Berlin restaurant ‘Cookies Cream’ offers gourmet vegetarian dishes -- even though the head chef, Stephan Hentschel, is not a vegetarian. Late last year, the restaurant was honored with a Michelin star.
While still a student, Georgios Chrissidis opened Restaurant Z in Kreuzberg's Bergmannkiez in 1987, offering traditional Mediterranean cuisine with a contemporary touch — and a wide selection of wines from his homeland.
In his Mimi Ferments store in Moabit, Markus Shimizu uses fermentation to create ingredients for fine Japanese cuisine.
Humans need to eat more beans and lentils and less red meat to protect the planet and our own health, researchers said. Meat intake for adults would be limited to 14 grams per day, that's about half a slice of bacon.
In the Finnish wine bar, Palsta, in Neukölln’s Schiller Kiez, natural unfiltered wines and Scandinavian cuisine make a perfect match. Owner Viivi Haussila-Seppo procures vegetables and herbs from a Berlin city garden.
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