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STICKS ‘N’ SUSHI: DANISH-JAPANESE FUSION RESTAURANT MOVES INTO MITTE
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STICKS ‘N’ SUSHI: DANISH-JAPANESE FUSION RESTAURANT MOVES INTO MITTE

Sushi and yakitori, done the Danish way. That’s what Sticks ‘n’ Sushi is all about. Just a few hundred meters from Rosenthaler Platz is where the Copenhagen sushi pros have made themselves at home at their third Berlin restaurant. Its design is inspired by the architecture of Japanese residential neighborhoods, with warm, earthy colors and eye-catching lighting. The menu has undergone a culinary upgrade, offering sushi mainstays and classic grilled yakitori (fish, meat or vegetable skewers grilled on a lava stone), as well as a range of vegetarian and vegan creations. These include crispy uramaki with avocado and sesame seeds, smoked beetroot tartare with deep-fried artichoke wedges, and shishito yaki sticks with padron peppers, spicy gochujang, tsume and lime sauce, served alongside grilled edamame with sea salt or spicy miso. Skillfully arranged and served on modern tableware, only fish and seafood from sustainable and certified sources are featured here. Be sure to leave enough room for dessert, because the green matcha marzipan balls with chocolate and yuzu sorbet are reason enough to visit.

Text: Alison Musch / Photos: Sticks ‘n’ Sushi

Sticks ‘n’ Sushi, Torstr.171, 10115 Berlin–Mitte; map
Sun–Thu 11–23h, Fri & Sat 12–0h

@sticksnsushide

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UNDERSTATED SMALL PLATES AND WINE AT KONTRÄR — RECOMMENDED BY MICHAELA WÖLFEL
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UNDERSTATED SMALL PLATES AND WINE AT KONTRÄR — RECOMMENDED BY MICHAELA WÖLFEL

As soon as you enter the Konträr, you feel a sort of deceleration: this is a place for taking your time. Combining wine bar and restaurant, the Prenzlauer Berg spot was founded by Charlottenburger Taran Schiffer and chef Pablo Gomez. The pair have pedigree: they trained at The Culinary Institute of America and worked at New York’s Contra restaurant and Wildair wine bar under chefs Jeremiah Stone and Fabiàn von Hauske Valtierra (the name Konträr is a portmanteau of their former kitchen employers). Located in the Winsviertel neighborhood, the restaurant (bar) serves an excellent combination of interesting natural wines and down-to-earth fusion dishes inspired by the food the duo encountered while traveling in Latin America. Their approach is intuitive: ingredients are picked based on what “feels” right, seasonality permitting, of course.

Taran chooses exactly the right wine for the evening – and for you. He picks with as much precision as Pablo puts into his sharing plates. We ordered the Rockefeller scallops, a plate of radicchio, some white asparagus with beurre blanc and – the highlight – octopus with roasted potatoes, chipotle jam and aioli. The wine recommendation was a 700 series cuvee from Jacquesson, one of the oldest champagne houses in France. Briefly put: it made us want to stick around. Combining spontaneity and lightness, Konträr is as happy a culinary hangout as you can think of.

Text: Michaela Wölfel / Photos: Konträr & Henry Laatzig

Michaela worked in publishing and architectural communication in New York before joining Cee Cee in 2015. She is currently studying a master’s degree in architecture, mobility and creative urban development.

Konträr, Winsstr.53, 10405 Berlin–Prenzlauer Berg; map
Sun–Fri from 19h – you can reserve a table here.

@kontraer.berlin

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TRADITIONAL SAVORY PIES COOKED THE GOURMET WAY — DONAU 101

TRADITIONAL SAVORY PIES COOKED THE GOURMET WAY — DONAU 101

Brits living in Berlin may have a Pukka-shaped hole in their diet the same way Australians have a Four’N Twenty one and New Zealanders a Jimmy’s Pies one. The humble meat pie (and its non-meat alternative) is a huge part of these cultures, and until now little has been done to answer that craving. Enter Donau 101. Named after its address on Donaustraße, this pies-a-plenty restaurant is run by Mischa Smeljanski, whose welcoming demeanor is reason alone to come and join the Neukölln locals who regularly dine there. The pie recipes are conceived by Lee Christopher Thompson of St. Barts and cooked by chef Nico Epperlein as part of a delicious, four-flavor menu: Beef and Cheddar, Chicken and Mushroom, Cheese and Onion and Pumpkin and Peppers, with sides like mash and peas or pickles.

Donau is the perfect spot to stumble by. Order a bottle of natural wine and arrange yourself with fellow diners at the few scattered sidewalk tables amongst low-hanging vines of ivy. While the space satisfies an unpretentious, neighborhood feeling, the pies served are gourmet, with a quality that deserves time and attention. Everything is made in house, from the pastry to the brown sauce, and Mischa tries to make use of everything: one day it’s beef tea made from leftover bones, another it’s cinnamon balls made from pastry off-cuts. The vegetables are mostly sourced from Neue Baumschule, a farm in Brandenburg run by a friend of Misha’s. If the tables are full, you can get the pies to go, drop by St. Barts on a Monday to try them or – as Mischa would have it – ask someone to scoot down their seat a little and eat together.

Text & Photos: Savannah van der Niet

Donau 101, Donaustr.101, 12053 Berlin–Neukölln; map
Wed–Sun 12–21h

Upcoming collabs include the likes of fish pies with Fish Klub – check Instagram for the latest.

@donau_101
@neuebaumschule

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A LITTLE BIT OF SEOUL IN BERLIN — KOREAN HOME COOKING AT DUKKI IN WEDDING

A LITTLE BIT OF SEOUL IN BERLIN — KOREAN HOME COOKING AT DUKKI IN WEDDING

If Seoul is high up on your travel list but you’re put off by the 12 hour flight, don’t worry: Korean restaurant Dukki is just up the road. Run by Mok-suk and her two children Jimin and Chae, the family-owned eatery brings authentic dishes from South Korea to Berlin’s own Wedding. A former art student, Mok-suk’s attention to detail shows in her restaurant, from the cozy interior design to the seasonal dishes they serve up. Gimbap, kimchi pancakes and spicy tteokbokki rice cakes are highlights of a menu that has it all, from trend-driven go-tos to traditional Korean cuisine. For the Temple Bibimbap, Mok-Suk was inspired by the monks in the temples of South Korea who only eat food they have grown themselves and eschew artificial flavors or additives. Plus: unlike the usual meat-heavy Korean BBQs, there are a great many vegetarian and vegan options to pick from.

The name “Dukki” is derived from the words “Du” and “Kki”, which translate roughly as “two” and “meals” and were chosen on account of the many small dishes on the menu. Our tip, then, is to order (at least) two, which if you’re dining in a group means you can try lots of dishes. If you’re in the mood for something sweet to finish, Mok-Suk’s desserts are real works of art, with a matcha tiramisu and a bungeoppang – a fish-shaped waffle filled with red bean paste that’s as cute as it is tasty. If, like me, you can’t get enough of kimchi, don’t forget to grab a glass of Dukki’s own pickled cabbage to take home. Dukkis Kimchi is even vegan – without any fish sauce. At present, the restaurant is only open evenings Wednesday to Sunday because Mama Mok-Suk prepares the dishes alone. Son Jimin is particularly happy about this: “It just tastes best when mama does it.” Delicious flavors, nice ambiance and friendly family-run service make this Wedding place a real hotspot.

Text: Theresa Garwing / Photos: Luna Schaffron

Dukki, Burgsdorfstr.14, 13353 Berlin–Wedding; map
Wed–Sun 17h30–22h

@dukki_berlin

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ÖSTERELLI — HEARTY AUSTRIAN CLASSICS SERVED WITH STYLE

ÖSTERELLI — HEARTY AUSTRIAN CLASSICS SERVED WITH STYLE

My good friend Katharina and I have been searching for Berlin’s best schnitzel for some time. A native Austrian, she knows her stuff and so I owe this tip to her. Österelli near Ernst-Reuter-Platz is not somewhere I would have come across were it not for Katharina’s recommendation. The schnitzel, served with potato and cucumber salad, is a standout in a menu of hearty meals for all times of the day: Spinatknödel with fresh salad for lunch, a plate of Käsespaetzle for dinner and a serving of wonderful Germknödel with custard any time you like. The seasonally changing menu includes lots of vegetarian dishes, courtesy of friendly hosts Julia and Andi. The pair know a thing or two about sophisticated cuisine and are living proof that Alpine specialities can be served in style, without the usual clichés. In their stylish dining room you’ll find the Wishbone Chairs by Carl Hansen and rose-hued lamps by Verner Panton.

Given their interior design taste, it’s no surprise that Julia and Andi come from the fashion world. The couple met in Berlin (“A Tinder success story,” says Julia) and opened their restaurant in autumn 2020. Previously, Julia had been managing director at fashion house Marcel Ostertag, while Andi worked in restaurants including Borchardt, Grosz and Mutzenbacher. The sheer number of regulars at Österelli is evidence of how well it’s working, leading the duo to open a second location in summer 2022. Located at Potsdam’s Palais am Stadthaus, the restaurant is geared up for large groups with its garden and outbuildings. When asked about her favorite dishes from the menu, Julia is at pains to pick from the oft-changing selection. “Right now for me it’s the Amalfischnitzel, a Wiener Schnitzel with a relish of Amalfi lemons, capers and red onions, the beetroot dumplings, and definitely the Germknödel with custard. Andi loves the Spinatknödel and the truffle cordon bleu.” Plenty to try, then!

Text: Laura Storfner / Photos: Stephany & Philipp Groß

Österelli, Bismarckstr.6, 10625 Berlin–Charlottenburg; map
Tue–Fri 12–21h, Sat–Sun 13–21h

@oesterelli
@oesterelli_potsdam

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