Earlier in April, we invited to cook at Planque chef Tobias Beck, of Berlin’s food collective and restaurant Ember.
Originally from Germany, Tobias has spent time cooking at some of the most innovative kitchens around the world. It was while working alongside chef Francis Mallmann, a master in the art of cooking over a fire, that Tobias had the idea to come back to Berlin and start Ember.
What sets Ember apart, alongside seasonal menus cooked exclusively on open fire kitchens, are the locations chosen for their dinners. From former electrical stations to old church yards and lakes, these unusual backdrops allow strangers to meet and enjoy memorable conversations around a large communal table.
After the event we sat to talk with Tobias to learn more about his approach to drinking wine and some of his favourite bottles.
I’m usually overwhelmed and rather chat to the sommelier.
If it makes me pause the dinner discussion.
The life story of a German grandmother towards a bowl of soup I was having.
No clear focus on neither of those elements, but a perfect melange.
Comforting, easy to understand and exciting dishes
Jean Marc Brignot, Trésor d’Aiglepierre 2005
We opened it for special guests at my time at Ernst in Berlin and shared it with the team.
Rarely drinking on my own, I enjoy the social aspect and sharing enjoyment with beloved ones
Love sharing exciting moments with friends
Planque in Berlin
Starting from this summer our opening times are changing. From Tuesday 1st August onwards, our restaurant will be open for dinner from Tuesday to Saturday, and for lunch on Saturday as usual.
Our last day open before the holidays is Saturday 5th August. We will be back as usual from Tuesday 15th August.