2025 was the year Cookies Cream doubled down on creativity — and vegetables kept stealing the spotlight. We held onto our Michelin star, locked in a new rhythm of two seasonal menus a year, and turned menu launches into nights worth dressing up for. April brought Spring/Summer — asparagus, ponzu, strawberries, flowers, and a press-only preview. October rolled in with Autumn/Winter — deeper flavours, a surprise performance, live musicians, and a packed room discovering pumpkin, quince, Jerusalem artichoke and other winter glow-ups for the first time.
We also continued a tradition that means a lot to us: Charity at [ ], raising vital funds for the Mbigili Children’s Village in Tanzania. A reminder that a table can be a place to eat, but also a place to change something.
Another highlight: we brought Zurich to Berlin with a one-night collaboration with Bar am Wasser — bespoke cocktail pairings by Dirk Hany meeting Nicholas Hahn’s menu. A sold-out night, a lot of shaking and stirring, and the beginning of a Berlin–Zurich exchange we’re already planning to extend.
Our sustainability work earned another Food Made Good 3-Star rating, putting us at the top of Germany’s responsible kitchens and a 4F rating from Feinschmecker — proof that doing things properly can still taste like fun.
And then came the big one: Nicholas Hahn was named Berliner Meisterkoch 2025 — a first in our history, a win for vegetable-driven fine dining, and a proper Berlin moment.
It was a year of ideas, confidence, late-night R&D sessions, and flavour with attitude — and no, we’re not slowing down.
And if you want Cookies Cream all to yourself — you can. We’ve hosted private tastings, brand dinners, Christmas celebrations, film shoots and after-hours takeovers. Whether you want the entire dining room or a chef-guided menu for a small group, we’ll build the night around you.
2025 brought the spark. 2026 brings the fire. Thanks for keeping us burning bright!
https://cookiescream.com/reservation/RESERVE YOUR TABLE AT COOKIES CREAM
—