Deutscher Imbiss in einem kleinen historischen Gebäude | Street Food Berlin Germany

„Deutscher Imbiss in einem kleinen historischen Gebäude“ ist eine Institution seit über 100 Jahren in dem nicht nur die klassische Berliner Currywurst und Bratwurst serviert wird, die wir dir in dieser Episode „Street Food Berlin Germany“ präsentieren dürfen.
Der historische Imbiss ist nicht nur dank seiner besonderen kulinarischen Kreationen, wie die köstliche herzhaft-fruchtige Ananas-Currywurst-Soße, die wir bei der Herstellung beobachten durften oder die in Berlin völlig unbekannte, aber wahnsinnig leckere Pfälzer Bratwurst, ein absoluter kulinarischer Gaumenschmaus, sondern auch dank der einzigartigen Atmosphäre aus Gastfreundschaft, Freundlichkeit und nachbarschaftlicher Hilfsbereitschaft ein geradezu zauberhafter Ort zum verweilen. Dank Peter, seinem Weggefährten Filou & Fräulein Pilz erblüht der Richardplatz nicht nur kulinarisch in den buntesten Farben. Denn hier findet man ganz sicher die große Wurstliebe!

➡️FRÄULEIN PILZ
➡️Richardplatz
➡️12055 Berlin

➡️Instagram: https://www.instagram.com/fraeulein_pilz

00:00 – Intro
02:04 – Zubereitung Currysoße
14:09 – Vorbereitungen Imbiss
51:07 – Verkauf & Gäste
1:28:30 – Outro

#Bratwurst #Sausage #Currywurst #Snackbar #streetfoodberlin

I never would have thought selling currywurst would be so much fun. It’s really great. Thank you. You’re welcome. This is my friends’ ice cream parlor. Eisderix here in Neukölln. Really awesome ice cream. We’re currently closed for the winter , and they’ve sublet the kitchen to me so I can make my sauces there. Filou, you stay. This is the kitchen. Just leave my jacket here for a minute. There, big dog, you stay. He’s not allowed in the kitchen. Okay, then we’ll do this . Yes, this is a trick someone from the neighborhood told me. Put onions in hot water for 5 minutes first, then they’re super easy to peel. I didn’t know that before either. Like I told you, I wasn’t a chef and I’m learning lots of little tricks every day. Then this is my compartment down here, which I’m allowed to use. These scales. Spoons. Okay, I’ll set something up here so I can work at back height. Okay, let’s let these soak for a bit. The scales. My saucepan. I don’t need that right now either. So, we have cucumbers here to start with. Yes, it looks perfect. Yes. Okay. Good. Then we need pineapple. We’ll use canned pineapple. I tried it with fresh pineapple at first, but since the quality is so inconsistent, we just always use this one, and this one is actually the best. You can try different types of pineapple, but it definitely needs to have a certain sweetness and juiciness. Yes, perfect. Okay, so we’ve got that sorted. Now we can peel the onions. So, if anyone has any good kitchen tricks, I’m grateful for any tips. And I always wear gloves for this because with red onions, your fingers are always red afterward. I ‘ve already got tears in my eyes. I need a tissue. There . Wow. So, the hot water isn’t helping with the tears. Unfortunately, it’s not helping with the tears. Nope. Onions are right now. Now we’ll chop up the onions. I’ll just quickly put on new gloves. And that’s the really practical thing about it: they can be quite coarsely chopped, because they’re going through the blender later anyway. Okay. Now we heat the pot. We’ll do this a bit by feel. Now add a little vinegar. A little of that sauce that nobody seems to know how to pronounce exactly. We can add that now too. Okay, and now my spices, which I won’t reveal what’s in them. Sorry, your phone’s ringing. I have to take a quick look. Hi, exactly, I think it’s great when they get a bit of a roasted flavor. Of course, you can’t overdo it. Okay, I won’t turn it on yet so it’s not so loud. It just needs to warm up a bit. This is my absolute favorite tool. Without this thing, I wouldn’t know what to do. Right where it went in my eye. Oh crap. That always looks the best. Okay. We’ll transfer this now, put it back in the bucket, and then take it over to “Miss Mushroom,” and that’ll be the pineapple sauce ready for today. Great, we’re done here for now. Now we’ll take the sauces and then head over to Miss Mushroom’s to set up. Are you coming? Okay. First, the boards. You stay. Tomorrow. Tomorrow. Filou, you stay. Hi, I’m Peter. We’ve been running Miss Mushroom’s since April. We’ve been open since July 7th, and yes, we sell currywurst and fries. It’s really fun. It’s a completely new project. We’re actually from over there, from “Herr Lindemann’s.” I’ve been at Richardplatz for eight years now, but I’ve been here for three months. And yes, this is our pride and joy. What’s the historical background of this place? It was built in 1910, and there were three of them in Berlin. One of them was also at Hermannplatz, for example, but that one was torn down . This one was by the same architect who designed the Neukölln public baths. At first, it was a kiosk , and then at some point, it became a newsstand . Back then, it was white on the bottom and red on top with white dots, which is why it’s called “Mushroom.” Then, at some point, it became a currywurst stand, and I’m the third currywurst vendor to be here. Isn’t it lovely how well-behaved that dog is over there, waiting? Could you help, actually? Because now comes the crappy part: all the lugging. Okay, setup’s done for now. Now we continue. Marching in. Marching out. Marching in. Let’s get started. And why is the dog running around off-leash? Oh, right, that’s because in Berlin, dogs born before July 22, 2016, are still grandfathered in and are allowed to run off-leash. That’s why he’s allowed to, it’s all legal. Exactly. And he was born on March 23, 2016. So it’s no problem at all. Yes, right away. Tomorrow. How did you come up with the idea of ​​opening a snack bar here? Oh, actually, I wanted to do something completely different. I mean, I originally planned to offer a bit of wine and fancy stuff, and then I started renovating, and it took a long time. It took me three months , and every day so many people came by, always saying, “Will there be currywurst again soon? Will there be fries again?” At first, I wasn’t keen on it at all because I thought, with all that grease and everything, it’s just not for me. I actually come from the cocktail scene, and then at some point I thought, okay, if everyone’s asking for currywurst and fries, let’s see what happens. So I started looking for places in Neukölln where you can still get good currywurst. There are definitely a few places left, but hardly any. And then I started cooking sauces, trying out sausages, testing fries, and so on, and yeah, now we sell currywurst and fries, and that was the best idea. So it was really good that I listened to people, because it’s going really well, it’s a lot of fun. So you ended up enjoying it after all? Absolutely. I’m really into it now, I totally love it. And I never would have thought I’d enjoy working so much. It’s kind of like, I was just talking about it the other day, it’s a bit like working in a club back in the day. The interactions are so brief, it’s not like at a bar where you’re with people for two or three hours. Instead, you have 30, 40, 50 seconds with someone, and it’s really enjoyable, really good. Let’s heat up the bain-marie. The card reader is really important these days. It’s crazy how many people pay by card now. Good morning. Morning. Our pineapple sauce. Our classic sauce. All the sauces are homemade, as you’ve seen. So, then we have our… The newest thing we have now is our Palatinate bratwurst with sauerkraut. The sauerkraut is also homemade. Exactly. Sauerkraut, fried onions, and mustard. A really great combination. And as a Palatinate native, I’m really loving it. Because it’s truly one of my favorite dishes. Sauerkraut, mashed potatoes, bratwurst. We don’t have mashed potatoes here, but at least we have the Palatinate bratwurst with sauerkraut, mustard, and fried onions. A fantastic mix, definitely. And is it being well received? The Palatinate bratwurst? Yes, amazing. I mean, it’s really incredible. People are now eating two at once, side by side, and I’m thinking, wow, how do you manage to eat that much? But it’s definitely going really well. We now have our ketchup and mayonnaise in bulk containers. At first, I was still using those little plastic bottles to pour it on top. It got so stressful that I finally said, “Okay, I don’t care how much people take. We’re outsourcing it.” People can just help themselves now, it’s so much more convenient. Spoons. So. Our mayonnaise is vegan because we have so many vegan customers now, and it tastes absolutely delicious. I’m really surprised. I actually find the vegan mayonnaise almost tastier than the regular kind. Of course, opinions will be divided on that, because people love mayonnaise. So. So, pineapple sauce, classic, sauerkraut , and we’ll get the onion chutney in a bit. That’s something else that goes on the Palatinate bratwurst. Palatinate bratwurst with homemade onion chutney. Really great. Okay, follow me. The dog always hates it when I walk by with the sausage. Right? Okay. We forgot that. And this is our homemade onion chutney. Which also goes on the bratwurst. Also really great. We’ll take that out as soon as I get the package. Now I have to quickly get some spices from the bus. But always stay nice and clean. Yes, hello, a very good morning. Yes. Well, everything alright? I’ll come by later, okay? Yes. Ah, here comes the driver. Very good. What good timing. Miss Mushroom. – Curry. Sausage. Love. I’m on TV quite often at the moment. Very nice. Should I help you? Then I’ll just grab a box so I can get it ready. Okay. I’ll just take one box away now , and we’ll do the rest down later. Okay. Peter, in front of the hatch or downstairs? In front of the hatch. I’ll be right there. Hmm. Later. Yes. Perfect. That’s it. Thank you. Okay. Regarding the sauce recipe, we’ve shown you a little bit about how we make the sauces, but of course, what exactly goes into them remains a secret because we tinkered with it for so long— I think we cooked 25 different sauces in total— until we had the final one. At the beginning, I had absolutely no idea about making sauces; it was my very first curry sauce, and then I tried sauces everywhere and read books and so on. And at some point, after I’d almost given up because I thought I’d never find a great sauce again, and I was going to just buy them ready-made in buckets, it somehow came as if it were a gift, an idea , and I incorporated that, and since then, the sauce has been absolutely fantastic, at least in my opinion. So, these are our little bowls for extra mayo and ketchup. Then, very importantly for our kids, we also have sweets: one mushroom-shaped one and one vegan one. Since so much is going vegan these days, and especially since it’s not halal ( because we have a lot of Muslim kids here), we definitely have vegan ones and ones that contain gelatin. Actually, my friend found these mushrooms and brought them here, and at first I thought, why? But the kids just love them. She’s allowed to grab one after every meal , and now that the school is right next door, quite a few kids have figured out that you can get sweets here. So after school, the whole gang comes and each of them gets a sweet. And the adults too. Okay, tongs on. All the best to you. Bye. Bye. Bye. Have a nice day. And thanks again. Thank you very much. Bye. He just saved you? Yes, definitely, definitely. Yesterday was the Rixsdorf flea market here, sorry, I’m chewing gummy bears. The Rixdorf flea market was yesterday, and it was my first time here with the food stall, and I was well prepared and thought, okay, everything’s easy, but by 5 p.m. we were sold out. There was a 20-meter-long line, and it just kept going. Just now, the blond gentleman I was talking to, that was Ben, who thankfully helped out, otherwise I would have gone under without a trace yesterday. He kept restocking fries and doing other things, but it was definitely a great evening. Okay, yes, we really need to hurry a bit. Now we’ll preheat the grills. That always takes the longest, until they’re hot. Okay, fryer on full blast. So, here are our three different colored knives. Red is for pork. The boards are divided the same way. Green is for vegan and yellow is for our turkey-beef currywurst. Pork sausage . How many thousands of sausages have I rolled here in the last three months? It’s not exactly fun, but it’s part of the job, and above all, it makes perfect sense to score them beforehand, otherwise, of course, it takes forever for them to heat up. All things I’ve learned bit by bit; nobody taught me. I really did everything by doing. When I think about when I started here, everything was a bit more complicated. Everything okay? Yeah, I just remembered I forgot your empty bottles. Man! Next time. Have a good day, my friend. Bye. So, these are our vegan sausages. I never would have thought we’d sell so many vegan sausages. It’s really crazy. They’re incredibly popular. What are they made from? They’re wheat-based. Wheat-based. And yes, at first I couldn’t find one, but then eventually I finally got one, and like I said, it’s now our second-best-selling item after the regular currywurst. I usually sell the ones with casings, then comes the vegan version, then the bratwurst, then there’s a long gap, and then the ones without casings. What also makes our currywurst a bit special is that we add a little bit of pickle to each one. At first, I thought a currywurst with fries and red sauce looked boring. So I thought, how can we spice it up a bit? And since there’s also pickle in our classic sauce, we always add a little bit of pickle to each currywurst. Bucket after bucket after bucket. Okay. Okay. I think we’re almost ready to go. Snack bar. Napkins. There . And this one here was turned for me by my cousin for the opening. My favorite mushroom. Lucky charm? My lucky charm, exactly. This is the lucky charm. Good Dijon mustard, but a Palatinate bratwurst simply needs a great mustard. Of course, you can make it all with cheaper mustard, but I just think it tastes so much better. So you do pay attention to quality? Absolutely. I do, I remember when I made my first pineapple sauce, it was amazing, and then I bought a large can of pineapple, cheaply , and made the sauce and tasted it, and I thought, why does it taste so different? I couldn’t figure it out until I realized, yeah, the pineapple just wasn’t good enough, and then I had to throw away a whole batch and make it again with really good pineapple. So, we really make sure that we use only good quality ingredients. Let’s take a quick count. Okay, all done. Now we can get started. Okay, so you currently have pineapple sauce, and that’s meant for the summer? Exactly, the pineapple sauce… well, we hadn’t really thought about it yet. The thing with the pineapple sauce was, I had cooked a mango sauce and showed it to two good friends. One is a butcher, and we tried all the sausages with him , and the other is a total currywurst fanatic, dear Sven . Then we tried it like mango sauce, and Alex said, “Ah, everyone knows mango, try it with pineapple.” So I cooked pineapple sauce, and it was a hit right from the start. The very first attempt was so amazing that we decided to make it, and it even got quite a bit of media attention . We were even featured in some newspapers. “Currywurst Hawaii, is that allowed?”, something like that. It’s actually been a real success. So, basically, bad press is good press. Exactly. And then we did that one, but now we’ve got three months in and I wanted to do something for autumn. That’s why we’ll be having pear sauce next , which will be the new sauce, probably called Currywurst Helene or something. I don’t know. We’ll see. We can still think about that. And is that going to be a permanent thing? No, it’ll be for the autumn months and in winter I want to see if we can do something with plum and cinnamon or cherry and ginger. We’ll see. But it’s all still a bit of an experiment. For the next three months we’ll make the pear sauce and then we’ll just switch things up. Where does that come from? Do you have any experience in the restaurant business? Well, I’ve been in the restaurant business forever. I started waiting tables when I was 14. Is that child labor then? Probably. During the day, of course, only back then in the Palatinate , and then throughout my studies I always worked in the hospitality industry, really from Michelin-starred restaurants to club work, restaurants, bars—basically everything—but never in the kitchen itself. I’d only ever made cocktails, which is why we’re at Herr Lindemann’s across the street where we make cocktails . Creating cocktails and cooking are somewhat similar, taste-wise, but I had absolutely no experience cooking myself before. It was all really learning by doing, right? And I never would have thought that selling currywurst would be so much fun. It’s really great. How are you? What? How are you? Good. The weather’s great. What more could you want? Come on, let me give you a hug. Nice. Have you looked at the recipes yet? Well, the recipe. You know the recipe, right? I do. Exactly, Monika used to work here for the previous owner , and we’re planning to offer Monika’s potato soup soon. And then there will be a large quantity of potato soup here, which we’re currently planning together. Well, I was just speaking from my own experience. So, my pot usually yields about four or five portions. Yes, we need about 100. Then I’ll add some soup vegetables. Yes. Then we’ll have to calculate what we need for 100. Yes, we can manage that. Just send me a recipe and then we’ll cook potato soup all day long. Very nice. Would you like something to eat, Monika? No, sweetheart. And you used to work here? Yes, for the owners before Peter came in. Oh, for a long, long time. I think it was about two or three years, and maybe even longer, I don’t remember. In any case, it was before I retired, let’s put it that way. And Monika makes a phenomenal potato soup, and exactly, we want to offer it again here as a revival, and then Monika and I will spend the whole day together, right? It’s important that everything is tidier and tastes good . Yes, a lot has changed. That’s true. Has this always been a snack bar? No, well, it used to be a kiosk, but Monika can probably tell you much better. Yes, it used to be a kiosk. Okay. Okay. And the snack bar that opened here had a van over there on the corner. So, yes. And when this place became available, when the old lady couldn’t manage it anymore, he took it over. I think that was Eckhard, right? That was Eckhard and Ingrid. It was fantastic how they ran the snack bar here, and then Mirko came. Mirko, exactly. He was the second owner, and I took it over from Mirko. Exactly. He did it for 18 years, and then I’ve had it since, well, since April. We forgot about that. You’ll get it. For your circulation. Thank you. Here we go. Have a good day. Morning. Morning. I’d like a currywurst with that pineapple sausage. All right. You’ll get it. Without fries? There, I’ll gladly treat you. There, my dear. Yes indeed. Enjoy your meal. Forks are over there. Enjoy. Thank you. Are you here often? Only the second time, actually. Okay. And the second time because you liked it? Yes, the pineapple sauce is simply amazing. Exactly, that’s why I’m here. Yes, it’s unusual, isn’t it? Mm. But the sweetness goes perfectly with the curry sauce. Mhm. With the sausage. That’s really fun. Yes, great. Yes, then enjoy your meal. Thank you. Just saying, but not so personally. This is my second time here. Hi Peter. Erik, nice to meet you. Hello. What was the connection like? Hey, this is my second time here, and you’re a cook, right? I’m a cook. Yes. Okay. Exactly. Okay. And how does it taste? It tastes really good. Awesome. Definitely. I’d like another one right away, because I’m still hungry. Well then. You can have another one. Would you like the pineapple sauce again, or the other one? Yes, please. There you go, my dear. I’ll pay in a moment. Thank you very much. No worries. Will I make you the meal deal, okay? Or would you prefer a small one? I’d prefer a small one. That’ll be €6 . Wait, I just need to reverse the transaction. Currywurst. Small. Then €6, please, and €4 change. Thank you too. Merci. That’s gone, that goes in. We always put a little bit of gherkin on here, like we’ve already told you. There you go, my dear, one for you. Thank you very much. With casing, without fries. Just one, okay? Just one. €3, please. Without fries, with a roll. With a roll. All right. You’re all paying separately, right? Uh, yeah. Okay, that’ll be €6.20 for you. Cash or card? Uh, I have some, which is better for you? Cash, then I don’t have to give anything to the card company. Very good. So, my dear, one order. Could you give me your name too, please? Nick. So, you wanted one with a roll, yes? Yes, please. Cash or card? Card. Then it would be €3.50 , and you can add this to your bill. I’ll be right with you, just a moment. Should I put it on one plate or two? There, Alex, then you’re first. So, one without anything, okay? Yes, that’s Alex, but he’s in the restroom right now. Alex will get a fresh one when he gets back. Thanks. Never too stingy. So, one with fries. Yes. With or without casing? With casing. And with a roll, please. And a roll. All right. So, Oleg? Yes. Thank you. You’re welcome. Enjoy your meal, yes. Are you here often or is this your first time? I’m here often, yes. I’m eating right now. Why? I work in the area and I come here because it’s just super local, really cute here. Outside. Here in the square. The food is great. Um, yes, exactly. Bringing a bit of German food back to the streets, right? Right. Exactly. Yes, we have our Finnish friend here with us and Marc is Spanish. And we’re showing off a bit of Berlin and some cool Berlin spots. Yes, exactly. You can’t miss currywurst. Yes, then it’s the perfect place. Yes, with this weather, Berlin is showing its best side. One currywurst with fries, please. Sure. €6.20. Cash or card? Card. Serina? Surina. Vegan sausages. I said I had a currywurst yesterday for €7. But with fries too. No! Just the currywurst? Just the currywurst. Well, here you get both for €6.20. And a order of fries, please. Are you paying together? Yes. Currywurst with fries and for you? Currywurst and fries too. Cash or card? Thank you. Do you have any coffee or anything? No, I’m afraid I don’t have any coffee. Give me a name, and I’ll call when it’s ready. Mario. Mario. Yes, I’ll still call by name, because if I call out, “The currywurst with casing,” then three people will come right away. That’s why. I’ll just keep ordering them right away, because I’m sure I’ll need them anyway. I’ll be right there, okay? So, Sorina? Sorina? Et voilà. Thank you. Enjoy your meal. Could I have the pineapple sauce? Ah, that’s too late now. Oh, I should have said that beforehand. I’ll put a little something in an extra bowl for you, okay? Okay, yes, thank you. But then you can at least try this. Thank you. You’re welcome. Okay, now the vegan one. I’ll be right there, okay? Two vegans. Enjoy your meal, okay? Thank you. Enjoy your meal. Thank you. Okay, next one please. I’d like one currywurst with fries and pineapple sauce. And one more name, please. Manuela. I’m sorry. Okay, Mario! Okay, Mario will also get some extra fries. They’re on the house. I’d like a currywurst with casing. French fries with mayonnaise. You make the mayonnaise and ketchup yourself. €6.20, please. By card. Vanessa, all right. Exactly. It has to go up here then. Exactly. And if it doesn’t work, then you can also push it in at the front. Exactly. It worked. Very good. Sometimes it’s hard to see, unfortunately. But it worked out. One with pineapple. Enjoy your meal. Thank you. Always very good. But the construction will continue for another six months. We’ll be back a few more times. Really delicious. Enjoy your meal. Thank you. Thank you very much. Catchy tune. So. Sven! Sven, ah, there you are. Here I am. Excellent. Are you hungry? Then you’ll get a whole lot of fries, my friend. Enjoy. The mayo is vegan too, right? Yes, great. Thank you. Thank you very much. Enjoy, my friend. Bye. Bye. Greetings, my friend. A turkey currywurst. Unfortunately, we don’t have that today. We do have the regular one? Yes. And another Palatinate bratwurst. I’ve got something new with mustard, sauerkraut, and fried onions. It’s amazing. I’ll take that. Trust me. Currywurst with fries, yeah? Yes. And the new one. You’ll love it, I swear. Menu, right? All right. So, this is our Palatinate bratwurst. We’ll warm the roll up a bit here next to it so it’s nice and warm. There, Alex! One. Perfect. Thank you. Enjoy. Thanks. So, where is it? Ah, ready. The first round. So, here’s the currywurst, and the bratwurst will be ready in just a moment, yeah. There, perfect timing. Just right. Thanks. Et voilà. Enjoy. Do you come here often? Yes, actually. How come? Well, I live just around the corner, that’s why. Yes. I often come here for lunch. Okay. And also because of the quality, right? Because of the quality, yes. I think the homemade sauce is very good. And yes, it’s a nice atmosphere. And how does bratwurst with sauerkraut taste? Very good. Delicious. Great. Thank you. Delicious. What do Berliners say about it? Well, so far it’s been a huge hit. Actually, people from the Palatinate are coming here especially for the bratwurst. Exactly, it’s my childhood food, my soul food, somehow. I always had it when I was a kid with my dad; we’d always go out for bratwurst. And, uh, yeah, I’m from the Palatinate, so I can even speak Palatinate dialect. Exactly, and I always get them from Hambel’s butcher shop. Former Chancellor Helmut Kohl always ate his Saumagen there , and they always make the best bratwurst. My mom always brings them to me , or they’re delivered, depending, but Mom often comes to visit and always brings 1000 bratwursts with her. And Berliners like them too? Yes, absolutely. It’s really a very coarse bratwurst with no seasoning. The Thuringian one is really fine with so much stuff in it , and I personally don’t like it that much, but that’s a matter of taste , and I think it’s so great, it has such a meaty bratwurst flavor. The one with our homemade onion chutney or sauerkraut is really amazing. You can try one later. Hi. What can I get you? I’d like a Palatinate bratwurst with sauerkraut, fried onions, and mustard. Very good choice. Did you just read about it or have you already tried it? I’ve had it with the onion chutney before. Okay. Yes, that’s new, and I think it’s fantastic. I’m totally celebrating right now. Do you want to pay cash or by card? By card. Could you tell me your name again? Vera. Hi. What can I get you? I’d like a Palatinate bratwurst with onion chutney. Of course. Cash or card? Cash. Then that would be €5.50, please. Anything extra? It’s already in the roll. Yes, yes. I would have been surprised what they wanted with two. Okay, tell me a name, it’ll take a moment. Yes, Bering. Hi. Oh, Paule. One currywurst with fries, please. With pleasure. Hello. How are you, my dear? Good, I’m filming right now. Oh, you guys? What are you filming? “Last Exit Happiness.” Yes, awesome. Amazing. How nice. How many days? They’re packing up again on Wednesday. So they’re filming today and tomorrow. Oh, that’s amazing. €6.20. Thank you, my dear. Thank you. You have a few days off now. Yes, well, I’m supervising now. Are you supervising? Okay. But “Last Exit Happiness” is a feature film, right? Yes, a film series, somehow. Okay. And they’re getting married at your place, right? They have a bar scene that takes place in Eisenach. Oh, awesome. Except there aren’t any parking spaces left. You should get one of those things made with a mushroom on it. A mushroom pattern. Yeah, that’s right. Crazy. Yesterday there were like 100 people milling around. Man, the line was endless. I sold out by 6 pm. That was really wild. Here you go. Thank you . Another one, perhaps? Salt. Hungry? Enjoy your meal, my friend. Yes. Have a great day. You too. Let’s keep it going. Thank you. Please give me some feedback on how it tasted, because it’s something new. That’s why that would be great. Thank you very much. You’re welcome. It needs a little more time. Yeah, it’s really wild. It’s mostly the locals who come here, right? I mean, it’s really so nice that you can just be here like this. I’ve met so many new people because of it. Before, at the bar, it had a very homogenous crowd, and now here everyone comes. The construction worker, the grandma, it’s all such a diverse group of people. Hi, hello. Could you make me some fries, please? €3. Thank you. Can you take them with you right away? Yes. They were left over. Things always move quickly now. There you go, my friend. Thank you. Enjoy your meal, okay? Have a nice day. You too. Bye. Yes, looks good. There you go. Yes. With mustard, right? Yes. Yes. Then enjoy your meal. Thank you. Enjoy your meal. You said earlier that it’s like a small village here. Yes. And why is it like that here? A lot of people have lived here for a really long time, and it’s simply, as the name suggests, Rixdorf. It’s really a very small area, and you get to know each other really quickly. It’s really amazing how many people know each other here; it’s really like a family. It’s not like Berlin usually is, is it? It’s relatively anonymous everywhere else, but here everyone really knows everyone. That’s really impressive , and it helps everyone, doesn’t it? When I first opened here, so many people from the neighborhood helped me with cleaning and painting and things like that. It was really great. Wow. That’s really fantastic. Yes. You really have to say, there’s still real neighborly support here. It’s really great. And how long have you been here now? I lived on Richardstrasse 20 years ago. Back then I had an apartment here, and it didn’t cost anything. People didn’t want to visit me at night because they were all afraid, because it was supposedly so dangerous. You didn’t really notice it. Ah, here comes Kai. Um, and then I moved to Weichselstrasse , and I’ve had this shop here, Herr Lindemann, for eight years. And this one, as I said, for three months now. Hello. Everything alright? Yes, it has to be. It has to be. Very nice. Hi. Hello. So, the vegan one. Et voilà. Thank you. You’ll get some too. Can I have some mayo? You can help yourself over there. Cool. It’s vegan. Perfect. Thank you. You ‘re welcome. Two turkey sausages. I’m sorry, I don’t have those today. Do you have currywurst? Yes, I do have currywurst. Vegan? One regular currywurst, one vegan currywurst, and one order of fries. One order of fries? One order of fries is enough. Yes? Okay. Is the portion of fries small or large? I have a large one now. I ordered a meal deal, it’s cheaper that way, right? Okay, three currywursts. No, not yet. First the others. Yours will be here in a minute. Done. Thank you. You’re very welcome. Hey. Everything okay? Two currywursts? Bernhard will be here any minute. He comes regularly, and he has his own personal fork because he doesn’t like eating with wooden picks. Look, he’s already helping himself. Bernhard’s personal fork. Yes. He’s the third owner already. The one you’re with? Yes. And how long have you lived here? I’ve lived here for almost 38 years. Yes. There used to be a newsagent here. Yes. And then the curry stand came, which was here for several years. The other one was here for 17 years and is now the new owner, Mr. Lindemann. Yes, very nice. Wonderful. Everything tastes great. Can’t complain. Very nice. Bernhard, would you like a Coke? A Coke? Would you like a Coke? Thank you very much. Yes, wonderful. Thank you very much. Excellent. It looks good again. Always a double? Yes. A double and a Coke. Enjoy. Yes, thank you. Can you taste a difference between the other owners? The previous ones? Yes, there is a difference, but generally they taste very good. You can’t complain about that. Everyone has their own recipe. That’s how it is. Yes, yes, exactly. So, Yolanda. This one’s for me. And if you could give me some feedback on it, since I’ve just added it to the menu. Okay. I will. How does it taste? So, and then the vegan one again. Yes. And how does it taste? Tastes good. Tastes wonderful. Yes. May I ask how the sausage tasted with sauerkraut and fried onions? Good. Yes. I’m just thinking. Thank you all. Thank you. Oh. We’re tourists here. Oh, even better. Very good. I have to wait a little longer. Yes, it’s crazy, isn’t it, that you’re in the middle of Berlin and then suddenly you’re really in a village. So, my dears. Great. Then enjoy your meal. I’ll have one curry without mayo and fries with mayo. All right. I’m supposed to introduce the menu, but I can’t introduce it. Just move it up a bit and then it should work. Ah, yes. Yeah, sometimes he’s a bit temperamental. Is that okay? Yes. Great. There, Jojo. Jojo? Here we go. Et voilà. Enjoy your meal. Thank you. You’re welcome. Do you have another roll? Ah yes, that’s right, you said so. Sorry. Thank you. You’re welcome. Okay, here’s the small fries for you. Do you have mayo? Look next to it. You can just help yourself. It’s vegan. If you can see, right? I’ll be right there, okay? Yes, yes. Uwe! Your bratwurst. Watch out, there’s a bay leaf in it, because it’s all homemade. Yes. Thank you very much. Hey Lisa, can you get me some more fries? Yes. There you go, my dear. Enjoy your meal. Thank you. Grab one of these wooden skewers. Ben! Yes. And how does it taste? Tastes good? Awesome is awesome, right? Very good. Are you regulars? You’d better ask Peter what we are. Definitely regulars. Actually, Ben was the first person to tell me I should sell currywurst and fries here. At the time, I was like, “What?” Ever since, he’s been wanting the platinum currywurst card, but he’s not getting it because he eats way too much currywurst. Yesterday, I helped him with the shop. We live right here on the square. Okay. Ben’s family has lived here for, I don’t know, centuries, I think, right? Right, they have the funeral home up front , and Ben sent his whole crew over at the beginning to help clean up because the whole place was covered in graffiti. Yesterday, he helped me out because I was so overwhelmed with customers. So, he’s one of the biggest helpers I have here. We couldn’t watch it yesterday. The line was just too long. Oh, so you just jump in with us. Then I jumped in for a bit and helped out. I had to earn my currywurst. What’s your favorite food here? Well, I like the currywurst the plain way. I also like currywurst and fries. Yeah, sometimes with truffle mayo, but otherwise classic currywurst and fries. Although the chili cheese sauce with the fries is also really good. They taste great too. And Levi, what do you like best? Fries with mayo. If you mean me? Yeah, of course. Just look in the mirror. Who else am I supposed to mean? Thank you so much, my dear. Is it great here again today? Yeah, yesterday was crazy, man. Yesterday was the flea market and it was so wild. Yeah, crazy. Thank you so much. Have a wonderful day. Can I ask you something quickly? Yes. Are you a regular here? Actually, yes, I’d say so. Yes. Yes. And always the Palatinate bratwurst? No, I always order from the menu according to my mood. Always something new. Yeah, totally. And sometimes there’s something new, so I try it right away. And does it taste good? Absolutely fantastic, otherwise I wouldn’t do it. Thanks. Bye. Bye. What motivates you? I think you’ve picked up a bit today that all these people who come by, many of whom you know, and just their satisfaction, that they simply celebrate the product, celebrate the price, see the craftsmanship behind it , and simply the feedback you get. And that’s what I think really motivates me. In the beginning, I was sometimes here 24 days in a row, and I had to drag myself here in the mornings, thinking I couldn’t go on, and then you’re there and the people are just happy and thank you for the great food, and that gives you such energy when you realize you’re doing something that makes people happy. That’s what brings me joy, that’s why it’s only half as exhausting. And it’s tiring, but it’s doable. Just once. So, now we have everything, and I’d say, enjoy your meal.