Cooking

The Kitchen Library in Berlin-Charlottenburg serves 5-, 6- or 7-course menus. Owners Udo and Daniela Knörlein value regional products, precise craftsmanship, and warm hospitality. Guests dine surrounded by over 1000 cookbooks and collector's items, enjoying a particularly personal and intimate atmosphere.

Miriam Eva and Rüdiger Kebe have been handcrafting over a hundred products in Lichterfelde since 2004, from organic Ras-el-Hanout to the seven-part spice salt series Meehr Salz. The manufactory, shop, and café are together on almost 300 square meters. For exotic spices and ingredients, this means: pure single ingredients instead of ready-made mixes.

Studio32 at Goltzstraße 32 in Schöneberg offers vegetarian and vegan cooking classes, cocktail workshops, and wine tastings. Cooking classes start from 119 Euros per person, and a second location on Kottbusser Damm in Kreuzberg will be added starting November 2024.

High-level cooking in Schöneberg: Studio32 combines culinary ambition with genuine warmth. Standing together at the stove creates more than just a menu on your wedding day.

Eftekhar Mian's warehouse sale at Volkspark Humboldthain offers nearly 500 items, including twenty chili varieties up to Carolina Reaper and seventeen pepper varieties from Timut to Andaliman. The house blends, from rose harissa to chakalaka, are made according to their own recipes. For exotic spices and ingredients, this is one of the most comprehensive addresses in Wedding.

In the cooking studio on Schlangenbader Strasse birthday groups from six years cook a menu of their own: paint a chefs hat, put an apron on, and then chop, stir and plate up under guidance. Afterwards the indoor playground in the same house is waiting, and at the end every child takes the hat, a recipe book and a diploma home.

In 1982, Adib Harb founded Berlin's first Arabian delicacy import business on Potsdamer Straße; today, his children run the establishment. Spices, from Za'atar and Sumac to Mahlab, are cold-ground. They also offer Tahini from cold-ground sesame and wines from Château Ksara. Exotic ingredients are also available here unpackaged in household quantities.

KochRaum Instinct on Yorckstraße is a cooking studio, dinner club, and event location spanning approximately one hundred square meters. In Kamel Haddad's open show kitchen, up to 14 seated guests can cook along, while flying dinners accommodate up to 40. As a team event in Berlin, a kitchen naturally assigns roles, and in the end, the team eats what they cooked together.

Germany's first chili specialty shop opened in Hannover in 2007. Since 2009, Das Pfefferhaus has also been in Berlin, and since 2017 at Boxhagener Platz. The chili sauces are sorted by heat level, plus there are 119 spice articles and a Mexico section. The pepper selection ranges from Tellicherry to Andaliman to Voatsiperifery.

Neumann-Gewürze has been milling in its own premises on Friedenauer Hauptstraße since 1996 and offers around 2,000 items, from Ceylon and Cassia cinnamon sticks to galangal root and Himalayan crystal salt. Most mixtures are salt-free and without flavor enhancers. For a long time, the company only supplied the gastronomy sector, but since 2016, private individuals can also shop here.

Michael Bär has been running a family business in Berlin's Steglitz Kieler Straße since 2004, which calls itself Berlin's first spice manufactory. More than 240 herbs, spices, and proprietary blends are weighed on-site; pepper is sorted by origin, from Kampot to Cumeo to Malabar. In addition, there are kitchen goods from cast iron pans to Japanese knives.

The Kochbox Cooking School is located in the S-Bahn arches on Dircksenstraße, just a few steps from Alexanderplatz. TV chefs Dirk Müller and Heiko Schulz offer cooking classes and organize team events for groups of 12 to 120 people here.

Steffen Bogs runs a spice manufactory with around 174 products on Rungestraße in Mitte, whose focus is revealed by its name: eleven cinnamon items from Ceylon to Vietnam and eighteen pepper varieties from fermented Kampot to Patagonia. The blends are created in small batches, and in the shop, customers can smell, compare, and taste before buying.

The event cooking studio in Spandau hosts groups of twenty people or more in a 230 square meter industrial loft with 8.50-meter-high ceilings. Two cooking islands, a long kitchenette, and Miele technology are available, followed by a shared meal. There is space for up to ninety guests, and a large free parking lot is directly in front of the door.

The event cooking studio in Siemensstadt is a 230 square meter industrial loft with an approximately eight-and-a-half-meter-high ceiling, two professional cooking islands, and a Miele kitchen including a Teppan-Yaki plate. Up to 30 guests cook simultaneously, up to 90 sit at the table afterward. Among the winter leisure activities in Berlin, this is the one where you get to cook yourself.

Korean Street Food to Go in the heart of Charlottenburg: Son Kitchen on Kantstraße combines homemade, fresh cuisine with Berlin influences and Korean tradition. Kimchi Tacos, Bibimbap, and the legendary Kim Cheesilla Fries make this small eatery a staple in Berlin's snack scene.

Goldhahn und Sampson's cooking school brings strangers together around a stove on weekends. At Helmholtzplatz in Prenzlauer Berg, cooking enthusiasts encounter an international course program that turns shared chopping and stirring into a real evening.

On the corner of Bergmannstrasse and Mehringdamm, Michael Becker runs a shop whose entire range is put together for men. It is divided into grooming, cooking, relaxing and outdoors, with a clear focus on classic wet shaving. As a gift for men it runs from a single shaving soap at a few euros to a complete shaving set.

Kantstraße 101 marks the beginning of Berlin's Asia Mile, and the go asia supermarket is the place to shop there. The chain's assortment includes more than 7,000 items from China, Japan, Korea, Thailand, and Vietnam, with Thai fruits and vegetables flown in. Exotic ingredients like bok choy or miso paste are found here on the regular shelves.

Since 2006, Berit Herzer has been running a specialist shop in the Marheineke Market Hall, where around 145 varieties of medicinal herbs and about 197 spices are weighed and filled. Trained naturopaths advise on origin and application. Among the exotic spices and ingredients, the pepper shelf, ranging from Kampot to Tasmania, is particularly striking.

In 2005, Nguyen Van Hien founded a wholesale market on the former VEB Elektrokohle site in Lichtenberg, which today spans 165,000 square meters and houses over 400 businesses. The food department alone offers around 10,000 items. For exotic spices and ingredients, this means: fresh herbs, chilies, fish sauce, and Vietnamese coffee all in one place.