In the Simon Dach quarter of Friedrichshain, a mother and her son have run a Breton creperie since 2011, using buckwheat flour from a mill in Brittany. The cheese comes from a French cheese boutique in Prenzlauer Berg and the coffee from a Berlin roastery. The menu covers savoury galettes and sweet crepes, plus a vegan version.
Mother and son on Gruenberger Strasse
The Crêperie Melt sits at Gruenberger Strasse 36 in Friedrichshain, in the middle of the Simon Dach quarter and a few minutes from Warschauer Strasse station, which is served by the U1 and U3, the S3, S5, S7, S75 and S9 suburban lines and the M10 and M13 trams. Frankfurter Tor station on the U5 is also within walking distance. Catherine founded the place in 2011, her son Sidney joined a few years later, and the two have shared the work between kitchen and service ever since, backed by a settled team. In 2020 a bistro of their own opened two doors along at Gruenberger Strasse 40. The surrounding streets are typical Friedrichshain, with corner shops, bars and restaurants packed side by side, and there are tables out on the pavement. Because the place fills up, a reservation is worth making, and that can be done through their own site. Anyone in a hurry orders to take away, and delivery can be arranged too.
Buckwheat from Brittany and cheese from an affineur
What sets the Crêperie Melt apart from many others is where the ingredients come from. The buckwheat flour for the savoury galettes is milled at the Bilien mill in Brittany, the Moulin de Trémillec, while the cheese comes from a French cheese boutique in Prenzlauer Berg that carries around eighty varieties, mostly made from raw milk, and works with an affineur of its own. The coffee comes from a Berlin roastery and is certified organic, as are the lemonades and teas. The menu lists classic galettes such as the Complète alongside changing creations and a vegan version called La Manon, served with balsamic cream. Sweet crepes follow, from the plain sugar version to French chocolate and salted caramel. Anyone eating gluten free can have the buckwheat batter for a surcharge. Breakfast plates and a small drinks list round things off. There are no waffles here, this is a creperie pure and simple, and that is exactly where its strength lies. The menu stays short, but every plate has a traceable origin behind it.
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Erfahrungsbericht vom 09.10.2026
Price level
Savoury galettes and sweet crepes sit at roughly 4 to 14 euros, with breakfast plates alongside.
Ingredients
Buckwheat flour from the Bilien mill in Brittany, cheese from a French cheese boutique with its own affineur, organic coffee from a Berlin roastery and organic lemonades and teas.
Vegan and gluten free
The galette La Manon is made vegan. The buckwheat batter is gluten free and carries a surcharge on sweet crepes.
Reservations
Possible through their own site and worth making when the place is busy. Takeaway and delivery are available too.
Public transport
Warschauer Strasse station with the U1 and U3, the S3, S5, S7, S75 and S9 suburban lines and the M10 and M13 trams. Frankfurter Tor station on the U5 is also within walking distance.
Second business
Two doors along at Gruenberger Strasse 40 the family has run a bistro of its own since 2020.
Contact
Gruenberger Strasse 36, 10245 Berlin, phone 030 33901864.
Opening Hours
- Monday: 08:00–15:00
- Tuesday: 08:00–15:00
- Wednesday: 08:00–15:00
- Thursday: 08:00–15:00
- Friday: 08:00–16:00
- Saturday: 08:00–18:00
- Sunday: 08:00–18:00
