Entering the restaurant you are embraced by that feeling you just love; The chatter from a few various sized tables, the pleasant aroma of caramelisation from the open kitchen and a warmly welcoming staff.
...and a big penis on fire.
It was clear that this place could possibly not exist in any place other than Berlin..!
As we had a late reservation, our first nibble was a well appreciated treat of thick slices sourdough bread with home-churned butter. It was leveled up with some roasted Shio Koji (simply put is rice gone through a series of fermentations to acquire a deep fulfilling taste).
Oh, and the crust. God bless it. Wouldn’t have minded a more generous amount of the Shio Koji, but I could have eaten myself full on this :)
Among our main dishes, first up was the Jerusalem Artichoke Hassleback and fried chicken.
The hasselbacks was nicely crispy, and was balanced with a foamy sauce over it. It was so aerated if would guess they nitroed it - a simple yet very nice technique i use from time to time at home with my isi gun.
The chicken really hit the spot. Crispy, gooey, tangy. The crumbled popcorn didn’t add much in terms of flavour, but it did add texture and appearance!
The beef tartare was a beautiful piece too. The puffs added a cool visual third dimension, although all the components might have taken away some attention from the beef. Nevertheless, it tasted great!
Cacio e kimchi. An unexpected but aaah so brilliant dish. The long stringy enoki mushrooms coated in the thick sauce took the place of the spaghetti, which together with the sharpblack pepper and kimchi style spicing created a luscious umami bomb I wished wouldn’t end.
Finishing up, we had the eel. The dish was light and fresh! With some bread remaining, it was begging to soak up that broth on the bottom of the plate.
Now, if you didn’t feel the main dishes was intriguing enough, the desserts will have you covered. We took in two of their three very different takes on ice cream.
They made us really think what we were putting in our mouth, as it wasn’t your ordinary sugar bomb. Instead it was a smart transition from the savory dishes not to shock your palette that still had some nice flavours remaining. But we could have been without the “ice cream water” it came in though 🧐
Mrs. Robinson’s has done a great job at creating dishes that don’t stick to the status quo, but that instead stick to your taste memory.