A few years ago, Fabi Eberlein set off in search of a new adventure. Instead, he returned with an idea for a restaurant. Influenced by his time across Asia, his passion for deep-sea fishing, and his curiosity about what makes a memorable dining experience, he created Fat Henry — a seafood-focused restaurant tucked away in Mitte. It’s a spot that invites people from all walks of life with a more laissez-faire and unforced approach to dining. Originally, Fat Henry started as an oyster market stall, and, along the way, Fabi met the people who would become key members of the Fat Henry team, including the restaurant’s head chefs. While the menu is mainly inspired by Japanese-Peruvian fusion, Chef Hai and Milan don’t limit themselves to any one cuisine or traditional concept. Instead, the kitchen takes a more creative approach, refining dishes based on seasonality, new ingredients, and fresh ideas. Of course, we had to start with oysters, each with its own twist: a classic mignonette, wasabi salsa, yuzu salt, and Fat Henry’s kimchi spice. Moving on to the main plates, the white fish ceviche with yuzu and coconut milk was the perfect balance of citrus and lightness, while equally gorgeous to look at, thanks to its pop of color.

The fatty Balfegó bluefin tuna ponzu melted in our mouths with every bite. To continue the yuzu theme, we paired it with the Yuzu Sour made with Roku gin, as well as the Shiso Smash, a new addition to the menu that is worth ordering again. Although seafood sits at the heart of the menu (the restaurant’s logo is a fish), they also offer vegetarian and vegan options. We tried the sriracha rice bowl with avocado and strawberries, something that looked ordinary but surprised us with its richness and delicious flavor. The interior of Fat Henry looks straight out of my Pinterest board, with details inspired by a love of mid-century modern architecture and design. It’s a warm and intimate setting. Much of that attention to detail is thanks to Fabi’s younger sister Franzi, who worked alongside Lily and Jessica from Kore Projects to bring the concept to life. They also collaborated with Felix Klein Design on the woodwork and furniture, which defines much of the space’s character, while the stools were designed by Valentin Lilgenau. Whether you come for the oysters, the tuna, or simply a good evening, Fat Henry is shaped by creativity, curiosity, and a team that enjoys what they do.

Text: Stefania Basano / Photos: Isabelle Marten

Fat Henry, Joachimstr.7, 10119 Berlin–Mitte; map

@fathenryberlin

As an Italian living abroad, I’ve learned that wherever we go, our cuisine tends to follow, and Berlin is one place that’s truly gotten it right. But now and then, you stumble across a spot that goes beyond good pasta and wine. Talea is one of those places. Tucked under a Ring station in Schöneberg, Talea is the kind of project that makes you think, why didn’t anyone do this sooner? The concept is refreshingly straightforward: high-quality Italian food, a thoughtfully curated wine list, and a botanical shop selling hydroponic plants, dried flowers and air plants, all under one roof. Behind Talea are Mauro and Francesca, two Italians who have made Berlin their home for well over a decade. Mauro has years in the gastronomy scene, including running Sala da Mangiare in Neukölln, while participating in street food markets and festivals. Francesca arrived as a fashion designer, but gradually found her calling in botanical design, crafting green walls, plant installations, and curating unique plant selections. Her love for gastronomy, wine and cocktails was always there, too. When you enter Talea, every corner of the space has something to look at. The bar, lights, decorations, and the old school tables were all selected from antique and vintage shops in Italy. The menu shifts with the seasons. So does the wine list. And the plant selection. Nothing is fixed, as Mauro and Francesca prefer to navigate intuitively, always shifting and evolving.

For the food, we had a creamy Vitello tonnato, a typical Piedmontese cold dish featuring thinly sliced veal topped with a tuna mayonnaise-style sauce that transported me back to my childhood. Along with that, we had crispy grilled octopus with kai-lan Chinese broccoli, which was almost too beautiful to eat. Then, as mains, we had a squid ink pasta with prawn and green asparagus (ideal for those who wait all year for asparagus season), and hand-rolled Strozzapreti with sausage, mascarpone and saffron — the perfect balance of creaminess and bite. This was paired with white and orange wine, but for dessert, we switched to a perfectly foamed espresso martini and one of the best tiramisus I’ve had in Berlin. Just that made the visit to Talea worth it.

Text: Stefania Basano / Photos: Isabelle Marten

Talea, Ebersstr.27a, 10827 Berlin–Schöneberg; map

@talea.botanischesbistro