Art-Deco follows Barokoko

Behind a clean, mirror-like cladding and listed walls, you can find the Heinrich. It has two floors that both give you a view over the Volksbühne and the cinema Babylon. On the outside simply the big letters HEINRICH suggest the name of the restaurant and also the name of the chef. Heinrich Beckmann and his wife Florentine Joop are anything but new in this business. They used to run the place Barokoko, that was chartered by fashion designer Wolfgang Joop, in Potsdam. With the Heinrich, which is by the way entirely designed and created by themselves, they are reviving the Berlin of the 1920s with the adequate furniture, music, food and drinks. So let us have a look on the interior and, of course, the menu:

S T A R T E R

For example, The Feldsalat mit krossem Speck und Walnüssen in Kartoffelvinaigrette (field salad with crisp bacon and walnuts with potato-vinaigrette) is giving you a great foretaste. Also very appetizing is the Baby-Spinatsalat mit Ziegenkäse und karamelisierten Apfelspalten in Apfelvinaigrette (Baby-spniach-salad wih goat cheese and caramelised apple-wedges with apple-vinaigrette).. That surely makes your mouth water. Now, anyone who prefers the Berliner way, more rustic, should really try the Kartoffelsuppe „Berliner Art“ mit Majoran (Potato soup „Berlin style“ with marjoram)

M A I N   C O U R S E

You can see that the food is conventional but still very fancy and diversified! You find many remakes of rather classical, well-tried and in this country esteemed food, for example the Rinderfilet “Café de Paris” mit grünen Bohnen und Serviettenknödeln in Kalbsjus (Beef tenderloin „Café de Paris“ with beans and dumpling balls and gravy). Your choices should really consider the following classics: Kalbsleber “Berliner Art” mit Äpfeln und Zwiebeln auf Kartoffelpürre (Calf’s liver „Berliner Art“ with apples and onion served with mashed potatoes), Gebratene Zander auf süß-sauren Linsen mit kleinem Gemüse und Drillingskartoffeln (Fried Zander with sweet-and -sour lentils and various vegetables served with potatoes) and, of course, the “Stolze Heinrich” Bratwurst mit Gewürzbiersauce auf Kartoffelstampf mit Rotkohl („Stolze Heinrich“ bratwurst with flavouring beer-sauce, mashed potatoes and red cabbage).

D E S S E R T

And if you are not having one of the tasty desserts, one can not speak of a perfect meal. There is really something for everyone. Whoever likes the sweet should try, for example, Tannenhonigparfait mit Brombeermark (Parfait with blackberry puree), the Arme Ritter mit Birnenkompott („Arme Ritter“ with compote of pears ) or even the frischer Orangensalat mit Vanille, Minze und Pistazienkrokant (fresh orange-salad with vanilla, mint and pistachio-brittle). If that does not really suit you, you can always try the Zimt-Espresso (cinnamon-espresso) or a cold Martini auf Eis und Limette (A Martini with ice and lime).

Fotos via “Heinrich”, Text by Eugen Braeunig