VEGAN, REGIONAL, SEASONAL — FINE DINING DONE DIFFERENTLY AT KOPPS

VEGAN, REGIONAL, SEASONAL — FINE DINING DONE DIFFERENTLY AT KOPPS

Pure plant-based diets can be tricky – by day three you’ll probably have run out of recipes. Ilhami Terzi’s high-end vegan restaurant Kopps seeks to change all that. Although the cozy blue-green and dark wood interior has remained largely unchanged since the place opened in 2011, the menu is transformed, eschewing meat substitutes for varied, unprocessed ingredients. You see this both in the kale soup with roasted pine nuts and oat flakes, and the golden turnip with layered potatoes, apple and cranberries. These beautifully served dishes make up a dinner of up to seven courses, with the caramelized aubergine with pistachio semifreddo a firm favorite of ours. A little tip: be sure to accompany your meal with the perfectly-paired drinks menu and check out brunch at the weekend! Kopps proves that you can serve quality cuisine in a welcoming atmosphere and that it doesn’t take that much effort to be a full-time herbivore. (Text: Hanna Komornitzyk / Photos: Matteo Carassale, Hoederath for Kopps)

Kopps, Linienstr.94, 10115 Berlin–Mitte; map
Mon–Sat 18–0h
Brunch Sat & Sun 9h30–16h
@koppsberlin

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