This post is also available in: German
Usually we think of German cuisine as knicke of pork, dumplings, sauerkraut and such. All of this is delicious, don’t get us wrong! But wenn we went for dinner at the German restaurant Ausspanne – we were surprised by unusal variation of such known classics….pleasently surprised that is! Of course we want to introduce this delicious German cuisine to you!
Restaurant ausspanne – the ATMOSPHeRE
Restaurateur Christian Seelenbinder has a knack for creating a homely surrounding. Here at the Ausspanne you find cozy Berlin flair at its best.
The interior reminds us of airy dining rooms in manorial mansions paired with Biedermeier charm.
There are paintings and display cabinets everywhere. They give a nostalgic touch and frame the simple wooden furniture.
And you can sit outside as well.
We loved it instantly as it distinguished from the rather minimalism that has cone into fashion lately.
And the warmth of the staff rounds up the ambiance. Hence: we immediately felt comfortable!
chef André Pilz
Chef André Pilz is only 30 years old and full of enthusiasm about his work. When he was offered the position of chef he was thrilled right away as he has put his culinary dreams into effect ever since.
He loves to meld contrast, to newly interpret traditional dishes but still himself and his menu stays down to earth. André Pilz takes care of everything that is on the menu from A to Z.
The ingredients are fresh and regional, the number of the dishes quite limited but the more lovingly prepared in detail.
In addition: every couple of weeks dishes are exchanged for not to bore the numerous regular customers. A great concept we find!
Well, where are supposed to start! Everything was simply delicious! starting with a greeting from the kitchen. A cold cucumber soup which behaved like a good wine developing its full flavor when swallowed.
Then the two of us had a salad which convinced us from the start due to the creative composition and the dressing. Therefore we were full of expectations concerning the main dishes.
the main dishes
We chose the home made past with chanterelle, mountain cheese and strawberries.
This unusual combination mirrored the skillful culinary philosophy of André Pilz: to mend sweet and salty tastes to create a thrilling but balanced equation.
Absolutely excellent was also the rack of hare in bread crust with green asparagus and sugar snap salad. The same goes for the beef filet with wild garlic butter, crayfish, pear and potato-chanterelle-pastry.
Meanwhile we were of course totally satisfied but leaving out the dessert was out of the question!
We were also thrilled that the wine recommendation totally hit the spot! But even if you are a beer or liquor fan you will find out that the menu bears enough choices for all kind of tastes.
We got one’s money worth!
We werde thrilled by the “Welfencreme”, a vanilla cream with lemon with elder and prosecco sauce as well as the mousse and parfait of rhubarb and strawberries with vanilla foam.
No wonder that the restaurant Ausspanne has so many regular customers that like to find their way to the Kastanienallee in Berlin. Because although the kitchen is refined and artful, the servings and the ambiance remain down to earth. Out conclusion: we will visit again!
You will find more restaurant tips here.