At first glance, Berlin's Sauvage restaurant looks much like many of the German capital's other trendy eateries.
But take a closer look at the chalkboard out front and you'll discover they are embarking on a culinary shake-up that takes its inspiration from the Stone Age.
Proudly announcing a 'Real Food Revolution - Paleolithic cuisine!', there is no cheese, bread or sugar available, only fare accessible to our hunter-gatherer ancestors more than two million years ago.
A new restaurant has recently opened up at Berlin. You won’t find cheese, bread or sugar here. Instead, guests at the Sauvage restaurant are served dishes made only of ingredients that would have been available to hunter-gatherer of the Paleolithic age, also known as the Stone Age.
Paleo kitchen – or for normal people – stone age food,cooked without sugar, grains and milk, is served in the Sauvage in Neukölln's Pflügerstraße. And it's not only for the lactose or gluten intolerants. The owners Boris and Rodrigo are self taught chefs and they do their job very well. The food needs a lot of time to prepare, don't come here if you're in a hurry. Boris and Rodrigo had the idea of opening this place when they started themselves to eat like Homo neanderthalensis, and it made them feel very good, so they went out to save others.
The three main courses, of which two are usually with fish and meat and one is vegetarian or vegan, change every week. Finding out that people in the stone age were actually gourmets comes as a bit of a surprise. That is, you can leave your scepticism at home.
On the menu for the week were a tasty vegetarian moussaka made of zucchini and mushroom, served with a apple-olive salad. The meat dish was a delicious beef stir fry with sesame and pepper served with almond-chapati and a carrot-lemon-coriander salad. The portions were plenty, and left no room for a dessert. (Good excuse to go back soon).
They only exception from the Paleo concept are the drinks. So no worries there is milk with your coffee if you like. Let's not overdo it.
The guests here are young, old, couples. And no, they don't wear animal furs. Also, the wooden clubs are usually left at home.
The menu includes salads with olives, capers and pine nuts; gluten-free bread with nut-based butter or olive tapenades; smoked salmon with herb dressing; and other various meat and fish dishes. Gluten- and sugar-free cakes, like a spicy pumpkin pie, are available for those Stone Age diners who refuse to forego desert. A focus on transparency is also important to the owners: Sauvage's guests know exactly what ingredients they are eating in every dish.
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Paleo kitchen – or for normal people – stone age food,cooked without sugar, grains and milk, is served in the Sauvage in Neukölln's Pflügerstraße. And it's not only for the lactose or gluten intolerants. The owners Boris and Rodrigo are self taught chefs and they do their job very well. The food needs a lot of time to prepare, don't come here if you're in a hurry. Boris and Rodrigo had the idea of opening this place when they started themselves to eat like Homo neanderthalensis, and it made them feel very good, so they went out to save others.
The three main courses, of which two are usually with fish and meat and one is vegetarian or vegan, change every week. Finding out that people in the stone age were actually gourmets comes as a bit of a surprise. That is, you can leave your scepticism at home.
On the menu for the week were a tasty vegetarian moussaka made of zucchini and mushroom, served with a apple-olive salad. The meat dish was a delicious beef stir fry with sesame and pepper served with almond-chapati and a carrot-lemon-coriander salad. The portions were plenty, and left no room for a dessert. (Good excuse to go back soon).
They only exception from the Paleo concept are the drinks. So no worries there is milk with your coffee if you like. Let's not overdo it.
The guests here are young, old, couples. And no, they don't wear animal furs. Also, the wooden clubs are usually left at home.
The menu includes salads with olives, capers and pine nuts; gluten-free bread with nut-based butter or olive tapenades; smoked salmon with herb dressing; and other various meat and fish dishes. Gluten- and sugar-free cakes, like a spicy pumpkin pie, are available for those Stone Age diners who refuse to forego desert. A focus on transparency is also important to the owners: Sauvage's guests know exactly what ingredients they are eating in every dish.
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