allspice harvest is traditionally celebrated in Espelette, Basque. We celebrate our favorite spice here in Berlin in the form of a hearty breakfast, to which we cordially invite you. There are sardines seasoned with piment d'Espelette, saucissons and classic sandwiches - sprinkled with pimento. Visit us for a second breakfast on Saturday, October 24th, between 10 a.m. and 2 p.m., we look forward to seeing you!

At the beginning of October, we had the pleasure of traveling to Brittany to investigate the phenomenon of the vintage sardine. We visited the Conserverie Gonidec in Concarneau, from which we get the excellent sardines "Les Mouettes d'Arvor". We were also allowed to go out with a sardine cutter and look over the shoulders of the real fishermen during their nocturnal venture ...

In gastronomy, a separate knife is used for each group of cheeses . You don't have to be so strict about it at home... but that's up to you. It is recommended if you want to avoid herbs or red smear affecting the taste of the next cheese . The respective cheese shape determines the cutting method. Cut equivalent pieces where the cheese can be tasted in its entirety, i.e. from the rind to the heart. The rind tells a lot about the history of the cheese and is part of the tasting. A bare cube of cheese remains anonymous. Subject bark: a matter of taste In principle, natural bark can be consumed. It is often the rind that largely determines the character of the cheese. But: there are no rules here. Taste the cheese dough pure and with the rind and decide for yourself whether the rind is a taste enrichment for you. In the case of very mature cheeses or rinds that have been decomposed by mites, we recommend removing them thinly before consumption. For a special taste experience, you can taste the cheese dough pure and with the rind and decide for yourself whether the rind enhances the taste.

My fourth trip to Portugal this year took me and my wife to the Douro Valley again, but this time also to the Dão, the growing region a little further inland to the south, which some are cautiously calling "Portugal's Tuscany". We met four promising established and new winemakers and brought back a nice crop of fantastic wines that we're sure you'll love!

Word has gotten as far away as Germany that a new generation of winegrowers has taken over the reins in Portugal a few years ago. As part of our Festa Portuguesa - an open wine tasting - we would like to introduce you to our favorite Portuguese wines. But it's not us, but the winemakers themselves who are visiting us for the occasion: Rita Marques Ferreira (Conceito, Alto Douro), Louis Vegas Louro (Adega do Monte Branco, Alentejo) and Antonio Madeira (Dão). There are 10 wines on the tasting sheet. And Anabela Campos-Neves from anabela's Kitchen will take care of your physical well-being with delicious petiscos!

Autumn is here and our dear Theresa has just returned from Piedmont, where she visited the local cheese fair in the small town of Bra. Accordingly, we will start our autumn tastings this Friday with the "souvenirs from Piedmont": In addition to cheeses from Italy, England and France, on this day you will have the opportunity to taste the freshly roasted hazelnuts from the Azienda Papa dei Boschi, which grow on the surrounding hills . You'll be surprised at how well these pair with cheese!

The program of our autumn events is ready and we have chosen four nice themed occasions to which we would like to invite you to our Emser Straße 42. It starts on Friday, September 25th with the "souvenirs from Piedmont": In September, one of the most beautiful international cheese fairs takes place in the small town of Bra. In addition to cheeses from Italy, England and France, we bring you freshly roasted hazelnuts from the Azienda Papa dei Boschi from the surrounding hills. We'd like you to visit us!

All experts agree: good wines from Portugal have long been among the best in the world. Part of the reason for this is that Portugal is home to around 200 autochthonous (if not more!) grape varieties – very lucky! A lot is happening, especially in the Douro Valley! There is now talk of a real "revolution on the Douro" because unlike a little while ago, when only grapes were grown there for the production of port wines, the new winegrowers are now concentrating on increasing the quality of their own, local wines . One of them is Rita Marques Ferreira from the Conceito winery. Their fine and elegant wines with a lot of freshness and minerality have recently enriched our wine range.

This Friday the 7th . August is the traditional celebration of the new garlic harvest in Lautrec in southern France. A nice occasion for us to do the same in Wilmersdorf: We serve you our favorite rosé wines in color and culinary style to match the fresh, spicy bulbs. And if you dress according to the motto, we will reward you with a little surprise...