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PUBLIX — A SPACE FOR JOURNALISM, TO STRENGTHEN DEMOCRACY & FOR CO-WORKING (WITH A CANTEEN FOR EVERYONE)

PUBLIX — A SPACE FOR JOURNALISM, TO STRENGTHEN DEMOCRACY & FOR CO-WORKING (WITH A CANTEEN FOR EVERYONE)

Looking for a new lunch option? With contemporary home cooking and a sun terrace? Head to Hermannstraße! The Publix Kantine is the new spot in bustling Neukölln that offers just that. The canteen is run by a team that knows the neighborhood inside out. The makers of 21Gramm (and formerly Terz), a little further down the street, have taken over the kitchen. There is a different lunch dish every day, which is vegan at its base and can be topped with omnivorous add-ons or not. During our visit, the crowd queued up for lentil stew (sausages optional) and for the crunchy, colorful carrot and beet salads. Grilled cheese on the go (with bread from Gorilla — also located on Hermannstrasse, of course), energy balls and lemon poppy seed cake for dessert or afternoon snack. But the canteen is actually a rather tempting add-on to the establishment! Publix is first and foremost a place to work. The idea was conceived by the Schöpflin Foundation in 2017 and the building opened in 2024. The foundation aims to promote independent journalism and strengthen democracy. What could be more important, especially in these times? Publix is now “a new home for all those who do journalism, shape the public sphere and strengthen democracy”. And this is exactly what’s happening here. In the middle of Hermannstrasse, editorial offices, organizations and NGOs are currently working side by side — including the business magazine Good Impact, the NGO Reporters Without Borders and the think tank More in Common — and soon maybe you? Because the building is also a co-working space. There are two models: flex and fixed. Either way, the views are excellent (on both sides). On one side the hustle and bustle of Hermannstrasse, on the other a view of the greenery. In between are conference rooms, cozy telephone booths, a library — there are even apartments for guests. And if you work in media, there is also a podcast studio and a video and editing room. So, space is there, and an incredible network of people to work alongside.

And all of this, in what I deem to be a very successful design, thanks to the architects from AFF Architekten and the interior designers from Kahatt. The interior design is particularly impressive — exposed concrete, floor-to-ceiling windows, metal and wood details and red color accents are designed down to the last detail, including the furniture concept. If you are interested, whether in a workplace for every day or in one of the rooms for special occasions, enquire online or in person. Or come to a Publix event and get to know the building and the vibe. We’ve picked out two events in March 2025 for you (see below). In any case, Publix is more than the sum of its parts, it’s a place with a dedicated team and lots of potential. All that’s missing is you! It opens at 8 a.m. — so no excuses.

Text: Nina Trippel / Photos: Robyn Steffen

Publix, Hermannstr.90, 12051 Berlin–Neukölln; map

Publix Thursday Event: “Discourse instead of destruction: How can we become a resilient information society?”13.03.2025 18h30–20h

Book Launch: “How we became so beautiful” with Rabea Weihser, moderated by Daniel Schreiber 25.03.2025 19–20h30 

@publixberlin
@publix_berlin_kantine

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WINE WITH A STORY: GEORGIA’S OLDEST WINE-CULTURE AT 8000 VINTAGES

WINE WITH A STORY: GEORGIA’S OLDEST WINE-CULTURE AT 8000 VINTAGES

Originating in the country of Georgia, winemaking is a tradition that dates back 8000 years – a fact that gave a Kreuzberg wine shop and bar its name: 8000 Vintages. Founder Irakli Chkhaidze had already opened six wine shops in Georgia before deciding to bring bottles of Rkatsiteli, Saperavi and Tsitska to Berlin. Each one of the more than 600 different varieties of Georgian wine has its own story and taste and I (a Georgian lover of wine) firmly believe that what makes wine truly special is the culture it comes from, the people who make it, and their unique approach to winemaking. In Georgia this lies not only in the indigenous grape varieties but also in the Qvevri method, an ancient winemaking tradition that involves fermenting wine in large clay vessels (Qvevri) buried underground. The result? Deep, complex flavors that feel both new and ancient at the same time. The shop’s floor-to-ceiling racks display hundreds of wine bottles, creating an inviting atmosphere complemented by a sunlit south-facing terrace. Since wine is best when shared, the bar’s tables are designed for gathering, offering plenty of space to enjoy a variety of food boards as diverse as the wine selection — ranging from a classic Georgian spread with Pickled Jonjoli, Puchkholia, Lobio and Red Beets with Tkemali Sauce.

As a Georgian, I can tell you that we all love to talk about wine, so here are my tips: For a taste of florals and spring, go for a Kisi, a white wine with subtle notes of acacia flowers, apricot, and honey. If you are feeling more adventurous, try Rkatsiteli – the oldest grape variety – which is deep amber, intensely aromatic, and powerfully structured. Crave something darker? Ojaleshi offers a velvety texture, lush berries, and a touch of natural sweetness. Oh, and since it is also a shop, why not pick out a bottle to take home for your next dinner party?

P.S. If you have a free Sunday, chances are 8000 Vintages is hosting a wine-tasting event – a perfect way to discover a new favorite wine.

Text: Liza Amirgulashvili / Photos: 8000 Vintages

8000 Vintages, Großbeerenstr.27A, 10963 Berlin–Kreuzberg; map

@8000vintages_germany

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YAKITORI IS BACK & WE’RE STOKED: AFTER POP-UPS, RESIDENCIES & EVENTS, STOKE INVITES YOU TO ITS NEW RESTAURANT

YAKITORI IS BACK & WE’RE STOKED: AFTER POP-UPS, RESIDENCIES & EVENTS, STOKE INVITES YOU TO ITS NEW RESTAURANT

Everything we share, we share for one reason above all: because we truly believe these places offer the best experiences in Berlin. They are welcoming, inclusive and special. When people ask me where I’ve experienced that perfect combination — where everything felt just right — I think back to unforgettable evenings at Torikabin. In the summer of 2023, Stoke brought their vision to life with a temporary rooftop installation above Kreuzberg, where they mastered the art of cooking over a wood fire. Guests gathered in the intimate wooden cabin to watch the team grill yakitori skewers, rounding off their evenings with refreshing highballs. When I heard that a permanent restaurant with the same concept was in the works, I couldn’t wait. And now, Stoke is finally back — bigger, more ambitious, but just as welcoming as before. Set in an industrial-style concrete and steel space, Jeffrey Claudio, Jessica Tan and Niklas Harmsen invite guests to gather at the long kitchen counter or individual dining tables, centered around the open kitchen, a design that seamlessly connects the space, the team and the guests.

The restaurant brings together the tradition and craftsmanship of Japanese cuisine, serving yakitori and kushiyaki skewers grilled over Binchotan charcoal right before your eyes. The carefully curated menus are complemented by seasonal pickled vegetables, rice and salads, elevating what is traditionally a quick bar snack in Japan into a refined dining experience. Stoke isn’t just about the food, it’s about atmosphere, connection and a cosmopolitan twist on the classic izakaya. Their website reads, “We look forward to welcoming you into our home,” and after an evening with Jeffrey, Jessica and Niklas, you’ll understand just how much they mean it. The sense of family and hospitality is present in every moment, ensuring every guest feels embraced and at home.

Text: Robyn Steffen / Photos: Stoke

Stoke, Lindenstr.34-35 (Eingang via Feilnerstr.), 10969 Berlin–Kreuzberg; map

@stoke.berlin

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IT’S ALL ABOUT THE NOODLES: OUR THREE RECOMMENDATIONS FOR WARMING NOODLES IN COLD TEMPERATURES

IT’S ALL ABOUT THE NOODLES: OUR THREE RECOMMENDATIONS FOR WARMING NOODLES IN COLD TEMPERATURES

Whether it’s steaming ramen or endlessly long hand-pulled noodles: the cravings for them haunt me at regular intervals, and after scrolling through my feed at the latest, they usually have to be satisfied at the same time. The choice is huge, making the decision all the more difficult – here are three spots that will help if you want to warm yourself up from the inside: One of my favorite places for ramen has been Fukagawa at Tenzan Lab (Prenzlauer Berg) since last year 2024. This is partly due to the incredibly tasty broths and ingredients, of course, but also because the small store with its calm and relaxed atmosphere really brings me down after a stressful day. For an evening out with a large group of friends, however, I have always tended to go to other places. So I’m all the more pleased that Fukagawa opened a larger location in Kreuzberg, not far from Moritzplatz, at the end of January 2025. Flooded with light in a mix of concrete and warm wooden furniture, all your friends really will find a place at the table here. In addition to ramen such as “Shoyu Truffle” and “Shio”, which have been on the menu since day one, I am particularly excited about the new creations with Japanese Wagyu beef, “Kamo” with Barbarie duck breast, and the king crab served in brown butter. Leonardo is also trying out new starters – these will soon be added to the menu. Ippai no Ramen, on the other hand, opened its first store in Berlin in January 2025 – and has been causing long queues at Boxi ever since. When you enter, you feel like you’re on a short trip to Japan, as the small store relies on a concept that you can find on almost every corner in Tokyo. You order from a vending machine outside and eat at separate booths at the counter.

You can choose from tonkotsu or vegan curry ramen, for which you can order additional toppings, such as sous-vide chashu, an extra load of noodles or extra eggs. However, only a limited number of portions are sold each day – so if you want to make sure to get a bowl, get there early! If you fancy hand-pulled noodles and there’s nothing worse than having to queue for a long time when you’re really hungry, I can highly recommend The Noodle Town. I always order the Biang Biang noodles, cucumber sticks and an extra portion of noodles or Xiao Long Bao dumplings, depending on how hungry I am. While I usually order the meat option in other places, I often go with the vegetarian tofu version here, as it soaks up the strong broth particularly well. (But the tender beef is also highly recommended!) For me personally, the perfection of Noodle Town’s noodles lies in their imperfection: some are super long, others have particularly thick and chewy ends. And since all three stores are spread across the city, I’d say you’re all set for your next cravings! 

Text & Photos: Robyn Steffen

Fukagawa Ramen XBerg, Prinzessinnenstr.17, 10969 Berlin–Kreuzberg; map

Ippai no Ramen, Gabriel-Max-Str.2, 10245 Berlin–Friedrichshain; map

The Noodle Town, Große Hamburger Str.24, 10115 Berlin–Mitte; map

@fukagawaramen
@ippainoramen
@thenoodletown

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MING DYNASTIE: CELEBRATE THE YEAR OF THE SNAKE WITH A CHINESE FEAST

MING DYNASTIE: CELEBRATE THE YEAR OF THE SNAKE WITH A CHINESE FEAST

Next Wednesday (29.01.2025), the Year of the Snake will be ushered in with the Chinese New Year – it marks the beginning of the new lunar year. There are a number of festive rituals on this day, which are intended to bring luck and prosperity in the new year, such as the sharing of jiaozi, which is a firm fixture in many families (especially in northern China) on this special day. Where else can they be found? When I order them at Ming Dynastie on Jannowitzbrücke. Ming Dynastie offers authentic Chinese dishes at two locations, where traditions are upheld. The restaurant also insists on tradition when it comes to ambience and will undoubtedly put you in a festive New Year mood on Wednesday. At first glance, the color red is the dominant color in all the rooms: Red lanterns, red wallpaper and red lacquered tables guarantee a warm ambience. But back to the jiaozi: these are of course handmade here, from the dough to the filling, with a choice of juicy pork, prawns or a vegetable and herb mix, and are my personal “must have” on the menu. If you want to try them all, it’s best to order the large mixed portion, which is particularly suitable for sharing. Incidentally, this applies to all the dishes here: The portions are huge (I swear) and taste best when you enjoy them in a large group. The separate rooms are also designed for this, with large round tables including lazy Susan’s, so that everyone can really get a bite of everything without having to constantly interrupt other people’s conversations.

From classics such as Peking duck and gong bao to lesser-known but no less traditional dishes such as chicken feet and jellyfish salad, you can get an insight into Chinese cuisine here. And if I hadn’t decided to make dumplings myself this year and invite my friends over for New Year, you’d probably find me here. But if you’ve planned a lavish feast with your closest friends or family (whether on Wednesday or any other day), then you should get everyone together and head here. It’s best to book in advance to get one of the very limited tables with a turntable.

Text: Robyn Steffen / Photos: Ming Dynastie, Robyn Steffen

Ming Dynastie Jannowitzbrücke, Brückenstr.6, 10179 Berlin–Mitte; map
Ming Dynastie West, Tauentzienstr.9-12, 10789 Berlin–Charlottenburg; map

@ming_dynastie

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