Three independent kitchens in one restaurant? Impossible? Not in Paolo Pinkel, where Chinese food meets both Cypriot and Peruvian cuisines, and where you can choose a favorite dish from each kitchen and taste it all. The concept is simple: Once you’ve ordered and paid directly at each kitchen, the dishes will be served straight to your table. Our particular favorites: the vegan ceviche from the Peruvian kitchen, the Cypriot lamb chops with eggplant cream and the Ran Mian, a wheat noodle dish by Koch Wing, the chef behind Burnin Noodles. If you’re wondering what the name is all about, perhaps you remember the sex and drugs scandal involving German politician Michel Friedman, or the 80s musician Falco with his slicked back hair. It’s an association that’s a little sleazy, wicked, and punk, but it’s implemented with passion. The restaurant’s bar is just as attractive, offering tasty cocktails to wash the food down with. And Paolo Pinkel are widening their concept: from a weekly Sunday brunch, to “Late Night Munchies” to musical spectacles, the three owners Kubilay Akkaya, Nick Kapros and Sebastian Schwendner are just bursting with new ideas for their restaurant. So bring along all your friends – there’s something for everyone to try. (Text: Rosa Künzler / Photos: Johanna Rademacher-Flesland)

Paolo Pinkel und das Schnabulat, Karl–Marx–Str.55, 12043 Berlin–Neukölln; map

Kitchen: Daily 18–23h, Sun Brunch 10–15h

Bar: Daily from 18h

@paolopinkelberlin

Embark on a trip to southern Italy – Orlando’s menu offers a culinary journey through Sicily in a homely atmosphere. Each dish is named after the nine main cities, plus an extra for Pantelleria Island. And with the menu rotating monthly, you’ll never run out of new interpretations on the classics. For April 2019, the Pantelleria Island salad contrasts perfectly pickled capers against a tartare of tomatoes, olives and bread crumbs; the Agrigento pairs homemade ravioli with a rich green bean and sheep’s ricotta cream; and the savory Messina offers turkey rounds stuffed with ground beef, italian sausage, parmesan, and chard. Founder Giulia Palillo sources her ingredients exclusively from Sicily and Brandenburg, placing an importance on knowing her producers in person. Look around to see pieces of Sicily everywhere: the kitchen sideboard from Giulia’s old apartment, her grandmother’s chandelier, delicate blue porcelain tiles, and ceramic pine cones, a traditionally welcoming symbol. So skip the flight south and head north to Prenzlauer Berg for some authentic Sicilian fare. (Text: Michael Rice / Photos: Johanna Rademacher–Flesland)

Orlando, Rhinower Str.10, 10437 Berlin–Prenzlauer Berg; map
Tue 17–23h, Wed–Fri 12–23h, Sat 17–24h
Laperitivo (bottomless buffet): every Thursday from 18–21h
Sicilian Sunday Brunch: once per month
@orlandofoodberlin