Sometimes the best things happen when you simply let go. Ivano Pirolo would sign off on that. Over the past few years, he realized he’d lost touch with what he truly loved: creative freedom in the kitchen and dishes that genuinely reflect who he is. He created his own place with the intention to reconnect him with that feeling and remind him what it’s like to be a host. With his wine bar Cielo (open since February 2025), he fulfilled that dream. It’s a sincere place where Mediterranean food, good wine, and a welcoming atmosphere are celebrated. Ivano comes from Irpinia in Campania, southern Italy, a region known for its wine. As a child, he helped his grandparents on their farm, collected mushrooms and chestnuts in the mountains, and experienced the passing seasons via his dinner plate. This connection to nature defines his cooking today. The menu at Cielo is deeply rooted in the seasons. In winter, find cabbage and artichokes; in summer, tomatoes, zucchini, and eggplant. The dishes are designed to be shared and always carry a Mediterranean touch — raw fish plates, grilled vegetables, homemade croquetas, a crispy yet soft egg, mussels with ‘nduja, and a selection of Italian cheeses and cold cuts. You’ll also find classics like grilled octopus skewers and, of course, fresh pasta — because, as Ivano says, no Italian menu is complete without pasta.

What sets Cielo apart from many other wine bars? Here, the dishes take center stage just as much as the wines themselves. Ivano calls them tapas, but they’re quite unlike what we usually associate with the word. The wine list, curated with sommelier Yannick Kern, brings the best of Italy, Germany, France, and Greece. The result is a mix of natural and classic wines with one clear standard: they’re wines with character, but not overly funky, and not chasing trends. When you spend time at Cielo, you get to know Ivano, not only as the host who welcomes you, but also through his dishes, the wine, the music, and the art on the walls — everything that shaped him growing up. And maybe, if you linger a little, you’ll catch a sense of that Italian sky under which it all began for him.

Text: Robyn Steffen / Photos: Cielo, Steffen Sinzinger

Cielo, Lenbachstr.7, 10245 Berlin–Friedrichshain; map

@cielo_winebar

Earlier this month, Häran opened the doors to her first Korean restaurant, Bamnat on Paul-Lincke-Ufer. The space was not unfamiliar to her. On a hot July day, she hosted one of her pop-ups here. There was cooking, there was sweating, and above all, meaningful connections were being made. After her spring 2025 residency under the name “Eating Fantasy”, numerous pop-ups, and Kimchi workshops, she decided it was time for her own place. And, although she had been looking for something smaller, she found herself drawn back here. Häran believes that this spot truly comes alive, both day and night. The name of her restaurant reflects this perfectly: “Bam” means evening in Korean, “Nat” means day. At lunchtime, Bamnat feels light and casual; in the evening, it’s lively and warm, almost like a late-night bar. Guests can watch Häran cook in the open kitchen by the entrance, while the second room offers a cozy sofa area by the window and plenty of space for larger groups. Born in Chuncheon in South Korea, between mountains and sea, Häran grew up with her grandmother’s recipes and her father’s northern influences, which she now brings to Bamnat. During the day, she focuses on “one-bowl” dishes such as fried chicken with rice, braised tofu, and Galbi balls, accompanied by a soup and rotating banchan (vegetable side dishes). In the evening, the menu expands with small plates designed for sharing.

Korean Fried Chicken (KFC) is an absolute must and already one of her signature dishes, alongside the Galbi Hamburger Steak, which takes Häran back to her childhood: Western-style restaurants where her father taught her to eat with a knife and fork. Rice is not served as a side here. I find myself ordering the “Ugly Rice Balls” multiple times, wrapped in lightly roasted, salted seaweed. For Häran, it is crucial that no one compromises, which is why vegetarian and vegan options form a significant part of her menu. Personally, I’m looking forward to the new Kimchi dishes with the Kimchi currently fermenting behind the scenes! Light natural wines pair beautifully with the Korean flavors. But if wine isn’t your thing, the Korean teas are worth trying. While Bamnat marks a new chapter for Häran, she continues many of her previous pop-up traditions, including her iconic Drag Brunches, held on the first Sunday of every month, and the Kimchi workshops that bring the community together. Soon, there’ll even be karaoke in the basement — I can hardly wait. As you can see, Bamnat is a place that grows, evolves, and surprises — where you can come together with friends at any time of the day.

Text: Robyn Steffen / Photos: Van Anh Le

Bamnat, Paul-Lincke-Ufer 40, 10999 Berlin–Kreuzberg; map

@bamnat030