Cee Cee Creative Newsletter Book Neighborhood Map Lessons
Stadtplan
Information
archive temp
loop temp
JAN SCHMIDT-GARRE RECOMMENDS: BUDDHA REPUBLIC

JAN SCHMIDT-GARRE RECOMMENDS: BUDDHA REPUBLIC

My love for Indian cuisine was ignited at the same moment as my love for the films of Satyajit Ray, in New York during the ‘80s. The films were playing somewhere on Second Avenue, and the food was being served around the corner on Sixth Street, in super cheap joints, one lined up next to the other, and all BYO. Then I discovered Trishna in Bombay, which surpassed them all. After came a long drought in my Indian culinary journey — I couldn’t find anything comparable, anywhere. And then, five years ago, I came across Buddha Republic in Charlottenburg. Here it’s the classics that work the hardest — freshly cooked and free of dusty spice mixes. There’s the mixed vegetable Sabzi Korma (made with real curry leaves), divine spinach with homemade cheese (Masala Palak Paneer), lamb chops (Shahi Seekh), prawns and marinated chicken from the Tandoori grill. Lamb Biryani from Hyderabad. The Persian host, an avowed foodie who grew up in India and has traveled through each of its states, knows each dish better than his cooks do, and takes care of quality control. There are fatally sedative King Cobra beers (8%), served in giant corked bottles. Even the odd violet glow bathing the restaurant feels authentic, though less Hindu temple style, more like the lobby of a boutique hotel in Bangalore. And that’s equally India. (Text: Jan Schmidt-Garre / Photos: c/o Buddha Republic)

Buddha Republic, Knesebeckstr.88, 10623 Berlin-Charlottenburg; map
Mon-Sun 12-24h

Director Jan Schmidt-Garre has been living in Berlin for nine years. For his film “Breath of the Gods” he traveled to India twelve times.

cee_cee_logo
GOOD BANK — RESTAURANT OR FARM OF THE FUTURE?

GOOD BANK — RESTAURANT OR FARM OF THE FUTURE?

Just a quick jaunt from Alexanderplatz, we’ve found the freshest meal in town. From substantial grain and salad bowls with flavorful dressings, hot-pressed sandwiches and even house-made sweets like almond oat cookies and raw chocolate cake, Good Bank‘s food is deliciously on par with the restaurant’s one-of-a-kind concept. As the city’s first “vertical farm to table” restaurant that’s growing, harvesting and selling its very own lettuces, Good Bank has partnered with none other than Berlin based start-up InFarm to set up vertical farming units that supply the restaurant with as many greens as it needs, while using minimal resources. With black and white striped wallpaper, sleek countertops, and huge mirrors, the contemporary style of the fast-casual restaurant is only heightened by the curious pink glow that radiates throughout the space. So next time you’re hunting for something satisfying and fresh, let your mind ponder the future of urban farming à la “Can I do this in my apartment?”, while you grab a nosh at Good Bank. (Text: Devan Grimsrud / Photos: Luke Johnson)

Good Bank, Rosa-Luxemburg-Str.5, 10178 Berlin-Mitte; map
Mon-Sun 11.30-22h

cee_cee_logo
NIHOMBASHI — FINE SUSHI & SKEWERS IN A PLAYFUL SETTING

NIHOMBASHI — FINE SUSHI & SKEWERS IN A PLAYFUL SETTING

“Kawaii” is the word that comes to mind upon entering Nihombashi, a recent addition to the Weinbergsweg restaurant drag brought to you by the team behind Yumcha Heroes, Long March Canteen and Roy & Pris. Bold black and squiggles dance around hand-painted fish on the walls and low-hanging red lamps offset revolving candyfloss pink seats, evoking a retro food court feel. Despite the light-hearted and laid-back interior, however, Nihombashi takes its food seriously. The extensive menu is divided into sushi and Kushiyaki (skewers), and reads like a comprehensive primer of the classics. Portions are generous and fuss-free, allowing the top quality of the fish to take centre stage. Tradition doesn’t come without a twist here, however — we savored the vegetarian Caterpillar Kaburimaki Roll (yellow carrot, sweet potato, snow peas and chipotle sauce wrapped in avocado) and the mango salad with coriander, lime and chilli. With its feel-good interior and melt-in-your-mouth food, this little establishment is big on good vibes, and fast becoming a favorite. (Text: Anna Dorothea Ker / Photos (clockwise): Nihombashi Berlin / Susanna Glitscher)

Nihombashi, Weinbergsweg 4, 10119 Berlin-Mitte; map
Daily 12-24h

cee_cee_logo
MRS ROBINSON’S — ASIAN FUSION REACHES LOFTY NEW HEIGHTS

MRS ROBINSON’S — ASIAN FUSION REACHES LOFTY NEW HEIGHTS

Drop your preconceptions of “Asian fusion” and make a beeline for Pappelallee, where a pint-sized restaurant named Mrs Robinson’s is setting new standards for sublime Asian-inspired sharing dishes. Leading the kitchen is chef Ben Zhee — also behind Israeli restaurant Yafo — who opened the place with his partner Samina Raza, a year after the pair met at Berghain. Seated at the bar, with a prime view over the chefs’ nimble hands, we devoured homemade shrimp noodles with caviar in sake-saffron butter between sips of a gin and green chartreuse sour. Just when we thought we’d reached peak indulgence with the barbecued duck breast with miso plum and nori buttermilk, out came dessert: sake-rhubarb-strawberry ice cream with white asparagus and tarragon. We melted. Mrs Robinson’s is indulgent yet fuss-free in equal measure — and much like the effortless service, exceeding of every expectation. (Text & Photos: Anna Dorothea Ker)

Mrs Robinson’s, Pappelallee 29, 10437 Berlin-Prenzlauer Berg; map
Tue-Sat 18-24h, reservations recommended

cee_cee_logo
PETER PAUL: CLASSIC GERMAN CUISINE, PREPARED TO BE SHARED

PETER PAUL: CLASSIC GERMAN CUISINE, PREPARED TO BE SHARED

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)

Peter Paul, Torstr.99, 10119 Berlin-Mitte; map
Tue-Sat 17-24h

cee_cee_logo