The Böhmischer Platz in Kreuzkölln enjoys a rather inconspicuous reputation. But that is passé! Since the Hallmann & Klee opened, the area around Böhmische Strasse 13 has been flourishing in terms of scenery. The operators Sarah Hallmann and Frizzi Klee had waited a long time for the high and bright premises – fortunately. In April 2016 they were finally able to move in and fulfil their vision of their own spacious café and dining room with delicatessen.
Since then, a visit to the revitalised residential area has been well worthwhile. A simple counter in concrete look with a cake showcase full of delicacies makes you curious to try out everything at Hallmann & Klee. Light bulbs hang prominently from the ceiling and the chiseled brickwork is in perfect contrast to the floorboards and wooden tables. An airy, casual look of urban and rustic, which conquers the hearts of all Instagrammer – at any time of day.
While Hallmann & Klee initially enlivened the place with breakfast and lunch, as well as tartlets, tarts and the latest experiments from their own patisserie, guests now have reason to reserve a table in good time in the evening too. We cook and bake with selected products. Most of them are of organic quality and from traditional production. The selection of delicatessen at Hallmann & Klee is growing slowly but steadily, and the focus is on freshness and quality: guests can take homemade jams, chocolates, wines and olive oil home with them – for a piece of Hallmann & Klee in their own four walls. There is also fresh bread for sale every Friday. The menu features innovation and originality, lovingly arranged on plates.
The special thing about Hallmann & Klee is that they are absolute professionals, because they learned their trade at Margaux and you can feel that in every detail. And yet this cuisine is without on/at/off and not over-crowded. It is a kitchen with a lot of passion and creativity, but down-to-earth. The combinations are as original as the way they are served. The soup at Hallmann & Klee is served in two parts and freshly infused at the table. Marinated radishes, fillet of ox with carrot, sour cream and rowanberry, celery from the salt mantle or a dinette, the slightly thicker sister of the Flammkuchen? But the absolute madness is the sourdough bread with the green butter sauce, you just can’t miss it.
Hallmann & Klee – both of whom are themselves in the open kitchen of their dining room – breathe life back into the small and undiscovered ingredients at Hallmann & Klee with a love of detail. Just as they have done with the Böhmischer Platz.