Inventory: Food & Drink / Global
Great lengths
Whether you want a seafood restaurant halfway up a Swiss mountain, a sourdough loaf made from rare grain varieties or just a Parisian coffee that is worth the wait, this month’s Inventory celebrates the establishments that go the extra mile to get things right.
Trio
Berlin
A buzzy opening often comes with promises of gastronomic revolution. Thankfully, Trio, from the team behind Berlin’s Otto, does not. “We’re not reinventing techniques or flavour combinations,” says the restaurant’s head chef, Vadim Otto Ursus. “Our dishes don’t need much explanation.” Trio is co-owned by Ursus, Eva Alken and Clemens Roesch, all of whom wanted to start a more casual sister space to Otto.
Behind a curving corner window in Mitte, guests can tuck in to a hearty menu of Austrian fried chicken, venison goulash and Königsbe…