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Exploring the restaurant industry from the inside out
Berries and Spice is a space dedicated to the restaurant industry, to professional chefs and restaurant managers. You will find business insights, trend reports, recipes, interviews and more, all with a focus on culinary innovation.
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berriesandspice
Ioana Negulescu
897 Following
3K Followers
The countdown begins! 🥁 Less than a week until the Scottish Burns night @iggycooks and I are organising at his restaurant @noblesavage_restaurant !!! 👆Here's a preview of the menu, and if you wish to find out more about it, check out berries and spice (or the link in my bio) and read the full story behind the dishes we have planned. Now, off to test some scones!!! ✌️ #burnsnight #scottishfood #viennafood #viennaeats #tastingmenu #burnsnightinvienna #feast #bookyourtable #noblesavage #collaboration #berriesandspice #forthosewitharefinedpalate 16 2
Not everything has to be complicated. Omelet, keta caviar, garden herbs. 45 3
This morning I woke up excited to read Florian Holzer's review of @noblesavage_restaurant. @iggycooks' restaurant is indeed, out of the mainstream. This beef tartare with gochujang, topped with keta caviar and fried rice powder is very honestly the best beef tartare I've had so far. And it's currently on the menu, so, if you're wondering what restaurant you should visit in Vienna, add Noble Savage to your list! 27 1
'It is difficult to imagine how luxury restaurants were before the Nouvelle Cuisine movement. Thankfully, there were both photographs and food critics to make it easier for our imagination. For us, millennials, even restaurants with starched, white tablecloths are a thing of the past, a somehow astonishing relic that still feeds hungry die-hards. As pompousness surrenders to modernity and hipsters, where is fine dining heading, after all?' 🧐 Curious? Find out in my latest article! 31 0
Save the date and book your table! 📢 Rumour has it, it was the Romans who invented haggis, the Scots who made it famous, and two Eastern Europeans who brought it to Vienna. For one evening, and one evening only, Scotland’s national dish will make its way into the @noblesavage_restaurant kitchen, ready to be devoured by you, hungry guest. The glorious haggis, so glorious that poet Robert Burns even wrote an ode to it, will be accompanied by other Scottish delicacies, such as black pudding, lemon curd, whisky and more, in a one-time-only 5-course tasting menu. 👉 On the 25th of January, @iggycooks and I are joining forces and preparing a delectable feast that will take you on a contemporary journey through gastronomic Scotland. Come join us and come hungry, but before you come, make sure to book your table, since there will be a limited number of seats available! 15 0
Sunday brunch from back in September. Austrian eggs Benedict. Walnut sourdough from @oefferl.bio, speck, 63 degree sous vide eggs, lovage hollandaise. 63 4
Berries and Spice | Natural Wine - Tales of grapes, juice and fermentation

Natural Wine – Tales of grapes, juice and fermentation

3 posts

 

 
I am told that once you start drinking natural wine, you can’t go back to conventional wines. These articles put an emphasis on understanding what natural wine is. You will find stories, facts, and interviews with famous wine makers; you will discover what natural, organic, biodynamic wines are; you will learn about the ‘low intervention’ wine making methods. And, you will also get to find out more about the history of wine. This series aims to help readers understand and appreciate the real value of natural wines beyond current trends.
 
It is clear that low intervention wine is a trend at the moment. But, more often than not, wine makers who make their wines naturally, will tell you the contrary. They will say that natural wine should not be a trend, but a philosophy. That winemakers have been producing wine naturally since the dawn of this practice. Are you intrigued and curious? Read through the articles!