Every season is peak season here

The KINK in Berlin – restaurant and bar in one – spoils its guests with innovative, upscale cuisine and cocktails with partly homemade ingredients. The heart of the bar and kitchen is the so-called rotary evaporator: with herbs, spices, and other ingredients it mixes oils and essences that give both the drinks and the dishes an unmistakable note.

Ein typisches Dessert im Kink.
Gerichte auf Tellern aus dem Kink, Berlin.

At the KINK, there is a colourful, wild, but elegant atmosphere, fed by modern and retro elements. This perky mix is the sum of lively service, carefully selected inventory, and cleverly placed lighting – which alone can stop all shows in their tracks.

The intentional fusion of kitchen and bar does not seem artificial here but deliberately used: From the first tiers, guests can watch directly how the creative minds behind the bar conjure up new cocktails that are not inferior to the dishes in terms of wow effect. The reason is, of course, on the one hand, the rotary evaporator and its flavours, but also the special dynamics that each drink brings here. For example, Dara’s Maverick: this amazing apéritif combines Grey Goose Vodka, KINK Ras El-Hanout, passion fruit, carrot peach port, and orange blossom.

Also nice: For sunny hours, the KINK keeps a cosy beer garden open in the backyard. Under rustic trees and traditionally on beer benches, the menu and the drinks taste even more intense.

Logo des Kink in Berlin.

The KINK cooks according to the seasons

The KINK kitchen is all about light-hearted and vibrant dishes. Here, people love the region and the seasonal produce it offers. Therefore, the team cooks exclusively according to the seasons. The diverse plant world also comes in for spicy use, as do high-quality meat and fish products.


The menu includes smoked char with apple, honey mustard, and dill and fine spaghettini with seaweed caviar, Amalfi lemons, and smoked butter. For more hearty moments, for example, the guinea fowl with chanterelles, cherries, cauliflower, and vadouvan.


And because sweets seduce, it must actually be the popcorn ice cream with ripened banana, aceto balsamico & cocoa to finish.

Stylische Bar des KINK

Kitchen meets bar in modern retro flair

KINK Barraum mit Empore

KINK at a glance





The restaurant in 3 words:




Our recommendation:

Guinea fowl with chanterelles, cherries, wild cauliflower, and vadouvan. Then a skyr with fermented blueberries, lemon, and thyme. And to finish, popcorn ice cream.

Suitable for:

Friends of innovative cuisine and cocktail art

Price range:


Opening hours:

Daily from 18:00


Schönhauser Allee 176, 10119 Berlin

More info: