Upcoming Berlin Food Week

Chefs from Frankfurt, Hamburg and Berlin swap kitchens for one evening.
Dinner on Sept. 20 and 21 as part of Berlin Food Week’s nationwide “Stadtmenü” restaurant week.
Tickets are now available. 1% of proceeds go to domestic climate protection projects.

This year, Berlin Food Week is initiating a cross-city culinary exchange program. Chefs from Frankfurt, Hamburg and Berlin will swap jobs for an evening. Frankfurt chef Jochim Busch of Restaurant Weinsinn will move to Berlin’s Restaurant Cordo on Monday, Sept. 20. His colleague Yannic Stockhausen will serve his menu in Frankfurt at the same time. Hamburg-based chef Sebastian Junge from Restaurant Wolfs Junge will be cooking at Berlin’s Lode & Stijn restaurant on Tuesday, Sept. 21. In return, Lode van Zuylen and Stijn Remi from Berlin will take over the kitchen in Hamburg on the same evening. A fixed 5-course menu will be served in all restaurants. Prices including beverage accompaniment are 141 euros or 182 euros plus ticket fees, if applicable.Tickets for the dinners at Cordo, Weinsinn and Lode & Stijn are now available via the Berlin Food Week website. Sales for the dinner at Wolfs Junge will start in mid-August.

With every menu eaten, guests do something good for the environment: the restaurants donate 1% of the net revenue of ticket sales to domestic climate protection projects in agriculture. For this purpose, the organizers cooperate with the international initiative Zero Foodprint. Sustainability, regionality and seasonality play a major role for all swap chefs; two of the restaurants – Lode & Stijn and Wolfs Junge – for example bear the Green Star of the Guide Michelin.

The dinners will take place as part of the Berlin Food Week Stadtmenü from September 20 to 26. For the first time, restaurants from all over Germany are participating in the Restaurant Week event. The participating gastronomes are united by their commitment to sustainability, as this year’s motto is A Culinary Climate Campaign. Restaurants such as Haebel in Hamburg, Leuchtendroter in Frankfurt and Michelberger in Berlin will serve an individual climate-friendly menu or dish. The aim is to inspire guests and restaurateurs and show that sustainable enjoyment is possible regardless of restaurant type, cuisine style or price. All participating restaurants can be found at www.berlinfoodweek.de starting in August.

www.berlinfoodweek.de

The company was founded in 2012 by Alexander van Hessen. In 2013, the PR agency Schröder+Schömbs became a partner and in 2019 Alexandra Laubrinus and Michael Hetzinger also joined as partners. All partners share a passion for good food. The aim of the Berlin Food Week, which took place for the first time in 2014, is to present Berlin as an international food metropolis and to raise awareness among the German public for healthy eating and the quality of food. In 2019, Berlin Food Week expanded to other German cities for the first time with the Stadtmenü format; in 2020, the festival took a Corona-related break.

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