November 2015 restaurant owner and host Ivo Ebert, who once started the Berlin fine dining institution reinstoff (two stars), opened the restaurant „einsunternull“ (“onebelowzero”) in the district of Berlin-Mitte. Previously he met Andreas Rieger, head chef of restaurant „einsunternull“, to create the idea and concept of the restaurant. They shared their ideas regarding sustainability, supporting local farmers, handmade products and in general respecting the nature and its resources.
The focus of the restaurant is on the food, the inherent taste of domestic produce and on the guest. Everyone should feel welcome, be able to forget about their daily routine and should feel the value of craftsmanship.
The kitchen of the restaurant “einsunternull” is concentrating on carving out inherent tastes and bringing these on the plate in unusual combinations. Only products that are native to Germany are being used in the kitchen. Traditional preservation methods (e.g. lactic acid fermentation) are enriching the cuisine in regards of product variety and flavor. Every year Andreas and his crew are preserving hundreds of jars with anything from asparagus to berries, carrots and spruces and a lot of it comes from their own garden which they cultivate outside of Eberswalde.
The restaurant is divided in two parts. You can take the lift down to the basement in the evenings at “einsunternull” and you will find a minimalist-style former brewery cellar. For lunchtime you can try a shorter version of the 10-course-menu upstairs on the ground floor with a view in the kitchen.
In late 2016 “einsunternull” received his first Michelin Star as well as 15 Gault Millau points.
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