Amoag Sudanesische Spezialitäten

Foul, Falafel, and Halloumi: What defines Amoag’s cuisine

As an African restaurant in Berlin, Amoag speaks a clear language. The menu revolves around classic Sudanese dishes, first and foremost Foul, the spicy braised fava bean stew, as well as the Sudanese variant of falafel. What is particularly striking here: Each dish comes with a well-coordinated ensemble of salad, eggplant paste, fried vegetables, and peanut sauce. The homemade peanut sauce is not just an accompaniment but the actual centerpiece. Those who like hearty food should opt for the Amoag Special, a plate with fried chickpea balls, fried halloumi, grilled chicken breast, and grilled beef balls. Depending on your choice, it comes as a sandwich or a plate, so even people on the go get their money’s worth. Also particularly noteworthy is the offer for vegans and vegetarians: The selection is large, and gluten-free options are also available. The price is usually under ten euros per person, making the restaurant one of the most affordable addresses in Berlin’s African gastronomy scene.

A Charlottenburg Original with African Neighbors

Amoag has been an integral part of Wilmersdorfer Straße in Charlottenburg for several years and is now well-known far beyond the neighborhood. The restaurant belongs to Adam Ibrahim Suleymann and has established itself as a family business with a loyal customer base. Those exploring the area will find the Makénéné not far away at Schillerstraße 20, which offers West African and Cameroonian cuisine with Fried Fish, Tilapia, and plantains, and also has a loyal community around the Deutsche Oper. Both restaurants together show that Charlottenburg as a neighborhood for African food in Berlin is significantly underestimated. While Makénéné focuses more on dinner with a lounge atmosphere, Amoag scores daily from 10:00 to 23:00 as an uncomplicated lunch spot for a quick, honest hunger in between.