KINK Berlin – Fine Dining Restaurant mit kreativer Küche und künstlerischem Anspruch in Prenzlauer Berg
Moderne Gastronomie im KINK Berlin – Innovative Küche, lokale Zutaten und kulinarische Erlebnisvielfalt
KINK Berlin – Kulinarik trifft Kunst: Fine Dining mit regionalem Fokus im Herzen Berlins
KINK Küche – Erlebnisgastronomie, kreative Menüs & Fine Dining in Berlin
Fine Dining Restaurant KINK Berlin – Kunstvolle Küche, regionale Produkte und progressive Kulinarik

Come as strangers,
leave as friends

Our Küche

A real fire burns in the Kink kitchen.

It hisses, smokes, crisps and smells.

"We cook with top products, international influences and real fun. The dishes are accessible, playful, sometimes cheeky - but always with depth."

Everything is allowed here, except boredom. Whether crispy vegan or fiery carnivorous - we burn for flavor. And you'll love it.

MENU

Sourdough Bread * from KEIT Bakery Berlin with our homemade seasonal butter (v)

5.00

Fines Saint Kerber No.2 Oysters Bay of Saint Michel with fermented plums and Umeboshi granita

1 Oyster, 4.50, 3 Oysters, 12.00

Marinated Olives (vg)

4.00

Popcorn Falafel * with black garlic-mango aioli (vg)

9.00

Donut filled with chicken liver parfait and topped with quince jam

11.00

Pommes Provençal * with parmesan and provence herbs and smoked paprika aioli (vg possible)

6.00

Grilled Radicchio Salad *served in an orange ponzu dressing with shallots and oranges (vg)

12.00

Chanterelles & Kombu with sherry sabayone (v)

14.00

Burrata * with grilled Leeds and truffle honey (v)

15.00

Seabass Tirado * with coconut lime sauce, apple-cucumber sauce and purple basil

16.00

Grilled Razor Clams fire roasted peppers, sesame oil and Pil-Pil Sauce

17.00

Beef Tartar grass-fed German beef with bone marrow aioli, pane crassau, shallots, capers and cornichons

17.00

Sinhala Curry * coconut-based with grilled snow peas, curry leaf oil and house made naan (vg)

16.00

Grilled Lamb Skewer with smoked toum and chared onions, dressed in bay leaf citronette

15.00

Corn Flautas * filled with grilled spinach-achiote potatoes and served with salsa tatemada and sour cream (v)

19.00

Black Halibut served with smoked aubergine, blood sausage, pork jus and green pepper madeira sauce

17.00

Pork Chop * from a German farming in Volkerbach, served with sauce charcutière

27.00

Wood-Grilled, Bone-In Sirloin to Share 30 days dry-aged blond Galice with clarified tomato mushroom sauce

12.00 per 100 gram

Chocolate Fondant * with kefir foam and olive oil (v)

12.00

Hibiscus Poached Pear with mezcal cream and tonka pumpernickel

12.00

Sorrel Sorbet with white chocolate and ginger (vg possible)

12.00

Cheese Selection served with orange blossom honey and fruit bread

16.00

(v) vegetarian
(vg) vegan

  • Sharing Menu
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