BALM

BALM Berlin operates at the intersection of Asian precision and European seasonalism, where the kohlrabi is transformed into a signature dish of unexpected complexity. The root is thinly sliced and poached, then paired with a robust chorizo oil and a velvety hollandaise, garnished with fresh lemon balm to provide a bright, citrusy aromatic lift. Technical mastery is further evidenced in the steamed bao burgers, where the dough is fermented to a cloud-like lightness and filled with braised brisket that has been slow-cooked in a hoisin-miso glaze. The texture of the crispy fried onions provides a necessary counterpoint to the tender meat and soft bun. A dessert of peaches with caramelized white chocolate mousse and lemon balm leaves offers a sophisticated balance of sweetness and herbaceous freshness. The kitchen’s philosophy focuses on sharing plates that encourage a communal exploration of flavor, where every ingredient is treated with a focus on purity.