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I've been reading the splinter rolls for a while now Chris Kurbjuhns net corner and sometimes my mouth waters. But when I really think about it, at least to my knowledge, he has never posted a picture of a Berlin splitter roll, which is probably a typical representative of simple and rustic Berlin cuisine, apart from the curry sausage, which I still prefer Enjoy the Ruhr area.
The real reason for this post, however, is my own culinary highlight of the week, which is the Ratskeller's onion roast, which is probably the best in the city, at least after the Hessersbeck has been discontinued.
In contrast to Chris Kurbjuhn However, I didn't take a photo of the onion roast. Although I love to eat an onion roast with just bread and sauce, the onion roast in the Ratskeller is particularly recommended with spaetzle. And as is our custom, there is more than enough sauce included.
The onion roast itself was a poem. I chose “English,” which some fellow citizens call an affront since it was supposed to be “medium.” However, the quality of the meat easily qualifies as “English”. The melted onions on top in just the right consistency round off the roast.
The spaetzle - presented with a promising color - would have been worth the meal alone and, together with the sauce, was a real poem. The words of my grandma still ring in my ears, as she routinely and almost like a mantra pointed out that it always depends on the sauce!
My conclusion about today's culinary highlight: each piece would have been worth the meal on its own, but the combination is hard to beat.
And so it was a really good idea in this case not to drink any wine - the wrong wine would have only damaged the end result - and also to forego dessert. The only thing that rounded off the experience was still water and an espresso at the end.
