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WILKE: COFFEE & FRESHLY BAKED CAKES IN A FRIENDLY SPACE — RECOMMENDED BY JO FRASER

WILKE: COFFEE & FRESHLY BAKED CAKES IN A FRIENDLY SPACE — RECOMMENDED BY JO FRASER

If you bristle at judgy baristas or confusing laptop rules, Wilke cafe will be your safe haven. You could sit there all day adding teaspoons of sugar to your flat white and owner Carolin wouldn’t bat an eye. Started a year ago as a homage to Australian brunch culture, Wilke is a sanctuary in all the best ways: think cosy conversations over a shared piece of carrot cake (it’s freshly baked and really good). And if savoury is more your thing, there’s your classic straight-from-Sydney avocado toast, eggy hangover food and, of course, granola bowls. While the classics remain, the menu is changed often enough to give you a reason to make it your regular spot. The interior is warm and minimal and made sweeter by the knowledge that it was built with love by Carolin’s family. Convinced? You’ll find Wilke on popular Boddinstraße; a nice peaceful detour from the hustle and bustle of Hermannstraße. (Text: Jo Fraser / Photos: Becca Crawford & Savannah van der Niet)

Eschewing clubs and late nights, Jo Fraser has settled on writing about Berlin’s vast cultural offerings, tasty eats and quiet cafes.

Wilke, Boddinstr.10, 12053 Berlin–Neukölln; map|
Tues–Fri, 8–18h, Sat–Sun  9h30–18h
@wilkeberlin

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EDWARD BELLEVILLE RECOMMENDS: BRAMMIBAL’S DONUTS FOR AN INDULGENT VEGAN SNACK

EDWARD BELLEVILLE RECOMMENDS: BRAMMIBAL’S DONUTS FOR AN INDULGENT VEGAN SNACK

Donuts have a bit of an image problem. You might be thinking Homer Simpson, or greasy-fingered coffee breaks in a bleak office. Then there’s a history of local misnomers to contend with (see the JFK/Berliner Pfannkuchen saga.) I’d suggest you revise your opinion by checking out the vegan donuts from Brammibal’s on Maybachufer. Founded in 2015, theirs was Europe’s first all-vegan donut shop and they now have three locations across Berlin. And like Berlin, these vegan creations combine messy indulgence with ethical/live well pretensions and an eye for the unexpected. Each one takes three hours to make but mere minutes to scoff – and once gone, the texture of that chewy dough sticks in the mind. They come in six standard flavors, plus a rotating list of guest toppings that reads like a cocktail menu. A well-placed source (they live next door) swears by the rosemary and brown butter; I’m more partial to earl grey lemon or good old Boston cream. Best enjoyed with a coffee at the water’s edge. (Text: Edward Belleville / Photos: Brammibal’s & Christin Ludwig)

Edward Belleville is a Berlin-based writer and translator. He currently blogs for Spacebase.

Brammibal’s Donuts
Maybachufer 8, 12047 Berlin–Neukölln; map
Mon–Thu 10–18h, Fri–Sun 10–20h
Danziger Str.65 10435, Berlin–Prenzlauer Berg; map
Daily 10–18h
Alte Potsdamer Str.7, 10785 Berlin–Tiergarten; map
Mon–Fri 9–20h, Sat 10–20h, Sun 10–18h
@brammibalsdonuts

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TENZAN LAB: HEADING FOR THE COOL HILLS WITH KAKIGŌRI SHAVED ICE

TENZAN LAB: HEADING FOR THE COOL HILLS WITH KAKIGŌRI SHAVED ICE

In flat, warm Berlin, you are hardly likely to come across heavenly snow-capped mountains. Or are you? At Tenzan Lab — Japanese for “heaven’s mountain” — you can see the ice mountains appear magically before your eyes as founder Masataka Namba uses his hand-cranked press to turn a perfectly clear ice cube (the supplier for which took months to find) into a carefully sculpted mound of kakigōri shaved ice. And while you might come for the novelty of this Japanese summer favorite, you’ll stay for the taste. These fluffy mountains are drizzled with homemade condensed milk and various purees: fruity mango and strawberry, bold matcha and mascarpone, and the classic sake kasu paste, a by-product of sake production. Alongside the ice are taiyaki fish-shaped waffles with sweet kidney bean paste that are as tasty as they are cute, with single-origin green teas sourced monthly from Japan providing the perfect accompaniment. The summer season is the time to head to the hills — or better the heavenly syrup-capped mountains of Tenzan (Text: Benji Haughton / Photos: Johanna Rademacher–Flesland & Tenzan Lab)

Tenzan Lab, Wörther Str.22, 10405 Berlin–Prenzlauer Berg; map

Mon 15–22h, Wed–Sun 13–22h

@tenzanlab

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CHARLOTTE HÖLTER RECOMMENDS: LA MAISON ON PAUL-LINCKE-UFER

CHARLOTTE HÖLTER RECOMMENDS: LA MAISON ON PAUL-LINCKE-UFER

To get the holiday feeling on Paul-Lincke-Ufer, you don’t have to lay in the sand by the Landwehr canal bowling alley and wave at the boats passing by. It’s enough to grab a French bite at La Maison and indulge in the artistic specialties of the land of joie de vivre. Here, there are strawberries on the bottom of the cakes, the brioche is covered with cheese, and the rhubarb is served on small tarts. The dark concrete slabs throughout the space serve as works of art in themselves. Once you take a seat in one of the dark wooden chairs, all carefully sourced from flea markets in France, you’ll already feel far away from the noise of the nearby construction. Anyone who wants to savor a little feeling of France simply has to tuck into a fresh croissant, dip it into a little coffee and soak up the sun. (Text: Charlotte Hölter / Photos: Johanna Rademacher–Flesland)

Charlotte Hölter lives and loves beauty. Between sundresses, tomatoes and bare concrete, finding warm words is not only her passion but also her profession.

La Maison, Paul-Lincke-Ufer 17, 10999 Berlin–Kreuzberg; map
Thur–Mon 7–18h
@lamaisonberlin

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TRIBECA ICE CREAM: VEGAN ICE CREAM SCOOPS AND SANDWICHES TO COOL YOU DOWN

TRIBECA ICE CREAM: VEGAN ICE CREAM SCOOPS AND SANDWICHES TO COOL YOU DOWN

Have you ever tasted Hazelnut Baobab or Pistachio Lucuma ice cream? If not, it’s time to stop by Tribeca Ice Cream in the Kollwitzkiez. Not only are there plenty of exciting flavors to discover, the ice cream itself is all vegan and deliciously creamy. Everything here is made in-house with organic nut milk, cocoa butter and coconut oil – and all without refined sugar. Then living in the Tribeca neighborhood of New York City, founder Klaus Zinsmeister sought to address the lack of tasty vegan ice cream and began trying his hand at ice cream recipes. His passion quickly became a profession and he quit his job in finance to open a pop-up ice cream shop in the USA. In 2017 Tribeca opened in Berlin, and Klaus runs the small, airy ice cream parlor together with his brother Frank and business partner Paul. Awaiting you at the shop are pastel-colored benches out front, offering the perfect shady spot for warm days. The Blue Coconut, dyed using butterfly pea tea leaves, is one of many refreshing highlights along with the ice cream sandwiches. Whether you get your fix to go or choose to hang around, this place will keep you cheerful all summer long. (Text: Katie Burton / Photos: Johanna Rademacher-Flesland)

Tribeca Ice Cream, Rykestr.40, 10405 Berlin–Prenzlauer Berg; map
Mon–Sun 13-20h
@tribecaicecream

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