Nußbaumerin prepares Salzburg Bierfleisch
There's more to Austrian cooking than Wiener Schnitzel or pastries, something Johanna Nußbaumer showcases in her Berlin restaurant Nußbaumerin. She cooks Salzburg Bierfleisch using her grandmother's recipe.
Aware of traditions
Before Johanna Nußbaumer took over the restaurant in 2008, four of her predecessors had already failed at the business. But word got around that there was a restaurant in Charlottenburg serving traditional Austrian cuisine. Ever since, Nußbaumerin is booked out every evening.
Training at Castle Fuschl
"My grandmother had a farm, and as a young child, I got to watch the slaughter. Not the actual killing of the animals, but the processing afterwards. Nothing went to waste; there was something made of everything. That was so fascinating that I said: I want to be a chef!" - Johanna Nußbaumer
A perfect framework for good taste
"You're hungry, you're thirsty, you're welcome!" That's the motto Johanna Nußbaumer holds, something typical for Austria, she says. The restaurant is named after its owner, also a tradition in Austria. The boss places a lot of emphasis on style and good taste. As the head of the kitchen, she appreciates the traditional cuisine of the Salzburg region.
Old Vienna on Kurfürstendamm
"I loved playing Monopoly as a kid and I always bought the Kurfürstendamm real estate as soon as I could. Kurfürstendamm was such an interesting place to me, so to have a restaurant on the street is, of course, the right thing. In the West, it's quite dignified, like Old Vienna." - Johanna Nußbaumer
A beer tradition
"Salzburg Bierfleisch is a recipe of my grandmother's, one which people from the Salzburg region like to use, although more with pork. We rewrote it to use veal because it's easier to digest and lower in fat. Don't forget that, in the past, the farmers and harvesters who worked in the field needed a bit more fat to keep them going." - Johanna Nußbaumer