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The Skykitchen serves cauliflower with poached egg yolk

German cuisine

According to Gault Millau, he is the “best climber” of 2016. He has had a Michelin star since 2014. Alexander Koppe, Chef de Cuisine at Skykitchen, aim high. Here he cooks cauliflower with poached egg yolk.

The interior of the Berlin restaurant Skykitchen (photo: Lena Ganssmann)

A restaurant in heaven

The star-studded Skykitchen is located on the 12th floor of a hotel in the Lichtenberg district of East Berlin, just a few minutes’ walk from Landsberger Allee S-Bahn station. Shunned years ago as unattractive by many Berliners, the population in the district is growing. Families in the particular move here because the rents are still affordable.

Alexander Koppe, Chef de Cusine of the Berlin restaurant Skykitchen (Photo: Lena Ganssmann)

Berlin is his great love

“How old was I there, seven or so, when the wall fell? The best thing for me was the welcome money. I went over there and bought a surprise egg, I remember that. A lot has happened, especially at the houses you can see that. I think it’s only the older generation that really says East Berlin and West Berlin. ” – Alexander Koppe

Interior of the Berlin restaurant Skykitchen (photo: Lena Ganssmann)

The beauty of this city

Old meets new in the hip, sophisticated atmosphere of Skykitchen. Some accessories and furniture come from flea markets and are originals from the former GDR. To get one of the 55 seats, you have to be patient, the restaurant is fully booked weeks in advance. But once you get hold of one, it quickly becomes clear that it was worth the wait.

Aexander Koppe from Berlin's Skykitchen restaurant serving up (Photo: Lena Ganssmann)

Culinary merits

Alexander Koppe likes to remodel, make small works of art out of classic dishes, tinker with consistencies and states of matter. There are so many ingredients on the plate that are no longer visible but combine in the mouth to create a thunderstorm. With so much commitment, Alexander Koppe cooked his first Michelin star in 2014.

Cauliflower with poached egg yolk from Berlin's Skykitchen restaurant (Photo: Lena Ganssmann)

Not old-fashioned at all

German cuisine is often very meat-heavy. The star chef wants to counter this and also offers many vegetarian dishes. Cauliflower with poached egg yolk is an unusual interpretation of the popular German vegetable. Alexander Koppe creates a modern variation by processing the cabbage into the puree. A surprise not only for the palate but also for the eye.

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