Night Kitchen
Mezze, cocktails and a former horse stable
We adore Berlin’s signature charm of discovering hidden courtyards within courtyards within courtyards…
It’s a secret world tucked away from the one outside.
Stepping off Oranienburger Straße, we slip through an archway into the Heckmann Höfe, where a quaint little house awaits us.
Once upon a time, horses were stabled here.
Today, the space feels like a film set straight out of Oliver Twist - red brick walls, gas lanterns, trees, a wooden bench and cobblestones completing the scene.
Inside, bathed in warm light against rust-red wallpaper, everything revolves around the open kitchen.
The coolest team serves up divine cocktails alongside mouthwatering Israeli mezze.
Our role simply requires to sit back, soak it all in and savor the night.
We were already enchanted by Night Kitchen’s Amsterdam location, with its effortless presentations.
In Berlin, a similarly charismatic, ultra-cool and super-competent crew has come together to recreate the magic.
At both spots, we leave the daily grind far behind, immersing ourselves completely in the world of Night Kitchen.
The finest cocktails
In Amsterdam, we sipped the best Broken Negroni we’ve ever had, while in Berlin, the Sidecar was nothing short of perfection.
On a recent early-autumn evening, the „Mediterranean Dream“, a blend of cognac, Cointreau, rose water and cinnamon tasted like Christmas in a glass - so one was simply not enough.
Thankfully, a parade of delectable mezze provided the perfect balance to our indulgence.
The most delicious Mezze
The meal begins, as it must, with freshly baked challah bread.
Warm, crispy and sprinkled with sesame seeds, it’s served with tahini and za’atar pesto.
Then come the beets - red, pink and yellow, paired with creamy Bûche cheese and a delightful crunch from caramelized pecans.
Think of this as the sister dish to the carrot medley in orange, yellow and purple mingling with labneh, grapes, and almonds in perfect harmony.
Grilled mini artichokes with garlic confit, roasted pepper sauce and pecorino bring an Italian flair.
The Jerusalem sweet potatoes with quinoa herb salad, apricots, dates and a wasabi-pea-crumble complete the great range of tastes and consistencies.
Up to this point, we hadn’t missed meat or fish for a single moment.
Yet, temptation lured us toward the chicken thighs served in flatbread with mango salad - unsurprisingly, they were spectacular.
Finally, we were easily persuaded to try the bread pudding made from the marvelous challah, crème brûlée and maple syrup.
And just like that, it’s time to leave, stepping back out into the world beyond.
But thankfully, Night Kitchen is always here, ready to welcome us back whenever we want.
