Hello sun!
Whenever possible we place every reservation on our terrace
OPENING HOURS
MO – SUN from 12:00
OPENING HOURS
MO – SUN from 12:00
Restaurant
We are there for you every day from 12:00 – whether lunch, coffee and cake or dinner, the view of the Spree is always included. Our evening menu starts at 17:00 with a selection of seasonal cuisine from all over the world. Lots of veggie, lots of vegan, but also fish and meat. A well-known classic: our famous original Italian stone oven pizza. For this reason, our pizza oven runs all day long.
From the smallest table reservations such as Valentine’s dates to large tables for birthdays or Christmas dinners – we have plenty of room. So grab your family, friends or colleagues and reserve a long table under the disco ball!
Cuisine
Our cuisine is cosmopolitan, seasonal and fresh. We are happy to serve your meals to share family-style or put together a suitable menu for groups. There is something for every budget and taste.
In collaboration with the House of World Cultures, we regularly host guest chefs from sometimes remote fine dining kitchens. This allows us to collect more and more lasting culinary memories on our menu.
In August, we look forward to a Patois Gathering, where Chef Craig Wong combines Caribbean cuisine with Asian cuisine. In the Lili Elbe Garden of the HKW, we invite foodies and visitors to Bwa Kayiman – Lakouzémi to listen to his family stories and the stories behind his signature dishes such as Jerk Chicken Chow Mein, Popcorn Shrimp Fried Rice, Oxtail Mac n’ Cheese, JunePlum Patties, and the indispensable Rum Punch
Tongue and Throat Memories
With the Tongue and Throat Memories program series, the House of World Cultures explores culinary knowledge shared in hospitality. Shared meals can stimulate memories of the palate through the exchange of culinary traditions and knowledge.
Over the next years, cooks from different cultures visit our kitchen. Each chef creates a special menu.
The meal will be accompanied by a program – film, performance, music, literature or talks.
In this way, the kitchen will be filled with new life as a laboratory, a space for knowledge production, exchange and tradition.
NEXT CHEF
Craig Wong
Chef Craig Wong’s culinary practice is strongly influenced by his Caribbean and Chinese heritage, which spans several generations.
He invites to enjoy and share his specialities during the celebrations of Bwa Kayiman—Lakouzémi. In Haitian Creole, the word lakou is used to describe more than a physical piece of land or a small yard; it also refers to the locus where all important aspects of community take place. It is a home, a place of kinship
Chef Craig Wong, who sees his culinary practice as a form of self-discovery, has long been in dialogue with his Chinese grandmother. Through shared moments of cooking and storytelling, he has inherited memories of her community and place of origin—experiences that have become fundamental to his own sense of cultural belonging.
After graduating in culinary arts from the Institut Paul Bocuse in Lyon, Chef Wong honed his craft in several Michelin-starred kitchens, where he combined technical mastery with his people’s ancestral knowledge of resilience and endurance.
In keeping with the communal ethos at the heart of Bwa Kayiman – Lakouzémi, Chef Wong invites all visitors to gather in the HKW’s Lili Elbe Garden to listen to his family stories and the stories behind his signature dishes, such as Jerk Chicken Chow Mein, Popcorn Shrimp Fried Rice, Oxtail Mac n’ Cheese, JunePlum Patties, and the indispensable Rum Punch.
As part of Tongue and Throat Memories and Bwa Kayiman
OUR GUEST CHEFS
Inquiries & Occasions
Are you more than 20 people? Contact us and we will coordinate all the important details for your reservation.
If the setting is more formal, we are also happy to serve a classic menu in several courses. Further extras such as a Cremant reception to toast, a whole birthday cake for dessert, lavish bouquets of flowers, balloons filled to bursting, ice tubs with drinks for your guests or even a private bar can be arranged in advance. Please use our form under reservations.
OUR PROGRAM
Experience another chapter of the Tongue and Throat Memories programme! Visiting chef this time is Toronto-born and based Craig Wong. His culinary practice is deeply shaped by his multigenerational Caribbean
