I went to CODA in Berlin earlier earlier this month. They describe the menu as ‘dessert dining’ where they use patisserie techniques for the dishes. The tasting menu comes with a cocktail pairing.
It was a fun experience. Not the best food I’ve had, but it was good. The small cocktail pairings were great, they would have been nice as good individual full sized cocktails, too. It wasn’t a lot of food and probably the first time I felt like I could have eaten a burrito or something after a tasting menu. But it’s a fun place, very friendly service, and something different.
1. Gummy Bear – golden beet 2. Beefcake – bone marrow, sweet potato 3. Brioche – gouda, turnip (first time having turnip caramel) 4. Yellow Tomato – chickpea, lemon (this one was probably my favorite course) 5. Eggplant – pecan, apple balsamic, licorice salt 6. Lettuce – gherkin, cream cheese 7. Raclette Waffle – kimchi, yoghurt (this one was wonderful too, you rip the waffle and dip it in the yogurt and kimchi powder) 8. Frozen Beetroot – cranberry, tofu 9. Dike Cheese Tart – fig, bone marrow, peanut 10. Grissini – pork, sauerkraut 11. Cacao & Crispy – cherry, soy milk 12. Parsley Root – black garlic, pistachio 13. Dragees & Chocolate (I forget what they all were, the red one had beets and one of the brown ones was wagyu fat) 14. Cacao 76% – medjool date, butter
There was an optional caviar popsicle (oscietra caviar sutra, jersulam artichoke, pecan) but I skipped it.
The cocktail pairings (not pictured) were: 1. Apricot brandy, coffee eau de vie gondo AB; almond milk 2. Sherry Oloroso, cardamon eau de vie, oolong tea ‘si ji chun’ 3. Berliner weisse ‘kennedy’, aquavit ‘dill anis’, pear 4. Wild cherry eau de vie, wild raspberry brandy, vermouth extra dry 5. Madeira Verdelho 10y, ruthje tomato 6. Tawny port 10y, sherry pedro ximinez, Santa Clara coffee 7. Kuro mirin 20y, robustus 6, criollo cocoa eau de vie
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I went to CODA in Berlin earlier earlier this month. They describe the menu as ‘dessert dining’ where they use patisserie techniques for the dishes. The tasting menu comes with a cocktail pairing.
It was a fun experience. Not the best food I’ve had, but it was good. The small cocktail pairings were great, they would have been nice as good individual full sized cocktails, too. It wasn’t a lot of food and probably the first time I felt like I could have eaten a burrito or something after a tasting menu. But it’s a fun place, very friendly service, and something different.
1. Gummy Bear – golden beet
2. Beefcake – bone marrow, sweet potato
3. Brioche – gouda, turnip (first time having turnip caramel)
4. Yellow Tomato – chickpea, lemon (this one was probably my favorite course)
5. Eggplant – pecan, apple balsamic, licorice salt
6. Lettuce – gherkin, cream cheese
7. Raclette Waffle – kimchi, yoghurt (this one was wonderful too, you rip the waffle and dip it in the yogurt and kimchi powder)
8. Frozen Beetroot – cranberry, tofu
9. Dike Cheese Tart – fig, bone marrow, peanut
10. Grissini – pork, sauerkraut
11. Cacao & Crispy – cherry, soy milk
12. Parsley Root – black garlic, pistachio
13. Dragees & Chocolate (I forget what they all were, the red one had beets and one of the brown ones was wagyu fat)
14. Cacao 76% – medjool date, butter
There was an optional caviar popsicle (oscietra caviar sutra, jersulam artichoke, pecan) but I skipped it.
The cocktail pairings (not pictured) were:
1. Apricot brandy, coffee eau de vie gondo AB; almond milk
2. Sherry Oloroso, cardamon eau de vie, oolong tea ‘si ji chun’
3. Berliner weisse ‘kennedy’, aquavit ‘dill anis’, pear
4. Wild cherry eau de vie, wild raspberry brandy, vermouth extra dry
5. Madeira Verdelho 10y, ruthje tomato
6. Tawny port 10y, sherry pedro ximinez, Santa Clara coffee
7. Kuro mirin 20y, robustus 6, criollo cocoa eau de vie