Donuts with frosting and ham, waffles with bacon, red wine with muesli, fruitcake and veal tenderloin – just yummy! This trend comes to us from – where else? – the USA, from California to be exact. Sweet meets savoury, and that at an outrageously late time of day. This is nothing for morning joggers or breakfast junkies, but the perfect thing for the day after a famous Berlin hangover. Now you can sleep in without regrets. So go ahead: let yourself fall right into bed after an all-nighter out on the town and look forward to brinner at 3 p.m. on the dot.
Breakfast at any time of day and night? “Nuttin new,” you might think. After all, the 24-hour Schwarze Café in Kantstraße has been a cult location for years, serving scrambled eggs, pancakes and XXL omelettes till you drop.
But breakfast for dinner, “brinner” for short, is different – even for the we’ve-seen-it-all-before Berliners. Brinner is a late meal with sweet and savoury components taken from breakfast and dinner. Even Berlin’s high-end gastronomy has recognised the trend and is going all out. Michelin-starred chef Alexander Koppe from Skykitchen at Vienna House Andel’s Berlin is leading the way, laying the good old tradition of brunch to rest.
Brinner celebrated its Skykitchen premiere in July 2018.
Here, where Edeltraud Koppe, Alexander Koppe’s mum, dished up the hugely popular Skykitchen lunch every Sunday, the new and very exclusive brinner concept is being given centre stage with four performance a year. And if you’re going to host an event like this, the young award-winning chef thought, then do it right. So he went and brought in some reinforcements. Together with a second Michelin-starred chef at his side, Alexander Koppe is set to conjure up an enticing culinary afternoon on selected Sundays from 3 p.m. to 7 p.m.
Too many cooks spoil the broth? Think again!
And so the crew working away inside the kitchen cube, the freestanding culinary workspace with wrap-around glass window, will consist of up to eight instead of the usual five, creating results that can be seen. Six courses, one more surprising than the other, with each chef leaving his own personal signature on a trio of dishes.
Following performances by Phillip Kovacs from Goldberg Restaurant & Winelounge in Stuttgart and Bavaria’s youngest Michelin-starred chef Steffen Szabo from Restaurant Esszimmer in Coburg, Franz Berlin from Gourmet Restaurant Berlin’s Krone in Bad Teinach-Zavelstein will be putting in an appearance in December. The line-up of award-winning chefs is bringing a fresh breeze into Skykitchen, and so a brinner can also quickly become the venue for a candle-light dinner.
How? Because the creativity of two culinary artists knows no bounds.
A six-course menu reads like a culinary work of art. It’s no accident that Koppe’s organic egg with cauliflower, cress and beurre noisette went head to head with Kovacs‘s ox cheek on grenaille potatoes, parsley and truffles.
Late, but no less spectacular, was the entrance of Koppe’s veal fillet with caramelised black salsify and brussels sprouts purée as well as his Appenzeller mousse on hazelnuts surrounded by blackberries. These dishes could only be topped, at sunset, by Szabo’s dessert trilogy of white chocolate with raspberries and red beets.
Trying out new things, treading unusual culinary paths and offering something unique – brinner at its best – that’s a guarantee with four hours of pure delights at Skykitchen.
It doesn’t get any better? Yes, it does!
On top of all that, and included in the price of 199 euros per person, is a champagne flat rate as well as an exciting selection of exclusive wines. Head sommelier Jakub Kościelniak knows them all and will present the premium Polish wines of Turnau Vineyard at the next brinner on 9 December.
Also included is an unbelievable selection of self-baked breads, homemade pralines and, of course, the charming service of Skykitchen restaurant manager Barbara Merll and her team.