Schneiderei Restaurant Mediterranean Casual Fine Dining

The passion for cooking is hard to get out of a person. This is also the case with Liron Shnaider, owner of the restaurant Schneiderei in Prenzlauer Berg. He began his gastronomic career as a young man in London's Michelin-starred gastronomy, from which, however, he said goodbye (for the time being) at the age of 27 to devote himself to his second passion: film.

A decision followed by film studies in Tel Aviv and at the London Film School. Liron toured his own works to film festivals and has worked as a cameraman for several years. But at some point, a technicality brings him back to the kitchen. Due to some problems with his work visa, he opens a food pop-up in a London garden, which attracts such attention that he doesn't even want to go back to film.

He wants an actual restaurant, so "instead of the cookie-cutter London food scene, he opts for the colourful, flexible gastro scene of Berlin," says Liron. With the support of many Israeli friends living in Berlin, the start was comparatively easy. After a street food stand in Markthalle Neun and fine dining pop-ups in various restaurants, he founded the restaurant Schneiderei together with his partner Tracy Radzan.

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Casual fine dining defines their concept. The focus is on enjoying upscale cuisine in an unagitated, cosy setting. No chichi, simple wooden floors and furniture, a dark-blue bar area and a few discreetly scattered pictures - that's all that's needed as long as the service, food and drinks are right. The cuisine is Mediterranean-inspired but uses ingredients from all over Europe, depending on the season. "I don't want to focus solely on ingredients from my home country, but work with what the surrounding area has to offer," says Liron.

The menu, which changes quarterly, offers both a 6-course menu and à la carte. We taste the spring menu with a matching wine accompaniment, of course. The first two courses send us on a journey through Europe: Norwegian scallop ceviche with asparagus foam and cucumber have a rather Nordic feel, while the Danish langoustine with its bisque and roasted hazelnuts is reminiscent of French cuisine. This is accompanied by a fruity Morella Fiano Mezzogiorno.

In the main course, we taste an incomparably tender tartare of Pyrenean lamb with poached egg yolk, while the Mediterranean sea bass with a salad of broad beans and green asparagus is crisp and fresh. The highlight, however, is the Welsh rack of lamb with potato pave and Roscoff onion fondant. So simple and so delicious.

As we enjoy the final sweetcorn panna cotta with white chocolate ganache, the olive croutons adding a particularly exciting and savoury note, we are delighted that Liron has returned from film to gastronomy.

The tailor shop delivers on the promise of a relaxed, indulgent gastronomic experience. Good to know, especially for Prenzlauer Berg: here, you can also bring the kids, for whom the kitchen will come up with something special on request.

But if you also want to taste Liron's cuisine in the West, you will find his restaurant Esser in KaDeWe, which specialises in modern Israeli cuisine.

Maximilian Zeh

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