The Alchemist kitchen

01/10/2026

Our Sake Club invites Omer Mantin for the 5th and final edition of this year’s pop up series.

BUCKWHEAT

Buckwheat is a true superfood that can grow right here around us. It offers remarkable benefits for both human health and our planet, bringing together exceptional nutrition, environmental sustainability, and culinary versatility.
A beloved ingredient in many parts of the world, from China and Japan to Eastern Europe and France, buckwheat still doesn’t receive the attention it deserves in Germany and especially here in Brandenburg.
It grows quickly, requires relatively little, supports healthy soil and biodiversity, and provides valuable nutrition for humans and bees. Although commonly treated as a grain, buckwheat is actually a seed, making it an incredibly versatile ingredient with a lot of culinary potential.
For this final edition, we invite you to join us for a special dinner exploring buckwheat through different techniques, textures, and preparations, paired with the best of autumn vegetables.
5-course dinner with sake or tea pairing
110 €
Reservations only.
Link in bio

21/09/2026

From our Algae pop up at Our Sake Club
Tomato and smoked Wakame broth, Brandenburg rice noodles, shiso, wild chili
Next to cucumbers salad with fresh wakame and dill
AusterRegion | Austern & Seafood für Gastronomie Florahof Potsdam
Picture by Florian Paninski
Florian

21/09/2026

From Algae pop up at Our Sake Club
Caramelized sea lettuce amazake ice cream with koji crumble and pink currants
AusterRegion | Austern & Seafood für Gastronomie Florahof Potsdam
Picture by Florian Paninski
Florian

09/09/2026

02/07/2026

OUR SAKE CLUB x Omer Mantin
For our second edition of our pop up series, we’re excited to welcome you back for a special summer dinner celebrating Nordic seaweed as the central ingredient.
Once again, we’ll take you through a full experience of 5 courses, each paired with a carefully selected sake or tea(alcohol-free option), exploring the remarkable versatility of sea algae through different techniques and preparations.
The seaweed is sourced from , where both wild and cultivated varieties grow in the cold Nordic coastal waters. It is harvested sustainably by hand divers, who carefully cut the algae above its base so it can continue to grow naturally. Immediately after harvesting, the seaweed is processed directly on the coast, gently rinsed with seawater and preserved in sea salt to maintain its exceptional freshness, purity, and flavour.
Vegetable from and wild ingredients from .forager

12.07.2026
Two seatings: 17:00 & 20:00
€110 per person including drinks 
5 course menu with sake or tea pairing
Seats are very limited. Reserve your place via the link in bio.

12/06/2026

A one-night dinner at Nobelhart & Schmutzig built around the peak of the season: summer vegetables from Brandenburg, wild ingredients gathered by .forager , and ferments prepared over the past months.

The evening brings together a group of people whose work is deeply rooted in place and season. Cholena de Koningh will create the non-alcoholic pairing, while the w**e pairing is a collaboration with Drops and Schätzel.


Drops imports handmade w**es with a sense of place alive, serious, born from the land they come from.

Schätzel is one of them. Jule & Kai age Riesling and Silvaner under flor a living veil of yeast known from Sherry and the Jura, now applied to top cru w**es from Rheinhessen. The result is w**es that carry salt, depth and quiet umami tension. A style made for a kitchen that thinks in fermentation.

Throughout the dinner, Berlin-based producer S Katz
will perform live, adding another layer to the experience.

The full experience includes a 10 course menu accompanied by either five w**es selected in collaboration with Drops and Schätzel, or five non-alcoholic pairings created by Cholena de Koningh.

18:00 / 18:30 / 19:00

Tickets available via the link in bio.

07/06/2026

From the last pop up at
•spring• with
Tokyo turnip / parsley / few flowered leek
Plate by .kwon
📷

07/06/2026

From the last pop up at
•spring• with
White asparagus from Kalkwitz / lemon grass / rice koji
Plate by .kwon
📷
Koji