Confit of mild onions from the Cévennes, slowly cooked down with sugar, lemon juice, wine vinegar and white wine. Makes about four jars and pairs well with charcuterie, foie gras and cheese; we recommend Uivo’s Moscatel Galego with it.

Bring France to your picnic board – with this hearty Cake au Thon, a classic of every French summer table! You only need a few ingredients: two cans of Santa Catarina tuna fillets, eggs, flour, crème fraîche, green olives, and two onions. 20 minutes of preparation, an hour in the oven – and it’s ready to enjoy!

Hot-Fish Spicy Sardine Empanadas – savory Latin-style pastries, perfect as finger food for 4 people. Preparation time: 15 minutes, baking time: 30 minutes, total time: 45 minutes.

Homemade mayonnaise with Orléans mustard and a pinch of Piment d'Espelette for a subtle kick – whisked together in minutes. We recommend pairing it with a zesty Pet Nat from the Douro.

Discover Galician oysters in cans—exclusively in Germany! Three delicious varieties: natural, escabeche, and Albariño vinaigrette. Perfect for our recipe: crispy fried oysters with seaweed mayonnaise. This 100% organic sauce adds a sea breeze to your dish. Serve on a bed of salad greens and enjoy with Vinho Verde. A unique taste of the sea!

This simple recipe will appeal to anyone who isn't afraid of rich combinations: true to the motto "mixing is possible", we have tried our hand at a tapenade with three kinds of fish – sardine, anchovy and tuna. A delicious combination full of Mediterranean aromas that transports us to the south even in the darkest winter ... perhaps on board a small sailboat rocking in the harbour, or on a terrace in lavender-covered hills, while the crickets chirp all around us, the sun shines down on our heads and we enjoy a little aperitif with friends ... Ingredients for 6 - 8 servings 1 can of sardines (e.g. Sardinettes) in water, drained 1 small can of anchovies (approx. 56g), drained and soaked in milk for 10 - 15 minutes to desalt them 1 can of tuna in water, drained 1 clove of garlic, roughly chopped 1 small shallot, roughly chopped 1 handful of black olives, pitted freshly ground pepper 1 tsp mustard 1 tbsp olive oil 2 tbsp dry sherry rosemary Crush all the ingredients with a hand blender, a fork or in a mortar until a coarse paste is formed. It is best not to blend it too finely, as it looks better and the texture is also nicer if a few pieces of fish and olive remain. Serve in a nice bowl, accompanied by crackers, raw vegetables or toasted bread. Also very delicious on homemade bruschetta, with grilled vegetables or as a filling for tomatoes, peppers, zucchini, eggplant ... Best enjoyed with a full-bodied red wine – Bon appétit! Garlic and rosemary give the recipe a spicy, southern note, while the dry sherry elegantly rounds off the whole thing and adds an interesting twist. Depending on your preference, one or two of the fish may dominate. Inspired by © Barbara-jo McIntosh, recipe from the book "Tin Fish Gourmet", Raincoast Books, 1998 We offer the following products from the recipe: Sardines Anchovies Tuna Olives (you can find a wider selection in our shop in Berlin-Wilmersdorf) Pepper Mustard Olive oil Sherry (unfortunately currently only available in our shop)

Philippes Nordic take on smørrebrød: marinated sardines topped with crisp apple, gherkin and carrot, on toasted rye bread. Serves 1 to 2, ready in fifteen minutes, and we recommend pairing it with a Vinho Verde from Márcio Lopes.

Who said it always has to be French around here? Asian cuisine, in particular, features many dishes with fish, and we love to be pleasantly surprised! This week, our head chef Thomas Vetter has drawn inspiration for a culinary encounter unlike any other: fresh summer rolls with Breton sardines – a recipe made for spring. Freshness, spice, zest, and everything you need to simply pick it up and enjoy!

It's summer and we are enjoying the many long, balmy evenings, during which we celebrate the otherwise understated aperitif culture. With Mediterranean finger food, we like to have a sparkling drop in the glass. Rosé, Aperol Spritz and white wine spritzer are always a good choice. But sometimes we can also go for something with a higher alcohol content. For example, have you heard of Portonic? Or how about a Gin-Seng Tonic?

The other day, I went canoeing on the Spree with some friends. It was wonderful—we felt like real freshwater pirates…! For our picnic on land, we had wonderfully chilled rosé (we had it in a bag towed behind us in the water) and delicious little puff pastry parcels that my friend Anne had prepared. I was inspired to make a sardine version of the recipe, which I "recreated" at home. It is super easy and looks really beautiful. Perfect for a picnic with friends or a dinner for two (or three, or four...)—as an aperitif, finger food, starter, or main course, perhaps with a green salad! Bon appétit! Ingredients (for 2 people) 1 pack of puff pastry (if you are not making it yourself) some sesame seeds 1 small eggplant 1 small zucchini 3–4 mushrooms Feta Zucchini cream and/or tapenade (black olive paste from Provence) 1 pack of sardines in oil (e.g., Sardines Saint-Georges by La Belle-Iloise) Olive oil Salt Pepper Wash the vegetables and cut them into cubes, while preheating the oven to 200°C. Heat oil in a pan and fry the vegetables until they are lightly browned and translucent, but still slightly al dente, and season with salt and pepper. Sprinkle the sesame seeds on the countertop or a board and roll out the puff pastry on top. Press the sesame seeds firmly into the pastry. Then cut the pastry into equal squares (I get 6 pieces from one roll). Spread a dollop of zucchini cream and tapenade in the center of the pastry squares (this can be omitted to taste. Since I really like both, I made 3 pieces with tapenade and the others with zucchini cream. The pieces with tapenade are more savory, while those with zucchini cream are more "vegetable-forward") and add small mounds of the vegetables, crumbled feta, and small pieces of sardine. Caution: do not put too much filling on the pastry, otherwise the pieces will rise too much in the oven! Fold the corners of the pastry diagonally so that they form nice, firm parcels. Press the loose ends and sides together well. This requires a little dexterity, but it is important, otherwise the pieces will rise too much in the oven. Bake on the middle rack for 15–20 minutes until golden brown and serve hot. Bon appétit! We opened a bottle of Alento Rosé 2016 Alentejo to go with it, which paired wonderfully! A young, intense Portuguese rosé full of joie de vivre—an easy everyday wine that goes well with any food, but is also fun to enjoy on its own.

Mmmmh, yummy yummy ... :) Recently found on the blog of a Spanish woman (www.letitbecosy.com), who lives in Mallorca and cooks mainly vegetarian. I have long enjoyed discovering new flavor combinations, and above all, I am now particularly interested in unusual combinations with fish ... that is why I added oil-packed sardines as an ingredient to one of her recipes. The recipe is very simple and the result is excitingly fresh and incredibly delicious. I can imagine that it would also taste excellent with sardines in Muscadet or sardines in water and lemon. Next time I will try it that way! And this is what it looks like when it is finished: Bon appétit!

Toast crusty bread, rub with pink garlic, top with a sardine, olive oil, pepper, coriander: star chef Christian Lohse's aperitif recipe in ten minutes. To accompany it, as a sweet counterpoint, a well-chilled Jurançon moelleux from Clos Lapeyre.