This is one of Cookies Cream's signature dishes, earning regular mentions in food media and reviews. The dumplings are delicate and light, allowing the nutty Parmesan to shine. Multiple reviewers call them 'worth ordering even if you skip other dishes.'
Tips from diners
If available à la carte, order this alongside the tasting menu. It's often included but worth guaranteeing you get it.
The standard tasting menu at Cookies Cream. Five courses allow for variety—typically an opener, two vegetable courses, a substantial grain or pasta dish, and dessert. Reviewers note the pacing and wine pairings are thoughtful without feeling pretentious.
Tips from diners
Six and seven-course options are available—ask at booking. The incremental courses add depth without changing the core experience.
Cookies Cream's vegan menu is not an afterthought or restriction—it's a fully realized alternative. Dairy is replaced with fermented and cashew-based preparations, and reviewers frequently note they can't distinguish between the vegetarian and vegan versions until told.
Tips from diners
Request the vegan menu at booking. The kitchen needs notice to prepare cashew cream and other dairy alternatives.
A single vegetable—roasted, braised, or raw—becomes the centerpiece of a course. Accompaniments are minimal, letting flavor and technique carry the dish. Reviewers cite these as moments where Hentschel's skill shines brightest because constraint breeds creativity.
Tips from diners
Ask what vegetable is being featured—knowing the ingredient going in often deepens appreciation for the preparation.
A delicate balance of vegetable, umami, and textural contrast. The seaweed caviar provides brine and pop, while the potato crunch adds body. Reviewers note this as a signature opening course—light enough to signal refinement without overwhelming.
Tips from diners
This is often the first course in tasting menus. It sets a tone of delicacy and precision—pay attention to the technique.
Since opening in 2007, Cookies Cream has been redefining Berlin's vegetarian scene with Michelin-starred technique and creativity. Chef Stephan Hentschel crafts five-to-seven-course tasting menus entirely from vegetables, grains, and dairy—no meat or fish. The restaurant earned its Michelin star in 2018 and has been broadening its vegan options ever since.
The entrance is genuinely hidden—go through the Westin Grand's courtyard and ring the bell at an unmarked door. It's an adventure that adds to the appeal.
Book 4–8 weeks ahead, especially for Friday and Saturday. Weekday dinners have better availability but same quality.
The restaurant cannot accommodate guests with celiac disease or certain allergies due to cross-contamination risks. Mention dietary restrictions at booking so kitchen can assess feasibility.
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