Around the world in three courses? Thanks to Berlin’s gastronomic diversity, that’s always possible. As proven this year by Restaurant Week, which is taking place in Germany for the very first time. As one of Europe’s largest culinary festivals, it will stop in Berlin and Munich from 05–30.11.2025. The concept is simple: a three-course menu at a fixed price. More than forty Berlin restaurants are taking part — from fine dining to neighborhood bistros, from traditional to fusion cuisine. Some of Cee Cee’s favorites are also on the list. At Estelle Dining, Nordic simplicity meets seasonal sophistication with dishes such as stracciatella with beetroot and pear; pressed lamb with spelt and kale; and a hazelnut chocolate mousse to finish. Meanwhile, EI-12437-B in Treptower Park serves honest Berlin cuisine with a twist. From Havelland bratwurst to homemade rice pudding balls, accompanied by Spreewald gherkins and freshly baked bread. If you’re craving Korean flavors, head to Coréen in Mitte to find classic bibimbap served in a hot stone bowl, vegan curry soup, and mango salad with chocolate soy pops. For Latin American finesse, Tupac in Kreuzberg is the place to go. Think ceviche with habanero leche de tigre, tonka bean flan, and banana pancakes with candied pumpkin seeds — definitely worth it! Choosing just one restaurant to dine at won’t be easy. But, luckily, you don’t have to. Take advantage of the offer as often as you like and bring as many friends as you wish. It’s best to book now, as tickets have been online since 30.10, and, as experience shows, the best tables go fast.

Text: Lola Hein / Photos: The Dude for Food, Savannah van der Niet, Steffen Sinzinger

RestaurantWeek 2025
05–30.11.2025 in Berlin & München. Find tickets here.

@restaurantweek_de

At Charlottenburg’s Comedor — Spanish for dining room — Raúl Oliver Arriaga and Julia Schmiedehausen combine Mexican diversity with European clarity and Berlin regionality, creating an atmosphere that’s effortlessly warm and refined. Arriaga, born in Mexico City, translates the cuisine of his homeland using seasonal, regional ingredients and modern techniques. On the menu are dishes such as Quesa Birria with organic beef from Gut Kerkow, Mole de la Casa (soon to be served with Prignitz duck), and Mole Amarillito with eggplant and zucchini. For the Aguachilecomes, Frisch Gefischt provides the catch of the day. And all tortillas are made fresh by hand every day. Thanks to Atelier Raumfragen, Mexican aesthetics and Berlin modernism are brought together in a way that feels natural and contemporary — no clichés, just art instead of cacti. A terracotta-colored wall is adorned with a loom strung with colorful woven panels — designed by Luis Eduardo, the chef’s brother, and crafted by textile artists Ninot Olvera and Mariel Tapia Luna.

Other textile works — including pieces by Berlin artist Karolin Reichardt — reflect the collaboration between German and Mexican artisans and tell the story of a modern reinterpretation of traditional craftsmanship. They are complemented by sustainable wooden furniture (crafted from reclaimed Berlin floorboards), Danish chair designs, and ambient lighting. Comedor is both dining room and meeting place. A space to feel at home, whether for evenings with friends, family gatherings, or intimate dinners. For those who like to experiment, the four-hand dinners welcome guest chefs into the kitchen to share their interpretations of Mexican cuisine. What makes Comedor so special? Perhaps it’s because they don’t simply try to bring Mexico to Berlin, they invite both to co-exist in the same space.

Text: Emma Zylla / Photos: Florian Kroll, Selina Schrader

Comedor, Kantstr. 74, 10627 Berlin–Charlottenburg; map

@comedor.berlin