Skykitchen prepares cauliflower with poached egg yolk

The star-studded Skykitchen is located on the 12th floor of a hotel in Berlin's eastern Lichtenberg district, just a few minutes from the Landesberger Allee commuter train (S-Bahn) station. It wasn't long ago that many Berliners considered the district unattractive, but now the population is growing. It's particularly appealing to families as the rent is still affordable.

"How old was I, seven or so, when the Wall came down? The best thing for me was the welcome payment. I crossed over the former border and bought an "Überraschungei" (a chocolate egg with a toy inside). I still remember that. A lot has happened since then; you can really see it with the buildings. I think it's only the older generation that still calls it East and West Berlin." - Alexander Koppe

The old and the new merge in the hip atmosphere of Skykitchen Restaurant. Some of the decorations and furniture - true GDR objects - were found at flea markets. But to secure one of the 55 spots for dining at the restaurant, you have to be patient since the restaurant is booked weeks in advance. Once you're there, however, you realize it was worth the wait.

Alexander Koppe likes to change things around, turning traditional dishes into little works of art. He works meticulously on textures, combinations and appearances. The appearance of some ingredients are unrecognizable on the plate, but explode in taste once they reach the palate. This kind of commitment is what garnered Alexander Koppe his first Michelin star in 2014.

German cuisine is hearty and often very meat-based. But the star-studded chef Koppe would like to turn that around a bit, and offers many vegetarian dishes on his menu. Cauliflower with poached egg yolk is an unusual interpretation of the popular German vegetable. Alexander Koppe achieves a modern variation by puréeing the cauliflower. It's a feast for the eyes, as well as the palate.