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Tim Tanneberger

@tim_tanneberger

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Berlin pop-up dinners by Tim Tanneberger & friends
Seasonal food, shared tables, changing spaces
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Juicy by @tim_tanneberger
First test run of the Krautbuchteln turned out great! Filled with fermented cabbage, smoked sour cream and slow-cooked onions. Glazed with reduced beer and honey 🍯 To good to be true Inspired by @studioschmaus 😘 by @tim_tanneberger
Live lately by @tim_tanneberger
Last days recap by @tim_tanneberger
Archiv 010 #6 Kohlrabi, morels, rye 📸 @studiokroll by @tim_tanneberger
See you soon 😉 Ticketlink via Bio 🎥 @cozyagentur by @tim_tanneberger
Upload/Download by @tim_tanneberger
Do you remember 1st August, the Kitchen Party at the Knast? You’ve already shared plenty of impressions, but we still want to take a moment to gush about the day ourselves. Our place was packed, with our identity around every corner – from the cell block to the brand-new boutique hotel room. Under glorious sunshine, we enjoyed great food, drinks and even better conversations together. A truly special day we loved celebrating with you. And who knows – maybe the next big thing isn’t too far away. 😉 ° Wisst ihr noch, der 01.08., die Kitchen Party im Knast? Ihr habt bereits viele Impressionen geteilt – trotzdem möchten wir selbst noch einmal kurz schwärmen. Unser Haus war voll, überall konntet ihr unsere Identität spüren und den KNAST vom Zellentrakt bis zum brandneuen Boutique-Hotelzimmer entdecken. Bei strahlender Sonne wurde geschlemmt, angestoßen und ausgiebig gequatscht. Ein besonderer Tag, den wir gemeinsam mit euch feiern durften. Und wer weiß – vielleicht lässt das nächste große Ding ja nicht lange auf sich warten. 😉 📷 @tuvikk #theknastberlin #kitchenparty #eventsberlin #lichterfelde by @tim_tanneberger
Tickets via link in BIO See you there ♥️ by @tim_tanneberger
Bread has played a big role in my cooking for as long as I can remember. But during the time off around Covid, I fell even deeper down the rabbit hole. The bread itself already existed, but at some point we decided to dry and grind the leftover solids from a ferment made with mushrooms and malted rye, and simply mix them into the dough. We had no idea what to expect—and were completely blown away by the result. Since No Name, it has become a permanent part of every menu. The butter changes, but the bread stays. Its deep, malty and fermented mushroom flavour makes it incredibly delicious—and for so many of our guests, it has become an absolute favourite. If you want to try it yourself, come by at our next pop-up or @eins44 by @tim_tanneberger
Kohlrabi, homemade ricotta, peasjuice Tomatoes form our garden, marigold’s Marmelade, peanutssauce Blackfeather chicken 🐔, beans and cabbage, roaster kombu Summer tiramisu, salted pistachio blondi, pickled yellow plums, mascarpone by @tim_tanneberger
Ade😉 by @tim_tanneberger

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