Bartisans: Adam Puetzfeld from Brotzeit

By That's Beijing, August 20, 2016

This month, we head to German restaurant and bar Brotzeit where head chef Adam Puetzfeld talks about two of our favorite things: booze and meat.

So, you’re from Germany?
I’m actually not – I’m Polish. But I moved to Germany when I was 14, and I got all of my experience and training in Germany. I also ended up in Mexico for a few months where I learned about Mexican cuisine.

What sort of dishes do you specialize in?
My personal favorite is Italian food. A large portion of my family lives in Italy, and my aunt owns a hotel with a restaurant in there, where I also used to work.

So you know how to cook many different cuisines?
Yes, except for Polish! My grandfather was an excellent cook, but he passed away when I was young, and my parents never really taught me their local cuisine.

Do you have a favorite dish here at Brotzeit?
Definitely the pork knuckle. We do a really good one here. We use a very old-fashioned procedure, and end up cooking it five times.

What drink do you recommend having with it?
Beer! [Laughs.] Wheat beer. Though most of our customers like to eat the knuckle alongside a pilsner.

German cuisine in three words?
I’ll go with heavy, healthy…

Wait… healthy? What’s healthy about German food?
We use a lot of cabbage for example. Plus potatoes and other vegetables.

Is beer healthy?
Depends on the quantity you drink [chuckles].

See a listing for Brotzeit German Bier Bar & Restaurant.