Filled with inspiration from my recent trip to Istanbul I have been creating some unique meals for my guests in Berlin. The tour re-invents food tourism, with no 5 stops of tasting but rather a 90-minute cultural tour followed by a 4 to 6-course dinner.
Those of you who know my career know that Italian food is my passion, but I like to pull inspiration from all the places I have visited. Last week I featured Shopska, a Bulgarian Salad, Amatriciana, a classic Italian pasta (homemade pasta of course) and an Italian-style roast chicken in a mustard and caper sauce. People often forget that the way Italians eat at home is not the same as much of the restaurant fare.
Sutlac was the dessert, which is the Turkish name for rice pudding. I served it warm with currants, rose water and cinnamon. My guests were full and asked for small portions, so my neighbours have been enjoying the leftovers.
What I love is that each tour we have created is distinctive, unique and not what others are doing. We love our work, our guests and our newest tour in Istanbul.
Frequently asked questions
How does the Berlin food tour work?
It drops the usual five tasting stops. Instead there is a 90-minute cultural tour, followed by a dinner of four to six courses cooked by the chef.
What food is served at the Berlin chef dinner?
One recent menu opened with Shopska, a Bulgarian salad, then Amatriciana with homemade pasta, then an Italian-style roast chicken in a mustard and caper sauce. Dessert was sutlac, the Turkish name for rice pudding.
How is sutlac served?
Warm, with currants, rose water and cinnamon. It closed a recent Berlin dinner, by which point guests were full enough to ask for small portions.
What kind of cooking does the Berlin chef favour?
Italian food is his passion, though he pulls inspiration from everywhere he has travelled, including a recent trip to Istanbul. He also points out that the way Italians eat at home is not the same as much restaurant fare.