Pietsch

An interesting modern dining concept. It all kicks off at 7.30pm when the guests for the evening arrive. At 7.45pm service begins. There is only a single seven-course set menu (with additional amuse-bouche and final course) showcasing a global palate with strong Asian influences and delivering bold, distinct flavours. Diners are seated at a counter with 18 spaces facing the open kitchen and can watch chef Luis Hendricks and his team in action. This set-up, where you can witness teamwork at its finest and sense the enthusiasm, fosters a sociable and enjoyable ambiance that aligns well with the trendy urban aesthetic. Tip: As well as wines, there are expertly crafted non-alcoholic beverage pairings – highly recommended! Zeitwerk, another restaurant by Robin Pietsch, is right next door.

1. Regional Cuisine with Global Influences: Restaurant Pietsch combines regional flavors with international influences to create a unique culinary experience. 2. Intimate Dining Experience: With only 18 seats, the restaurant offers an exclusive and personalized dining experience for each guest. 3. Degustation Menu: The menu features a carefully curated selection of dishes, including unusual pairings such as Gruyère with Taschenkrebs (lobster) and Otoro (fatty tuna), showcasing the chef's creativity and attention to detail.

Signature Ingredients

• Gruyère: A high-quality Swiss cheese known for its rich, nutty flavor, used in the starter to provide a creamy texture and depth of taste.
• Taschenkrebs (Soft-shell crab): Sourced from local waters, this delicate seafood is lightly fried to maintain its tenderness, offering a unique flavor profile that complements the dish.
• Otoro: The prized fatty belly of the bluefin tuna, known for its melt-in-the-mouth texture and rich flavor, showcasing the restaurant's commitment to premium ingredients.
• Baozi (Steamed buns): These fluffy buns are filled with a mix of flavors, including shrimp and curry, reflecting the restaurant's innovative approach to traditional Asian cuisine.
• Aal (Eel): Prepared with Myoga and Dashi, this ingredient highlights the restaurant's focus on umami flavors and Japanese culinary techniques.
• Hummer (Lobster): A luxurious seafood choice, served with mussels and Thai basil, emphasizing freshness and high-quality sourcing.
• Vadouvan: A French spice blend used with suckling pig, adding a unique aromatic twist that enhances the dish's complexity.
• Käferbohne (Scarlet runner bean): This ingredient is paired with jalapeño and shiso, showcasing the restaurant's dedication to regional produce and bold flavors.
• Taube (Pigeon): Served with sauerkraut and paprika, this dish reflects traditional German influences while incorporating modern culinary techniques.
• Mango and Papaya: These tropical fruits are used in a dessert that balances sweetness with a hint of chili, demonstrating the restaurant's creative flair.
• Kumquat: Featured in the dessert, this citrus fruit adds a refreshing tartness, enhancing the overall dining experience.

Tasting Menu

• 7-Course Set Menu: €180 (no additional information available)

Signature Dishes

• Black Garlic and Dark Chocolate Mousse: no specific price mentioned