With Cookies Cream, club legend "Cookie" Heinz Gindullis launched one of the first purely vegetarian gourmet restaurants. Upscale, creative and also purely meatless cuisine at star level? Up to then a hardly there-been concept. That was in 2007, since when Cookies Cream first established itself among veggie fans and Berlin foodies. Ten years later, with the 1st Michelin star, came the big international breakthrough.
Decisive for the success seems above all the creative, sophisticated kitchen of chef Stephan Hentschel. He consciously avoids meat substitutes such as soy or seitan in his creations. Taste, variety, satiety - he creates all this through the refined, skillful preparation of vegetables. Various techniques such as preservation or fermentation play a major role, but above all the high-quality, mostly regional products, which are sourced directly from Brandenburg. The result is an experimental, ever-changing menu based on new, fresh flavors, which always has one or two culinary surprises in store.
