Berlin
National Geographic Traveller (UK)|January/February 2022
Sustainability and culinary creativity are at the heart of the German capital’s most exciting restaurant experiences, from a contemporary Thai feast to herbs grown with cutting-edge technology.
By Christie Dietz
Berlin

With the end of my knife, I poke the plump, creamy orb of burrata idling before me in a red ring of fermented tomatoes and note, not unhappily, that I’m going to need some of Café Frieda’s freshly baked bread.

As I sponge up the last of my luxurious late lunch with a thick slice of sourdough while gazing out the window at a drizzly square in Prenzlauer Berg, owner Samina Raza whirls in through the door. Cheerfully sliding into a chair beside me, she offers coffee and a crumbly shortbread sandwich biscuit made with homemade chestnut miso and Franconian fig jam. Samina moved from London to Berlin to join her now-husband, Israeli chef Ben Zviel, whom she met in the queue for the toilets at the German capital’s infamous nightclub, Berghain. Together, they opened lively neighborhood restaurant Mrs Robinson’s; its vibrant little sister, Frieda, followed in the summer of 2021.

Denne historien er fra January/February 2022-utgaven av National Geographic Traveller (UK).

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

Denne historien er fra January/February 2022-utgaven av National Geographic Traveller (UK).

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

FLERE HISTORIER FRA NATIONAL GEOGRAPHIC TRAVELLER (UK)Se alt
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DIRECTORY

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National Geographic Traveller (UK)

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National Geographic Traveller (UK)

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National Geographic Traveller (UK)

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National Geographic Traveller (UK)

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National Geographic Traveller (UK)

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