Bar

“No basics, no craziness” Sounds simple, but it's not. We don't believe in fast-moving trends - we prefer to rethink the classics. Grounding instead of escapism.

"We are interested in what lasts. What works. What touches us and our guests. Everything else is a dazzle."
And when a new highlight does land on the menu, it has depth. And the spirit of discovery.

The room? Formerly a ballroom, today a place with character: high ceilings, French windows, above them the luminous Space Knot installation by Kerim Seiler - a work of art that lingers like a good drink: floating, strong, iridescent - unforgettable.

La Dolce Vita Grey Goose Vodka, mixed berries, lavender, Campari, white tea, black peppercorn

12.00

Double Journey Arrack, mango, roasted corn, nori, lime, dry vermouth

13.00

Callin' the Captain Plantaray 3 Star, rhum agricole, Cocchi Americano, kiwi cordial, sour cherry, vanilla

14.00

Coco Diablo Cachaça Amburana, roasted coconut water, melon, lime, habanero

13.00

Zest & Spice Mezcal Encantado, Oaxaca Derumbes, Mandarin Napoléon, kalamansi, pink peppercorn

13.00

Sukiyaki Suntori Toki Japanese Whiskey, yuzu sake, Nashi pear, vermouth

14.00

NO ABV

Paper Kite Amaro 0,0%, Undone Aperitif, Whiskey H2O, orange, lemon

12.00

My Tai
Undone Not a Rum, orange cordial, almond, lime

12.00

TomatO Martini Tanqueray 0,0%, tomato water, koji, lemon, Bianco Moderna

12.00

Nogroni Juniper, Martini Vibrante, Undone Bitter

11.00

VirGin Tonic Tanqueray 0,0%, Thomas Henry Dry Tonic

11.00

BAR FOOD

until 10:30pm

Fines Saint Kerber
No. 2 Oysters
with classic mignonette, and lemon

1 Oyster 4.50, 3 Oysters 12.00

Sourdough Bread from KEIT Bakery Berlin (v+) with our homemade, seasonal butter (v)

5.00

Marinated Olives (v+)

4.00

Root Vegetable Chips (v+)

3.50

Burrata with grilled leeks and truffle honey (v)

14.00

Beef Tataki in citrus broth with shiso tempura and aji mayo

17.00

Yellow Tail Crudo
with blood oranges, sesame vinaigrette, and sancho oil

16.50

Pommes with smoked paprika aioli (v+)

6.00

DESSERT

Dark Chocolate Tart
with buckwheat tuile, crème fraîche and olive oil (v)

12.00

Choux Bun
with hazelnut praline and Brown butter ice cream (v)

11.00

Flan
topped with dulce de caqui (v)

8.50

Cheese of the Day served with orange blossom honey

6.00 per piece

(v) vegetarian
(v+) vegan

We accept card payments only.

Dinner

Brunch

Events

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