At the restaurant Herz & Niere in Kreuzberg, the chefs have set themselves the task of processing the whole animal and serving steaks and fillet, as well as heart, brain, kidney and other innards. Almost exclusively whole and half animals are purchased and completely processed. The main focus of the preparation is the usage of regional and seasonal products. The dishes are offered in multi-course menus or à la carte.
The centerpiece of the restaurant is the dish “heart & kidney”, whereby the offer of heart and kidney varies. The menus at “Herz & Niere” consist of three to eight courses and carry promising names like “Berlin, Kreuzberg, farther away and so”, “Head to Toe” and “Leaf to Root” and are served with or without innards or vegetarian. All menus are surprise menus of the kitchen. The guest leans back and leave the rest to the chefs.
The team of Herz & Niere is top-class: kitchen chef Christoph Hauser has worked, among others, in the Rutz Weinbar and 3 minutes sur Mer and Viktoria Kniely was voted hostess of the year 2016 by the Berlin master chefs (Berliner Meisterköche).
The Herz & Niere also offers a detailed wine menu. A special highlight: In cooperation with wine grower Stefan Winter, Rhinehessen, the wine “Kidney” 2015 Riesling Auslese was developed, with notes of quince, green apple, mango and nutmeg and the wine “Heart” emerged from the cooperation with family Fendt, Baden – a pinot noir, with scents of sour cherry, liquorice, leather, tobacco box and young spruce needles. The wines harmonize perfectly with the intense taste of the dishes at Herz & Niere.
