RollinRestaurant #4 Wild at heart

Last Saturday we opened the doors to the fourth RollinRestaurant. This time the nice restaurant Naked Lunch hosted the event.

The menu Wild at heart contained lots of great stuff from the forest and like the last time the menu had a Scandinavian touch. Many had their first experience with elk and we included lingonberries in different textures to each course. On the RollinRestaurant site you will find all details. We had a great evening and were very satisfied with the food we put on the table. Judging from the nice posts from Zoe & James (Uberlin) and Boris (Berlintourist) we were not the only ones having a great evening;)

RollinRestaurant on Sep 8th – your’e invited!

The weather stopped us from carrying through our Open Air venues this summer. Since we’re tired of the so called summer and even more fed up with postponing, this time we play safe and go indoor.  The dinner will take place on Thursday Sep 8th and the theme of the night is one that makes the cooking even more exciting, than the previous times. You should not miss this!

Paul N. has worked nights to set up a blog for RollinRestaurant. It is up and running and this is where you find all infos and sign up!

RollinRestaurant goes Open Air – cancelled

Update – due to the annoying, f**cking weather we have to cancel the event.

We’re proud to invite you to the third opening of the RollinRestaurant in Berlin on the 13th of August. This time we aim high, about 20 m over the ground level. With the sunset and the rooftops as setting we hope for a spectacular evening.  We want to keep most details secret, but we can make one promise; after serving only cold food at the last event, this time we will turn up the heat. We have even contracted a guest star to help us raise the temperature.

What can you expect from the evening? Well, this time we are four chefs and therefore we think it is just fair to offer you four exciting courses. To quench the thirst we offer different wines, beer and non-alcoholic beverages. Apart from the food, we are sure the mix of food lovers with different background will guarantee a fabulous evening.

We have set the limit to 40 guests to make sure the quality of what we serve reach the high standards we aim for. We invite 20 and each guest should bring a friend. And not any friend, you should bring somebody hot!

If you want to join us on Saturday the 13th of August at 19.30 please do the following:

1. Send an email to The first 20 with friends are in.
2. Wait for the confirmation email & transfer 30 Euro per person.
3. On Friday the 12th of August you will get an email with the menu and the address to the dinner location.

You will get good value for money but we can’t afford to include the drinks in the price. Since we are not in if for the money but for the fun, the prices will be very reasonable. By the way, the dinner is for you who love food and eat everything. We’re not serving vegetarian food or other alternatives.

If you would like to come, but your friends are not hot enough (!?), just post that in a comment and check out the comments on Paul’s Blog (in german) – maybe someone there is without a partner as well, and you guys can go together!

RollinRestaurant invaded Unter den Linden

Last Saturday Paul, Paul and I opened our second pop-up Restaurant. Like the first time in BetaHaus, Kreuzberg we invited 20 guests that all brought a friend with another nationality than themselves.

We switched the location from a rough cool former industry plant to a showroom in the fancy Unter den Linden.  Base_camp made it possible and the Team from Mokador set a fabulous table that impressed all tourists passing by the windows in the sunny afternoon.

We welcomed our guests with a strawberry cocktail. Apparently, that helped to secure a perfect atmosphere even before the amuse was served. Like the first time, it turned out to be a great noisy evening with a lot of laughs and many new acquaintances.

We had a challenge preparing the dinner – the Base_camp does not provide a kitchen. The solution: a cold menu that we could prepare at home. Isn’t a cold dinner kind of boring? Well, have a look at the pictures below.

Last preparation at the location.

If you want to try the courses, here are the recipes. They are all for 4 persons:

Starter: Marinated scallops, champagne glaze, truffle creme and spring salad


  • 6 scallops
  • 1 dl finely chopped dill
  • 1 dl finely chopped chives


  • 3 tarragon leaves
  • 1 shallot
  • 2 dl pink champagne/sparkling wine
  • 1 leaf of gelatin

Truffle cream

  • 100 g Philadelphia cheese
  • 50 g finely grated parmesan cheese
  • truffle oil
  • zest from half a lemon
  • salt, pepper


  • spring salad
  • olive oil
  • lemon juice

Start with the scallops. Fry them very short in butter on each side. Let them cold and then mix them with dill and chives. Flavor with salt and pepper. Put the whole marinated scallops in the freezer for 2 hours. They should get firm so that you can slice them into very thin slices.

Champagne glaze: Half the onion and get it to boil with the champagne and the tarragon. Let it simmer for 5 minutes and then remove the onion and herbs. Put the gelatin in cold water for 5 min and then whisk it with the fluid. Put cold until serving.

Truffle crème: Mix Philadelphia cheese, parmesan, lemon zest, salt and pepper to a crème. Add truffle oil carefully. The crème should get a taste of truffle but, you should also be able to pick out the other ingredients. We used a teaspoonful.

Serving: Cut the scallops in very thin slices and arrange on a plate. ‘Paint’ the scallops with the glaze. Flavor the spring salad with lemon juice and olive oil. Arrange the creme and a spring salad on the side.

Main course: Vitello Tonnato goes Salade Nicoise


  • 400 g fillet of veal
  • 400 g  Tuna of sashimi quality
  • 12 green asparagus
  • 6 quail eggs


  • 6 cocktail tomatoes
  • 1 garlic clove, finely chopped + a tbsp olive oil

Herb oil

  • 1 dl olive oil
  • 30 g rocket salad
  • 30 g basil

Tuna sauce

  • 0,5 dl mayonnaise
  • 0,5 dl crème fraiche
  • 1 dl can tuna in oil (oil removed)
  • juice from half a lemon
  • 1 garlic clove


  • 2 tbsp capers

Start with the cocktail tomatoes. Half each tomato and put it on a oven plate. Sprinkle olive oil and chopped garlic on top. Put in the oven on 80° for 4 hours.

Veal: Fry the meat very short on each side. Put the whole fillet in the oven on 120 ° C until the meat temperature reaches 56 °. Remove and let it rest for at least 30 min.

Tuna sauce: Mix the canned tuna, mayonnaise, crème fraiche, lemon juice and the garlic clove in a blender. Flavor with salt and pepper and put cold until serving.

Herb oil: Mix the olive oil (1 dl) with rocket salad and basil. Strain so that just the nice colored and flavored oil remains.

Tuna: Cut the tuna in rectangles with the height 3 cm and the depth 3 cm. The lengths depend on the tuna piece you got. Fry the rectangles on four sides very short. Should get nice fried surface but be raw inside. Put the rectangles directly in the fridge. Before serving, cut the rectangle on the length so that you get nice cubes 3*3*2 cm. See the picture.

Asparagus. Boil or steam the asparagus al dente (ca 3 min). Put them in ice cold water to avoid them getting soggy. Just serve the top of the asparagus.

Boil the quail eggs for 2-3 min. Peel and half.

Arrange the cold ingredients as in the picture.

Rhubarbs cooked in syrup, white chocolate mousse, rhubarb soup


  • 200 g white chocolate
  • 4 egg yolks
  • 50 g sugar
  • 3 dl cream

Soup and rhubarb

  • 500 g+200 g rhubarb
  • 5 dl water
  • 2 dl sugar


  • 2 tbsp minced pistachio

Start with the mousse: Whisk yolks and sugar to a foam. Melt the chocolate carefully. Whip the cream to a light foam. Add the chocolate (not too warm) into the egg toddy and stir. Add the chocolate cream to the whipped cream and stir. Put cold for at least 3 hours.

Rhubarb: Heat the oven to 150 ° C.  Cook the water and the sugar to syrup. If you have thick rhubarbs, peel, otherwise place 500 g rhubarbs on an oven plate and cover with the warm syrup. Bake for 10 min. The rhubarbs should be firm but hold together.  Remove from the syrup and keep cold. Taste the syrup. If too sweet add water, if not enough taste from the rhubarb, add the rest (200g) and boil for 5 min. Let the rhubarb+syrup get cold before straining the syrup so that only the fluid remains. Keep cold until serving.

Servings: Cut the rhubarb in 4 cm long pieces. Arrange on a soup plate. Add the mouse on top or on the side. Top with pistachios. Pour the soup into the plate on the table for a nice special effect.

Even though some guests had three portions of the chocolate mousse, there was some left for the chefs.

A great thanks to Sachar and Robin for hosting us with such ease and to Tobias from Mokador who made the co operation so uncomplicated and professional.

If you like to take part the next time the RollinRestaurant open its doors, this is the place to keep updated. You could also follow me on twitter or send us a Email and we will let you know when the next event takes place.

The BetaDinner turns into RollinRestaurant. SOLD OUT!

Update – we are sold out. If you want to be on the waiting list or if you like to get an Email alert for upcoming events, just send us a mail.

Thanks to 40 fantastic guests our BetaDinner on the 5th of March was a success. Strengthened by the feedback, we are excited to host a new dinner.

The dinner will take place in downtown Berlin on Saturday the 7th of May. We like to have you as our guest but you need to fulfill two conditions; to begin with, you look forward to spend an evening with great people and excellent food and second, you will bring a friend. Not just any friend, but a friend with another nationality than yourself. For example if you’re German you bring an Italian friend, if you’re Norwegian you bring a Brazilian friend and so on.

What can you expect from the evening? Well, we can assure you we aim high with our three course dinner. Apart from the food, we are sure the mix of 40 food lovers with different background sitting at one large table will guarantee a fabulous evening.

If you want to join us on Saturday the 7th of May at 19.30 please do the following:

1. Send an email to The first 20 with friends are in.
2. Wait for the confirmation email & transfer 30 Euro per person.
3. On Friday the 6th of May you will get an email with the three course menu and the address to the dinner location.

Drinks are not included in the price but at the location you can buy beer, wine and non-alcoholic drinks at reasonable prices.

By the way, the dinner is for you who love food and eat everything. We’re not serving vegetarian food or other alternatives. We are looking forward to serve you and your friends!

You will also find this invitation in German on Paul’s blog.

P.S. If you would like to come, but your friends from abroad can’t make it, just post that in a comment and check out the comments on Paul’s Blog– maybe someone is there without a partner as well, and you guys can go together!