Autumn has arrived at Cookies Cream, and things are getting a little more interesting.
Since opening in 2007, we’ve been doing things our own way. Hidden down a Berlin alley behind an unassuming doorbell, Cookies Cream has always been about putting vegetables first, breaking a few fine-dining rules and having a good time along the way. The Michelin star we’ve held since 2018 hasn’t changed that.
Now, Head Chef Patrick Ziegert and Head of Culinary Development Viktor Gerhardinger are taking things a step further with their new Autumn/Winter 2026 menu, available from 1 October.
It’s the second menu they’ve created together, bringing deeper flavours, stronger contrasts and a few unexpected combinations to the table.
ROOTS, MUSHROOMS, SPICE & EVERYTHING NICE
Autumn gives us plenty to play with. Roots bring depth, mushrooms deliver umami, spices add warmth, and fermentation brings a little extra kick.
Patrick and Viktor have taken these seasonal ingredients and given them their own twist, moving between fresh, fermented, roasted and pickled flavours while keeping vegetables firmly in the spotlight.
The menu opens bright and fresh with pointed cabbage, pear and radish, bringing together kimchi, verjus and gochujang from Berlin’s Mimi Ferments.
Next comes celeriac with koji and savoury elderflower, finished with pickled cherries from the summer harvest. Butternut squash, chanterelles and pine nuts follow, before things get a little more comforting with potato, Roscoff onion and coffee. Think buttery potato purée, caramelised onion, cold-brew coffee and a touch of Szechuan pepper.
Then we move into deeper, earthier territory with beetroot, red cabbage and radicchio, featuring fermented flavours, shiitake mushrooms and a rich sauce made with fermented red cabbage.
And just when you think you know where the menu is heading, along comes Jerusalem artichoke, mole and mountain cheese.
A fluffy Jerusalem artichoke churro served with dark mole, mountain cheese and chilli-pickled Jerusalem artichoke. Somewhere between a savoury course, cheese and dessert — and definitely worth making room for.
The finale? Blackcurrant wood ice cream, Elstar apple, green cardamom and almond.
Yes, blackcurrant wood. Harvested in spring, when the branches carry the aroma of ripe berries, it’s a clever way of bringing a little of the warmer seasons into an autumn dessert.
GOOD FOOD DESERVES GOOD DRINKS
Naturally, the new menu comes with new pairings.
Our Sommelier Hai Trinh has put together a wine journey that starts with fresh Rheingau Riesling and textured Vermentino, moves through carefully selected European wines and finishes with bone-dry sparkling wine and aged white Port.
Meanwhile, Bar Manager Sam Doyle has been busy creating an entirely new alcohol-free pairing. And we’re not talking about simply replacing wine with juice.
Fresh fruits and vegetables, teas, herbs, spices and house-made infusions all have a part to play. Expect combinations such as celery, kiwi and horseradish, beetroot, celeriac and chamomile, and pear, pumpkin and white tea. Many of the drinks are clarified in-house, creating clean, precise flavours designed to work with each course.
And if you like a bit of both? Our mixed pairing lets you switch between wine and alcohol-free creations throughout dinner.
Together with Restaurant Manager Anne Cremer and the team, it’s all part of making an evening at Cookies Cream about much more than what’s on the plate.
SAME HIDDEN DOOR. NEW REASONS TO VISIT.
Almost twenty years after Cookie Heinz Gindullis first opened Cookies Cream, the idea remains the same: vegetables can be every bit as exciting, surprising and satisfying as anything else in fine dining.
We still work closely with our producers, follow the seasons and believe that great ingredients deserve a little curiosity and plenty of creativity.
And with Patrick and Viktor now creating two new menus each year, there’s always something new happening behind that familiar doorbell.
FULL MENU HERE
Come hungry. We’ll take care of the rest!
RESERVE YOUR TABLE HERE
Interested in another venue? Check out CRACKERS