Delicious dinner with exquisite service and interesting interior decoration: Restaurant BRIKZ (8. March 2024)
The BRIKZ was on my to-do list for quite a while, and finally I managed to pay the place a visit. Obviously, I had to go for the “Tasting Menu” (EUR 126.00), which started with a “lentil carrot salad with carrot espuma and a pumpernickel cracker” plus “chawanmushi parsley cream” and both small dishes were actually exquisite and the perfect start into the dinner experience.
The next course was “Jerusalem artichoke, crème cru, hazelnut with a camaron”, and I must say it wasn’t the taste of a carabiñero, but it was definitely delicious in terms of intensity of flavour. So, the first course was a success.
Next in line was “kailan, bergamot, fregola sarda” and I must say it was delicious. The espuma was aromatic, and the fregola sarda base was just perfect – especially in combination with the other elements of the dish.
The veggie, which was served with it was nice too, but didn’t quite match the fregola sarda dish itself, so, rather a side than a real add-on to the dish.
The next course was “sourdough bread with salt butter and sourdough oil”. Yes, sourdough oil. Sounded super funny, but actually turned out ot be quite tasty. A bit weird, though, to combine sourdough oil with sourdough bread, but it worked somehow.
I took one additional course, the “fish blood sausage, asparagus, beurre blanc” and I must say, it was a great choice. I definitely had never tried fish blood sausage before, so, I didn’t quite know what to expect, but I must say it was somewhat like regular blood sausage, but a bit finer. And with the asparagus and the beurre blanc, it was definitely a dish to enjoy.
Then, it was time for the “braised pig’s neck, roots, romesco” and I must say, the meat was perfect, plus the sauce was delicious. The roots, which were served with it, were not really necessary. I mean, they added a bit of crunch, which was nice, but in terms of flavour profile, they didn’t add much really.
For dessert, I had picked the “cheese selection with bread”, which was actually quite good, and was served with the salt butter again. However, to me, it was too much food in the end.
Last but not leats, two small friandises were served, which were a nice closing to the evening.
The place has an interesting interior design with neon lights saying “I don’t give a fuck”, which is definitely very much Berlin-style. But, unlike the ‘usual Berlin style’, the staff was superbly friendly and actually mega professional – kudos to them.
Since the BRIKZ isn’t huge, I would highly recommend you to book your table well in advance. And then enjoy a journey through the kitchen – and ideally get a good bottle of wine (or opt for the very well hidden wine pairing option).
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Contact Details:
Restaurant BRIKZ
Grolmanstraße 53/54
10623 Berlin (DE)
Tel.: +49 30 31 80 37 80
E-Mail: restaurant@restaurantbrikz.com
Homepage: http://www.restaurantbrikz.com
About the Author: Sven
I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org.
Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City. 
