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DOSCH

@dosch.berlin

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Modern intercontinental cooking with a regional approach.
A pop-up restaurant serving seasonal dishes, pasta, shared plates and cultural experiences.

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Join us for a beautiful evening with fresh seasonal produce and vibes. This Saturday July 25th @fortytwo_berlin Görlitzerstr. 42! Find the link for reservation in Bio #doschberlin #berlin #restaurant #popupstore #pasta by @dosch.berlin

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2 months ago

Fresh strawberry compote over vanilla ice cream, pretzel crunch and silky olive oil #doschberlin by @dosch.berlin

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4 months ago

Our take on vitello tonnato: veal-filled baozi, parsley tonnato #doschberlin by @dosch.berlin

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5 months ago

From the kitchen to the streets of Berlin.
For David, running is not escape, it is structure, clarity, and discipline in a world that constantly shifts.

A reminder that consistency beats ego, in cooking and in life.

#running #runningcommunity #chefswhorun by @dosch.berlin

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6 months ago

Finocchi impanati e fritti.
Our take on the Italian classic: crispy panko-fried fennel with cucumber, coriander, mint, ponzu dressing and chilli crisp #doschberlin by @dosch.berlin

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7 months ago

Wontons filled with salsiccia and savoy cabbage, topped with a light foam of mushroom dashi and garum from our friend @simon_hannig.ferments #doschberlin by @dosch.berlin

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8 months ago

The calm before the storm #doschberlin by @dosch.berlin

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8 months ago

Kohlrabi Salad with a Tahini Dressing on whipped Ricotta and Pistachio #doschberlin by @dosch.berlin

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9 months ago

Rigatoni with Lamb, Green Beans and Avgolemono.
Spaghetti with a Spinach Sauce, topped with Tofu Dressing and Pistachios.
And of course, made with the finest olive oil from our friends at @oylfoods #doschberlin by @dosch.berlin

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a year ago

Summer Crudités with Whipped Ricotta and Lovage Oil #doschberlin taken in Bandol sur Mer by @dosch.berlin

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a year ago

Fav starter from our last PopUp.
Three Kinds of Melon with Cucumber–Jalapeño Semifreddo, Tomato Tea, Dill, Coriander & Tajín #doschberlin by @dosch.berlin

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a year ago

Halibut confit in harissa butter with kolhrabi salad and broze fennel #doschberlin by @dosch.berlin

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a year ago