Kjosk,
a 1965 BVG double-decker bus-turned-Spätkauf parked by the Spree end of
Cuvrystraße. Kjosk offers a wide selection of reasonably drinks and
snacks to be consumed on its grassy outdoor patio or taken to the
neighbouring riverside tent encampment.
Allow yourself to be swept away! Every trip to Ca Na Toneta is eventful
because you never know what you will eat! Know that a menu of strictly
seasonal Mallorquin food awaits you.
Anish Kapoor is one of the most important of the world’s contemporary
artists. Since his first sculptures – simple forms with paint pigments
spread out on the floor – Kapoor has developed a multi-faceted oeuvre
using various materials, such as stone, steel, glass, wax, PVC skins and
high-tech material. In his objects, sculptures and installations the
boundaries between painting and sculpture become blurred. For his first
major exhibition in Berlin he will use the whole of the ground floor of
the Martin-Gropius-Bau, including the magnificent atrium. Some of the
works will have been specially designed for this venue.
Martin-Gropius-Bau Berlin Niederkirchnerstraße 7 Berlin
"La
Soupe Populaire" combines art and the culinary arts. Simple vintage
furnishings, minimalist table settings, and warm lighting direct the
focus to the exhibited artworks in the Studio House and of course to
that which is being served. The menu is part of the overall concept –
Tim Raue’s creations are inspired by and complimentary to the works
being exhibited, with four appetisers, four main courses, and two
desserts. Along with the focus on the essentials, what is special about
the dishes is that each course is served on white Urbino porcelain, a
design from the 1930s produced by the Royal Porcelain Factory, Berlin
(KPM). With this, Time Raue pays tribute to his idea of a ‘people’s
cuisine’ which prioritises uncomplicated dishes made from the best,
freshest ingredients.
Goldhahn
& Sampson is world wide ingredients to stock a modern pantry, wines
from Germany, France, Austria, Hungary, and Italy, a lovingly compiled
selection of German and English cookbooks, cooking classes, handmade
breads, cheeses and serious chocolate. Goldhahn & Sampson Dunckerstraße 9 Berlin
Whether you dance or not, Clärchens Ballhaus is a fantastic night out. One of the oldest dance houses in Berlin, people have been dancing their socks off here since 1913.
Till today it is an unique location in an vintage and authentic atmosphere.Either you sit in the lovely green garden and enjoy the very good food or you dance in the big hall on the groundfloor.
Olympus turned over 7,000 m² of the building to a group of artists to create site-specific installations on the theme ‘Space and Art’. Between them Martin Butler, Jeongmoon Choi, Shan Blume, Starstyling, Numen / For Use, UnitedVisualArtists, Julian Charrière, Tim John and Sven Meyer & Kim Pörksen, Speech and Zimoun have created a stimulating playground for the senses.
Visitors are invited to explore the space and document their experiences with the Olympus OM-D camera which can be rented free of charge. A fun, interactive, sensory experience. The Olympus OM-D Photography Playground is open daily, the entry is free.
Markthalle IX in Kreuzberg hosts the new weekly event "Street Food Thursday". Cooks prepared freshly meals from different countries. Apart from German traditional cuisine, you can expect international street food classics like pies and Korean Kimchi. If you are indisposed on Thursday, you can also taste tasty snacks and regional products at Markthalle IX the rest of the week. Every day, you can go there for a late breakfast or lunch and a cup of coffee. On weekends, various merchants sell regionally produced food, drinks and flowers.
Homecooked homestyle cuisine of the Emilia-Romagna region at
this small family establishment. If you’re ever feeling lost in vast Neukölln, this place can be your
sanctuary. Sala Da Mangiare Mainzerstrasse 23 Berlin
3 Schwestern is located in the Bethanien Künstlerhaus, a former 19th century hospital. The simplicity and elegance of the spacious dining room is impressive. The menu consists of seasonal cuisine and a lot of care is taken to use regional products.