Welcome to our new “Amazing Street Food in Berlin” Episode with "Street Food meets Fine Dining”, where we were Guests at Piechas BioBuffet, Butcher Shop & Catering. Not only will you get an insight into an absolutely Unique Street Food Deluxe meets High Class Restaurant meets Butcher Shop Concept, but you can also see how a Sauerbraten is made and how a Beef Stock is made. And all of this served by Chefs who have trained or worked in Top-Class Restaurants.
This “Shop-Restaurant“ („Ladenlokal“), as the owner Ulrike Piecha herself describes it, is a Place where she and her colleagues offer people German Cuisine at a very high level with Organic Quality and work very closely with the Farmers according to a particularly sustainable Concept in order to be able to offer your Guests a unique taste experience.
[1] Piechas BioBuffet, ButcherShop & Catering / Marheineke Markthalle, Kreuzberg, Berlin
Marheinekepl. 15, 10961 Berlin
Tuesday to Friday from 11 a.m. to 8 p.m
Saturdays from 10 a.m. to 6 p.m.
Instagram: https://www.instagram.com/piechas
Facebook: https://www.facebook.com/BioBuffet
Website: https://piechas.business.site
[2] A whole Organic Cow is parried
[3] All Sauces are Handmade & Organic
[4] Bratwurst from Saddle Pig
[5] Pork Belly with Apple Sauerkraut, Mashed Potatoes & Asian Jus
[6] Fresh Ground Beef
[7] Bacon-Cheesburger with Egg & Classic Bacon-Burger
[8] Making Beef Stock / Part 1
[9] Königsberger Klopse
[10] Everything Handmade - including the Pickled Ones like Beetroot
[11] Making a Classic German "Sauerbraten" Dish
[12] Young Wild Boar Medaillons
[14] Wild Jus & Stock are Homemade
[15] Medaillons from Young Wild Boar with Thyme Carrots & Gratin
[16] Making Beef Stock / Part 2
[17] Rendered Beef Fat
[18] Apple Vinegar & Juice are added to the Red Wine & Orange Broth
[19] Leave to Marinate in the Refrigerator for 5 Days
[20] Making Beef Stock / Part 3
[21] All Stocks, Jus & Consommé are produced In-House
[22] Steak-Frites with Salad & Café de Paris Butter
[23] Ribs from Saddle Pig
[24] “Sauerbraten” which has already been marinated for 5 Days
[25] 3 Hours at 140°C / 285°F
[26] German-Classic “Sauerbraten” with Potato Dumplings, Gravy & Red Cabbage
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