Austern hype in Berlin: the summer snack that inspires everyone!

Austern hype in Berlin: the summer snack that inspires everyone!

The popularity of oysters has increased significantly in recent years in Berlin and they have long since lost their elite status. Amadea Badran, which previously worked in the fashion industry and operated the Recorder bar, now offers special oysters catering in the capital, which is combined with fine natural wines. She has developed a passion for these seafood and has already organized successful oyster evenings in her former bar. Her expertise in opening the oysters is impressive; She recommends chewing the oysters instead of just swallowing them to enjoy her full aroma. The oysters they serve are primarily Irish Suprêmes from Kerry, Ireland, and the Fines de Claire No. 3 from France. The latter are refined oysters that re -ripen in special flat pools with fresh sea water, which gives them their special taste. A typical serving format comprises four to eight oysters per serving.

The increasing interest in oysters is no coincidence. More and more people recognize them as sustainable and genuine food. In many countries, including France, oysters are an everyday food, while they are still considered something special in Berlin. Badran notes that the gastronomic scene in Berlin has become more international since 2012. It describes the capital as a place with more freedom in gastronomy compared to France, which favors innovative offers. Nowadays, oysters are no longer just considered elitist, but as a community meal that brought people together. In the cold season they are often even served with homemade fries, which creates a cozy and sociable atmosphere.

The gastronomy in change

For the catering in 2024, however, a new picture is. According to the gastronomy journalist Jan-Peter Wulf, it will be a challenging year, shaped by rising prices, higher taxes and additional costs as well as reserved consumption behavior. In this context, Wulf mentions five decisive trends that could shape the gastronomy sustainably. The ** transparency ** is a central trend. Restaurants, such as Happa in Berlin, show their guests where the products offered come from to build trust and to differentiate themselves from the competition.

Another trend that Wulf emphasizes is the ** flamboyanz **. Gastronomic facilities must present themselves as places of adventure that come up with extraordinary design and special offers. This is already exemplified by creatives such as the Big Squadra Group in Germany and the Pink Room in Berlin.

efficiency, benevolence and relevance also represent essential factors in order to meet the challenges of gastronomy through price increases and changed consumption habits. Gastronomers are advised to respond to their guests benevolently, especially with regard to affordable menus for connoisseurs who have to pay attention to the budget. In addition, it is important to clearly define your own USP (Unique Selling Proposition) in order to be able to assert yourself in an increasingly competitive market.

The optimal storage temperature for oysters is between four and seven degrees Celsius, which contributes to its freshness and best taste. Thanks to the diverse culinary offer in Berlin and the passion of hosts such as Amadea Badran, Berliners and visitors can experience the fascination of these seafood to the fullest.

For gourmets and lovers of fine cuisine, the coming months will be full of new experiences, while the erosion of elitist barriers in gastronomy continue to create space for creative and accessible approaches for all meal lovers.