Neni Berlin 25hours over Berlin's Citylights

The lift takes you up from Budapester Straße to the 10th floor of the 25hours Hotel Berlin – where you’ll find the restaurant Neni. For over ten years now, Haya Molcho has been creating new Levantine dishes here – as she does at all Neni locations across Europe. Delicious and relaxed – and the spectacular view over Berlin comes as a complimentary bonus.

As the lift doors open, we step into a lively yet cosy space. Your eyes are instantly drawn to explore: right in the centre, a large greenhouse seating up to 60 guests. There’s also an open kitchen, gigantic light installations, laid-back furniture – and of course: Berlin! The view from up here is simply breathtaking, especially in the evening when the city transforms into a sea of lights.

We take our seats and start with a Pisco Sour as an aperitif – expertly prepared at the adjacent Monkey Bar. The menu is orientally inspired, full of vegetables, fish, meat, hummus, spices, and fresh herbs – a truly aromatic invitation. We opt for “Babaganoush” and “Wagyu Kebab”.

At Neni, much like with Spanish tapas, all dishes are served at once or in any desired order. We begin with grilled artichoke hearts, enhanced with labneh, caper dressing, and roasted pine nuts. Accompanying this is the “Yafo Charred Chicken Skewer” with charred onions on yoghurt, coriander, parsley, and mint.

“Nuriel’s Favourite Falafel” is, of course, a must. The classic chickpea balls are served with tahina and zhug – a Yemeni chilli sauce made from garlic, coriander, and spices. The “Babaganoush” is also wonderfully aromatic, made from smoky aubergine purée, chilli oil, sourdough crumbs and parsley – served with house-baked pita bread.

We dive into bowls and plates, discovering new aromas, scents and textures – and the excitement at the table grows with every course. This continues with the main courses and desserts: a convivial experience, unifying and full of conversation.

Highlights include the outstanding “Wagyu Kebab” with aubergine-tomato sauce, tahina, fresh herbs and sumac onions, as well as the “Loup de Mer” with lemon, capers, parsley and coriander. Particularly impressive: the “Levantine Croquettes”, filled with parmesan, herbs, chilli and Greek yoghurt.

And: Neni is not to be left without dessert! “Knafeh” – a speciality from Jerusalem’s Old City, made with mozzarella, ricotta and orange blossom syrup, topped with homemade Greek yoghurt ice cream, pistachios and crisp kataifi pastry – as well as the Neni classic “Sesame”, with muscovado ice cream, halva, raw tahini, date syrup and caramelised pecans – are worth every single calorie. Simply heavenly!

Constanze Hallensleben

Founder Creme Guides