Original subtitles

Welcome to Dinner Club.

You must be willing to travel.

In any manner...

Screw this.

...and to any place.

You get to know each other well on such a trip, right?

You always travel in pairs.

This year, my motto is, "Be brave."

One of them is always me.

Then we got lucky.

Guys, hurry up.

3 MICHELIN STARS THE WORLD'S 50 BEST RESTAURANTS

It's getting more lovely to be with you by the minute.

We are taking a culinary inspiration trip.

Teddy, are you okay?

Where shall we begin?

That's so yummy.

I feel like the entrails are still in there.

I'm a bit afraid, if I'm honest.

After each trip, there'll be a dinner.

The person who traveled with me

cooks for everyone.

I have the feeling that I'm a really good cook.

We're cooking together.

You're doing great.

Not against each other.

Eating triggers emotions.

Oh, that's yummy.

Nothing is nicer than eating well in great company.

In fine dining it's also about the food looking good.

DINNER CLUB: GERMANY

Here, just sit down, it already started.

Hello, everybody.

-Andi! -Hello!

Are you ready?

-Sure. -You're so relaxed.

Yes, and it'll also be the best meal.

Caro, after today, you won't want to eat anything else.

Did you hear what he just said?

Wow, what, what?

This evening will be the best.

Who wants some meat?

Me.

Cool.

There won't be any meat today.

-You're a vegetarian. -That's why there's no meat today.

-Makes sense. -Oh, right, but then don't ask.

I just wanted to know.

Don't they eat a lot of meat in the country you visited?

Where did we go?

-Portugal. -You know that?

-I told her. -When?

-Earlier. -I told you it's a secret.

-Yes, but she wanted-- -You are such a chatterbox. Crazy.

I'm sorry.

LISBON "MERCADO DE ALVALADE NORTE" MARKET

We need inspiration for our menu.

-Yes. -Let's go to the market.

Oh, look here. Wow.

Lampreia. These are lampreys.

Supposed to be a barbecue specialty.

Cool.

Those are teeth, right? Wow, okay, that's crazy.

When did you stop eating meat?

On tour I'm always like...

I only eat very specific things so I have energy for the stage.

Then let's go on a vegetarian inspiration trip.

Good morning.

Good morning.

You are Mr. Flirty.

Look how pretty. That's a perfect strawberry.

Nice.

From Italy?

No, Portuguese!

Portuguese? No.

Italian, right?

-They're from Italy, right? -No!

-Marrakech. -Eh, Marrakech...

The tomato also looks great.

Yes, it's a beefsteak tomato.

Like a bull's heart.

Like in a horror movie.

What else is in there?

-Not just tomatoes. -Tomato. A bit Bloody Mary-esque.

Teddy, to a nice evening.

Don't drink too much, there'll be a snack.

Bit like gazpacho.

Do you have a favorite vegetable?

I love cauliflower, right?

Beets, my favorite vegetable.

-You don't like it that much, right? -So-so.

Can I convince you that this is going to be really good?

Yes, sure.

-Look what's coming. -What's that?

Oh, look.

The challenge is to do something special

without meat or fish.

At home, I always cook the same stuff.

But with Andreas something different is conjured up.

-Great. -That's ice cream.

FIRST COURSE BEET ICE CREAM WAFFLE

Beet ice cream.

To activate the tastebuds.

What's the stuff around it?

-Beets. -Beets.

Teddy loves vegetables and we integrated that.

-But it actually goes well together. -Good, right?

-Good. -Yes?

-Do you want to drive? -If possible.

Rock, paper, scissors?

PORTO "PRAIA DE MATOSINHOS" BEACH

One, two, three.

Okay, you can drive.

Two-nil. Yes.

I'll make sure that we get to the right place.

Okay.

Now we're looking for this green soup.

What "green soup"?

It's a vegetable soup, a green one.

My cousin.

-Oh, cool. -My cousin lives here.

You got cousins everywhere, right?

Later.

Do you want to drive?

Can you give me proof of your training

so I can trust that you actually work in this field?

I'll show you later.

I'm a pro, even if you don't believe it.

I want to see certificates.

-I'm a... -Proof of training.

I have a federal degree.

-A Swiss federal degree. -I want to see it.

I'd like to see it.

-I'll also show you mine? -You got a certificate? As a comedian?

-Well, like an acting certificate? -Yes, sure.

-Certification. -From the acting academy or what?

-Where did you get that? -From the acting school I attended.

What's that beeping every now and then?

Well...

You were a great student, right?

-No. -Really?

-My school career was disastrous. -Really?

If you grow up without a father, you lack direction.

Child protective services showed up all the time.

-Okay. Yes. -Yes.

-We also lived in a children's home. -Yes.

That's crazy.

My mother fought alone.

That's why it's crazy to me how life changes,

when you trust and go through difficult times and tell yourself,

"I believe in life and that there is something good out there."

Then it'll work out.

Listen, the car beeps now and then.

Like just now.

I think you're driving too slowly.

-Yes. -Okay.

-Maybe it wants to be revved up. -Maybe.

-You know? -Now it doesn't beep anymore, you see.

Do we have some bread?

Kurt, now wait a minute.

I'm afraid there won't be anything.

There will be.

-Where are you going? -I'll get bread.

I'm a little worried that I won't get my fill.

I've had that feeling the whole time, although we're just starting.

-That's why we'll eat more bread. -You can also take that one too.

-Go ahead. -Okay.

We try something very traditional.

-Hello. -Welcome.

MARIO MOREIRO - CHAIR OF THE BROTHERHOOD "TERRAS DE VAMARANES"

Assistant. Kitchen assistant.

Trainee.

-Come in. -Thanks.

-Let's do some Caldo verde. -Caldo verde.

Let's go to the kitchen.

-In the kitchen? -Yes.

BROTHERHOOD OF THE TERRAS DE VAMARANES

GUARDIAN OF CULINARY AUTHENTICITY

They monitor traditions and also celebrate them.

They want to teach us something.

Wow. They want me to put it on.

They have good style.

-Looks great. -Good, right?

You look great. Totally your style.

-The color is nice, right? -Yes.

That's the Caldo verde.

Okay.

-This is the traditional way. -Okay.

It was also known as the Galician soup during World War II.

This is the history of Caldo verde.

So, potatoes?

Potatoes. With the food mill.

Well, pressed through. Cabbage leaves.

Garlic, onions, chorizo.

This is Caldo verde in the traditional style.

We made a potato mousse, right?

Yes, instead of a potato soup.

And the dill vinaigrette.

-Caldo verde, right? Must be green. -Totally.

If I spoke Portuguese, I would say even more than "totally."

Teddy, are you okay? Don't let anything burn.

Yes, for me this is like kindergarten, I think it's easy.

It's going well.

That's just the thing now. Where shall we begin?

Then you sweat it up briefly. It always needs to be sweated up well.

Then you just take a few onions. Is that enough?

We need a bit more.

Then you take some garlic.

-You take two. -Is it going well? May I look?

-Then we'll take some potatoes. -What are you doing right now?

-Andreas, keep your distance. It sizzling. -Don't get burned.

I don't know if you're well-versed in the sizzling game.

Good, good.

A little salt is always good. Salt is good, yes?

Now stir a little and let it cook.

Let it infuse and bring to a boil.

Once it's ready, we'll take a look later and adjust the seasoning.

What are you doing later?

We adjust the seasoning. It's simmer-boiling now.

-Are you familiar with this? -No, tell me.

-It's simmer-boiling and we season it. -What's "simmer-boiling"?

-Is it soft already? -Exactly, I always overcook it.

By overcooking, all nutrients are lost. That's how I usually eat it at home.

-Been doing this for years and I'm fine. -Nutrients? You can tell.

Look, the Caldo verde. Do you like that?

Can we serve it like that?

Yes, looks great.

On top of that, nice. Then the flower is not alone.

Do you think the brotherhood would be proud of us?

I think so, because there's love in it.

Which course are you still on?

-At dessert. -Are you doing everything at once?

Wait, Kurt.

-It will be worth it. -You need to organize yourself better.

Nope, we're nearly ready.

It's a little more complicated than cooking meat.

I'm excited.

Are you nervous? I'd be nervous if I'd were you.

Take this in and swing away.

-Okay? -Looks nice.

-Wait. -Did you put water in it?

Look now, look now.

-Everything good? -Now you have to mash it all.

-And then you mash it all. -Yes. Wow.

Teddy.

It's really simple and then you stir it around.

Wow.

And now you close your eyes when you try it. Close your eyes.

Perfect.

-Thank you. -Thanks.

Try it. It's delicious.

To the chefs, to Confraria Terras de Vimaranes.

-Hip-hip, hip-hip. -Hip-hip, hooray.

-Hip-hip, hip-hip. -Hooray.

Teddy, here's to you. Do it again too.

Hip-hip.

Hooray.

-Caro, this is for you. Gluten-free. -Wow, thank you.

A little attention. Caldo verde, vegetarian.

SECOND COURSE POTATO, PEA, BREAD WITH CHEESE

A mousse instead of a soup.

It's the three-star version.

-Looks really nice. -Great.

Bon appétit.

Very good.

Incredibly tasty.

Horseradish, right?

-Very good. -So nice.

No matter what was in it, it's really tasty.

-Very good. -Tasty.

I would take another whole piece of toast.

Do we still have bread?

-There's rarely any second helpings. -Moritz always has a big appetite.

-Bring it on. Thanks, Teddy. -I'll get you something.

I think we need wine. What do you say?

-May I open it? -Yes, you may.

Portuguese wine.

I'll do that here on the corner.

-Do you need help? -Nope.

I'm sorry, Andreas. I'm getting everything dirty here.

-What did you do? -That's because of the cork.

-No. Wax. -Ah, the wax.

-Don't cut yourself. Should I? -No.

May I eat the flower?

Listen, Teddy?

-Can I even eat it? -The flower? Yes, sure.

-Are you sure? -I'll show you that you can eat it.

Look.

ÁGUEDA ON THE WAY TO LISBON

Did you know that Teddy rides a motorcycle?

Why were you screaming like that? "Help!"

I didn't scream. I enjoyed it.

You always have a hard time being a passenger, right?

You think?

I'm not scared at all.

I'm afraid that I'll go to the doctor and he'll say, "If only you came yesterday."

"If you only had come a day earlier."

I no longer have a gallbladder. I also had intestinal obstruction.

And a ruptured appendix.

Chop, chop.

-I once walked into a lantern. -Me too.

I was reading a comic book.

-Against a large street lamp. -I ran into it while jogging.

How does this thing do on corners?

The driver is always responsible. That's really dangerous.

Yes, totally. But I don't have a driver's license.

I'm just learning right now.

I once had a cockroach in my ear. And you?

You had a cockroach in your ear?

I was shooting a movie in Uzbekistan.

I was about to fall asleep and then I felt something crawling in.

And I do this and that. In that moment I felt it and then there was silence.

-And then you realize... -No. Oh, God.

I have goosebumps.

I say, "Oh shit." At 1:00 a.m. in the middle of Tashkent.

And I think he then put alcohol or something in there.

That was really awful.

-You heard the death struggle in your ear? -Can you imagine that?

It hurt.

Hey, let's clean them out. Shall we play a round against them?

-Hello. -Hello.

Can we play with you?

MALHA, THROWING GAME WITH WOOD AND IRON

We'll go and have a drink.

They go for a drink and we play.

-Do you want to go first? -Yes.

-Did you throw from below? -Watch out for the man, please.

-He must be careful because of the bike. -No, you have to be careful.

Hey, you are good. You bastard.

-You bastard. -That's because of basketball.

-No, that's luck now. -Stop it. "Luck."

I only played basketball as a hobby.

Still, you've got such good aim.

But you were just as good. Look now.

-All right. -Let's end it here.

Hey, thank you.

-Ciao. -Ciao.

We go to José, the best and most famous chef in Portugal...

LISBON RESTAURANT "ENCANTO"

...in his field. He has several restaurants.

The Belcanto has two stars,

and the Encanto, that one there, has one star and is vegetarian.

Does he have proof of training?

-That's a bit fancy here. -It's nice here.

JOSÉ AVILLEZ FIRST PORTUGUESE 2 STAR CHEF

One star for vegetarian food is quite a challenge.

-It's really nice, right? -Very.

It's going well.

-Now we have to make the cauliflower. -Yes.

Teddy's favorite vegetable is cauliflower.

For me, it's a good meat substitute.

-Andreas? -Yes?

-Is that butter or yogurt foam? -Yogurt foam.

Oh, okay.

Why is there so much foam in fine dining?

Everything is always foamy.

-No, why? -They are all good mixers.

Do you know that feeling when you're really tired from work?

Not sure if you know the feeling.

Then sometimes I forget to open my mouth while eating.

Then I scoop it up and stuff it in my face.

I feel full, but I haven't eaten anything. Kind of a diet.

Beautiful.

On your right you'll find a soft pastry, this one filled with eggplant,

topped with green pepper and lemon zest.

Very good, right?

That's good, tastes like a scallop.

The consistency.

Really good, right? It's really good.

If you could always eat like that, the entire planet would be vegetarian.

Great.

If it were always this good, you wouldn't need fish or meat.

Yeah.

We still have to whip up the hollandaise sauce.

Now, you whip it up like this.

Until it starts to thicken and then you put the butter in here.

Andreas just lets him get on with it. I'm completely shocked.

How are things looking for you?

Okay, I think. t's a little lumpy.

Did you use all the butter?

-I thought it should all go in. -But very slowly.

-Oh, I just... -I gave an incorrect instruction.

I think we have a problem.

Teddy, that's not possible.

-Look, it's like shit. -Like what?

It separated.

-Now I would like some liver pâté. -Lovely, great.

-Is it broken now? -No.

-Smoked pork pâté too. -My grandma always had that one.

-These are such nostalgic things. -She had it with a thick layer of butter.

I just ate butter as a child. Just plain like that.

-You're really getting me into shit. -Do we still have cream and eggs?

We don't need eggs anymore.

Just some cream.

I'll take care of it. We can save it.

-Did you eat blood sausage? -Yes, I love blood sausage.

Blood sausage is cool, haven't eaten that one in ages.

Look, the hot oven. It's warm.

In our kitchen you sweat as if you're running.

For real?

He needs one, he's the chef. You know we look.

Short or long?

I normally wear short ones in my restaurant.

-Don't cut yourself. -I'm a pro.

He has a good technique. You're doing great.

-Yes? -Yes, the way you hold the knife.

-Now let's go to the stove. -Chef.

Everyone gets an asparagus piece like that. For fine dining.

And everyone goes home hungry.

Right now I'm grilling asparagus.

It goes really quick.

-Watch out, it burns. -Grilling, not burning, right?

Coincidentally, you're doing exactly what I've been doing for years.

-Smells good though. -Can you take that out and fry it?

We'll cook it up nicely.

Look, this is the speed to do it at.

Drop by drop, it binds. I saved your hollandaise.

Nice and creamy. What separated, was the egg yolk and the butter.

We have it in here now.

Now it's homogeneous. Season to taste with salt and lemon juice.

We saved it.

-Extra large for you. -Wow.

THIRD COURSE GLAZED CAULIFLOWER, BUTTER EMULSION

-No meat, right? -No.

No hamburger.

-Cauliflower. -That's what it smells like.

A little more sauce on top.

So, this is cauliflower,

fried with barbeque glaze.

With a hollandaise sauce.

-All okay in the end? -It's all okay.

You were lucky to have professional help.

Yes, thank God.

We eat it anyway.

I find that really tasty.

-Very good. -Yummy, right?

Delicious. I wouldn't have thought cauliflower could be like this.

I ate this way too quickly.

I'm really happy with the dish. Really, really happy.

-Any more? -Yes.

Moritz is hungry again.

I'll get you something else.

This doesn't look so good, but try it, okay?

-You didn't want to put that on the plate. -I have another reason.

-Is that mashed potatoes? -It's nice that it's served like that.

-That looks good. -What is that?

-Semolina pudding? -Did you get any dumplings?

Did you make pudding or what? From the fridge. Pudding.

-Vanilla pudding with salad? Great. Nice. -The things you can do...

Well, the vanilla pudding...

Moritz, now you've ruined everything.

-Wait, I'll do it. It's okay. -Wait, here. Hey, I got it.

Teddy, give us some money. We'll order something.

We're looking for a fado now.

-Do you know fado? -Yes.

-Should we sprint? -Yes. Catch me if you can.

Look how beautiful.

PORTO, VIEWPOINT "MIRADOURO DA RUA DAS ALDAS"

Look how beautiful. Here, here, everywhere.

I can't breathe. Let me catch my breath.

Look, that's the beauty... Here, the whole...

Everything is beautiful.

Do you also feel the need to call for Martin?

For Martin? Martin?

-Is that good? -Yes, call. "Hello, Martin!"

Hard to believe that a Michelin star chef would call for Martin.

Do only comedians do that?

Take a look here. Fado.

PORTO BAR "CASA DE MARIQUINHA"

We were in a traditional bar.

And there was a fado band.

And fado is what?

Fado means "fate" and is Portugal's traditional music.

-Fargo? -Fado.

This is very melancholic.

-Totally. -Heavy, maybe we'll cry.

I think that's what's interesting and touching

because it has such a melancholy, a longing.

No, not that.

You do it. Come on, come on.

Wait, I'll show you.

I'll show you.

ANTONIO LARANJEIRA FADO SINGER

That's you?

The singer was right there and then he started crying.

He said a sentence.

Do you remember that?

Yes, that's right. I asked him.

Sorry, it was a bit loud...

Portuguese fado is recognized as an intangible world cultural heritage.

He said that means humanity over materialism.

To Portugal, to fado.

Humanity over materialism.

Dude, this is profound.

I am more of a materialist.

All of us, but the longing is still there.

TENTÚGAL "ALFONSO PASTELARIAS" BAKERY

We are now here in Tentúgal.

-Hi. -Hi

-Please after you. -Age before beauty.

OLGA CAVALEIRO RESTAURANT OWNER

Crazy, there's only water and flour in there.

Okay, now I get it.

Crazy, same dough you use for baklava. They lay it out and swing it like that.

Wow, that's great.

-Wow, that's a dough dance. -A nice feeling, right?

-Careful, there's a hole. -Where?

Here.

I love jobs like this where you just do the same thing over and over again.

Then you are completely with yourself. Almost like meditating.

That looks awesome, right?

The dough needs so much attention and calm, no rush. Otherwise it will tear.

If you watch me now, right, how I do it.

Would you take me on as a trainee?

Definitely.

-Yes? -Sure.

-Because you see my talent? -Because I believe in you. You can do it.

You're enjoying it. It's obvious. You're having fun.

-Nice, right? -Yeah, totally.

0.005 millimeters.

That's crazy.

Now let's make the filling.

The Pastéis de Tentúgal are filled with egg yolks and sugar.

Have you seen the kind of brush she's got?

-A feather! -Awesome, right?

-Crazy. -We have to try it. Let's try.

Look at that.

I'm excited.

-Not that sweet. Nice and doughy. -Yes.

Bon appétit.

That's a date.

Fresh dates. This is his favorite fruit. So we do something with them.

We have white port wine ice cream.

FOURTH COURSE DATES, WHITE PORT, FILO PASTRY

And then a coffee oil.

The Pastéis de Tentúgal are filled with egg yolks and sugar.

We filled it with goat cheese.

Yummy.

I don't like goat cheese, but it's okay.

Where does the heat come from?

It's from the vinegar and the coffee oil.

Really? No chili, nothing?

I also thought it was chili.

The salt is also spicy. What did you put in that?

-Some chili. -I said chili.

I can't believe what he let him get away with.

I don't understand it at all, I'm totally jealous.

I didn't think you'd notice.

LISBON RIVER "TEJO"

This trip was absolutely amazing.

It actually wouldn't have mattered where we went, as long as it was with you.

For me it was a great trip. I got to know a world I had no idea about.

And I realize that you are real artists.

I'll miss you.

For real.

DINNER CLUB COMING SOON

Would you let us drive?

I'm scared.

-They don't wear any underwear. -No? Nothing underneath?

Hang on, police.

Everything okay with you?

A little bit of Slivovitz.

-Franka, where are you? I need you. -Yes, Chef.

In German we say, "I could lay down in it."

Did you know it'd be so spicy?

Take a look at the thing here. Is that nice or what?

A leg.

When you massage meat for a long time, you have strange thoughts.

DINNER CLUB: GERMANY