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Brewing beer, curing meat, or making cheese?

Bruni does Berlin

ghiottone Jan 27, 2012 11:58 PM

Glowing reports on Tim Raue, Horvath, Noto, and Hartmanns.


  1. taxigourmet Feb 7, 2012 12:27 PM

    I particularly liked this line: "Befitting a city that is home to a sophisticated international crowd, its kitchens are taking an increasingly polyglot approach." But I think this is happening not just at the high-end spots that Bruni was lucky enough to sample (and who's to say he wasn't recognized?) but also at more humble spots around town...

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