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
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 involved in promoting food literacy as a public speaker, writer, and a social commentator. Chef Kabui regularly appears on Inooro, one of the most popular radio stations that broadcasts in Gíkùyù (his native language) as well as on international media.
Chef Kabui has worked across many areas of the food sector, including farming, marketing, and food app design, reaching the consumer’s plate through his advocacy and eclectic food workshops and dinners that have taken place on farms as well as at non-profits, museums, academic institutions, and corporate events.
Chef Kabui has designed his own cuisine that he calls Afro Futuristic Conscious Cuisine and the approach of which addresses issues relating to climate change, health, and food justice. As an extension of this practice, in 2016 Chef Kabui set up the Kenya Food Literacy & Sustainability Center, which has a village and urban branch that establish farms and creates spaces to reflect on food. Chef Kabui is committed to steering a paradigm shift of food literacy in his network of chefs, writers, and activists, while also working keenly with marginalized groups and communities in an effort to empower them on food issues.
In the frame of the curated dinner on July 18th, Chef Kabui serves a menu entirely built around organic food of the season. Guests are invited to experience a three course vegan menu proposition conceived as a contribution to the Consuming phase of A Participatory Planet.
. . .
In the framework of Tongue and Throat Memories and A Participatory Planet
OUR GUEST CHEFS
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
NEXT 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
Chef Fatama Binta
LAST CHEF: Fatmata Binta Winner of the “Basque Nobel Culinary World Prize” 2022Winner of the “Best Chef Rising Star Award” 2021Founder and CEO of the Fulani Kitchen Foundation This award-winning
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
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