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We found out that the Das Schwein (the pig) is everything but what the name implied! There the wines as well as the dishes were mouth-watering. In addition the interior of the wine bar was very stylish and the staff extremely nice and well informed. Even though the das Schwein is a wine bar a visit is not only worth it because of the drinkable but also because of the edible delicacies.
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The starters were already a culinary round trip. Ceviche with fennel and green apple for instance.
We happily ate us through everything and on top enjoyed delicious wines together with our friend, blogger Leonie Bechtold of FourhangAuf .
It was extremely noticeable how aesthetically the food was arranged like artwork on plates.
the main dishes
Look wise our favorite was the chicken broth jelly in a chess pattern!
But also the rest of the dishes were totally convincing due to their unusual compositions. Definitely something out of the ordinary!
We were therefore not surprised to learn that the first das Schwein in the East of Berlin had gained 15 “Gault&Millau” points and that chef and co-owner Christopher Kümper belongs to the “upcomer of the year” among the chefs!
Be it the crumble of chicken skin combined with sunflower seeds and decorated with sunflower cress or the countryside chicken “nose to tail”, here everything seems to be special!
In comparison the menu seems harmless. Behind the simple titles were creations that surprised and convinced us.
Grassland pig with mustard and dill for example as well as the unusual vegetarian dishes.
The dessert were exceptional as well.
Das Schwein showed a culinary creativity and phantasy that was breath taking.
The cheesecake in the shape of a burrata mozzarella in a rhubarb reduction decorated with tarragon was as tasty as the title was long. That means VERY tasty!
The wine bar das schwein – conclusion
If you want to experience real culinary art you need to visit the wine bar das Schwein. Here not only the dishes are exquisit but also the choice of 120 wines that sommelier Emmanuel Rosier is responsible for.
We definitely want to come back to taste more unusual delicacies and to toast with co-owner and host David Monnie on the successful casual fine dining concept.