Comedor

Mole, Tostadas, and Ceviche at Comedor

The sauces are at the heart of the menu. Several types of mole are prepared over hours and served with meat, fish, or vegetables, including a green mole served with burrata. Additionally, there are tostadas with changing toppings, ceviche, and guacamole served with homemade totopos.

The dishes are smaller than those in a taqueria and designed to be sampled one after another. They are available individually or as a menu that takes you through the cuisine. Ingredients change with the season, with a large portion sourced from Berlin and Brandenburg.

The food is accompanied by a cocktail menu that combines classic recipes with unique ideas, and a carefully curated wine selection. Mezcal and tequila are also available, and the team will explain the origin of the agaves upon request.

Mexican Cuisine with Regional Ingredients on Kantstraße

Comedor means dining room in Spanish, and that’s exactly how the space is furnished: understated, calm, and without folklore on the walls. The restaurant is managed by Raúl Oliver Arriaga and Julia Schmiedehausen, who combine Mexican diversity with European clarity.

Comedor is located on Kantstraße in Charlottenburg, right in the middle of City West’s restaurant mile. Between Asian restaurants and wine bars, the understated facade is hardly noticeable; inside, the dining area is manageable and limited to a few tables.

Right next door, Arriaga also operates a taqueria, offering tacos as a quick snack. This way, the establishment covers both sides of Mexican cuisine, from a quick bite at the counter to a long dinner.

On some evenings, a Mariachi band plays among the tables. Reservations are recommended due to the limited number of seats. Comedor can be reached via S-Bahn station Charlottenburg and U-Bahn station Wilmersdorfer Straße.

The kitchen at Comedor works with nixtamal, meaning corn that is cooked in limewater before grinding. This is how the tortillas served with the dishes are made. This step is complex and rare in Berlin, but its impact is noticeable in the robust corn flavor.