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
A Sneak Peak of the
Mouthwatering Autumn Menu 2023
Homemade focaccia and sourdough Bread ~ Capers Butter
Blue crab ~ Celeriac fondant accompanied ~ Whiskey bisque sauce
Aged parmesan custard ~ Wild Mushrooms ~ Aerated hollandaise sauce
Carrots four way ~ Homemade labneh cheese ~ Sage oil
White grouper ~ Lemon potato crème ~ Pickeld Icelandic turnip ~
Bagna cauda sauce
Loin of Venison ~ Spicy spinach purée ~ Parsnip cake ~ Venison jus
Dark chocolate Cremeux ~ Financier ~ Cardamon toffee sauce
88€ / Person
Wine Pairing
I.
Ruppertsberg Riesling 2021, Seckinger
II.
Sur le Fil, Du vin Aux., Frankreich Elsass
III.
Weissburgunder Schmelzer 2021, Buirgenland
IV.
Barbabianca 2022, Veneto, Italia
V.
Artigiano 2022, Sicilian Etna
VI.
Auxerrois 2021, Weingut Isegrim, Pfalz
3 glasses* 43€
6 glasses* 62€
* Glass is 75ml
Menu
Starters
Homemade focaccia and sourdough Bread ~ Capers Butter
Blue crab ~ Celeriac fondant accompanied ~ Whiskey bisque sauce
Aged parmesan custard ~ Wild Mushrooms ~ Aerated hollandaise sauce
Carrots four way ~ Homemade labneh cheese ~ Sage oil
Lamb croquettes ~ Mint yoghurt ~ Fermented chili
Main dishes
White grouper ~ Lemon potato crème ~ Pickeld Icelandic turnip ~
Bagna cauda sauce
Loin of Venison ~ Spicy spinach purée ~ Parsnip cake ~ Venison jus
Aged tenderloin steak ~ Pommes Anna ~ Beef jus
Mushrooms Building ~ Celeriac Béchamel ~ Rucola & Red Onions salad
Desserts
Dark chocolate Cremeux ~ Financier ~ Cardamon toffee sauce
Butternut squash ppanna cotta ~ Blackberry coulis
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
