Basiliscus Film is a Berlin based film production. As a full-service company, we develop and produce industrial and corporate films, web videos and TV reports.
Phone: +49.(0)30.42 80 33 02
Basiliscus Film GbR
Frobenstrasse 11, 10783 Berlin
Uwe Schwarze ist zusammen mit Stephanie Drescher Geschäftsführer von Basiliscus Film. Er arbeitet als Kameramann, Drohnenoperator und Fotograf und ist für alle Prozesse in der Postproduktion verantwortlich.
Finding a restaurant in Berlin that serves good Cuban cuisine was not easy. Through a tip from a chef we know we discovered La Pequeña Habana in Schoeneberg. From the outside rather inconspicuous, the guests can expect an excellent cuisine inside and lots of passion for the gastronomy. Iris Garofalo loves being a host, her husband Eric performs in the kitchen.
For the TV series 50 Kitchens, one city we cooked together the Cuban national dish, Ropa Vieja, a dish made of beef, which is prepared in a special way. But also the avocado salad and the daily fresh fish dishes are absolute delicious. For Iris and Eric with the La pequeña habana a long-desired wish became reality, they told us during the shooting. "Food plays a huge role in Cuba. We are family people. We all like to eat together and we enjoy food. We all come together at the table and tell each other how the day was, talk about everything. No matter what, we enjoy the food.” During our filming, many Cubans ate and dined at the restaurant. A good sign, as we find.
The film that we produced about Dany Hok has a very special meaning for us. On the one side the Cambodian was the first one we filmed for 50 kitchens, one city in June 2016. On the other side, his life story touched us deeply. That Dany trusted us and shared his story with us is not quite self-evident. All the more we would like to say thank you again. And if you would like to taste the authentic cuisine of Cambodia in Berlin, Danys restaurant Angkor Wat in Moabit is highly recommended. One more advice: Amok Trey tastes delicious.
One of the best places in Berlin for a great breakfast, a relaxed atmosphere and a very charming host: Allan's Breakfast Club in Prenzlauer Berg. Allan Bourbon was born in France, but spent most of his life in Australia before coming to Berlin to open his restaurant. For this reason he represents Australia in the TV series 50 kitchens, one city. „I work in hospitality, in gastronomy since I am 11 years old. So my mum had a restaurant in France and I always had been good with customers, always surrounded by people. This is how my things started about the hospitality”, Allan tells us during the film production. The small, but fancy restaurant conveys best the Australian way of life. At the latest when the chef serves his homemade avocado bagel with hand-picked salmon, it will be perfect. Allan explains that the dish evokes the ocean, the waves and the Australian lifestyle in his memory. "It reminds me of how simple good things can be.”
Oliver Miller wanted to discover something new when he came to Berlin after completing his master's degree in architecture in early 2000. At first he thought of publishing a magazine about architecture, but then everything worked out differently, as he tells us during our day of shooting. Like almost every venture that the American realizes, it arises out of his own need, whenever he misses something. So he played table tennis with a friend in winter outside in Monbijou Park. It was cold, uncomfortable and no cosy opportunity to take a break with a beer. The idea for a ping-pong bar was born. A short time later, he opened Dr. Pong in Prenzlauer Berg. The bar became an institution in Berlin's nightlife.
But much more, Oliver missed, after a night in the Berlin clubs, to have directly a good breakfast, 24 hours a day, according to the American tradition, with bottomless coffee inclusive. The idea for an American diner was born. In 2012, Oliver Miller opened his Nalu Diner. "Typical American breakfast for me is a combination of things that are cooked directly before they are served. So that is what we call short order cooking in the US. That is very different from what Americans call a continental breakfast, And in any American breakfast, the eggs are very important, no matter in what form”, Oliver Miller explains. For sure, that we prepared a typical American breakfast for 50 kitchens, one city: Denver omelette with peppers and boiled ham.
Caroline Grinsted likes to read cookbooks. When she gets up in the morning, she thinks about what she wants to cook for lunch, or wants to eat, her husband Tobias tells us. Food plays just a prominent role in the life of the chef. If she does not eat, she ponders about new recipes. Her passion is boundless and her motto probably the basis of her success: "I meal that is unenjoyable is a wasted experience. It is something we all need to do, to eat to keep ourselves alive, but given that we need to do it, we should make it as nice as we possibly can.” This is how Caroline and Tobias started the experiment to run a supper club - to cook at home and invite strangers. The concept quickly became a restaurant, the ”Muse”. For us, Caroline prepared "Chicken Tikka Masala", one of the new national dishes in the UK. Say again, the British can not cook!