"Judas tree flowers and Oxalis leaves probably weren’t high on the list of things you thought you’d be sampling in Berlin. But interesting ingredients you never knew existed are on full display at Aerde. In addition to showcasing local produce grown in the forests and fields of Brandenburg, there’s also a focus on fermentation, with pickled elderflower and fermented trout showing up in dishes, and mason jars of pickles and ferments lining the walls. The menu changes about every two weeks, and whatever’s been growing or fermenting over the past few months will be on it. Depending on the time of year, you’ll either be seated inside the communal dining room or outside on the cobbled street, watching the S-bahn rattle past, plotting your impending foraging career." - Olivia Ladanyi
