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Bio Experience: Reflecting a more natural gastronomical direction is newcomer Katz Orange, which took over the legendary Maxwell space in the former Josty brewery. The building dates back to 1893, but once through the courtyard and its neo-gothic facade, culinary delights and great drinks await guests in a cozy ethno-eclectic interior designed by Berlin artist Yoon Lee. Owned and operated by Ludwig Cramer-Klett, Katz Orange’s alimentary philosophy revolves around organic, locally grown vegetables, free-range meats and locally sourced ingredients.
“We want to cook responsibly with local ingredients. And with little waste, which is why we have a small menu,” Cramer-Klett explained. He features ingredients that are not in fashion, prepared so people can easily enjoy them. Like the extra tender and juicy slow-cooked pork. “We use the techniques of Michelin-star restaurants. First we cook the pork in a vacuum (sous-vide machine) in a water bath at [158°F] for 12 hours, then caramelize it and slowly reheat it,” Cramer-Klett explained. The Duroc pork is 23 euros, or around $32.
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A world traveler, real estate entrepreneur and spiritualist, he named his restaurant after a shaman’s orange cat that he met in the jungles of Peru. “The initiation point came while I was traveling and I had a vision of a metaphysical space,” he said, adding that his restaurant is about yummy comfort food rather than being a gourmet temple. “But it’s all free-range and all organic, because that is where the taste is.”
— Norma Quinto
Bergstrasse 22, 10115 (Mitte)
Hours: Monday-Saturday, from 6 p.m.
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