A new kitchen team! At Cookies Cream, change has always been part of the energy. Since 2007, we’ve done fine dining our own way — vegetable-led, a little unexpected, and always with that unmistakable Berlin edge. Hidden behind a courtyard on Behrenstraße, with club music in the background and a room full of people who came to have a good time and eat very well, Cookies Cream has never been about convention. It has always been about character.
Now, a new chapter begins.
Patrick Ziegert is our new Head Chef
Patrick Ziegert is now leading the kitchen at Cookies Cream, with Viktor Gerhardinger joining as Head of Culinary Development.
Together, they’re shaping what comes next — with fresh energy, serious craft and a deep understanding of what has always made this place special.
Patrick’s story with Cookies Cream goes back further than you might think. As a young chef, he once applied for a position here. There was no vacancy, so he joined Crackers instead, becoming Head Chef at just 28 and earning Rolling Pin’s Sous Chef of the Year award. He went on to cook in Michelin-starred kitchens at Freistil on Rügen and Rote Wand Chef’s Table in Lech am Arlberg. When the call came to lead Cookies Cream, the circle closed.
He brings calm, ambition and a clear culinary point of view to the pass — one rooted in precision, strong produce and flavours that know exactly what they’re doing.
Alongside him, Viktor brings technical depth, a sharp eye for detail and years of experience from some of Europe’s most respected vegetarian fine dining kitchens, including Tian in Munich, where he held a Michelin star.
In other words: the kitchen is in very good hands.
The new tasting menu has landed
Their first menu is now being served in 5, 6 or 7 courses — vegetarian or vegan — and it’s exactly the kind of cooking we love here: precise, expressive and full of character.
It begins fresh and bright with kohlrabi, cucumber and buttermilk. Then come the greener, more delicate spring notes: asparagus with peas and hazelnut, radishes with seven herbs and Dijon mustard. From there, things deepen into carrot with Swiss chard and sea buckthorn, oyster mushroom with potato and saffron, and aubergine with pumpkin seed and chilli — before ending light, lively and fruit-forward with rhubarb, strawberry and macadamia.
And yes — before anyone asks — the legendary Parmesan dumplings are still on the menu.
The new menu
Kohlrabi · Cucumber · Buttermilk
Asparagus · Peas · Hazelnut
Radishes · Seven Herbs · Dijon Mustard
Aubergine · Pumpkin Seed · Chilli
Carrot · Swiss Chard · Sea Buckthorn
Oyster Mushroom · Potato · Saffron
Rhubarb · Strawberry · Macadamia
At Cookies Cream, vegetables have never been the compromise. They are the main event. Grilled, fermented, baked in salt crust, pickled, layered, reduced, brightened, deepened — always treated with the same seriousness, imagination and appetite that other kitchens reserve for meat or fish.
Seasonal vegetables and herbs come in part from Bauer Peter in Krielow, Brandenburg. What the season gives, we preserve, pickle and ferment, so even in the colder months the food keeps its freshness, brightness and life.
That way of cooking has always been at the heart of Cookies Cream. Patrick and Viktor are not rewriting that story. They’re taking it forward.
Book your table
The new tasting menu is now being served in 5, 6 or 7 courses, vegetarian or vegan.
Menu prices: €115 (5 courses) | €130 (6 courses) | €140 (7 courses)
Drinks pairing: €70 | €80 | €90 (depending on menu size)
RESERVE YOUR TABLE HERE
Interested in another venue? Check out CRACKERS