Kopps – Fine vegan cuisine at Mitte
Last night, the Berlins Dining Days took me to Kopps, a restaurant at Mitte. Vegan cuisine was on the menu and I was a little sceptical of it to be frank. At the end, we stayed for four hours and were so thrilled that I decided to not only write about the Dining Days menu, but also to include the restaurant in our recommendations on creme guides.
For four years, this vegan restaurant exists at Koppenplatz. Fine vegetable dishes are being served here, very aromatic with their individual components matching to perfection. No meat substitutes, but honest food made from local and seasonal ingredients, supplied partly by farmers from the surrounding countryside. All others are being delivered by wholesalers specialized in organic and Demeter quality or by the so-called Berlin mosaic workshops who even grow on order and deliver super fresh in summer.
Ninety percent of the wines offered are from German wineries, some of them even tiny, and naturally vegan which means the whole wine-making process is animal-friendly. In filtering for example, there are no traces of animal-derived products. I, however, am content with the homemade lemonade made from lemon and rucola. The perfect summer drink!
The list of chefs who have worked at Kopps is impressive: Benjamin Rüdiger runs his own restaurant Lansk today, another cook worked for the Adlon before and the current comes from Sarah Wiener’s Speisezimmer. He has brought a keen sense of delicate flavors of vegetables and is proving to be a worthy successor to his predecessors.
The amuse-bouche already makes it clear that we can expect a way more extraordinary experience than I originally thought. The elegant result of combining sweet potato and paprika really impresses me! It is followed by the Dining Days menu consisting of three courses, which we all enjoyed very much. Again and again we note that we are not missing the meat in any way and I start thinking about changing my confession. Vegan! That could suit me.
The first course, a fennel carpaccio with mango chutney, paprika ice-cream, fresh herbs from Brandenburg and olive oil comes on a bed of mild ‘yofu’ - a yogurt made from tofu. An uplifting course that, not only due to the clover I discovered among the herbs, was very well received by us. The second course, a combination of mild cabbage and cabbage-leaf filled with black Venere rice, truly is an experience, thanks to the parsley root cream, mace, and a lovely cream of onions and red wine.
A really spectacular conclusion makes the lilac mousse with tonka bean foam in a preserving jar with blueberry ice-cream, mint pesto and a small purple sugar basket with fresh blueberries. What a finale! Our honest enthusiasm still resonates and I can hardly wait to get back to try the regular dishes on the menu!