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 to explore plant-based eating in new, exciting ways.
Germany has become one of Veganuary’s strongest communities in Europe, with well over one million people taking part each year and countless restaurants, brands, and guests embracing more plant-forward choices — not just for January, but long after. In Berlin especially, vegetables are no longer the alternative. They’re the main event.
At Cookies Cream, they’ve always been.
Throughout Veganuary, guests can enjoy our fully plant-based tasting menu, built around seasonality, precision and depth. Expect expressive dishes such as radish with ponzu and horseradish, asparagus with almond and milk, chicory with vegan beurre blanc, enoki with truffle, and pumpkin with quince and Jerusalem artichoke — quietly indulgent, layered, and never heavy.
ALCOHOL-FREE PAIRING — DONE PROPERLY
Veganuary often goes hand in hand with drinking less alcohol — and at Cookies Cream, alcohol-free is treated with the same seriousness as wine.
We offer a fully developed alcohol-free pairing as an alternative to our wine pairing, combining house-made creations with carefully selected zero-proof elixirs and producers. Each pairing is designed course by course, built for structure, balance and flavour progression.
Our house-made pairings are created using fresh fruit and vegetable juices, teas, herbs and spices, clarified using agar-agar, a natural gelling agent derived from red algae. Used gently, agar acts as a clarifying agent: liquids are heated, cooled to bind solids, frozen, defrosted and strained — resulting in beautifully clear, clean drinks with depth and precision.
Some highlights from the current alcohol-free pairing include radish matched with Blonde Funky by Gnista (Sweden), a crisp orange wine alternative with notes of rhubarb, apricot, hops and white pepper, and asparagus paired with a Cookies Cream house blend of apricot, orange and jasmine tea — fruity, floral and gently bitter. Chicory meets a juniper kombucha pét-nat from Bouche (Berlin), cutting through richness with brightness and bite, while Roscoff onion is paired with pumpkin, carrot and miso for a deeply nutty, earthy, umami-driven moment. For enoki, Exhibit IV by Bôtan Distillery (Belgium) brings smoky, bitter complexity reminiscent of a Mexican mole, followed by pumpkin paired with pear, cranberry and Sichuan pepper — fruity, tart and gently tingling. The experience is rounded off with fresh, tea-based pairings and a red wine alternative by Arensbak (Copenhagen), built on kombucha and earthy botanicals.
The result is an alcohol-free experience that feels intentional, grown-up and complete — not a compromise, but a different lens on flavour.
Veganuary at Cookies Cream is about more than January. We serve a fully vegan tasting menu all year round — this month just gives us a good excuse to talk about it. It’s all about vegetables, creativity and conscious choices — and food you actually get excited about.
DISCOVER VEGANUARY AT COOKIES CREAM AND BOOK YOUR TABLE HERE