The only drawback to our favorite German dishes is that they’re generally not made to share: cue food envy and heavy bellies. Until now, that is. A sultry new restaurant on Torstraße is changing the contemporary German cuisine game, one bite a time. At Peter Paul, traditional German dishes are served in miniature, making for a varied, light and sociable eating experience. A considered menu caters well for vegetarians, though it was the Rinderroulade with bacon and the Matjes with homemade dressing and potato chips that lingered on our minds. The accompanying wine list showcases the best of German vintner culture — try the “Deep Blue” Blanc de Noir from Tesch. In the coming months, when the restaurant spills open onto the footpath, the restaurant’s location on Rosenthaler Platz makes it the perfect people-watching hotspot, adding another level of cachet to this already alluring establishment. Gather the German cuisine skeptics in your life and prepare for their conversion. (Text: Anna Dorothea Ker / Photos: Sven Hausherr)
A seasonal eight-course Omakase menu, an intimate and authentic atmosphere, carefully selected glassware and ceramics, impeccable service and attention to detail: Shiori brings the very essence of Japanese haute cuisine to Berlin. This setting, typical of Japan’s fine dining culture, is certainly new here, and people are loving it; Shiori has been all the rage amongst Berlin foodies since its opening last summer. Owner and chef Shiori Arai was born into a culinary family: Both parents ran small restaurants in his home town in Japan’s Fukui prefecture, allowing him to learn the tricks of the trade. Next-level chawanmushi (Japanese shrimp dumplings), salmon marinated in koji and shrimp-shinjo sitting in a delicate clear broth soup are just some of the pretty dishes you can expect to delight your senses at Shiori. Chef Arai truly showcases the culmination of quality and artisanal craftsmanship inherent in his culture. You’ve got to experience it to believe it. Given Shiori’s ten-seat capacity, reservation via email is required. (Text: Rei Matsuoka / Fotos: Sven Hausherr)
Der Goldene Hahn was featured in our Cee Cee No.2 Book, which is available for purchase here.
This Kreuzberg classic is the local go-to for simple but delicious Italian cuisine. The seasonal menu, scrawled on a blackboard that the waiter brings to the table, changes daily. The Caponata Siciliana: simply magnificent, the house speciality. During our visit we spotted an Italian nonna in the kitchen, dishing out pasta and bread – made from scratch, of course: a dream come true. The interior ranges from from simple and quaint to somewhat cracked, but the ambiance, candlelight, red-checked tablecloths and brick walls are totally charming! (Text: Nella Beljan / Photos: Daniel Farò)
There is nothing more difficult to find in Berlin than a good, big, juicy piece of meat. I’m not talking about a thin schnitzel here — I mean thick but soft meat that has structure but almost melts in your mouth. That’s exactly what I found at Big Sur: organic ribeye steak, cooked to perfection and accompanied by a variety of inventive side dishes with a touch of Mexican and Asian influences. The drinks served at the long wooden bar are as as creative and ever-changing as the food menu, though you can always count on a punchy Mezcal cocktail to get your night started. Ask your host to tell you the story of how all this started with a food truck and ended up as a truly unique place in one of my favorite corners of Kreuzberg. (Text: Letizia Luperini / Photos: Jessica David)
Tue, Wed & Sun 18-02h, Thursday 18-03h, Fri & Sat 18-04h
Hailing from Mexico City, Letizia Luperini has been in Berlin for 4 years and currently calls Charlottenburg home. She is the co-founder of Pamono, a marketplace for vintage and contemporary design furniture.
Berlin cuisine — it’s officially making a comeback. But this time around, the good old ingredients are being reinvented in exciting new forms. At Kantine Kohlmann, small sharing plates and bites are delivered to wooden tables — modern, seasoned and flavorful. Owner Ulrike Kabyl recommends the beetroot and coriander tartare. It’s fresh, creamy and spicy. The concept of Kantine Kohlmann is to allow several small bites to make up one dish, making for a very sociable way to enjoy a meal. For dessert, I pick the pistachio parfait. It arrives accompanied by a chocolate tart and quince caramel, making it the best possible conclusion to a meal — hot-cold, crunchy-creamy and salty-sweet. But it’s not over yet: your nightcap awaits nearby. Head down a dark corridor towards a heavy, leather-clad door to enter the restaurant’s in-house bar. There you’ll find a blazing fireplace surrounded by generous green leather armchairs. Sink into one with a cocktail or a digestif. And yes, you can smoke. (Text: Nina Bleiber)
Nina Bleiber was born in Berlin in 1981, lives in Prenzlauer Berg and works as a journalist and stylist.