Patisserie in motion
René Frank is breaking ground with CODA Dessert Dining & Bar (Berlin), where he gives priority to sweets but plays with savoury flavours, all washed down with ad hoc cocktails. It is a style which blurs the boundaries between cuisine and patisserie and has been rewarded with a Michelin star.
With his innovative techniques, Frank, who only uses fresh products and no refined sugar, uses the natural sugar found in ingredients such as carrots, beetroot or corn, the salt from cheese and anchovies and gets acidity from citric fruit. The result is original, light and healthy.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)