KINK Bar & Restaurant

KINK Bar & Restaurant In the middle of Berlin, in a unique space where restaurant and bar see eye-to-eye, we unite culinary and cocktail art into one cohesive experience.
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High-end and laid back. Are you ready to KINK?

Zahlungsmöglichkeiten:   Cash

Wie gewohnt öffnen

You may have noticed a new face tableside so allow us to introduce you: Nick is a restaurant veteran who came to our lit...
31/08/2021

You may have noticed a new face tableside so allow us to introduce you: Nick is a restaurant veteran who came to our little corner of the world by way of New Zealand. He started in the industry back in uni and ended up trading economic models for hospitality — an easy choice for someone who genuinely enjoys people.

Nick’s always thinking about how to turn a meal into an experience, for him that starts with quality ingredients that you can get passionate about. (The same goes for eating at home — a simple toast can be epic when it’s made from a fresh loaf and topped with an organic poachie).

Right now at KINK, this vegetarian is especially excited about the Buckwheat Crêpe — the mushroom pâté filling is such a creative and delicious alternative to the traditional meat product. Stop by to try for yourself and don’t forget to say hi in the comments!

You may have noticed a new face tableside so allow us to introduce you: Nick is a restaurant veteran who came to our little corner of the world by way of New Zealand. He started in the industry back in uni and ended up trading economic models for hospitality — an easy choice for someone who genuinely enjoys people.

Nick’s always thinking about how to turn a meal into an experience, for him that starts with quality ingredients that you can get passionate about. (The same goes for eating at home — a simple toast can be epic when it’s made from a fresh loaf and topped with an organic poachie).

Right now at KINK, this vegetarian is especially excited about the Buckwheat Crêpe — the mushroom pâté filling is such a creative and delicious alternative to the traditional meat product. Stop by to try for yourself and don’t forget to say hi in the comments!

Spoiler Alert: Our co-founder Daniel is sharing his experience with the Sardinian specialty Casu Martzu and whether or n...
31/08/2021
Teller Stories - Der Food Podcast von Tina Hüttl und Johannes Paetzold

Spoiler Alert: Our co-founder Daniel is sharing his experience with the Sardinian specialty Casu Martzu and whether or not 'Essen ist der S*x des Alters' in the latest podcast of Teller Stories. And we couldn't help it but booking a table to check out the new restaurant in Oderbergerstraße that Tina speaks so highly of.

Endlich - Berlin isst längst Hauptstadt, auf die Foodies weltweit blicken. Nun kommt mit Teller Stories der Podcast, in dem sich alles ums Essen in dieser Stadt dreht. Radio Eins Geschmacksexperte Johannes Paetzold und Tina Hüttl, Gastrokritikerin der Berliner Zeitung, haben den Aufstieg von der C...

Our restaurant interior is a labor of love and nothing makes our day more than when someone enjoys it as much as we do! ...
28/08/2021
KINK Bar & Restaurant | Longlists | Dezeen Awards 2021

Our restaurant interior is a labor of love and nothing makes our day more than when someone enjoys it as much as we do! Thank you #dezeenawards for longlisting us in your restaurant / bar category. With almost 5K applicants from 80+ countries, we are honored to be acknowledged.

The shortlist comes out mid September so we’ll just be here pressing our thumbs.

Building on its vast space and eight-meter-high ceiling, KINK brings together contemporary art, modular design, and world gastronomy, to offer a both multifaceted and deeply personal visitor experience. The interior blends classic designer pieces with up-cycled furniture and vintage treasures; elega...

The Venison Saddle is all about creating different diagonals of taste that intersect on a single plane. Clockwise around...
27/08/2021

The Venison Saddle is all about creating different diagonals of taste that intersect on a single plane. Clockwise around the plate, you’ll find the venison saddle, a pickled turnip, a rose fashioned from peach, a tangy Crusco pepper ketchup — we encourage you to create different taste combinations as you go. As you explore the dish, the uniting factor is a bone broth blanquette sauce poured overtop by your waiter. This foundation of umami will bring all the elements together as you explore.

When selecting our cut, we worked closely with a farm in Brandenburg through @havellandexpress to find a special (and in-season) product. As you eat, notice the vibrant plum tone of the venison — that and the smooth, deep flavor come from the mineral-rich quality of the meat. These savory aspects are best complemented by a bright fruit, which is why we suggest the Manzanilla Sloe Berry as a drink pairing. This rye-based drink showcases our homemade sloe berry wine (thank you to our friend in Mecklenburg who let us raid her garden last Autumn). The forward notes of sweet cherry balanced by an edge of bitter almond will lift up the earthy flavors of your meal for a well-rounded experience.

The Venison Saddle is all about creating different diagonals of taste that intersect on a single plane. Clockwise around the plate, you’ll find the venison saddle, a pickled turnip, a rose fashioned from peach, a tangy Crusco pepper ketchup — we encourage you to create different taste combinations as you go. As you explore the dish, the uniting factor is a bone broth blanquette sauce poured overtop by your waiter. This foundation of umami will bring all the elements together as you explore.

When selecting our cut, we worked closely with a farm in Brandenburg through @havellandexpress to find a special (and in-season) product. As you eat, notice the vibrant plum tone of the venison — that and the smooth, deep flavor come from the mineral-rich quality of the meat. These savory aspects are best complemented by a bright fruit, which is why we suggest the Manzanilla Sloe Berry as a drink pairing. This rye-based drink showcases our homemade sloe berry wine (thank you to our friend in Mecklenburg who let us raid her garden last Autumn). The forward notes of sweet cherry balanced by an edge of bitter almond will lift up the earthy flavors of your meal for a well-rounded experience.

Sorry if we talk about this for a while! We're just so excited still and the more we read about our cohort, the more ins...
25/08/2021
Küchenchef des „Irma La Douce“ als „Berliner Meisterkoch“ ausgezeichnet

Sorry if we talk about this for a while! We're just so excited still and the more we read about our cohort, the more inspired we become. This is a great article to meet the Berliner Meisterköche recipients of 2021 — we couldn't be in better company!

Berlins beste Gastronomen wurden am Freitagabend ausgezeichnet. Statt einer Gala gab es dieses Jahr einen gehobenen Street-Food-Markt unter freiem Himmel.

How it started > How it's going. We started as a small group of dreamers so it's almost hard to believe that two years l...
21/08/2021

How it started > How it's going. We started as a small group of dreamers so it's almost hard to believe that two years later we get to thank Berliner Meisterköche for honoring us as their 2021 Best Szene Restaurant. We feel so proud of our team, each member worked so hard during this challenging year to bring this experiment we have to the next level. It feels great to be part of this cohort of inspirational establishments and we just want to continue to surprise, delight, and break boundaries! — Can someone play the wrap-up music before Daniel gets too emotional?

Pistachios are the 'smiling nut' that have been nurturing humans for thousands of years. Originating in the Middle East,...
18/08/2021

Pistachios are the 'smiling nut' that have been nurturing humans for thousands of years. Originating in the Middle East, this sweet, piney crop has spread across the globe with the Bronte Pistachio, perhaps the most sought-after variety, taking root in Sicily — hence the local phrase 'green is gold'.

These green and violet beauties are only picked every two years (and then by hand). We pay homage to the craft and patience that goes into this ingredient by featuring it in our Spaghetti Felicetti — a creamy vegan experience whose deceptive simplicity spans East and West. (Pro tip: To achieve this velvety texture, we lock in the Bronte's rich oils with a quick toast on the stove before blending).

Do these pistachios justice with the perfect drink pairing. We recommend the Yellow Bell Pepper and Tumeric — the umami and light florals of this drink will bring out the resinous notes of the pesto for a more dynamic experience of the dish's earthy flavors.

Pistachios are the 'smiling nut' that have been nurturing humans for thousands of years. Originating in the Middle East, this sweet, piney crop has spread across the globe with the Bronte Pistachio, perhaps the most sought-after variety, taking root in Sicily — hence the local phrase 'green is gold'.

These green and violet beauties are only picked every two years (and then by hand). We pay homage to the craft and patience that goes into this ingredient by featuring it in our Spaghetti Felicetti — a creamy vegan experience whose deceptive simplicity spans East and West. (Pro tip: To achieve this velvety texture, we lock in the Bronte's rich oils with a quick toast on the stove before blending).

Do these pistachios justice with the perfect drink pairing. We recommend the Yellow Bell Pepper and Tumeric — the umami and light florals of this drink will bring out the resinous notes of the pesto for a more dynamic experience of the dish's earthy flavors.

We don't like to leave you, even if it's just for two days, so we thought we'd pop by your Monday evening with a stellar...
16/08/2021

We don't like to leave you, even if it's just for two days, so we thought we'd pop by your Monday evening with a stellar mix. Equally sexy and angsty, this playlist comes from one of our DJ regulars, DJNorma (IE Elisa). We love the Balearic house vibes she's serving to start our week — these tunes deserve nothing less than running to meet your love in the rain. Link here: https://bit.ly/3k1aIoW

If you're curious, Elisa gets her DJ name from her Granny which we think is very cute, thanks to this dyed-in-the-wool Berliner for sharing her favorite tunes with us!

PS: You can always stop by frank on Sunday or Monday if you miss us (IE our courtyard) too much!

We don't like to leave you, even if it's just for two days, so we thought we'd pop by your Monday evening with a stellar mix. Equally sexy and angsty, this playlist comes from one of our DJ regulars, DJNorma (IE Elisa). We love the Balearic house vibes she's serving to start our week — these tunes deserve nothing less than running to meet your love in the rain. Link here: https://bit.ly/3k1aIoW

If you're curious, Elisa gets her DJ name from her Granny which we think is very cute, thanks to this dyed-in-the-wool Berliner for sharing her favorite tunes with us!

PS: You can always stop by frank on Sunday or Monday if you miss us (IE our courtyard) too much!

At KINK our dishes usually start with a memory — a taste or emotion we want to give new life. Take our Grilled Octopus, ...
10/08/2021

At KINK our dishes usually start with a memory — a taste or emotion we want to give new life. Take our Grilled Octopus, for example, this has become one of our signature dishes and it starts (as so many good things do) with an Italian summer…

For our head chef, Ivano, summer meant one thing 'polpo alla Luciana' — a traditional Neapolitan dish with tomatoes, olives, and capers. When he brought this memory to the team, everyone shared their own knowledge of techniques and cuisines. The result? A spicy citrus fusion—slow-cooked with tamarillo and black olives, and served with habanero mayo and lemon gel. In one word: perfection!

The only thing that can make this dish better is an impeccable drink paring, for that we recommend our golden Assyrtiko, a creamy white with a balance of melon and sea breeze for a round flavor that stands on its own.

At KINK our dishes usually start with a memory — a taste or emotion we want to give new life. Take our Grilled Octopus, for example, this has become one of our signature dishes and it starts (as so many good things do) with an Italian summer…

For our head chef, Ivano, summer meant one thing 'polpo alla Luciana' — a traditional Neapolitan dish with tomatoes, olives, and capers. When he brought this memory to the team, everyone shared their own knowledge of techniques and cuisines. The result? A spicy citrus fusion—slow-cooked with tamarillo and black olives, and served with habanero mayo and lemon gel. In one word: perfection!

The only thing that can make this dish better is an impeccable drink paring, for that we recommend our golden Assyrtiko, a creamy white with a balance of melon and sea breeze for a round flavor that stands on its own.

"Schöner als jeder Biergarten, besser als manche Fine Dining Adresse. Im Kink isst man herrlich im Freien." -- Bernd Mat...
05/08/2021

"Schöner als jeder Biergarten, besser als manche Fine Dining Adresse. Im Kink isst man herrlich im Freien." -- Bernd Matthies, Tagesspiegel.

Thank you for visiting our little corner of Berlin, the pleasure was ours! Read the full review here: https://bit.ly/3fvyKH5

"Schöner als jeder Biergarten, besser als manche Fine Dining Adresse. Im Kink isst man herrlich im Freien." -- Bernd Matthies, Tagesspiegel.

Thank you for visiting our little corner of Berlin, the pleasure was ours! Read the full review here: https://bit.ly/3fvyKH5

This is where the magic happens!  When's the last time you really pushed yourself outside your comfort zone? This idea c...
03/08/2021

This is where the magic happens! When's the last time you really pushed yourself outside your comfort zone? This idea can conjure negative connotations, but we think it should be totally fun and joyful — we're forever kids in that way, always trying new things (we'll probably be the 70-year-olds in an intro-to-pottery class or beginner's karate). Want to dip a toe in the lifestyle? Start small: next time you come into KINK ask your waiter to recommend an unexpected drink pairing and see where the flavors take you! Who's in? Raise your hand in the comments! ✋

This is where the magic happens! When's the last time you really pushed yourself outside your comfort zone? This idea can conjure negative connotations, but we think it should be totally fun and joyful — we're forever kids in that way, always trying new things (we'll probably be the 70-year-olds in an intro-to-pottery class or beginner's karate). Want to dip a toe in the lifestyle? Start small: next time you come into KINK ask your waiter to recommend an unexpected drink pairing and see where the flavors take you! Who's in? Raise your hand in the comments! ✋

#KINKpeople time! Youju's journey to cooking might be seen as a sad one if it hadn’t ended so well. Originally this Demi...
01/08/2021

#KINKpeople time! Youju's journey to cooking might be seen as a sad one if it hadn’t ended so well. Originally this Demi Chef de Partie, had trained as a dancer (perhaps that’s why she’s so graceful in the kitchen?). However, an injury at 18 derailed these plans and she had to pick a new path.

After a lot of soul searching, she turned to what had always been her stress-relieving hobby — cooking! She’d always enjoyed cooking for her family, and now she decided to make it her career. Before moving to Berlin she trained in her home country of South Korea, from the first class she knew she’d made the right decision.

If she’s snacking at KINK, Youju usually goes for the beef tongue sandwich — it’s a great example of simple and tasty going hand in hand. For all you at-home chef’s out there, her advice to you is to clean first and last. Cooking is a state of mind and a sparkly atmosphere sets you up for creativity and deliciousness.

#KINKpeople time! Youju's journey to cooking might be seen as a sad one if it hadn’t ended so well. Originally this Demi Chef de Partie, had trained as a dancer (perhaps that’s why she’s so graceful in the kitchen?). However, an injury at 18 derailed these plans and she had to pick a new path.

After a lot of soul searching, she turned to what had always been her stress-relieving hobby — cooking! She’d always enjoyed cooking for her family, and now she decided to make it her career. Before moving to Berlin she trained in her home country of South Korea, from the first class she knew she’d made the right decision.

If she’s snacking at KINK, Youju usually goes for the beef tongue sandwich — it’s a great example of simple and tasty going hand in hand. For all you at-home chef’s out there, her advice to you is to clean first and last. Cooking is a state of mind and a sparkly atmosphere sets you up for creativity and deliciousness.

Are we the only ones crazy enough to say ‘so there’s a pandemic, let’s open a new place’? Our mission with frank cafe ha...
29/07/2021

Are we the only ones crazy enough to say ‘so there’s a pandemic, let’s open a new place’? Our mission with frank cafe has always been to create simple, delicious fare — a place you can make part of your daily routine. With this amazing team, we think we’ve done just that. We’ve already had fun with live musical breakfasts and daily specials — look forward to more happenings (oyster and champagne brunch anyone?). Follow frank for updates on their story, we can’t wait to see what these kids roll out next.
Check out their site here: https://www.frankcafe.de/

Are we the only ones crazy enough to say ‘so there’s a pandemic, let’s open a new place’? Our mission with frank cafe has always been to create simple, delicious fare — a place you can make part of your daily routine. With this amazing team, we think we’ve done just that. We’ve already had fun with live musical breakfasts and daily specials — look forward to more happenings (oyster and champagne brunch anyone?). Follow frank for updates on their story, we can’t wait to see what these kids roll out next.
Check out their site here: https://www.frankcafe.de/

Say hello to a fresh face in the kitchen! Ari is our new(ish) demi chef of the cold kitchen. She's called more than one ...
23/07/2021

Say hello to a fresh face in the kitchen! Ari is our new(ish) demi chef of the cold kitchen. She's called more than one country home in her day, from the beaches of Malta to the foothills of Austria, but for the last almost decade, she's been in Berlin — so let's just say she's from 'around' *gestures wildly at a map of Europe.

Ari's worked in gastro since she was a kid (practically) but only recently switched from the service side to study cooking — from her first class she was hooked, and now she's graduated and spicing up life at KINK. Her favorite part about being in the kitchen is the craftsmanship and new bits of info she learns about different cultures through food.

Speaking of food, Ari recommends you try the catch of the day — this flavorful new KINK dish features fresh fish from Fish Klub paired with radish and tomatoes fermented in kimchi style. This all served alongside coriander mayo creates a sweet and sour medley that will get stuck in your head. Cooking at home this evening? This chef wants to spread this public service announcement: salt 👏 your 👏 water 👏 (a bay leaf never hurt anyone either). Whether you're boiling potatoes or pasta this could be the difference between victory and defeat. Happy cooking!

Adresse

Schönhauser Allee 176
Berlin
10119

Öffnungszeiten

Dienstag 18:00 - 23:00
Mittwoch 18:00 - 23:00
Donnerstag 18:00 - 23:00
Freitag 18:00 - 23:00
Samstag 18:00 - 23:00

Telefon

+493041207344

Benachrichtigungen

Lassen Sie sich von uns eine E-Mail senden und seien Sie der erste der Neuigkeiten und Aktionen von KINK Bar & Restaurant erfährt. Ihre E-Mail-Adresse wird nicht für andere Zwecke verwendet und Sie können sich jederzeit abmelden.

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Hey Ihr Lieben vom KINK Team, hier is unser Mix vom letzten Weekend....viel Freude und HALTET DURCH! best place best team best best best....❣️ cheers Cle & Eva Be PLAYLIST! 1. Gorillaz & Space Monkeyz - Dub o9 2. M-King - Pop Muzik (Riddim Wize Remix) 3. Kleeer - Intimate Connection 4. RJD2 feat. Kenna - Games You can Win 5. Owusu & Hannibal - Lonnie`s Secret 6. Clara Hill - Everything (Frost & Wagner Remix) 7. Dam Funk feat. G-Shaft - One Less Day 8. Brian Briggs - Aeo (Parts 1&2) 9. YBU feat. Jonell - Soul Magic 10.Freddie Cruger feat. Rapadon - Bap Yo Head 11.Gorillaz & Space Monkeyz - Come again 12.Risco Connection - Ain´t No Stopping Us Now 13.Rollmottle - Take a Break (Maurice Fulton RMX) 14.Gorillaz -Kids with Guns (Hot Chip Remix) 15.Owusu & Hannibal - Upstairs Downstairs 16.Jazzanova - Follow your Feet 17.Outlines - Back to 1984 18.Gwen Stefani - Hollaback Girl (Ye:Solar Remix) 19.Moodyman feat. Sky Covington & Andres - Let me in 20.Apollo Brown & Skyzoo - They Parked a Bentley on the Corner 21.Märtini Brös - Hammered 22.Dubmatix,Mighty Howard & Aldubb - Mount Zion Dub 23.Sickerman - Stuck (LoYoTo Remix) 24.Ernest Ranglin - In the Rain 25.Neneh Cherry - Kong 26.Guts - Wide Open 27.Everything is Recorded - Close but not Quite 28.Goldie - Inner City Life 29.Calibre - °°° 30.Artist Unknown - Fluid 31.Easy All Stars - Great Dub in the Sky 32.Attica Blues - Contemplating Jazz 33.Owusu & Hannibal - Another Mile 34.Liquid Lounge - Complete Life (Jazzanova Remix) 35.Grace Jones - The Apple Stretching 36.Gorillaz feat. Peter Hook & Georgia - Aries 37.Magic Kuts - XY 38.Whirlpool Productions - The Cold Song 39.Metro Area - Honey Circuit 40.Guts feat. Tanya Morgan - Go for Mine 41.Moodyman - Do Wrong 42.The Specials - Breaking Point 43.Dam Funk - On & On (My Funk goes on) 44.Dimlite - Byrdshot and Bye 45.Gorillaz & Space Monkeyz - Banana Baby 46.Massive Attack - Hymn of the Big Wheel 47.G.a.m.m. Records Track - °°°
Voila ... our last DJ [email protected] KINK❣️ thanxs for having US. KINK CREW & CROWD ... see you next there ...
LoYoTo & Kink ... Dj Set by Cle & Eva Be ... Gourmet für Gaumen & Ohren ❣️
💋💋 kiss-kiss, KINK Bar & Restaurant 💋💋