Why have one woman in the management team when you can have three?
Our studio was founded by Hannah Kleeberg, aka @herrlich.dining , and our band was complete when Hannah "Hansi" Aschenbrenner and Franziska Maurer joined.
Hansi worked as a Set Designer and Creative Consultant before she designed the interior concept for the studio basicially on a napkin while having coffee with Hannah.
Realizing they were match made in heaven, they started looking for a head of kitchen and it was love at first sight when they met Franziska. Her cooking style is based on her childhood in austria and her love for edible flowers.
We are proud of what our Studio became in such a short time. The idea to open a space started in the beginning of the year, Hannah signed the rent contract in March and mid April we opened our door for the first time.
All that was possible because of our network of women in the food, fashion, interior and creative industry. And our Front of House and Kitchen Team.
Thank you to all the brands that became part of our baby, everyone who stopped by for lunch, matcha, dinner or drinks 🌀
We cant wait for the rest of summer.
Stay kind, celebrate sisterhood and stick together 🫂
All the love,
Hansi, Hannah & Franziska
Pictures taken by the our beloved @marinahoppmann
HERRLICH HOSTING a cookbook 🌀 coming worldwide - PRE ORDER LINKS IN MY BIO 🤍 auf deutsch or in english 🌀
thank you for everything. truly. you changed my life.
this book carries the most beautiful memories, recipes that healed my heart and my own story of becoming a private chef and food stylist 🧈
OUT NOW my first cookbook
HERRLICH HOSTING - WORLDWIDE 🌀🌀🌀
Auf deutsch or in english 🩵
FIND THE PRE ORDER LINK IN MY INSTAGRAM BIO
thank you from the bottom of my heart. this project carries my everything, herrlich's most vulnerable stories and the best memories (and so many recipes, menu guides and hosting hacks!!)
xxx hannah ❤️🩹
🌀 We got a secret we no longer wanna keep: Herrlich Studio is making a 1-day-only comeback at no other place than the historic Pullman Lounge in ICC 🌀
On September 14, as part of 49h ICC, the long-closed lounge reopens for one day only - turning into a vegetarian deli bistro hosted by Herrlich Dining.
Expect a time-traveling atmosphere where iconic design meets fun dining ❤️
Tickets are now available:
/de/49h-icc-pop-bistro-der-pullman-lounge#/
Die Öffnung des ICC Berlin unter dem Motto „49h ICC“ ist ein Projekt von visitBerlin, ermöglicht durch die Senatsverwaltung für Wirtschaft, Energie und Betriebe, organisiert in Zusammenarbeit mit dem Landesdenkmalamt Berlin und der Messe Berlin.
fußballgöttinnen bbq lunch - a herrlich production for @fcu_frauen with @adidasgermany 🌀
creative direction, production & culinary concept to celebrate female voices and success in football and beyond.
big big shoutout to @hannah.aschenbrenner - we‘ve been creating and concepting together ever since we opened the @herrlich.studio pop up last year and now working hand in hand on the most fun projects. she makes everything happen like its easy when its not 🫂 MORE TO COME ❤️
beyond proud to once again work with @nele294 on the culinary concept and having her as head of kitchen ❤️
pictures taken by brilliant @jaquidanslanuit who has the magic power of making everyone feel comfortable infront of her camera ❤️
special thanks to @agranddontcomeforfree for believing in our vision and all the trust, to @fcu_frauen for having us, @leavioletta / @raducommunications for keeping me sane & our whole team ❤️❤️❤️
Auberginen Schnitzel mit Gojuchang Mayonnaise 🌀
hier kommt das (vegane hehe) Rezept für eins der beliebsten Gerichte im @herrlich.studio 🫂
Zutaten für 1 Schnitzel:
1 große Aubergine
100 g Mehl
150 ml ungesüßte Pflanzenmilch
150 g Semmelbrösel oder Panko
Salz und Pfeffer
Pflanzenöl (zum Braten)
Für die Gochujang-Mayo:
100 ml Sojamilch
150 ml neutrales Öl
1 EL Gochujang
1 TL Limettensaft
1 TL Ahornsirup oder Agavendicksaft
1 TL Senf
Prise Salz
Zubereitung:
1. Auberginen vorbereiten: Die Aubergine mit einer Gabel an allen Seiten mehrfach einstechen und dann mit etwas Öl und Salz einreiben. Im vorgeheizten Backofen bei 180 Grad für 45 min garen. Dann kurz auskühlen lassen und vorsichtig die Schale abziehen. Mit einer Gabel platt drücken und mit Salz und Pfeffer bestreuen.
2. Panierstraße einrichten: Mehl in eine Schüssel mit Salz und Pfeffer mischen. Pflanzenmilch in einer zweiten Schüssel bereitstellen. Semmelbrösel in einen dritten Teller geben.
3. Panieren: Aubergine zuerst im Mehl wenden, dann in die Pflanzenmilch tauchen und anschließend in Semmelbröseln wälzen. Brösel gut andrücken.
4.Frittieren: Pflanzenöl in einer Pfanne erhitzen. Die Aubergine bei mittlerer Hitze goldbraun und knusprig frittieren. Auf Küchenpapier abtropfen lassen.
5. Gochujang-Mayonnaise: Sojamilch, Senf, Limettensaft, Ahornsirup und eine Prise Salz in ein hohes Gefäß geben. Mit einem Pürierstab mixen, dabei das Öl langsam dazugeben, bis die Masse dick wird. Gochujang einrühren und abschmecken.
6. Servieren: Das Auberginenschnitzel auf einen Teller geben, die Majo mit einem Spritzbeutel drüber geben und dann mit grobem Meersalz und einem Zitronenschnitz servieren.
Rezept Co Autorin the one and only @framziska 🫂🩵
Welcome to my crib (that you can rent for your bespoke herrlich event) 🌀
@herrlich.studio aka an exclusive event location (until march) for your dinner, brunch, podcast recording, content production and more 🩵 we got some special things planned but also got a few spots left for your next event 🫂
reach out to [email protected] 🌀🌀
the amazing fancy pics are taken by @volker_conradus ❤️
🌀 thats a wrap on Herrlich Studio Chapter 1 🌀
I could go on and on how insane and special the past 6 months have felt. from never wanting to own a place to opening one within 5 weeks after signing the rent contract.. all thats realy left to say is: THANK YOU 🫂 to the studio team, my management, my amazing back office team and family, all helpers and friends, our product partners and most importantly all the guests.
On our opening night I was convinced no one would show up but instead we were busy day and night since then. I can‘t even begin to tell you how much that meant to me and the team. We always planned this studio to be fluid, that just like the rest of herrlich, changes its concept and projects depending on what feels right ❤️🩹 until March we will be open as an exclusive event location (feel free to reach out about that 🌀) and after march we will jump into the next project. So no need to miss herrlich food heheheehe 🫂 stay tuned for our fun dining adventures the next weeks and month and THANK YOU once again for making me able to live my dream job !! (even tho many tears were cried lol not only happy ones (but mostly!!!) 🌀❤️🩹🌀❤️🩹🌀❤️🩹🌀❤️🩹
On october 27, the clocks will be changed to winter time and we will also switch to winter time here at Herrlich Studio.
We are incredibly grateful for an unexpectedly busy summer on our terrace.
From November on, we will only be open for special and commissioned events. Our team is looking forward to this new chapter and we will be announcing more details soon. If you have any questions or requests, please feel free to contact [email protected].
Stop by on the upcoming weekends to try our fall menu and say goodbye to the season on October 27!
Say Hi to Herrlich Schnitzel 🌀
a love letter to the best comfort food out there
Deep fried eggplant, salted lemon potato salad & gochujang mayonaisse 🫂
