The recalibration of taste
Granted, one thing or another will surprise you. Which is just perfect. Because only by consuming these, you´ll notice, how fantastic many things actually taste. The innards should not be a taboo, but a fundamental part of a full meal. This has something to do with appreciation and sustainability, but above all, with enjoyment. Which is the guiding principle for an evening at the 100/200.
The evening will start sweet, sour, salty, bitter and umami – in form of little entrees, handed out right in the kitchen – and accompanied by high-proof spirits or optionally without alcohol. Meet Sophie Lehmann and her fine wines, chosen unconventionally and individually or you may opt for Jan-Phillip Fricke´s extraordinary alcohol-free drinks, based on self-crafted kombucha and water kefir. And how the evening will end? We´ll see…
The thing with bread and butter
Both are essential for a good meal and form part of the 100/200 menu. For this, Mario Michaelis is in charge. All he needs is heat, his heart and soul and craftsmanship. This forms the basis for sourdough, which tastes of eight years of work, guidance and emotions and is best enjoyed with butter made of fresh raw milk and a hint of yogurt, both delivered by the local Milchhof Reitbrook