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Kante Restaurant & Bar Casual fine dining Kreuzberg style

Wednesday, August 24 2022
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Opening Times

Restaurant:
Tuesday - Saturday: 6:00pm - 11:00pm

Bar:
Daily: 6:00pm-3:00am

Separate opening hours are announced for events.

Address

Kante Restaurant & Bar
Skalitzer Straße 64
10997 Berlin-Kreuzberg
.How to get there

Contact

...
0171 8184591
.www.kante.berlin

Centrally located between Schlesi and Görli on Skalitzer Straße is Kante Restaurant & Bar. Formerly Kantine Kohlmann, the restaurant was taken over about ten months ago by Sylvan Drews and Jean-Michel Blattner, who have gradually carried out a quiet but significant reorientation. This has now been completed, and since July 2022, it has official been rebranded to Kante Restaurant & Bar.

Instead of German tapas, you will now find a great restaurant with upscale zero-waste cuisine, as well as an excellent cocktail bar next door. In summer, the first thing that catches the eye is the richly seated terrace as a flowing transition from bar to restaurant. Inside, simple chic prevails in pleasantly dark colours and with unique furniture: the chairs originally come from the long-defunct restaurant of the Hamburg TV tower.

In the basement, the style grows more edgy, fitting Kante's location. Graffiti adorns the walls, following an accurate design concept that guides you into the rentable event location with a small bar and dance floor. The Kante offers a lot of different things - on weekends even food pop-ups, most recently with chicken sandwiches by Maximilian Kindel. Wilson Gonzales Ochsenknecht is also involved, providing gastronomic input and taking care of events, DJs, guest relations and special dinner formats.

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During our visit, however, we try out the regular menu. On the terrace, we feel like we are at the heart of Kreuzberg. We watch the passers-by on Skalitzer, and the iconic yellow BVG trains - you can't get more Berlin than that. While we sip our Crémant, a lovingly crafted greeting comes from the kitchen. Panipuri, a classic snack from India, a crispy ball filled with apple, beetroot, crème fraiche, fried oyster mushrooms and shiso cress, topped with a bit of beetroot dust as a splash of colour. Delicious, pretty and promising.

For the first course, we switch to a Riesling from Jakob Jung, who focuses on old vines. In the wake of naturalness and sustainability, as well as taste-wise, a worthwhile theme. The starters follow: Perfectly roasted scallops in a broth of fennel, oranges and saffron, and burrata from Prignitz water buffalo. The creamiest burrata we've ever tasted is fruity with apricot chutney, and tomato with hazelnut crumble.

The Kante strongly focuses on seasonality and regionality, explain chef Mirko and restaurant manager Jack. They source ingredients from a small number of high-quality local producers. Zero waste applies here, everything is used. This is reflected, for example, in the ever-changing Amuse Geule, which is put together according to availability.

Crispy chips made from kohlrabi leaves garnish my main course: a butter-tender onglet. This part of the beef, which is rather unknown in Germany, comes very close to a fillet when prepared correctly and is served on the edge with kohlrabi, romanesco and veal jus. It is just as delicious as main course two: rolls of corn poulard stuffed with duxelles, usually more familiar from beef Wellington, served with a summery side dish of chanterelles, gooseberries and green beans.

The finale is a deconstructed cheesecake and cocktails from the bar: a delicious espresso martini and a fantastic pisco sour. The new start has been a success. Whether with their restaurant or the bar, the Kante is convincing and makes you want to return.

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