Tag Archives: Cocolo Ramen

The Scene – Berlin’s Top 10 New Eateries

Berlin keeps you busy around the clock. There always is an opening to attend, a party to go to or an exciting new pop up location to visit. With so much going on, the craving for a tasty snack is never far. We compiled a list of great new eateries in 2016 that are still considered real insider tips. Enjoy!

The Butcher
Originally an upscale burger joint from Amsterdam, The Butcher’s second dependence now inhabits the ground floor of the new Sir Savigny luxury boutique hotel in Charlottenburg. The Butcher’s menu invites you to unrestrained drooling – prime beef burgers, delicious spare-ribs, hearty smoothies as well as an extensive selection of exotic cocktails and international beer brews are among the highlights. Hands down – the spare-ribs might be the best in the whole of Berlin.

 W – Der Imbiss
For conditions in Schöneberg, Nollendorfstraße is relatively quiet despise its proximity to the busy Maaßenstraße drag. The same can be said about the second edition of W – Der Imbiss that now resides on Nollendorfstraße. Guided by the principles of coziness, taste and intimacy, the small restaurant offers indo-mexican-italian fusion cuisine with emphasis on fresh ingredients and vegetarian dishes. The vividly decorated interior makes your forget space and time and takes your mind to a lush summer night in an Hawaiian hut. Bringing your headband and coconut necklace is up to you, though.

Gaststätte am Ufer
Paul-Lincke-Ufer in Kreuzberg is becoming more and more of a low-key mecca for foodies. The riverside restaurant line up boasts prominent eateries like Volt and Cocolo Ramen, so newly opened Gastsätte am Ufer joins a competitive environment. Their interior design is minimalistic without stripping away too much – the eye-catching bar creates an atmosphere of its own. The menu focuses on middle-european and mediterranean dishes that change on a weekly basis.

Rosa Lisbert
If you’re looking for a traditonally cooked tarte flambée in Berlin, be sure to pay Rosa Lisbert in Moabit’s Arminiusmarkthalle a visit. With their custom made clay oven and signature tin counter their atmosphere is as distinctive as the rich taste their alsace-inspired dishes know to impress with. Their recipe for success is relatively simple: Don’t just serve food – serve passion.

Wilde Kueche
Wilde Küche is nestled right at the entrance to Görlitzer Park and puts its emphasises on biophotonic cuisine. Biophotonics assume the light vegetables absorb in their growing process also pulses in our cells and is vital to our health. Converting that mindset into a culinary menu, Wilde Küche offers freely combinable ingredients consisting of a base like rice or mashed potatoes, sauces such as vegan gravy and thai curry and a choice of vegetables and toppings.

Parker Bowles
Parker Bowles is the culinary Harry Potter of Kreuzberg’s Moritzplatz. The combination of ingredients often seem daring, but to our surprise they create very unique flavours. Crispy pork belly with with sucuk, udon-noodles, coriander and saffron? The Parker Bowles magic makes it work. It’s the perfect place for foodies looking for new exciting dishes as well as night owls on their way to the close by clubs Prince Charles and Ritter Butzke.

Koyote Restaurant
Koyote’s easy nonchalance, its perfect location right at Admiralsbrücke and their german-south-american cuisine make the restaurant stand out in the highly competitive area around Kottbusser Tor. Culinary creativity is the guide for their menu and the outcome perfectly justifies the somewhat higher prices (about 30€ for a 3-course menu).

DATA Kitchen by SAP
DATA kitchen introduces a futuristic restaurant concept where you order using your smartphone in the restaurant or from home. Your order is freshly prepared and can be picked up in customized boxes with LED screens that read your name. In an adjoining high-tech room you can brainstorm to any given topic using an SAP-built machine that will browse the web for your keywords using advanced artificial intelligence. The perfect place for lunch with your tech-nerd buddies.

Mmaah
You got to leave it to the folks at Mmaah – they know how to make amazing Korean BBQ. Even if their newly opened dependence in Schöneberg feels very modest in size, their dishes are just the more potent in taste. With outstanding choices like Bulgogi beef BBQ and Hotgogi potatoes, they’re taking up the fight against the döner and pizza-heavy drag at Nollendorfplatz. Insiders know it’s an uneven fight – though Mmaah looks like just another fast-food place, their dishes are gourmet level.

Fes Turkish BBQ
Despite the fact Berlin is the international stronghold for Döner shops, it’s incredibly hard to find a trendy turkish eatery in Berlin that’s not just selling cheap eats. Luckily Fes Turkish BBQ is here to fill that gap. There’s a grill built into each table for your aspiring chef desires. The portions are lavish and served as a shared meal, creating a very social dining experience. And don’t worry if you’re not a grill master – if you need help, the service will gladly show you how to grill your meat to perfection.

Insiders – Stephan Hentschel

Stephan Hentschel is one of the most celebrated chefs in Berlin right now. He’s best known for his role as kitchen chef in the vegetarian restaurant Cookies Cream (which scored a very decent 14 points in the Gault Millau) , not-so vegetarian Chipps at Gendarmenmarkt and newly opened Crackers on Friedrichstraße. He’s also co-owner of the Volta gastro-pub, famous for their delicious burgers. We immediately liked him.

Q: Hey Stephan. Us at Berlinagenten, we love meat. Nice and tender, tasty and juicy. How come you’re best known for cooking vegetarian dishes?

A: That actually wasn’t up to me. I’m not even a vegetarian. It’s the Cookie Cream’s concept to only serve tasty, vegetarian dishes and I’ve been up for the challenge for the past 7 years. In most restaurants you’ll get your standard rice or pasta dish when you’re inclined to avoid meat, but we’re trying to create vegetarian meals that are somewhat out of the ordinary. If you’re a meatlover, though, swing by at Chipps, Volta or our newly opened restaurant Crackers and you’ll find what you’re looking for.

Q: What’s new about the Crackers?

A: The Crackers is located right below the Cookies Cream, so obviously we went for a different concept there. While the Cookies Cream is about fine dining, the Crackers provides a cozy, leaned back living room atmosphere, where you can just hang out with friends, have some food and enjoy a few drinks while you’re at it. It’s basically just one really spacey room that you enter through the kitchen, a mix between bar, lounge and restaurant. There’s DJ nights on tuesday, thursday and friday nights in the same halls that were once home to the Cookies… it’s not as dead as you might think.

Q: Did you always dream of becoming a chef?

A: I didn’t even know I wanted to cook in the first place! I originally started working on a construction site, but reality hit me pretty soon. Getting up early, all the while in the cold outside and just a few poorly made sandwiches for the day weren’t really my thing. At all. After that I did a traineeship at a 5 star hotel’s kitchen and realized I wanted to become a chef rather than a construction worker.

Q: Berlin wasn’t really buzzing on the culinary radar of Europe’s cities for a pretty long time. Why do you think that changed over the last years?

A: When I came to Berlin after finishing my training in 2001, there was about a handful of decent restaurants in the city. I think that transformation was due to Berlin drawing young and creative people from all over the world, more than a few of them being chefs. They came here to enjoy life, live their dreams and of course, go partying. The working hours in hotels don’t really fit these ambitions, so many of them took up jobs in restaurants, which eventually led to an increased creative quality on the menues. On the other hand there’s that great supply of organic food we’re getting now, the groceries come straight from the farmers to our restaurants. That led to a big increase of the food’s quality.

Q: Even though you’re still pretty young (33), you’re celebrated as Berlin’s next master chef and the culinary world craves for you creations. How do you handle the hype?

A: To be honest, the hype doesn’t really mean that much to me. I’m just glad I get to cook at my own restaurants and they’re going well, what more could I ask for? Sometimes people ask me if I didn’t want to have a Michelin star, but honestly, I don’t. We’re almost always booked up and having a Michelin star would just mean less guests.

Q: Less guests? I should have thought more guests!

A: Our costumers are a cool, leaned back crowd that come here because they feel we’re still down to earth and carry some of that urban Berlin flair. I feel the same way and don’t care for a star and I think neither do our costumers. Of course, there’s a few Michelin star chefs who are doing a great job at marketing and manage to create their own brand, anyway. In the end, I think the Cookies Cream is one of the top notch restaurants in Berlin, star or not.

Q: Agreed! Is there a dish you can’t stand?

A: I’m really not into food that’s still moving when it’s served. Or blue mold cheese.

Q: Where do you find our inspiration?

A: I just have a look at the groceries, really. There’s about 12 different farmers that I regularly visit and we’re talking through what can be planted or harvested soon and then I just kind of go from there. But my personal favourite is the classic french cuisine. I’m a bit of a potato-boy.

Q: The Cookies Cream is located right above the former Club Cookie. Did you often encounter party zombies that would swing by after dancing a whole night through, seeking to refill their vitamin tanks?

A: Nah, they mostly swung by in the evening, before they became party zombies. Our light fares are a solid choice for a pre-party meal. Lots of vitamins and easy on the stomach, gets you through the night every time. The next morning people are more inclined to pay their tributes to the Chipps, where they can get hearty English meals to deal with the hang over.

Q: Let’s talk clubbing. Do you often pay hommage to the famous Berliner Technoschuppen (techno clubs)?

A: I used to be a real Berghain-kiddo. Even back then, when it was still called Ostgut. I’m a huge fan of electronic music and I’m really into techno and house parties. You’d often find me at Kater Holzig, about:blank or sometimes the Watergate. Then there’s that great underground techno party culture you’ll only find in Berlin… not always strictly legal, but guaranteed to blow your mind away.

Q: Which other restaurants can you recommend? Apart from yours, obviously. 

A: I like to hang out in the Prater Biergarten on sunny days and have some classic Schnitzel along with a cool beer. Hard to beat! Other than that, there’s the Cocolo Ramen on the Gipsstraße, definitely worth a visit.

Alright! Thanks for taking the time, Stephan, we’ll see you soon!