Since March 2018, we’ve had a mouthwatering new reason to spend more time at Neukölln’s Weichselplatz: W Pizza. Opened by design dealer Darius Suski and chef Łukasz Sołowiej (formerly of Zola), this hip Neapolitan pizza joint doubles as a bakery — with a Kees van der Westen “Spirit” espresso machine, for the record. The two Ws in its logo stand for wheat and weed — yes, you heard that right. The pizza dough here is expertly made with equal parts wheat and hemp flour before being wood-fired in a traditional Stefano Ferrara pizza oven, imported direct from Naples. The menu is short and sweet: Starters a tasting plate featuring fluffy focaccia and deliciously lemony olives to tide you over until your sumptuous pizza is served. It’s a tough choice between the classics, like the Bufala, and the more inventive options such as the “Eggplant”: eggplant cream, salsiccia, provola and basil, or the “Radicchio” pizza bianca: radicchio, gorgonzola, walnut and honey. Don’t hold back. P.S. From mid-spring, breakfast will be served on weekends, too. Word on the street is that Darius is developing a croissant with a pistachio filling. If the quality of the pizza is anything to go by, we can’t wait for our first bite. (Text: Lisa Strube / Photos: Anna Dorothea Ker)
Since January 2018, fans of Japanese cuisine have had another reason to venture to Friedrichshain: Ramen x Ramen. As with its counterpart, Hako Ramen, this delightful noodle joint centres around an open kitchen, which gives diners a taste of Tokyo as they watch the chefs put together their creations. Naturally, the popular Japanese dish with its handmade noodles is the star of the menu, ladled out in hearty variations such as the Teriyaki Ramen — though meatless and vegan options abound. In addition, traditional snacks such as cucumber sticks with miso paste make for mouthwatering appetizers, best washed down with Genmaicha (roasted rice) or barley tea, which comes in beautiful ceramic cups. While temperatures are still low, Ramen x Ramen hits the spot with its heartwarming food and toasty interior. But it won’t be long until the freshly-served ramen will be available without its hot broth, making the Japanese classic fit for spring. (Text: Jennifer Prietzel / Photos: Ramen x Ramen)
Though it may look unimpressive from the outside, the fantastic pizzas and great music dished up by Salami Social Club will convince you otherwise. In July 2016, the club was founded by the three friends Vinh, Jacob, and Ben. The latter has been perfecting his pizza dough recipe and coming up with creative toppings ever since he bought a pizza oven in his early 20s. This has resulted in delicious and sometimes unexpected pizza variations made with high-quality ingredients. “Spicy Salami” sells the best — and for good reason: It surprises your tastebuds with a fresh, spicy kick before ending on a sweet note. Honey is the secret ingredient! Everyone’s favorite vegetarian pizza is no less tempting: beetroot and pumpkin sprinkled with goat cheese, pine nuts, and hazelnuts. “Black Pudding” pizza topped with blood sausage is pure British nostalgia, and certainly an extraordinary concoction. Keen to experiment, the Salami Social Club regularly invites Berlin chefs to heat up the oven to create new and unusual dishes. When it comes to beer, the trio stay as local as possible, focusing on craft beers, such as those from the Neukölln brewery, Berliner Berg. Thursday is slice-night, a day when the club is especially crowded because a large slice of pizza only cost 1 Euro! It is the perfect opportunity to eat your way through the various pizzas on the menu. (Text: Jennifer Prietzel / Photos: Pamina Aichhorn)
Jörg Förstera and Hendrik Haase, the ambitious and über-friendly duo who started out in 2015 with their popular butcher’s shop Kumpel & Keule in Kreuzberg’s Markthalle Neun, have now opened the Speisewirtschaft a mere 400m away. It is a down-to-earth, honest eatery where a new palatable meat culture can be experienced in every bite. The restaurant on Skalitzer Straße is cosy and stylish, the atmosphere warm, the service fantastic, the standard high. The menu is traditional, but all dishes come with a modern twist and are often served on customary wooden boards. Delicious, straightforward cuisine awaits, such as Grandpa’s traditional liverwurst sandwich with Spreewald gherkins, outstanding roast beef with crispy, fried potatoes, or a scrumptious dry-aged burger with mashed garlic potatoes and gravy, to highlight just a few of our favorites. Perfect accompaniments are a tasty beer or a good wine and, as a digestif, a mild Korn schnapps made from Brandenburg grain. A delicious evening in a charming atmosphere is in store for you! (Text: Lisa Strube / Photos: Speisewirtschaft)
At a time when Tinder-ing is considered the norm, one might be tempted to hide their loyalty – even though, not that long ago, it was unfaithful misconduct that one tried to conceal from the prying eyes of the public. Still, everyone will want to keep this hidden gem in Berlin Mitte all to themselves and then secretly become a loyal and regular customer. This attitude isn’t completely out of the box, as even the team around the two friends Mike Krause and Nikolai Coerper, who met years ago working together at Katz Orange, has remained loyal to each other and prefer things done quietly. There is no large entrance sign, and sustainability and regional flair is of the utmost importance – certainly concerning food, but also when it comes to regular customers and being a local Kiez establishment. They rely solely on satisfied guests, like myself, to pass on this secret by word of mouth. Let’s be honest — even if the food and drinks created by barkeeper Arnd Henning Heissen (Ritz Carlton Berlin) make you forget everything around you — who likes to sit alone at their insider-tip restaurant? (Text: Christian Schärmer / Photos: HeimlichTreu)
Mon-Fri 12-14h and 18-24h, Sat 18-24h
Christian Schärmer does not want to choose between sunny or grey skies and has been commuting between Berlin and Barcelona, the two locations of his Art Direction studioProxi.me, for many years now. He is also the publisher of the provocative wine magazine, Schluck.