The gourmet restaurant Einsunternull, divided into two guest rooms, can be found on Hannoversche Straße in Berlin-Mitte. The kitchen concept of the star restaurant is innovative. The kitchen team under Silvio Pfeufer processes excellent products, often from regional production, and focuses entirely on Berlin, which as a multicultural metropolis with all its international influences is the culinary theme.
The restaurant serves 7-course menus (classic and vegetarian), each with one or more courses referring to Berlin, that regularly change. The “Sonnenallee” course refers for example to a multicultural street in Berlin-Neukölln, with aubergine, yoghurt and lentils, all based on Arabic flavours, yet there is also a typical Berlin broiler with fries on the menu, all of course in the usual innovative, creative one-night stand style.
The restaurant thus breaks with its focus on absolute regionality, towards more Berlin. The team uses grown structures of the last years, like the close co-operation with the farmers from the surrounding countryside and the products from the own garden and handicraft of the canning and extends this knowledge by the variety of the products from all over the world with Berlin as center, so the concept of founder and managing director Ivo Ebert.
Einsunternull therefore sees itself as the typical Berlin gourmet restaurant that works with all the contrasts that Berlin offers, its multicultural and traditional influences. The trademark of this innovative restaurant is high-quality, sophisticated creations with a focus on high-quality products. The restaurant works as sustainably and regionally as a gourmet restaurant can. Managing director Ivo Ebert from Friedrichshain and young chef Silvio Pfeufer from Lichtenberg are both original Berliners who want to answer the question with their cuisine: What is Berlin?
