Berlin’s gastronomic scene is a vibrant tapestry of global flavors, constantly pushing boundaries and redefining culinary expectations. In this dynamic environment, one establishment consistently stands out for its innovative approach and unwavering commitment to quality: ‘Fjord by Munch’s Hus’. Located in Schöneberg, this restaurant, under the guidance of Norwegian owner and chef Kenneth Gjerrud and his partner Angelika Koryluk, offers more than just a meal; it provides a ‘hyggelig’ experience that combines warmth, excellent wines, and dishes that satisfy the highest culinary standards.
A Fusion of Nordic Tradition and Asian Innovation
Chef Gjerrud’s culinary philosophy is deeply rooted in his Nordic heritage, drawing inspiration from various Scandinavian countries. As the head chef of the canteen at the Nordic Embassies in Felleshus, Tiergarten, he is intimately familiar with the diplomatic culinary traditions of Denmark, Finland, Iceland, Norway, and Sweden. This expertise is evident in his menus, which often feature a ‘Smørrebrød’ – a true Danish national treasure that transcends the simple concept of a sandwich.
This week’s highlight was a ‘Smørrebrød’ that defied all expectations. Unlike the regrettable ‘Sangwisch’ recently encountered at Nice airport – a saccharine, rubbery concoction of industrial cheese and questionable ham – Gjerrud’s version was a revelation. Imagine a robust slice of bread, generously topped with thinly sliced, self-smoked beef pastrami, caramelized peaches, an apple-onion relish, and fresh herbs. This harmonious blend of textures and flavors was a testament to Gjerrud’s artistry, leaving a lasting impression of culinary delight.
Prior to this, guests were treated to a flambéed amberjack, boldly paired with an umeboshi tapenade (Japanese salted plums), marinated cucumber salad, and toasted sourdough bread. The bread, gratinéed with Jarlsberg cheese, offered a sinfully creamy counterpoint to the ceviche-like freshness of the amberjack, creating a perfect balance of flavors.
The Art of Ingredient Selection: No Compromise on Quality
The culinary journey continued with a chanterelle cream soup, elevated by the addition of elk ham. The main course featured a succulent beef fillet, accompanied by shredded reindeer, pan-fried chanterelles, a sensational Sancho pepper sauce (Japanese mountain pepper), celeriac and potato puree, and glazed beetroot. The meal concluded with ‘Panekaker’ – pancakes served with candied cherries and elderflower sorbet.
It is clear that Gjerrud spares no expense when it comes to ingredients. The amberjack and beef fillet alone are worth their weight in gold. When questioned about the cost, Gjerrud acknowledged the expense but emphasized the desire for guests to return. This commitment to quality is what sets ‘Fjord by Munch’s Hus’ apart, transforming each dish into an unforgettable experience.
Beyond the Fjord: Other Gastronomic News in Berlin
Berlin’s culinary scene is constantly buzzing with new openings and exciting events:
- The Knast: On Saturday, August 1, 2026, chefs Michael Zscharschuch and former Michelin-starred chef Tim Tanneberger will host a grand Kitchen Party at ‘The Knast’ in Berlin-Lichterfelde. From 5 PM to 9 PM, guests can enjoy extraordinary hors d’oeuvres at various stations within the cell block and, weather permitting, in the garden. Tickets are 79 Euros per person, including water and a welcome glass of Crémant.
- Kebap with Attitude: The cult brand from Gipsstraße in Mitte has opened its second restaurant at Bergmannstraße 5 in Kreuzberg. Following the success of its first location, the team brings its ‘New Wave Kebap’ concept, featuring hand-stacked Yaprak meat, regional ingredients, and signature creations like the Funky Mango Kebap, to a new audience.
- Goldies Bar at KaDeWe: The team behind Goldies has introduced a new All Day Breakfast menu at the ‘Sechste’ of KaDeWe. The menu now includes Hash Browns, Pancakes, and Breakfast Burgers, alongside filter coffee with free refills and breakfast drinks such as Vladi Mary, Mimosa, and Espresso Tonic. Hotdogs are also a new addition.
- Hotel Luc: The former ‘Heritage’ restaurant at ‘Hotel Luc’ on Gendarmenmarkt (previously ‘Aigner’) has rebranded as ‘You’. Moving away from fine dining, the new concept aims for an ‘urban, relaxed, and high-quality’ experience. It offers breakfast, lunch, and an evening mix of restaurant, bar, and lounge. New head chef Nico Goebel promises uncomplicated cuisine without compromising on quality.
The Knalle Effect: A Decade of Gourmet Popcorn
For those seeking a gourmet snack, ‘Knalle Popcorn’ offers a sophisticated alternative to traditional cinema popcorn. Founders Christopher Peter, André Göbel, and Lucie Krautien have revolutionized the popcorn experience with their commitment to quality ingredients and innovative flavors. Unlike conventional popcorn, Knalle’s product is air-popped, bathed in caramel, and baked in the oven, ensuring a fluffy and crispy texture even after the bag is opened.
With eight permanent flavors, including Butter Caramel with Tahitian Vanilla, Dark Chocolate with Roasted Almond, and Franzbrötchen/Cinnamon Swirl, Knalle caters to diverse palates. Seasonal and limited-edition collaborations, such as those with chef Tim Raue, further enhance their unique offering. Stefanie Hofeditz’s visit revealed the secret behind Knalle’s success and its journey as a Berlin-based gourmet popcorn manufacturer.
Fine Spirits from Brandenburg: A Visit to ‘Die Feinbrennerei’
Beyond the bustling city, Brandenburg offers a haven for artisanal spirits. Jana Müller, founder and managing director of ‘Die Feinbrennerei’, crafts exquisite brandies in the shadow of the Niederfinow boat lift. Her farm shop has become a popular destination for day-trippers, who come to savor spirits made from regional fruits and beyond. Manuela Blisse’s report on her visit to Jana Müller highlights the dedication and passion behind these fine spirits, reminding us that quality beverages are meant to be savored, not dismissed.
As the summer days unfold, whether in Berlin or at a holiday destination, the city’s culinary scene continues to offer a wealth of experiences. From innovative Nordic-Asian fusion to gourmet popcorn and artisanal spirits, there is something to delight every palate. The key lies in embracing quality, innovation, and the joy of discovery.
Source: https://www.morgenpost.de/gastronomie/article412598035/geniessen-in-berlin-nordisches-menue-mit-einem-hauch-asien.html
