German Supperclubs

Over the last few months, we have been inundated by enquiries from all over Germany, asking if we know any supper clubs outside of Berlin. more...

Herzlichen Glückwünsch

Tischkunst von 16.03.2011 kann unten gesehen werden. more...

Bridge party

Vielen Dank an alle Damen die am 20. Oktober zu der privaten Bridge-Party mit anschließendem Mittagessen gekommen sind. more...

Thunfisch Ceviche Salat

Tuna sashimi

Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.

Make sure you get hold of super-fresh, sashimi-grade tuna for this, it really isn't worth making with anything less.


Serves 4 as a generous starter, or lunch


400g fresh tuna, in one or two pieces

2 avocados

a bunch of coriander

juice of a lime

half a red onion

2 red chillies

Extra virgin olive oil


Put the tuna into a freezer bag and empty in the lime juice. Seal the bag and put in the fridge for fifteen minutes.


Meanwhile, peel and chop the avocados into chunks, seed and finely chop the chillies, dice the red onion, roughly chop the coriander and put them all into a bowl.


Remove the tuna from the bag, reserving the lime juice for later and slice into thin strips. Add to the bowl and toss gently with your fingers until all ingredients are combined.


Divide between four plates. Season, pour the lime juice and a generous drizzle of olive oil over each.