Dinner at Ernst

Dinner at Ernst

at Ernst on 24 December 2019
Photo Views
430
Meal Views
93

2 granites, plum wine & preserved strawberry juice .

Quince lightly steamed to set the pectins before roasting for 2 hours continuously glazing in their own juices served with some 70% cream

Apple paired with honey .

Physalis with calamansi, beurre monté & citrus gel .
Cake with lightly fermented plums, plum Schnapps .

Plum, apple, physalis, wild blackberry .

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill. .
Michelin Guide - ⭐️
OAD - 18
W50Best - 118
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar

1 year old Veal that has spent it’s entire life with it’s Mother. Sauce made from the bones. Pea shoots dressed with a mixture of fats .

Red beets, grilled then roasted in the oven starting at 250 degrees then reducing every 5 minutes to 180. Sauce made from grilled beets & the very last raspberries

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodle

Pearl Emmer (ancient grain) cooked in a nabe pot on the charcoal with a mushroom dashi topped with grilled ceps & shredded fried cep stems .

Jerusalem artichoke and pressed nut purée with fresh hazelnuts

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #ernst #berlinfoodie #berlineats #ernstberlin #farmtotable @notyetachef

Parasol mushroom seared & served with yeast oil
Another visit to @ernst.berlin .

I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #ernst #berlinfoodie #berlineats #ernstberlin #farmtotable @notyetachef

John Dory cooked over charcoal (fillets are put together so just the skin is grilled), sauce made from the head, green bergamot
Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #ernst #berlinfoodie #berlineats #ernstberlin #farmtotable @notyetachef

Pak Choi lightly steamed and salted served with a dashi seasoned with shiso .

Sweet potato with beurre monté
.

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #ernst #berlinfoodie #berlineats #ernstberlin #farmtotable @notyetachef

Chicken egg yolk cooked for 6 hours at 62 degrees served with burdock lightly braised in a sancho tare finished with a dashi

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #ernst #berlinfoodie #berlineats #ernstberlin #farmtotable @notyetachef

Bonito fresh in that morning, dried out during the day served with fresh mustard seeds and a piece of the bonito belly lightly smoked

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #ernst #berlinfoodie #berlineats #ernstberlin #farmtotable @notyetachef

Aji .

Spinach served with a ponzu made of preserved horseradish. Pulp 10% salted and left for 1 year

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #ernst #berlinfoodie #berlineats #ernstberlin #farmtotable @notyetachef

Raw Tai fish dry aged and served with ponzu made from grilled yuzu .

Butter lettuce

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #ernst #berlinfoodie #berlineats #ernstberlin #farmtotable @notyetachef

Brined Kohlrabi with apple from Franconia & ponzu

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #ernst #berlinfoodie #berlineats #ernstberlin #farmtotable @notyetachef

Chawanmushi made with a pumpkin purée, dashi of pumpkin seed oil and pumpkin seeds from a pumpkin specifically grown for it’s seeds
.
Lightly poached Fin de Claire Oysters from western France, stored all day in a dashi to add a light smokiness , topped with a jelly made from sudachi .

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer

Salt brined Calamansi with a beurre monté made with Schnapps from Impirical spirits
.
Veal tartare, grilled and dried shiso leaves
.
Japanese style brioche cooked in a six sided loaf tin for caramelisation on every side. Burnt butter, caramelised cream, dried cep powder .

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100

Chestnut mushrooms seared with smoked butter

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #ernst #berlinfoodie #berlineats #ernstberlin #farmtotable @notyetachef

Grilled mushroom with birch syrup

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #ernst #berlinfoodie #berlineats #ernstberlin #farmtotable @notyetachef

Thinly sliced kohlrabi, Sicilian almond purée, nasturtium flowers
.
Crispy potato, cep, pine oil, preserved pine cones .

Mushroom stems grilled with yuzu & ponzu
.
Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #ernst #berlinfoodie #berlineats #ernstberlin #farmtotable @notyetachef

Salad dressed in a ponzu made from oyster water & served with assorted flowers from the farm

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #ernst #berlinfoodie #berlineats #ernstberlin #farmtotable @notyetachef

Baked Plum with kombu
.

Yacon (vegetable traditionally grown in Brazil, somewhere between a potato & a pear) served raw with finger limes
.

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #ernst #berlinfoodie #berlineats #ernstberlin #farmtotable @notyetachef

Fresh curd blended with pumpkin seeds, plum paste & ponzu .

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #ernst #berlinfoodie #berlineats #ernstberlin #farmtotable @notyetachef

Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill.
I love this place.... you should go.
.

Michelin Guide - ⭐️
OAD - 18
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #ernst #berlinfoodie #berlineats #ernstberlin #farmtotable @notyetachef