aerde restaurant

"It is well worth coming to this small restaurant inside the impressive building designed by architectural firm Robertneun in the Lokdepot development. In the kitchen located on a gallery above the guests, Igor Kazakov turns out classic dishes with a modern, creative twist. There is a small à la carte menu with dishes designed for sharing – appetising options include "zander, spinach, horseradish" and "onion, hay, Jerusalem artichoke". The restaurant adheres to a sustainable philosophy and uses only regional and seasonal ingredients. As hinted at by the decorative preserving jars on display, fermented foods also play an important role. In the restaurant, which is decorated in a minimalist style with clean lines, wood and earth tones, the limited seats are distributed around a few small tables, a larger communal table in the centre and the bar/counter. There is a neighbourly atmosphere with a personal touch, and the front-of-house team is friendly and knowledgeable. They are also happy to advise on drinks – there is an exciting selection." - Michelin Inspector

The 25 Best Restaurants In Berlin - Berlin - The Infatuation

"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." - olivia ladanyi

Aerde - Review - Kreuzberg - Berlin - The Infatuation

"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