Silvia Pintérová and Vanda Molnár opened their restaurant platz doch! in Berlin in 2014. The name is an invitation to get to know Slovakian cuisine. The national dish, sheep's cheese dumplings, is their specialty.
Image: Lena Ganssmann
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Video: Sheep's cheese dumplings, Slovakia
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Slovakian gregariousness times two: Silvia Pintérová and Vanda Molnár
Vanda Molnár's path in life was clear from the outset. Her grandmother was an excellent cook and she lived in Berlin until a love story brought her to Slovakia so many years ago. It was there, in the Slovakian capital of Bratislava, that Vanda Molnár was born. In 2000, she followed in the footsteps of her grandmother, traveling to Berlin and bringing her passion for good food with her. She and Silvia Pintérová - who is also from Bratislava - have run their restaurant, platz doch!, since 2014. The two offer a three-course meal that changes weekly and is prepared according to traditional recipes from Central and Eastern Europe.
Silvia Pintérová and Vanda MolnárImage: Lena Ganssmann
The platz doch! in Berlin's Kreuzberg district
The restaurant is designed to serve as a meeting place, hence it is also called a "cooking club": the owners themselves accompany their guests throughout the evening, regaling them with stories about the wine, the food, and their homes in Slovakia.
Slovakian cuisine in Berlin
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Bryndzové halušky - Sheep's cheese dumplings
Serves 4
Ingredients:
1200 g floury potatoes
400 g all purpose flour (more if needed)
300 g smoked bacon
500 g bryndza (salted sheep's cheese)
Splash of red wine to deglaze
Salt
Oil
Preparation:
Peel potatoes and grate finely, then add flour. Dough should be sticky. Add salt to taste. Bring water to a boil in a large pot. Press dough through a dumpling sieve, directly into the boiling water. When the halušky begin to float, they are cooked through.
In the meantime, cube bacon and fry in a pan with hot oil. Deglaze with red wine. Alternatively, if you do not prefer to add bacon to the dish, simply fry the uncut bacon in the pan and remove it afterwards. This will add bacon flavor without the meat. Add halušky to the pan and stir in bryndza. Add salt to taste.
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.
Image: Lena Ganssmann
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.
Image: Lena Ganssmann
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.
Image: Lena Ganssmann
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
Image: Lena Ganssmann
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
Image: Lena Ganssmann
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.
Image: Lena Ganssmann
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Restaurant platz doch!
Manteuffelstrasse 48
10999 Berlin
