A bright, open space features dark wood panels and floor-to-ceiling windows, which — now that it’s warm — are flung wide open to provide a view over an inviting terrace. Bricole, Berlin’s first “hors d’œuvre” bar, opened in Helmholzkiez in January 2017. Its 28-year old owner, Fabian Fischer, made his foray into Berlin’s gastronomy scene at Borchardt a while back, and today works his culinary magic together with chef Steven Zeidler, of the former Restaurant Schatz, and head bartender Jan Rethemeier, of Hotel am Steinplatz. Following in the footsteps of Borchardt, Fischer focuses on French cuisine, but adapts it to the relaxed Berlin standard and mixes it with international influences. The format is hors d’œuvre — not to be confused with Spanish tapas. They are instead finely composed dishes, complete in themselves, only served in appetizer size. Think asparagus with smoked potatoes, leek puree, crème fraîche and Keta caviar, goat’s cheese wontons with fennel cream and fermented garlic, or tonka bean crème brûlée. The menu of nine to twelve plates — one third of which are vegetarian — rotates fortnightly and is supplemented by craft beer from Berlin and German wine. It’s all served up on wooden tables with fabric napkins at hand. Simple, tasteful and perfect for dinner for two or a small group of friends. Don’t forget to book on weekends. (Text: Robert Strack / Photos: Bricole — Bar Hors d’œuvre)

Bricole – Bar Hors d’œuvre, Senefelderstr.30, 10437 Berlin-Prenzlauer Berg; map
Tue-Sat from 18h

Robert Strack has lived in Prenzlauer Berg since 2008. He is the Managing Director of Europrint Medien and enjoys Argentine tango and Berliner cuisine in his spare time.

Kollwitzkiez is a total haven for cafes, with new places popping up on a weekly basis. For restauranteurs, however, the scene can be more than a little cut-throat. One restaurant that has succeeded in establishing itself in the kiez with its special concept of innovative cuisine and cosy interiors is Masel Topf on Rykestraße. Since 2014, owner Konstantin Pinski has been serving up traditional Jewish food with a Russian influence and a modern touch. The menu prioritizes carnivores, with the classic Beef Stroganoff, Wiener Schnitzel and “Mommes Fläischroulette” (veal rolls filled with spinach, cheese and apricots) all making an appearance. Vegetarians won’t go home with a growling stomach, however, with dishes like the the falafel plate and the Wareniki. The unique, detail-oriented interior is the result of Pinski’s love for trawling through antique markets, with vintage books and opulent chairs set against patterned wallpaper decorated with framed black and white photographs. The whole experience makes you feel like you’re dining in a 1920s Russian living room. (Text: Judith Taudien / Photos: Konstantin Pinski)

Masel Topf, Rykestr.2, 10405 Berlin-Prenzlauer Berg; map
Mon-Sat 11-24h, Sun 10-24h

Judith Taudien has lived in Berlin since 2005 (mostly in Friedrichshain) and, since last year, in Lichtenberg. She works as an online editor and mainly writes about restaurants and good food.