Heimat #3: Beuscherl (Lucas Huemer, Austria)
Heimat doesn’t translate. And perhaps it doesn’t need to. It isn’t a concrete place, but a feeling, something that lives in memory, through smell, taste, and texture. All of us carry it, none of us need to agree on it.
Each month, we cook a classic that tastes like one kind of Heimat – across different kitchens and biographies – inspired by the people we live and work with in Berlin, grounded in the produce of our region.
Heimat #3: Beuscherl (Lucas Huemer, Austria)
When we talk about Heimat, about the traditional home-cooking of times past, there is an element to it that is almost entirely absent from our world today: using the whole animal.
If anything, the fact that we’ve now even got trends like “nose to tail” says quite a bit how much the culinary mainstream has moved towards using only certain cuts, say, the quick-seared, the fillet, whatever we happen to feel like. And yet, if you do choose to eat meat, isn’t it a matter of respect to be using the whole animal?
The next instalment of our Heimat series shows it’s not just a good idea, but also really delicious: the Beuscherl.
Beuscherl is a traditional stew made from heart and lungs. In our case – as you might expect – from beef sourced from Viola & David Peacock at Erdhof Seewalde. The offal is cooked, finely sliced, and returned to a sauce built on its own stock. Vegetables and capers are added, the whole thing lightly thickened and finished with cream. It’s savoury, slightly sour, and we serve it with Serviettenknödel. And: if you had no idea what you’re eating, you wouldn’t think it’s offal at all.
As with many dishes in this series, anyone who knows it tends to have a clear idea of how it should be. This version, developed with our colleague Lucas Huemer (head chef at the Austrian Embassy) really won all of us over during our trial runs.
© Eva Biringer
Lucas grew up in a baker’s family in Upper Austria, four generations under one roof. Cooking followed what was available, often whole animals from a neighbouring farm. His great-grandmother, the affectionately named “Urli”, was the cook of the house. She would break down the animals and use everything.
Lucas kindly shared this typical childhood scene with us: Saturday lunchtime. The bakery closes, everyone gathers, food is passed around, conversations overlap. Among other things, Beuscherl with dumplings, made, of course, from the bread left over during the week.
For Lucas, this remains the taste of home. A dish tied to very specific memories, and to a way of cooking in which origin, respect, family, and tradition meet.
What:
Heimat #3: Beuscherl
When:
In the week of May 4 2026: Monday to Thursday
In the week of May 11 2026: Monday to Thursday
In the week of May 18 2026: Monday to Thursday
In the week of May 25 2026: Tuesday to Thursday
6:00 p.m. – 8:15 p.m.
9:00 p.m. – end
Price:
€ 45.00 per person for Beuscherl with Serviettenknödel and rye sourdough bread from Florian Domberger, served with house-made, aged raw milk butter made from the cream of Viola & David Peacock of Erdhof Seewalde with a little give a way on the way home and Brita filtered water (sparkling & still)
You’re more than welcome to order additional dishes from our current menu.
Booking:
Via the link.
If you’re bringing veggie friends along, we’ll be happy to offer an alternative from the menu. The Beuscherl itself is not available in a vegetarian version. Unfortunately, we won’t be able to do without the following allergens: gluten, lactose, onion and celery.
Drinks:
Drink whatever suits you – our drinks menu is extensive, our cellars well stocked, and we’re always happy to recommend something. We have a selection of exciting bottles and wines by the glass ready to go. There are also alcohol-free options available, such as our cold verbena infusion.
Heimat #3: Beuscherl (Lucas Huemer, Austria)
Heimat doesn’t translate. And perhaps it doesn’t need to. It isn’t a concrete place, but a feeling, something that lives in memory, through smell, taste, and texture. All of us carry it, none of us need to agree on it.
Each month, we cook a classic that tastes like one kind of Heimat – across different kitchens and biographies – inspired by the people we live and work with in Berlin, grounded in the produce of our region.
Heimat #3: Beuscherl (Lucas Huemer, Austria)
When we talk about Heimat, about the traditional home-cooking of times past, there is an element to it that is almost entirely absent from our world today: using the whole animal.
If anything, the fact that we’ve now even got trends like “nose to tail” says quite a bit how much the culinary mainstream has moved towards using only certain cuts, say, the quick-seared, the fillet, whatever we happen to feel like. And yet, if you do choose to eat meat, isn’t it a matter of respect to be using the whole animal?
The next instalment of our Heimat series shows it’s not just a good idea, but also really delicious: the Beuscherl.
Beuscherl is a traditional stew made from heart and lungs. In our case – as you might expect – from beef sourced from Viola & David Peacock at Erdhof Seewalde. The offal is cooked, finely sliced, and returned to a sauce built on its own stock. Vegetables and capers are added, the whole thing lightly thickened and finished with cream. It’s savoury, slightly sour, and we serve it with Serviettenknödel. And: if you had no idea what you’re eating, you wouldn’t think it’s offal at all.
As with many dishes in this series, anyone who knows it tends to have a clear idea of how it should be. This version, developed with our colleague Lucas Huemer (head chef at the Austrian Embassy) really won all of us over during our trial runs.
© Eva Biringer
Lucas grew up in a baker’s family in Upper Austria, four generations under one roof. Cooking followed what was available, often whole animals from a neighbouring farm. His great-grandmother, the affectionately named “Urli”, was the cook of the house. She would break down the animals and use everything.
Lucas kindly shared this typical childhood scene with us: Saturday lunchtime. The bakery closes, everyone gathers, food is passed around, conversations overlap. Among other things, Beuscherl with dumplings, made, of course, from the bread left over during the week.
For Lucas, this remains the taste of home. A dish tied to very specific memories, and to a way of cooking in which origin, respect, family, and tradition meet.
What:
Heimat #3: Beuscherl
When:
In the week of May 4 2026: Monday to Thursday
In the week of May 11 2026: Monday to Thursday
In the week of May 18 2026: Monday to Thursday
In the week of May 25 2026: Tuesday to Thursday
6:00 p.m. – 8:15 p.m.
9:00 p.m. – end
Price:
€ 45.00 per person for Beuscherl with Serviettenknödel and rye sourdough bread from Florian Domberger, served with house-made, aged raw milk butter made from the cream of Viola & David Peacock of Erdhof Seewalde with a little give a way on the way home and Brita filtered water (sparkling & still)
You’re more than welcome to order additional dishes from our current menu.
Booking:
Via the link.
If you’re bringing veggie friends along, we’ll be happy to offer an alternative from the menu. The Beuscherl itself is not available in a vegetarian version. Unfortunately, we won’t be able to do without the following allergens: gluten, lactose, onion and celery.
Drinks:
Drink whatever suits you – our drinks menu is extensive, our cellars well stocked, and we’re always happy to recommend something. We have a selection of exciting bottles and wines by the glass ready to go. There are also alcohol-free options available, such as our cold verbena infusion.