Restaurant
SCHNEIDEREI
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Meet The Chef
The executive head chef Liron is originally from Tel Aviv, Israel. He started his culinary journey in the world of fine dining when he was 18. At the age of 21 he moved to London where he also worked in top fine dining restaurants. This experience fuelled his passion and desire to master his craft.
At the age of 27 Liron decided to chase another passion of his and started studying film and photography in a top film school in Tel Aviv. This led to a successful career in photography. Throughout all these years he continued cooking for friends and family and in 2016 decided that his old love for cooking is still keeping him restless.
He started doing pop up events in Tel Aviv and in November 2017 he moved to Berlin in order to pursue his dream of opening a restaurant. Shortly after moving, together with his business partner Tracy Radzan, they created 'Schneiderei tailor made food' which fast became one of the most talked about food pop ups in Berlin.
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Freshest Produce
Schneiderei
Spring 2024
Schneiderei home bread | smoked sea salt butter
Lightly cured Catalan prawn | curry leaf bisque| sourdough toast
Young zucchini brûlée | zucchini puree | za'atar vinaigrette | fermented cascabel chilli
Wild seabass confit | puff pastry | chicken jus
Seared bluefin tuna | celeriac | cucumber coulis
Loin of pyrenean lamb | green peas, radicchio and cilantro salad | potato pave | lamb jus
Sweet corn panna cotta | white chocolate and tahini ganache | salted caramelised pistachio
94€ per person
Wine Pairing
I.
Merlot & Portugieser rose - Nature’s calling, Landau, Germany
II.
Cara - Weingut Ploder, Rosenberg, Austria
III.
Barbabianca - Marcobarba, Veneto, Italy
IV.
Pure Sauvignon Blanc - Weingut Harkamp, St. Nikolai, Austria
V.
Merlot 2013 - Hummel, Villany, Hungary
VI.
Gewürztraminer - Kamil Barczentewicz, Poland
3 glasses* 37€
6 glasses* 62€
* Glass is 75ml
Menu
Starters
Young zucchini brûlée | zucchini puree | za'atar vinaigrette | fermented cascabel chilli
12€
Bluefin tuna tartare| Vesuvio tomato coulis | sourdough toast
15€
Wild seabass confit | puff pastry | chicken jus
16€
Main dishes
Norwegian wild salmon | capellini pasta | dried cascabel chilli & lemon butter sauce
26€
Roasted chinese cabbage | lima bean purée | vegan demi-glace | tahini sauce 24€
Loin of pyrenean lamb | green peas, radicchio and cilantro salad | potato pave | lamb jus
39€
Desserts
Chocolate fondant | dark chocolate cremeux | chestnut crumble
12€
Sweet corn panna cotta | white chocolate and tahini ganache | salted caramelised pistachio
13€
Great importance is attached to quality and origin in the ingredients, as well as in the preparation. Whether vegan, fish, poultry or meat: the stimulating, well-composed dishes, best sweetened with a cocktail, make for a varied and sensual evening.
BERLIN ICK LIEBE DIR
Liron cooks against culinary-cultural clichés. […] Clear compositions, no chi-chi, honest plates. […] Genuine drinks are well matched with the cuisine.
TIP BERLIN, Clemens Niedenthal
