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KANAL61: WHERE NEW MEMORIES ARE CREATED BETWEEN OLD FACADES

KANAL61: WHERE NEW MEMORIES ARE CREATED BETWEEN OLD FACADES

The last rays of sunshine graze the bar while shadows dance along the front. The counter is already set for guests. The tables by the open window are still warm from the last hours of the day. At sunset, it’s particularly pleasant to linger at Kanal61, between the greenery and vinyl records. Anyone who wants to create unforgettable memories, both culinary and interpersonal, will find the perfect setting here. David Eckman and Jacques Voss ensure this with a wonderful open-mindedness reflected in the venue’s ambiance and on its plates. Since the beginning of August 2024, it’s been possible to meet both of them in their new Kanal61, in the middle of Erkelenzdamm, 61st. They gained experience together at Café Frieda until it felt like the right time to open something of their own. Now they share their experiences at Kanal61 where unpretentious dishes, good wine and music come together. Every day there’s a new, or at least adapted, menu, which David and Jacques put together using seasonal and local produce.

Dishes that remind them of their travels and memories — Japan must have left an impression. Pickled sardines with Einkorn shoyu, ricotta with mandarin koshu, Sicilian peaches, yellow beets and sage, dairy cow tartare with katsuobushi soya and cucumber, grilled pork belly with spring onion and karashi mustard. I feel a little sad as Jacques explains the concept of the changing menu to me, but I know that my next visit will be just as exciting because they know how to create surprising and unusual combinations with high-quality produce. I have discovered a new favorite place for myself, one that impresses with its historic façade, open kitchen and exceptional dishes. I’m sure you’ll love it too.

Text: Robyn Steffen / Photos: Robyn Steffen & Kanal61

Kanal61, Erkelenzdamm 61, 10999 Berlin–Kreuzberg; map

@kanal_61

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AL CATZONE — VEGAN NAPOLI-STYLE PIZZERIA AT MEHRINGPLATZ

AL CATZONE — VEGAN NAPOLI-STYLE PIZZERIA AT MEHRINGPLATZ

As a frequent U1/U3 rider, I often rush through Mehringplatz to Hallesches Tor without paying much attention to the ever-changing cluster of tiny shops and cafés. However, the Al Catzone sign immediately caught my eye last year – perhaps thanks to the Cheshire Cat from Alice in Wonderland: according to the founders, the cat is wild, quirky and has a sense of the good life – and thus embodies the idea of the restaurant. My curiosity was piqued. I popped in with a few friends to discover a unique all-vegan Napoli-style Pizzeria in the most unexpected location. I was immediately drawn to the retro interior, nostalgic of the 70s and 80s. There was also an outdoor seating area surrounded by trees, which almost made me forget I was in the center of Berlin. At first glance, one might not even know Al Catzone serves an all-vegan menu. The sourdough pizzas are baked piping hot with just the right hint of crispy, burnt, bubbly dough. There are regularly changing specials. On a recent visit, we tried the “Super Diavola” with spicy salami, “Rave Dave” (Peperoni New York Style), and “Billie” with roasted eggplant and basil pesto. The current special, Timo Truffles with fresh truffle and crispy potato hash browns, had an exceptional burst of flavor. They serve a variety of refreshing spritzes, including a Bergamot and a Nonnino, made of 16 different Italian botanicals. Be sure to leave room for dessert as there is a particularly tasty tiramisu and vanilla ice cream with salt and olive oil. 

Text: Stephanie McQuade / Photos: Robyn Steffen

Al Catzone, Brandesstr.7, 10969 Berlin–Kreuzberg; map

@alcatz_one

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CULINARY ECLECTICISM THROUGH BRANDENBURG AND EUROPE — “THEKE” IN WEDDING OFFERS LUNCH FROM THE MICHELBERGER UNIVERSE

CULINARY ECLECTICISM THROUGH BRANDENBURG AND EUROPE — “THEKE” IN WEDDING OFFERS LUNCH FROM THE MICHELBERGER UNIVERSE

Everything is connected, and that certainly applies to Berlin’s gastronomic scene. One of the youngest of these city-wide connections is Theke in the Likörfabrik on Seestraße, the latest project from the Michelberger universe. Part of MXPSM (Michelberger X Preußische Spirituosen Manufaktur), the project has been distilling for more than ten years through collaborations between the Michelbergers and the factory. For a few weeks, you can now sit behind the large windows on the historic brick floor under beautiful, old neon tubes. There is lunch, snacks and drinks made from the finest spirits. The menu is seasonal and eclectically European. The whole concept is quick and uncomplicated, especially at lunchtime, when it can be very, very fast-paced. Current signature dishes from the head chef, Sam Griffin are Leberkäse (a kind of Bavarian meatloaf) sandwiches with pickles, eggplant schnitzel with grilled vegetables, and gnocchi Cacio Pepe. The products used are only the best, Michelberger Team & Farm and local suppliers ensure this. And so Wedding gains a culinary lunchtime highlight which can even be enjoyed until sunset on Thursdays and Fridays. 

Text: Alina Herbel / Photos: Max Hannes Beutler, Robyn Steffen

Theke, Seestr.13, 13353 Berlin–Wedding; map

@theke.berlin

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BEFORE THE PARTY, AFTER THE PIZZA: DETROIT DEEP DISH BY FERGY IN RITTER BUTZKE’S BACKYARD

BEFORE THE PARTY, AFTER THE PIZZA: DETROIT DEEP DISH BY FERGY IN RITTER BUTZKE’S BACKYARD

Tucked away in an idyllic, shady backyard in the middle of Kreuzberg, the smell of cheesy crust, homemade spice mixes, and freshly baked dough lures you to Fergy. For those who have danced the night away at Ritter Butzke, the backyard is no stranger. Next to the legendary Butzke, Fergy opened at the beginning of summer 2024 and has been serving Detroit Deep Dish Pizza ever since — a regional specialty from Detroit that gets its typical rectangular shape from the traditional baking pans. After several soft launches, pop-ups and extensive experimentation, chef Martin Müller, Domènec Sanz Janssen and Arne Kienapfel have landed on the perfect formula for their product. Each slice of Deep Dish Pizza contains a portion of the “original sourdough” — affectionately known as Pablo — which has been fed for a year so new dough can be continuously produced. The sourdough, fermented for 24 hours, ensures a fluffy dough and particularly crispy crust. There is a carefully selected mix of different cheeses, as well as in-house spice blends and complementary sauces which you can order for dipping or as a topping. In addition to the classics, such as pepperoni or cheese, there are special variations, such as “Truffle” with truffle sauce, fresh spinach, goat cheese and shaved truffle, or “Louisianan” with crayfish and tarragon pesto. And new on the menu from next week (22.07.2024): the Deep Dish Pizza with sucuk.

The different topping variations and dips, such as the togarashi mayo or “Caesar cream”, are created by Martin Müller, who previously worked at Tisk in Neukölln and as head chef at Oukan. Fergy is a particularly big challenge for him because we all associate certain tastes and personal stories with fast food. For me, I’m transported back to late nights with friends, drive-ins and lingering in parking lots, and the feeling of having arrived home after a long drive from a vacation in Italy. Martin wants to give these dishes a special twist without dampening the memories pizza evokes. Order pizza through a small pick-up window, find a quiet spot in the backyard, and create new, shared memories.

Text & Photos: Robyn Steffen

Fergy, Ritterstr.26, 10969 Berlin–Kreuzberg; map

@fergy_deep

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ON-THE-GO GOODNESS — COOLING SUSHI LUNCHES AND READY-TO-EAT BOXES AT FRIENDLY FISH
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ON-THE-GO GOODNESS — COOLING SUSHI LUNCHES AND READY-TO-EAT BOXES AT FRIENDLY FISH

Summer can be inexplicably busy, can’t it? Between market Sundays and street food Thursdays, trips to the lake and after-work hangouts in beer gardens, somehow the weeks just fill up and fly by. Food, therefore, usually needs to be three things: quick, tasty and good for on-the-go. One dish that delivers on all three is sushi, and luckily plenty of spots have opened in recent years that have elevated Berlin’s once unremarkable sushi scene. The latest is Friendly Fish, a casual takeaway joint that opened in May 2024 on Oranienburger Straße. Run by sushi lover Moritz Mary, the shop has all the favorites – tuna maki, salmon rolls – that bring the kind of chewy-creamy tenderness and lingering umami which make sushi the multi-sensory meal par excellence. But it’s not all raw fish: half of the menu is make up of vegetarian and vegan options – like ⁠the enoki nigiri topped with delicate enoki mushrooms with their tiny caps. There’s also a chickpea and cucumber maki with a cooling crispiness that is right on the mark after a long day in the sun. You can order the menu for pickup or delivery via the accounts on the website, over which you can collect friendly coins with every order and place your order to pick up within five minutes, or via the usual platforms – doors open from 08h for bagels and coffee, and to allow customers to get lunch ahead of time. Also worth mentioning are the salmon, tuna and vegan bento boxes, which are topped with sesame and seaweed. Extra special picnic in the park? We can taste the wasabi already.

Text: Benji Haughton / Photos: Dominik Hasert, Malwin Béla Hürkey, Sophie van Daniels

Friendly Fish, Oranienburger Str.5, 10178 Berlin–Mitte; map

@friendlyfishde

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