Monday - Friday

Kitchen
12 p.m. - 3 p.m.
Café
12 a.m. - 6 p.m.

 

 

Saturday & Sunday
Kitchen
10 a.m. - 3 p.m.
Café
10 a.m. - 5 p.m.

Monday - Friday

Kitchen
12 p.m. - 3 p.m.
Café
12 a.m. - 6 p.m.

 

 

Saturday & Sunday
Kitchen
10 a.m. - 3 p.m.
Café
10 a.m. - 5 p.m.

VADIM OTTO URSUS on MARS

Vadim Otto Ursus and his team have created seven wonderful Dinner on MARS in 2018. 

Since 2017, in the kitchen laboratory B34 in the Schorfheide Chorin, wild herbs, fruits, fish, meat and vegetables have been conserved, matured and fermented in traditional and modern ways. 

Vadim Otto Ursus, born in Berlin Mitte, is dedicated to the discovery and revival of contemporary and traditional culinary techniques and products. His particular interests include the collection and preparation of wild plants and fruits, fermentation and conservation methods, and the cultivation of nuanced aromas and textures. To broaden his knowledge and skills, he has traveled the world, working in the most innovative and influential contemporary restaurants, including KOKS* on the Faroe Islands; MAAEMO*** in Oslo; LOCO* in Lisbon; as well as QUINTONIL, and NOMA** in Mexico.

Vadim regularly cooperates with the artist Meggie Schneider, most recently in the projects DOUZE DINERS in Paris and FABRIQUE BIOPIC at the Centre Pompidou; TRANSIT 48 in Marseilles, and PLAZA/MERCADO/QUIOSCO in Mexico City.

He has returned from his travels to establish a research and development kitchen north of Berlin, in the Schorfheide-Chorin Biosphere Reserve. It is there, in a living relationship to the surrounding forests, fields, farmers, and hunters, that learned techniques are tested and applied on local produce.

Information about current dinner events can be found under Vadims instagram-account.  

 

 

 

 

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