Now that the Brits have the space that was last year’s in-Bau eatery, hungry EFMers should take a walk to the south side of the building to the Gropius Mirror Restaurant.In a replica 1920s-style mirrored tent, or Spiegelzelt, “slow food” is dished up in remarkable quantities of remarkable quality — for remarkably low prices. “We insisted on having this tent,” said EFM director Beki Probst. “Dieter wanted slow food; Otto Geisel did the concept.” With the food slow but the service not, the threecourse business lunch (Saturday was salmon and artichokes, beef stew and a choice of desert) is less than €20 while the pasta, farfalle with champignon-truffle butter, was just €10. There’s also a full a la carte menu. On kitchen duty are Martin Scharff, who also does the Berlinale opening gala catering, from the Wartenberger Muehle, and Juergen Koch from the Hotel Laurentius. The Gropius Mirror Restaurant is open from 11 a.m.-8 p.m., with reservations advisable. Phone is 030 263 986 986. Evenings are given over to the Celebrating Culinary Cinema sidebar. From Sunday through Thursday five of the best Berlin chefs present a meal themed to that evening’s film, screened in the Bau. Wine expert Stuart Pigott has selected the appropriate grape juice and is moderating a discussion with fellow vintners at Thursday’s wine-drenched film, Alexander Payne’s “Sideways.” Proceeds go to the Jovita child and youth foundation. Events kick off at 7 p.m. with tickets priced at just €39 available from the EFM service counter.