Despite Berlin’s vegan friendly reputation, exceptional plant-based cuisine remains relatively elusive on this city’s menus. The arrival of Duc Ngo’s latest venture (open since February 2018) is therefore all the more welcome — Toki The White Rabbit propels the deli concept in the direction of fine dining. Taking its name from the Korean word for “rabbit,” Toki’s kitchen is led by chef Daniel Sangareau, whose food concept takes inspiration from Mediterranean cuisine, laced with Israeli and Middle Eastern influences. Divided into all-day smoothie bowls, open sandwiches, soups, salads and main dishes, Toki’s menu is completely vegan (with two vegetarian options — read: there is cheese) and largely gluten free, including specially-developed celiac-friendly bread. On a sunny Friday afternoon, we took a seat at the large window overlooking Kantstraße and treated our taste buds to a feast of vibrant flavors and contrasting textures: hummus and red beet carpaccio with pine nuts and mint, oven-roasted cauliflower with zaatar, pickled vegetable, green chili and tahini sauce and roasted carrots with salsa romesco. Each dish was immaculately presented, light and fresh yet wholly satisfying — as is the feeling of having discovered a new standard for refined and delicious vegan cooking. (Text: Anna Dorothea Ker / Photos: Pamina Aichhorn)
Toki The White Rabbit, Kantstr.135-136, 10625 Berlin-Charlottenburg; map
Daily 9-20h
