Our restaurant in Mitte's somewhat center has a rich customer base made up largely of office workers and tourists looking for something delicious f...

On my flight from Berlin to Nairobi I couldn’t get a wink of sleep because of excitement. The complexity of Kenyan coffee and the intense, young b...

It is a long shot but we hope that this platform provides value to its stakeholders, ultimately everyone in the hospitality sector of Berlin. 

A restaunt does a thing, not everything, a thing. To stick by this is to have ‘productional integrity’, not simply integrity. We have a brunch restaurant and often we find that our ability to communicate what we do as a business is often miscommunicated and therefore misinterpreted and misunderstood. It’s our fault.

A system that develops in a café that deals with a certain area of the business is a lifesaver, if absorbed, accepted, and consistently implemented by the staff. It allows for a fluid flow and reduces the static movement that stresses staff, annoys customers, and inhibits business development – both reputational and monetary. 

Through giving up parts of one’s privacy for one another, human-beings have been building stable friendly relationships with each other. Thus, the relationship between a host and a guest is per se rooted in reciprocity and mutual consideration.