Vegetarian Restaurants in Berlin: Perhaps no capital city in Europe is as comfortable as Berlin. People never seem to be in a hurry to walk hundreds of miles of urban sidewalks, and that casual vibe extends to its restaurants, where you’d rather wear sports coats (during a pandemic) than diners in puffy vests and flannel shirts. more likely to be seen. , Berlin’s outdoor restaurant culture is in full effect). And because Germany is the economic engine driving the European Union, Berlin has long attracted creative types – so it’s hardly surprising that it would emerge as a hot spot for vegetarian and vegan food.
As well as concern for animal welfare, the trend has been fed by a desire for a more sustainable, low-carbon-footprint lifestyle, chefs around the world creating inventive meat-free menus, and spaces where carnivores and vegetarians break bread without being self-righteous. A side. Most importantly, not only is the food fun, good for the future of the planet, and of course, local-focused – it’s downright delicious too. Here are four servings for your next visit.
“Cookie” Heinz Gindulis began his hospitality career by running a chain of illegal dance clubs in the early 2000s when he was still in his teens. But in 2007, the lifelong vegetarian debuted a licensed Speak-Easy-style bar that is today home to the Michelin-starred Cookies Cream, the first vegetarian restaurant in Germany to have earned that status. With an unsigned entrance on a dead-end street just outside the Opera House, the 80-seat venue is still hard to find.
But once you’re in culinary creativity reigns. Consider the “caviar” course, a play on deviled eggs and caviar served in faux eggshells. One contains potato puree that’s flavored with butter and sour cream (plus the actual egg); The second has black-algae-and-soy “caviar,” with all the toothsome pop and clean salty flavor of real roe. Parmesan Dumplings with Perigord Truffles and Chives make for a comfort-food hit with a delicious pine-nut-crusted exterior. Order the five-course tasting menu with wine pairings, or choose non-alcoholic pairings. The scene may have changed, but cookies haven’t lost an irreversible step – reserved tables at least two weeks ago.
According to one server, since 2011 most of the city’s vegetarian champions aren’t even regular vegetarians, and it’s easy to see the wide appeal of Koops. Recessed windows frame mirrors along one wall, while a jigsaw of overlapping distressed doors is part of the ceiling—but that’s where the shabby-chic vibe ends. Waitstaff in crisp white shirts and ties drop artfully created dishes on candlelit tables.
A smoky grilled artichoke heart is sprinkled with citrus dressing and toasted chanterelles. Porcini mushrooms give richness to an earthy celeriac dish, brightened by the sweetness of sliced grapes and rounded out by soy, while a roasted golden-turnip-and-potato entree, enhanced by apples, cranberries, and tangy leeks Goes, a gratin channel. And no one will miss the dairy in desserts like the rich, gluten-free Chocolate Lava Cake.
Young trendsetters and mismatched, donated furniture fill this white-walled space that feels Danish modern, with a dash of homey. Behind the polish, Frea’s spirit is pure too: The vegetarian spot is the first zero-waste restaurant in the country. Within 24 hours, the kitchen’s innovative composter turns table and kitchen scraps into fertilizer, which is returned to the organic farmers with which the restaurant partners.
It’s all respectable, but in the form of crusty sourdough and flatbread made with Bavarian cereal, fried and smoked potato-fennel salad, and daily handmade pastas, such as fermented carrots, an herb tortilla in a celeriac sauce with shiitake mushrooms. Not effective. Mustard seeds.
Tribeca Ice Cream
Berliner Klaus Zinsmeister named his shop after a Manhattan neighborhood, where he honed his ice cream skills by using homemade nut milk for dairy, and coconut, rice, or pure cane sugar as sweeteners. Flavors range from intense raw chocolate to blue coconut to banana pecans, and there is a rich creaminess of French vanilla made from Jersey cow’s milk. The whitewashed interior, outdoor picnic table, and soy- and gluten-free scoop make this a favorite at the family-friendly Prenzlauer Berg.
Where to Stay in Berlin
Hotel Adlon Kempinski Berlin
The 385-room Hotel Adlon Kempinski Berlin takes guests steps away from the Reichstag (Capital Building) and Mitte’s museums. Among its three bars and restaurants, Quare serves an outdoor terrace bistro lunch with spectacular views of the Brandenburg Gate on Pariser Platz.
Waldorf Astoria Berlin
The Waldorf Astoria Berlin looks out over the fashionable Ku’dum (Kurfürstendamm) neighborhood, with 232 rooms with floor-to-ceiling windows, private balconies in the King Tower Suites, and Germany’s only Guerlain spa. Its 15th-floor Library Lounge serves afternoon tea and tea cocktails daily from 4 pm onwards.
Orania.Berlin presides over the creative heart of the city, Kreuzberg, home to many of Berlin’s murals and top galleries. The hotel embraces a neighborhood vibe with 41 rooms that feel more in line with lofts than artists’ studios and hotel suites, and (post-pandemic) a sultry lobby bar for live jazz.
Similar Articles to Vegetarian Restaurants in Berlin