Cookies Cream Restaurant & Bar News

THE FUTURE OF GASTRONOMY: OUR AUSBILDUNG PROGRAMME AT COOKIES WORLD

July 3, 2026

Good restaurants are shaped not only by the people leading them today, but by the people learning the craft for tomorrow. At Cookies World, sustainability goes beyond the food we

BERLIN IS BOILING. COOKIES CREAM IS CHILLED.

July 3, 2026

Summer in Berlin is a beautiful thing. The lakes are full. The parks are glowing. Everyone is wearing linen. The city is alive, golden and slightly dramatic. It is also,

PRIVATE EVENTS AT COOKIES CREAM

June 17, 2026

Some dinners should feel a little more special. Hidden upstairs, behind the chandelier and away from the noise, Cookies Cream is made for private events in Berlin that need atmosphere,

A NEW CHAPTER AT COOKIES CREAM!

May 9, 2026

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

PARMESAN DUMPLINGS SPECIAL — AT COOKIES CREAM BAR ONLY!

February 17, 2026

Some dishes deserve their own spotlight — and this one belongs at the bar. From Tuesday, 24 February, we’re launching the Parmesan Dumplings Special, available exclusively at Cookies Cream Bar.

TEAM SPOTLIGHTS: DANIEL SCOTT

January 23, 2026

The designer & maker behind Cookies World spaces since 2010. In restaurants, there’s the visible magic — the plates, the drinks, the mood. And then there’s the invisible magic: the

TEAM SPOTLIGHTS: LUCIUS / BIDETLITY

January 23, 2026

If you’ve ever seen one of our Google or Meta campaigns and thought, “okay wow — whoever did this knows what they’re doing”… there’s a very good chance Lucius had

VEGANUARY 2026 AT COOKIES CREAM

January 2, 2026

Veganuary at Cookies Cream isn’t a trend — it’s how we’ve always cooked. Still, every January, we’re proud to actively support Veganuary and the growing movement encouraging people across Germany

2025 RECAP AT COOKIES CREAM: THE YEAR OF FLAVOUR

December 19, 2025

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