Daniel’s Eatery // Berlin
We all need some deep relaxation from time to time, don’t we? So here is a new way to try: Dough boxing. Dough boxing is a fairly unknown discipline invented by Daniel Grothues, freelance designer, self-trained cook, kitchen surfer, the host of Daniel’s Eatery in Berlin, Prenzlauer Berg – and a dough boxing champion. The story behind is that young Daniel didn’t get along too well with his class teacher at school. When back home in the afternoon, he often felt an urgent need to let off steam that made him go to the kitchen and prepare a yeast plait. Instead of just mildly kneading it, Daniel would box the dough. This technique as it turned out delivered amazingly good results in terms of both, his stress level and the dough, reason why even later on he kept to the boxing method.
But even without the pressure from school, Daniel since pretty much always loved cooking and experimenting with recipes and ingredients. The breakfast feasts he organized for his schoolmates are still considered legendary in the Emsland region where he grew up. And during his university years in Groningen, Netherlands, he did further develop his experimental cooking style and regularly tested the outcome on his best friend.
Today, all those years of training are to the benefit of Daniel’s Eatery, an underground restaurant opening once a month for up to 9 lucky diners who are quick enough to grab a place. The 10th place at the table is permanently reserved for Daniel himself, because unlike many other supper club hosts, he doesn’t stay in the background to only serve people. As a freelance designer running his own company, he spends enough time of the day working alone from home. So when organizing a dinner, he likes to be right in the middle of his guests and share, drinks, conversations and laughter with them.
In parallel, he manages to prepare and serve a 5-course meal completely by himself, usually a soup, a salad, a main course, a sorbet and a dessert. Using fresh, organic and seasonal products goes without saying for him, but that’s not enough: Daniel’s ambition is to always bring in an extra element of surprise. He is driven by an everlasting curiosity for unusual combinations of flavours and creates dishes like for example guinea fowl with tapenade from chocolate and olives, served with a liquorice-decorated watercress risotto. What sounds unusual indeed for the least to say will finally taste heaven-like, you can rest assured: This is Daniel’s special twist and the reason for many guests to return to Daniel’s Eatery for more tasty surprises. Not every surprise is planned however, sometimes life just likes to add a funny little coincidence. Recently, a couple relocating from New York and one of Daniel’s friends who had just got back from a holiday trip to New York met at Daniel’s Eatery. They looked at each other once and twice, and then realized they had been on the same flight from the States to Berlin. Big world, small world…
To book your place or find out more about supper club events at Daniel’s Eatery, you can either go to the website or to the Facebook page. €40 is the suggested donation per person which includes an aperitif, water, coffee, tea and digestive. A wine arrangement is available for additional €15, and for those who prefer to bring their own wine: BYO is perfectly accepted and Daniel doesn’t charge a corkage fee. Alternatively, you can rent Daniel’s Eatery for a private dinner with friends, family or business partners, or ask kitchen surfer Daniel to come to your home and cook for your guests in your kitchen, just drop him an email to discuss the details.
And in case you haven’t found the perfect dessert for your Christmas dinner yet: Daniel is sharing the recipe for his Spekulatius Panna Cotta with Roasted Almonds with you.