Text and Photos by Cesare Zucca

Welcome to Der Tresen-Treff, a traditional Berlin corner pub in the Wilmersdorf district, , successfully taken over and revitalized by the dynamic duo Laurens Friedl and Josha Kalborg, chefs but most of all , great friends.

The venue preserves the rustic charm of a classic West Berlin pub—featuring a dark wooden bar, cozy corner benches on a raised platform, and the typical “pub look.” It is a popular meeting spot for neighbors and regulars, but thanks to the new management, it also offers contemporary, high-quality artisanal cuisine where “homestyle” dishes  are prepared “with love” to a high gastronomic standard despite the casual pub setting.

I seriously hate herring… so I was definitely a bit skeptical when the chef brought out one of their signature dishes: Matjessalat.
Herring usually has that super intense “fishy” punch that scares people off. But Matjes is the ultimate game-changer! Since it’s caught before the fish matures, it’s basically the “butter of the sea” rather than a salt-bomb. It’s this German delicacy made from young Matjes herring—they’re caught in early summer and cured in oak barrels, which makes the fillets super mild, buttery, and incredibly soft. To top it off, the salad came with red onions and Senfeier (eggs in a creamy mustard sauce). The result? I absolutely loved it. And this is coming from a die-hard herring-hater! They were prepared with such a delicate touch and… so much love!

With the season in full swing, I had to treat myself to a dish that is surprisingly fresh yet totally classic: amazing Beelitzer white asparagus with a Hollandaise sauce so creamy it’s unreal. 

INTERVIEW:
Your first memory in the kitchen?
Laurels: Probably while watching my mom whip up a Moroccan tagine, typically made with sliced meat, poultry or fish together with vegetables or fruiIt. I think it jjust sparked something in me… I think that’s where the whole obsession started.
Josha: In Grandma’s kitchen, where it all began, eating a poached egg in a white herb soup, and let’s be real—that soup wasn’t exactly my favorite… but I was always curious. I’ve still got a bunch of photos of me “helping” my mom cook.And when did the professional spark actually fly?
Josha: Get this—at 28, I actually wanted to be a theater actor. But, well, the feeling wasn’t mutual. They didn’t want me! While I was struggling to pay for acting classes, someone asked if I could lend a hand to a restaurant chef. I decided to drop the drama and dive headfirst into cooking. Honestly? Best move ever.

So, what’s the “signature move” of your restaurant?
Laurels & Josha: We’re all about the tasting experience. We like to serve our dishes almost like tapas, so our guests don’t have to commit to just one thing. It gives everyone a chance to experiment with different flavors in one sitting.

And what are the crowd favorites?
Laurels & Josha: definitely the bacon and mustard “roulade vom rind” a beef roulade that we serve it with a silky mashed potatoes with bacon gravy and people just can’t get enough of it. Not to forget a classic hit from the german kitchen menu: “Königsberger Klopse, homemade meatballs (Bouletten), with lemmon sauce and capers, soft and tasty

I also tried your  amazing white asparagus, Delicious!
Josha: Thanks! , Yes with the season in full swing, we like to serve a dish that is surprisingly fresh yet totally classic: the one and only Beelitzer white asparagus with our Hollandaise creamy sauce.

I have to say that that sauce was such a hit that I managed to snag the recipe from the chefs… and voilà, here you go, thanks Chefs!

Ramson bearnaise sauce
For 6-10 portions
Ingredients
3 eggyolk
20g vinigrear
2pinches Salt
125g butter
125g ramson oel
Method
Mix the oil with ramson on 60c degree for 10min and give trough a sive
Whip the eggyolk with Salt and vinigraer on low Heat until its foam
Then work slowly the oil and liquid butter in
Then pull it in a Siphon and put two capsel on it

Tresen Treff
Berliner Straße 167, 10715 Berlin (Wilmersdorf
Phone: +49 30 8542880