May 18th and 19th: Thanks for joining us!

What an awesome Pentecost weekend we had – two days with terrific guests gathered around our table! We would like to say thank you for coming, for the lovely chats and the fun we had. We really enjoyed cooking for you and hope to see you all again some day.

Here are some pictures:

Minty pea purée, enoki, roasted polenta and cep brittle

Asparagus créme brûlee, basil and goat cheese crêpe, walnuts and honey and rosemary mustard

Samlet fried on its skin, green asparagus, lukewarm spring vegetables salad and daikon cress

Morbier, Tomme de Savoie, black walnuts, pumpernickel, cherry chutney and plum chutney (served with homemade Vin de Noix)

May 18th and 19th: Fully booked

Yay! We’re back on the supper club track and can finally announce two new dinner dates, one for the cancelled dinner in December, one for new guests. We’re – as always – fully booked by our newsletter subscribers, but check out the new menu to find out about our cuisine. Asparagus, strawberries, rhubarb: Hello! Goodbye to legumes, cabbage, turnips: See you in autumn!

All things grey and and we’re feeling lousy

Thank you very much for your numerous emails during the last two months! You haven’t heard from us in quite a while, we know.
Wintertime gave us several illnesses, and we took a break from all things concerning our supper club. We’re craving for some sun (the last time Berlin had so little sunshine in winter was in the 1950s – can you believe that?), and things are still not working as they should, so we think we still need some time until we start cooking again.
Thanks a lot for your patience.

Dec 2nd: Dinner cancellation

Unfortunately, tomorrow’s dinner needs to be cancelled.

The kitchen help is running a temperature and lying in bed, and it doesn’t seem that she’ll be much better tomorrow.

Your reservations are still valid, of course. We are going to inform you in good time when the next dinner will take place, but this will only be in 2013. We are extremely sorry and hope for your understanding.

Dec 2nd: New dinner date – fully booked

You were really fast this time, thank you so much! Next dinner on December 2nd (yes, a Sunday for a change) was fully booked within 30 minutes – absolutely amazing. We are looking forward to work with those great winter flavours and ingredients. And since December 2nd is the first Sunday in Advent, we’ll have Stollen, yum, yum…

Teaser December 2nd

The times, they are a-changin’ – New eMail, new pricing

It’s the end of the year, and we finally managed to get a new eMail-address. From now on,  you can contact us via
mail@groonsaken.de
The other address is still valid, but be prepared to avoid that our future mails to you end up in your spam-folder.

We also have a new pricing policy. Eager to keep our suggested donations as small as possible, we sometimes miscalculated during the past two years. All things are getting more expensive, and so  - with a heavy heart – we decided to suggest a donation of 25 € per person from now on. Four courses and some extras can hardly be financed otherwise. Thank you for your understanding.

Oct 6th: The salmon incident

We would like to thank all our adorable guests who joined us yesterday evening – we really had a great time and desperately hope the salmon incident will never ever happen again…but fortunately you had a sense of humor about it.
We hope you enjoyed yourselves as much as we did and to see you again soon. To make this complete, here are some photos of the dishes we served:

Spicy warm spinach and sweet potato salad

Pumpkin créme brûlee, fried king oyster mushrooms and pumpkin seed pesto

Gently cooked salmon, two styles of lentils, savoy cabbage and vermouth and bell pepper sauce

Joghurt and grapefruit tarte with home-made yoghurt ice cream