Are youa dessert-maniac ? Here is a place for you.In Berlin, the exclusive CODA (2 Michelin Stars) is the talk of the town for its ‘dinner-dessert’,where the courses are ALL dsserts!A unique and new experience, even for me. Each dish is accompanied by a wine-liqueur-drink. Chef Renè Frank has created a menu, which draws inspiration from Iraqi cuisine with international twists here and there.
It starts with a yellow tomato with chickpeas and lemon, followed by a watermelon dessert. with Taggiasca olives and seaweed, to continue with a yogurt and soy milk waffle with kiwi and raspberry, The palate investigates… the senses approve There is even a grilled fig with a Piedmont hazelnut sauce and …. anchovyAmazing how Ingredients so different from each other are surprisingly matchingin a daring yet delicious marriage between sweet and savory.
It starts with a yellow tomato with chickpeas and lemon, followed by a watermelon dessert. with Taggiasca olives and seaweed, to continue with a yogurt and soy milk waffle with kiwi and raspberry, The palate investigates… the senses approve There is even a grilled fig with a Piedmont hazelnut sauce and …. anchovyAmazing how Ingredients so different from each other are surprisingly matchingin a daring yet delicious marriage between sweet and savory.THE INTERVIEWWhen did you get this idea?Four years ago. At first we just wanted to make a bar specializing in sweets of excellent quality and moderate prices. Then the neighborhood evolved and CODA became a restaurant with a menu that includes only desserts, from appetizers … to coffee. We were inspired by the term ‘coda’ intended as the musical coda which is practically the end of a composition, just as dessert is generally served at the end of a dinner. We give a lot of importance to the body’s reaction to a specific food, almost a medical research. After a dinner with us you will leave satisfied, well fed, not too ‘sugaryish’, nor drunk.
First memory face to face with a dessert?When I was curious about my grandmother Liselotte while she was making her strudel.I was so fascinated by her that I wanted to help her roll out the dough. but … I was too small to get to the kitchen counter and I had to get on a stool ….
When did you decide to dedicate yourself to catering?From an early age, I have always said to myself ‘when I grow up I will be a cook or a police commissioner …’Let’s talk about weekends. Where do you like to spend one?Finally home, with my girlfriend and cooking, which doesn’t happen often.I would cook something very simple and basic also because the oddities and the most unusual solutions … I leave them to CODA!
First memory face to face with a dessert?When I was curious about my grandmother Liselotte while she was making her strudel.I was so fascinated by her that I wanted to help her roll out the dough. but … I was too small to get to the kitchen counter and I had to get on a stool ….When did you decide to dedicate yourself to catering?From an early age, I have always said to myself ‘when I grow up I will be a cook or a police commissioner …’Let’s talk about weekends. Where do you like to spend one?Finally home, with my girlfriend and cooking, which doesn’t happen often.I would cook something very simple and basic also because the oddities and the most unusual solutions … I leave them to CODA!
INFOCODA
