Cookies Cream

Meander through the delivery area between Westin Grand and Komische Oper to a blank door with flickering light bulbs. Upstairs is a warm, rough-edged dining-room with open kitchen, where chef Stephan Hentschel (that's him with the red hair) is rethinking vegetarian cuisine with an inspiringly cliché-free menu. Tofu and pasta are shunned for dishes such as parmesan dumplings with cilantro carrots and Amalfi lemon sauce or pine nut and potato roll with beetroot carpaccio. Mostly backless seating is the only downside in this annexe of the Cookies nightclub complex.