platz doch! prepares sheep's cheese dumplings
Silvia Pintérová and Vanda Molnár opened up their restaurant, platz doch!, in Berlin in 2014. The name is an invitation to become more familiar with Slovakian cuisine. Sheep's cheese dumplings is their specialty.
Hosted by friends
Vanda Molnár and Silvia Pintérová cook "slow food," meaning that they only source ingredients from producers that they know personally. This approach to cooking is not only intended to provide guests with an authentic food and wine experience - the owners also want their guests to enjoy their food mindfully.
Please have a seat!
Platz doch! is located in the basement of an apartment building. It's a room with a big table and a clear concept: it's not a typical restaurant, but a meeting place where people can sit down at a table together. The operators offer a three-course meal that changes weekly.
Slowing things down
"Platz doch! is a space that is really about time. That's really our product. During a day and age where everything happens really fast, we try to bring some peace and quiet to things and slow them down. We don't want people to just come and consume food, but that they get in touch with themselves again." - Vanda Molnár, restaurant operator
Influenced by cuisine of neighboring countries
"Slovakian cuisine is very down-to-earth. It varies from the northern region to the southern. In the North, there are more dishes with potatoes and cheese, or with meat as a side dish. In the South, it's more vegetables and meat." - Silvia Pintérová, restaurant operator
Slovakian national dish
"Bryndza," which lends its name to "Bryndzové halušky" - Sheep's Cheese Dumplings - is similar to cottage cheese. It is made from pure sheep's milk and may only be manufactured in Slovakia. Slovakian cuisine may be simple and heavy, but its preparation is refined.