The coffee that defines the café's ethos. Single-origin espresso (roasted in-house) pulled with care, then combined with velvety microfoam milk steamed to perfection. The ratio is precise — more milk than a cappuccino, less than a latte. Coffee lovers swear the microfoam texture is as good as any Melbourne café.
Tips from diners
Ask the barista what single-origin is on that day. The beans change monthly and the quality varies. They'll recommend the best option.
The item that defines modern brunch. Thick-cut sourdough (toasted in-house) is spread with creamy avocado, topped with a perfectly poached egg. Seasonal toppings rotate — might be crispy bacon, fresh sprouts, chili flakes, or lemon zest. Reviewers call it 'an absolute must-try' and a reason to keep coming back.
Tips from diners
Arrive before 11am on weekends to beat the crowds. The avocado toast is the first item to run out of avocado.
A savory brunch option for those avoiding eggs. Fresh mushrooms (cremini, shiitake, oyster — whatever's in season) are sautéed with garlic and thyme, piled on toast, then finished with truffle oil and shaved aged cheddar. It's earthy, rich, and often overlooked in favor of the avocado toast. Highly underrated.
Tips from diners
This is the best egg-free option on the menu. The truffle oil brings richness that makes it feel indulgent despite the simple preparation.
A lunch option for those arriving after the morning pastry rush. Rotating bowls might feature quinoa with roasted beets and goat cheese, or farro with roasted squash and tahini. All use seasonal, local vegetables and are adaptable for various diets. This is the café's nod to health-conscious diners without sacrificing flavor.
Tips from diners
Grain bowls are better after 2pm when the brunch crowd clears. Come for lunch if you want a quieter experience.
Made fresh to order so they arrive hot and fluffy. The buttermilk version uses local eggs; the vegan version uses plant-based milk. Both are pillowy and light, not dense. Arrive with pure maple syrup, cold butter, and whatever seasonal fruit is available. The kitchen doesn't oversweeten — the fruit and syrup are enough.
Tips from diners
Pancakes take 15 minutes because they're made to order. Order them early, then enjoy a second coffee while you wait.
Founded in 2013 by Morgan Love (Australian), Silo Coffee brought the coffee culture of Melbourne to Friedrichshain. The café roasts its own beans through Fjord Coffee Roasters (launched 2015) and sources single-origin, ethically-traded coffee from specialty farmers. The all-day brunch menu — avocado toast, French toast, grain bowls — uses seasonal, regional produce. It's consistently listed as one of Berlin's best brunch spots.
Saturday and Sunday 10am-1pm are peak. Expect a 15-30 minute wait. Come before 9:30am or after 2pm to avoid the queue.
Ask the barista about the current single-origin beans. Silo sources from ethical farms and rotates beans seasonally. The quality is serious.
The counter seating is perfect for solo visitors. You can watch the baristas work while enjoying your coffee and pastry. Most regulars sit at the bar.
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