It’s getting spring!
We’re kicking off the season with new delights on our menu.
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.
This July, look forward to the ‘Dinner of Return’ by and with Chef Kabui!
On July 18, he will create a seasonal vegan dinner where you can experience his Afrofuturistic approach to conscious cuisine.
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 five 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
Tamsir Ndir
Tamsir Ndir is a self-taught Senegalese chef with over 25 years of experience, currently based in Abidjan as Executive Chef and Food & Beverage Manager at Lepic Villa Hotel. Known for his market-driven cuisine and passion for local ingredients, he has led kitchens in Dakar and France, and created the unique concept ZIK AK LEK, where he combines live cooking with Afro-house DJ sets. He is also the founder of Senegal Street Food, an event celebrating West African street cuisine, and performs as DJ TchoubTchoub.
Chef Tamsir will be serving up a menu inspired by the current HKW exhibition series ‘Musafiri – of travellers and guests) on 16 May. Experience ‘Teranga’, the hospitable tradition of Senegal and the Senegambia region, formerly known as Jolof, at this dinner.
Teranga involves treating travellers and guests to delicious homemade dishes, in particular the legendary Ceebu Jën, Senegal’s ‘national dish’, which has even made it onto UNESCO’s list of intangible cultural heritage.
Fashion designer Khadija Aisha Ba, founder of L’Artisane, will transform our restaurant and let you experience Teranga with all your senses. There will also be an accompanying programme of short films and conversation.
The evening will end with Chef Tamsir – aka DJ Tchoub Tchoub – on the turntables.
As part of Tongue and Throat Memories and Musafiri.
OUR GUEST CHEFS
Njathi Kabui
LAST CHEF: Njathi Kabui Njathi Kabui is a chef with a passion for food justice, a leading expert in food literacy, a medical anthropologist, and an organic farmer. He is actively
Sioux Chef Sean Sherman
LAST CHEF: Sean Sherman aka Sioux Chef Born in Pine Ridge, South Dakota (USA), Sean Sherman, also known as “The Sioux Chef”, has been reviving the culinary traditions of indigenous
Chef Toussaint
LAST CHEF Paul Toussaint 11.-13. August 2023 Born and raised in Jacmel, Haiti, Paul Toussaint moved to Canada at the age of 20 to study law, but was not much
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
Freut euch auf die dritte Edition von Let's Go Disco! Unser eh schon wunderschöner Raum wird zur Paradise Garage - die gigantische Discokugel tut ihr Übriges. Mit SNOW, DISCO DADDY […]
Am 13. und 14. Mai bewirten wir die Deutschen Antidiskriminierungstage 2025. Im HKW diskutieren rund 1.000 Gäste aus Politik, Wirtschaft, Medien, Kultur, Zivilgesellschaft und Wissenschaft über die großen gesellschaftspolitischen Fragen […]
Freut Euch auf eine weitere Ausgabe von Tongue and Throat Memories - dieses Mal könnt ihr Jolof Stories from the Falémé Valley to the Lands of Teranga mit Chef cuisinier […]
Bewährt und zum Tanzen frühlingshaft verführt von der zauberhaften Annika Line Trost (RADIO EINS) und Überaschungsgast-DJ-Set, beenden wir den Mai, wie wir ihn begonnen haben werden! BBQ, Coole Drinks auf unserer Terrasse* (ab […]
