During my visit to Berlin, I visited the FREA. Completely vegan, as regional as possible and zero waste. Waste produced in the kitchen is composted within 24 hours in the restaurant’s own composting machine. The end product goes back to the farmers who supply the FREA.
I had the 4 course recommendation menu from the summer menu. The amuse-gueule was a gazpacho and homemade bread with a miso butter (this is made from shea butter). A great fresh start to this hot day (it was still 30°C in the evening).
Chocolate cake, sour cherries, damson, coffee shoyu caramel, red shiso
Petite four was a chocolate praline with plum. This plum was also found in the non-alcoholic beverage accompaniment, which was very good. Not only sweet with juices, but also nice and fresh thanks to vegetables, kombucha and teas. In general, the menu was almost perfect for a hot summer’s day, as it was very fresh. All the dishes were well presented and packed a punch of flavour without being overly spicy or salty (I’m rather picky about that). The service was very nice and I always find the opportunity to sit with a view of the kitchen very cool 😀
4 courses came to 73€ and the non-alcoholic accompaniment was 26€.
So if you haven’t had much experience with vegan cuisine so far or would like to try vegan fine dining, I’d highly recommend it.
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During my visit to Berlin, I visited the FREA. Completely vegan, as regional as possible and zero waste. Waste produced in the kitchen is composted within 24 hours in the restaurant’s own composting machine. The end product goes back to the farmers who supply the FREA.
[https://guide.michelin.com/en/berlin-region/berlin/restaurant/frea](https://guide.michelin.com/en/berlin-region/berlin/restaurant/frea)
I had the 4 course recommendation menu from the summer menu. The amuse-gueule was a gazpacho and homemade bread with a miso butter (this is made from shea butter). A great fresh start to this hot day (it was still 30°C in the evening).
1st course: Cucumber
Cashew milk, melon, peas, ginger, basil, borage
2nd course: croquette
Aubergine, chilli mayonnaise, plum ketchup, pickles, coriander
3rd course: courgette
Sweet potato tamal, chanterelles, yellow chilli, apricot, corn chips, marigold
The palate cleanser was lemon verbena granité.
4th course: Chocolate mousse
Chocolate cake, sour cherries, damson, coffee shoyu caramel, red shiso
Petite four was a chocolate praline with plum. This plum was also found in the non-alcoholic beverage accompaniment, which was very good. Not only sweet with juices, but also nice and fresh thanks to vegetables, kombucha and teas. In general, the menu was almost perfect for a hot summer’s day, as it was very fresh. All the dishes were well presented and packed a punch of flavour without being overly spicy or salty (I’m rather picky about that). The service was very nice and I always find the opportunity to sit with a view of the kitchen very cool 😀
4 courses came to 73€ and the non-alcoholic accompaniment was 26€.
So if you haven’t had much experience with vegan cuisine so far or would like to try vegan fine dining, I’d highly recommend it.