Ramen Pop-Up mit Stephan Hentschel, ehemaliger Küchenchef des Michelin-Sterne Restaurants Cookies Cream

In the organizer's words:

In Stuttgart: Ramen pop up by Stephan Hentschel, former head chef of the Michelin-starred restaurant Cookies Cream, and Food Technique Berlin

Friday, January 24, 2025, from12:00 p.m. to 10:00 p.m.
Saturday, January 25, 2025, from12:00 p.m. to 10:00 p.m.
Sunday, January 26, 2025, from12:00 p.m. to 4:30 p.m.

After two events in Berlin, Stephan Hentschel, former chef of the 1 Michelin-starred restaurant Cookies Cream, and Food Technique Berlin are coming to Stuttgart to serve a selection of their unique vegetarian ramen menu. Thanks to the exciting combination of dishes and the addition of meat side dishes (for an extra charge), even non-vegetarians will get their money's worth. The ramen is served with aromatic side dishes, which can be enjoyed on their own or as a delicious addition to the broth.

In developing the menu, Stephan Hentschel has incorporated techniques from his time at Cookies Cream, while Food Technique Berlin has brought in the most popular elements of its vegetarian ramen range. All components of the menu are made fresh, without using "fillers" such as tofu or seitan.

As vegetarian ramen is still rare in Japan, there is little guidance for "authenticity". When developing the menu, this allowed complete freedom in the selection of seasonal and regional ingredients that complement each other - a guiding principle of real Japanese ramen.

The 3-course lunch menu for €39.00 per person includes:

• Choice of:

  • Light Mushroom Shoyu Ramen: Mushroom and celeriac broth with soy sauce seasoning with pointed morels and garlic oil served with homemade noodles, roasted oyster mushrooms, kohlrabi confit in oil, rocket and spring onions

  • Fiery mushroom tantanmen: Mushroom and celeriac broth with sesame-peanut-walnut seasoning and habanero chili oil served with homemade noodles, minced roasted oyster mushrooms, mushrooms and eggplant, spring onions, coriander and kohlrabi confit in oil

• Choice between:

  • Koshihikari rice with onions, spring onions, kewpie mayonnaise, soy sauce and pork neck (sous-vide cooked)

  • Koshihikari rice with onions, spring onions, kewpie mayonnaise, soy sauce and roasted oyster mushrooms

• Matcha affogato

For an extra charge of €7.00, thin slices of pork neck (cooked sous-vide) can be ordered as an additional side dish to the ramen.

The 4-course dinner menu for €59.00 per person includes

• Jerusalem artichoke with black truffle vinaigrette

• Onsen egg with potato crunch and seaweed caviar

• Choice between:

  • Light Mushroom Shoyu Ramen: Mushroom and celeriac broth with soy sauce seasoning with pointed morels and garlic oil served with homemade noodles, roasted oyster mushrooms, kohlrabi confit in oil, rocket and spring onions

  • Fiery mushroom tantanmen: Mushroom and celeriac broth with sesame-peanut-walnut seasoning and habanero chili oil served with homemade noodles, minced roasted oyster mushrooms, mushrooms and eggplant, spring onions, coriander and kohlrabi confit in oil

• Matcha affogato

For an extra charge of €7.00, thin slices of pork neck can be ordered as an additional side dish to the ramen.

As is customary in Japan, water is served with the meal. Beer, wine, sake and non-alcoholic alternatives can be ordered on site for an additional charge.

The majority of seats are allocated by advance booking (reserve using the booking widget in the right-hand corner). There is a time limit of 90 minutes for each seat. The remaining seats will be available for walk-ins on the day of the event.

The event takes place in the former premises of the famous gourmet restaurant Zirbelstube in the Hotel am Schlossgarten.

The standard menu contains celery, gluten, eggs, gluten, milk, nuts (sesame, peanuts, walnuts), wheat and soy.

Stephan Hentschelhas been responsible for the vegetarian cuisine at the Michelin 1-star restaurantsince the opening of Cookies Cream in Berlin . After 15 years, the chef has decided to break new ground and devote himself to his own projects. But his success story with Cookies Cream remains set in stone.

Price information:

3-course lunch menu for €39.00 per person 4-course dinner menu for €59.00 per person