Drink Beer at BRLO Brwhouse, Berlin, Germany

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Brewpub working to elevate the relationship between food and beer to a whole new level. Ironically, perhaps, for a country famed for being meat-centric, casting vegetables in the starring role. Fermented, smoked, dehydrated, smoked and fried – this is the vision of CEO and Head of Culinary Ben Pommer, implemented by Head Chef Thorsten Einicke. Each dish demonstrates the versatility, complexity and array of flavour which vegetables are capable of producing, showing that vegetables need not be an addition or afterthought, and are more than capable of holding their own. Meat lovers need not be concerned, though, they also offer an admittedly impressive selection of regional meats, cooked to perfection in a smoker.

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