Cookies Cream is more than just an appealing name; it's a concept that blends beautiful design with a vibrant crowd, creating an atmosphere that feels effortlessly welcoming. It's no surprise they've held onto their Michelin star for 7 years. We had the pleasure of meeting the owner and chef of Cookies Cream, who shared the journey of the restaurant, from its highs to its challenges. Heinz, the visionary behind the restaurant, began with a bar in his cellar, which later evolved into a popular club in Berlin's vibrant nightlife scene. After several moves, he finally settled at FriedrichstraĂźe, where he opened Cookies Cream, a name that symbolizes the "cream on top of the cookie," or the final touch to a perfect evening.
From the beginning, Heinz pushed the boundaries of vegan restaurants in Berlin, launching at a time when vegetarianism and veganism were mostly associated with bio shops and Birkenstocks. Today, he is recognized as a pioneer of vegan fine dining in Berlin. The arrival of chef Nicholas Hahn marked a new era for the restaurant, introducing guests to a fresh perspective on vegan cuisine. Although Nicholas is a carnivore, his unique approach has transformed key elements of dishes into interpretations of meat, offering a much broader flavor palette and a deeper understanding of each component. A standout example is the pointed cabbage, fermented and filled with koshihikari rice, cauliflower mushroom, and vegan beurre blanc—a dish inspired by chicken and rice. We also highly recommend their alcohol-free pairing, which offers flavors more defined than any standard pairing. Cookies Cream's standout menu and vibrant atmosphere makes it the ideal spot for an unforgettable New Year's Eve celebration.
BehrenstraĂźe 55, 10117 Berlin (walk into the alley, go right, left, and right)
Having already mentioned Bonvivant in our Valentine's date guide, it becomes evident that it is a restaurant of great quality. Being completely vegetarian, the restaurant has, like many, come a long way to where it is today. From day one, Bonvivant was vegetarian, and only after growing did veganism become part of its concept. Originally, the idea was to open a vegetarian restaurant offering sharing plates, but with high demand, Bonvivant decided to level up. Today, it is known for its exceptional menus, Michelin-star vegan brunch, and a unique cocktail pairing.
When you enter Bonvivant, you find yourself in a room full of life and color, yet sincere with professional service and well-presented dishes. The evening flows with courses, each more intriguing than the last. The vegan brioche particularly caught our attention, as it maintained its buttery, fluffy taste despite being made with vegan ingredients. Sauces deep in flavor and strong in color turn out to be purely vegan. Our favorite course was the celery, accompanied by burnt charcoal butter (a truly unique taste), wheatgrass cream, and wild herbs.
Nikodemus Berger, chef of Bonvivant, has found his own interpretation of today’s veganism, leaving each guest in awe of the arriving plate. This restaurant continues to impress as one of the top vegan restaurants in Berlin, Germany.
GoltzstraĂźe 32, 10781 Berlin
Frea is a restaurant in Berlin that boldly combines veganism with a zero-waste philosophy. Since opening six years ago, it has enjoyed immediate success and is always in high demand, underscoring how well its concept works. I spoke with David, the owner of Frea, who always knew that when opening a restaurant, it would be vegan. However, he is known for excellent service and great quality, with veganism being a secondary focus.
If you haven’t eaten there yet, you most likely know their bakery, which is also vegan and a favorite among Berliners around Rosenthaler Platz. It offers some of the best sourdough breads and French pastries. We discussed the zero-waste aspect, a crucial yet often unspoken challenge for any restaurant. David explained how simple it can be with the right mindset. Every part of an ingredient is used, whether for fermentation, in a dish, or to complement vegetable stock.
A great example is their kohlrabi dish, where the steam of the kohlrabi has been roasted, paired with rye bread miso paste, pickled kohlrabi slices, kohlrabi oil, borage, wild garlic, and a tigre de leche sauce made from leftover kohlrabi. Frea excels in the idea of sustainable gastronomy, making it a pioneer in this field. Additionally, the products are seasonal and from the region. The current spring menu is presented Ă la carte, allowing customers to create their own personal menu. Frea is a restaurant that truly inspires.
Kleine HamburgerstraĂźe 2, 10115 Berlin
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Berlin’s vegan fine dining scene has redefined what high-end cuisine can be. These restaurants showcase the exciting possibilities of vegan cuisine. If you haven’t explored these culinary pioneers yet, now is the time to experience their remarkable contributions to modern gastronomy.
