쉐도잉 연습: 8 Food Spots in Berlin you NEED to Try - YouTube로 영어 말하기 배우기

Yesterday we did 380 covers.

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Yesterday we did 380 covers.

What?

Everything happens in this kitchen,

which is kind of wild.

We do all the prep,

all the everything in here.

Let me run this quickly.

Bianca, can you help me please?

Yeah, it's a crazy energy over here.

Now let the woman drink some water.

Hey, Carolina here, but most people call me Caro.

For more than 10 years,

I've opened restaurants and built experiences rooted in my love of connection.

How are you?

In this series, we'll be traveling to six iconic cities,

letting industry insiders take us to their favorite spots.

Enjoying German food.

But first, I switch on vacation mode.

With my unlimited eSIM from Erlo,

I'm connected the moment I land.

Because when you're hunting for the best espresso in Milano or racing across town for last orders at the local pub,

the last thing you want is your data drying up.

I mean, this lineup is next level crazy.

I'm ready.

Let's go.

No limits, no stress, no surprises on my bill later.

Just me, the locals and a lot of very good food.

That's everything.

This is The City Bites.

Kota is a restaurant which started 10 years ago with the idea of a dessert bar.

It's like food which has the DNA of a dessert.

Somehow without that sugar plays really a role.

What's going on over here?

Yeah, so this is our little chocolate factory.

So this is actually an Indian stone grinder from India.

Because we don't have it like very controlled,

we just have like stone on stone,

so we need to taste it.

So we have the cocoa beans, which are from Ecuador.

And this we roast and then we put it in the stone grinder.

Beautiful, like intense flavor.

I feel like it's a great way to start the day.

Yeah.

Can't say I've ever done this before.

As a pastry chef, you follow recipes,

but as a chef, you taste it always.

And you think, no, maybe it needs some more sweetness,

Maybe it needs a pinch of salt.

So these are the stones.

Here we can taste the freshly ground chocolate.

Chocolate for breakfast.

So silky and like smooth and just balanced and just perfect amount of sweetness.

I don't have to tell you.

This is something we make with this chocolate.

It's a little snack we serve at the end of the menu.

It's a fudge.

We dehydrate cottage cheese and milk to make our own milk powder.

And then we have inside a caramel made with value beef fat instead of butter.

I'm like overwhelmed in the best way.

There's like one thing we need to try here at Koda,

and this is our caviar popsicle.

It's a very, very nice caviar with a little bit of salt,

and the ice cream is made of a Yurisale market choc.

That's good.

Wow, this is incredible.

Koda is a non-conformist restaurant,

and our food is like non-conforming here.

And that's what I like because I think Berlin is for me also non-conforming.

Berlin has this diversity, it's very multicultural.

You can find everything in Berlin.

You can be who you want in Berlin.

Nobody trusts you.

With every bite, I feel like I'm discovering something new.

You know?

I could definitely spend all day here eating your food.

But where else are we going today?

So now it's time for Adana Krülhaus.

Ooh, okay.

This is a Turkish barbecue.

And Turkish food is a big part of German food,

and especially here in Berlin.

So we're gonna have some lamb grilled over charcoal.

Ooh, okay.

This is my favorite Turkish place for soul food.

After work, when you had a heavy shift,

and you just wanna have something, a big hack.

What is super good is to have the bread here,

because they dip the adana and pirl,

which is like a minced meat with chili and garlic on the bread.

Oh, wow.

Everhouse needs a dip drawer.

Bon appetit!

This is the adana.

They get the whole lamb.

It's also very mild, the lamb.

It's not very gamy.

That's also what I like about it.

It's like the fat melts in your mouth and it squeezes because it's so juicy.

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I want to bathe in this lamb.

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Cheers.

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Georgia got drunk off lamb, I don't know.

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Just had an insane feast, this incredible place.

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Lamb of all kinds.

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I'm a little full, but we're gonna walk it off.

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And I'm excited.

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So Caro, I think what we should do now is like having a food spills,

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how we call it.

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Okay, and you should know.

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You know what a food spills is?

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Yeah.

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So this is a beer on the way while we walk.

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So Caro, I got us some beer.

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Yes, I was thirsty, I was thirsty.

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This is one of my favorite beers, some Rinderberg Fiesta.

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Thank you.

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Here, nobody cares if you walk around with a beer.

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Yeah, enough with the rules all the time.

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Karo, you want a Currywurst?

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But of course I do!

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So this is the iconic Currywurst,

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what we have here in Berlin.

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The most typical German street food,

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and it's always like a fight.

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Who invented it and where is it from?

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The story is that it's originally after the war,

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after the war where we had sausages in Germany and the British soldiers brought the curry powder,

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the American soldiers had some ketchup,

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so they put it all together and that's the currywurst.

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For people it's like a daily thing

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or they go at least once a week or twice a week to have the currywurst.

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Alright!

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I'm excited.

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Very good.

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Chobi, you want some?

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Okay, let's go.

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After this we're going to go to some German food because we're in Germany.

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If you try to find German food in Berlin, it's very difficult.

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But there's like one place which is actually the oldest restaurant in Berlin,

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which is called So Letzten Instanz.

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The poached eggs in the mustard sauce.

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Pretty perfect.

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That's not fine dining, that's not a sternekueche.

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We have the opportunity or the potential to really create things really

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and just with good work to set things up the front of us.

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But also, we have a lot of young people in Berlin who have their own confidence and

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they develop and that has been developed positively.

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So this is the Königsberger Klopse,

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which is like a meatball made of a wheel and pork meat.

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Of course, one thing not to be missed here, the crispy pork knuckle.

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I love the crispy skin on this.

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I do feel a little bit guilty having all this food today.

153

Tomorrow's a new day.

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Ready for a nightclub?

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Yeah.

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And I know a very good bar close to my restaurant in Noircon.

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Ciao.

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Yeah, thank you.

159

What I love about Velvet is that they have the concept,

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the menu is called sip the season.

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So they always go foraging ingredients, herbs, flowers, plants.

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They redistill them and then they combine it with like high-end spirits and make super nice drinks.

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Find me out.

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So we're in your lab.

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Yeah.

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Tell me more.

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Welcome to Velvet.

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Welcome to our lab.

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Nice of you to come.

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Yeah.

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This is a rotary evaporator.

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It's lab-grade equipment to vacuum,

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distill aromas out of plants.

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And you have all the flavor in a clear form, very concentrated.

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We've been a super seasonal bar.

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We have 10 drinks on menu that are always changing with the seasons.

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As the year progresses, we look what grows around Berlin and get stuff from farmers,

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get stuff that we pick wild ourselves,

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process it here in the lab.

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Yeah, and then we just make drinks from that

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that taste mostly of the plant and the spirits are just supporting that flavor.

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And so basically there are some bars in the world that also do this,

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But they're completely different because they're in a different little climate with different drinks and I think that's really cool.

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The coriander drink for the tasting menu comes with matching glassware as well.

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Stoke is kind of an accidental project.

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At least here it's like yakitori.

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Not everyone knows about it,

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but everyone knows about chicken.

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There's some things that might taste a little bit more Korean.

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There's some things that might taste Taiwanese or Cantonese or have Szechuan spicing.

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But I call it a meat on a stick.

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We apply these flavors and interweave these kind of tastes through the meal using European ingredients.

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I think this is like the kind of the emphasis.

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We still want you to feel like you're here,

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you're in Europe, but also too,

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we want you to feel like you're at stoke.

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That's the chicken.

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It's a funny little creature.

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I think chicken that's generally grown up with eating is something that was produced quickly.

200

The piece that you would have maybe with ours has a little bit more bite

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and also a deeper flavor just because of the fact that it's older.

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Super delicious though.

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Every single bite to me was like mind blowing.

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I mean, there's a lot of intentional things that we do here.

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All of it's just about people.

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Like, I wanted to thank you guys for taking the time.

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Thank you, Chef.

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You're most welcome.

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Thank you for visiting us.

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Aw, thank you so much.

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Thank you.

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Good trip, so.

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Yeah, you know.

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All good.

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Had to do it.

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Had to take one for the tea.

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Yeah, yeah.

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It was easy.

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A lot to eat, so.

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Thank you.

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Thank you, guys.

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Thanks for coming.

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Rumor has it that the best spots in Berlin are found down alleyways,

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and we're about to check out Ari's Diner.

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Super pumped!

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Yesterday we did 380 covers.

227

What?

228

Oh, everything happens in this kitchen,

229

which is kind of wild.

230

We do all the prep,

231

all the everything in here.

232

It's kind of been great to also cultivate such an international community inside the restaurant.

233

Let me run this quickly.

234

Okay.

235

Bianca, can you help me, please?

236

If you have a tray,

237

it would be ideal, but...

238

Yeah, it's a crazy energy over here.

239

Let the woman drink some water.

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I guess I'm doing primarily comfort food.

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I grew up in Lima, I'm Peruvian.

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Peruvian.

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This is what I like to do with a Peruvian soul.

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So all the seasoning sauces are Peruvian,

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all the flavor profiles are very Peruvian.

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I would say it's a diner but there's also very international comfort food items.

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Sunday is the craziest day.

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We do pollo lauraza which is Peruvian roast chicken.

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We cook it and finish it in the grill and it's a whole roast chicken.

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We debone it so that there's like skin on every part

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and then it's marinated in like a Peruvian marinade like pollo lauraza marinade

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and we serve it as like a family style combo with like fried salad sauces

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so that's what's happening over there at the moment

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so you're gonna have the chicken yeah what else should we have i have a portion of sediche for you

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which we make with corvina

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which is very traditional peruvian style i'm very proud it's the most sold item

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which is the lima kreuz burger it's a peruvian burger

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and it has ají amarillo and papitas alilo

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which are like these mini shoestring fries

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that we put inside the sandwich in peru best burger ever there's something for everybody here

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which i think is also peruvian and in spirit.

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Oh, so nice to meet you.

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Thanks for coming.

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It changed my life.

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Life tastes so cool.

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It's a dream.

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We're here at Clarenz Ballhaus,

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which is this iconic building here in Berlin.

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It's over 100 years old.

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And inside there's this restaurant being run by a young team,

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redefining what traditional German food is.

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Tell us a little bit about yourself.

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Where are we now?

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What is this place about?

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My name is Tobias Beck, I'm 33 years old.

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I think Germans in general,

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they stride a very fine line between pride and shame always.

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And I feel like food is such a nice and innocent medium to be proud of something.

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There's a movement in Berlin around German food,

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where a lot of young people do German food and make it cool.

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Something that you saw also in the UK,

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for example, with the St. John's in London,

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is something that we are going to have in Germany in the next five years five years

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and I together with my colleagues in the city want to be like a major force to push that forward as well.

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Every German restaurant kind of has a schnitzel on it

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and the thing is if you have it on the menu everyone's gonna order it, me included.

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In the end we have people that come for the food and we have people that come for the design,

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we have people that just come for a good time and

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that all is actually beautiful that we can combine it in one place.

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It's really beautiful to see.

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Enjoying German food!

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Exactly, who would have thought?

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It comes in different sizes.

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We also have a couple that are even bigger.

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Let's get people used for the form and then for the flavor as well.

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Add it on the plate.

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I didn't think that as a chef I would be doing something like this.

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So here we go.

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Well, I'll prepare a little speech.

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And I wanted to thank all of Berlin.

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If you want to keep watching,

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subscribe to our channel, A Great Big Story.

303

Peace out.

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See you next in Milan.

305

you

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