Text and Photos © Cesare Zucca
Berlin. Let’s discover a cool gastronomic destination in Mitte that pays homage to German political history with a contemporary, high-end twist.
Welcome to Berlin Bundesbüdchen, named after the legendary “federal kiosk” in Bonn where politicians and journalists once met for sausages and secrets, this heritage is now reinterpreted in a modern way and translates that spirit of unpretentious communication into a modern, light-filled dining space.
The restaurant’s interior features a kidney-shaped service pavilion modeled after the original 1950s kiosk, which now serves as a stylish bar and service station.
This “kiosk within a restaurant” is surrounded by elegant light-wood furnishings and an open glass kitchen, creating an atmosphere that is both nostalgic and avant-garde. It aims to be a place of “citizen proximity” and casual exchange, much like its namesake, but with significantly more culinary ambition.
Led by chef Johann Maier, the kitchen focuses on “Creative German” cuisine bringing together German and Alpine influences, creating a clear, seasonal cuisine with regional ingredients. The menu is a playful dialogue between rustic tradition and modern refinement, often incorporating international fermented elements like kimchi into classic Alpine dishes.
My tasting
It’s the asparagus season and Germany is famous for that vegetable that I adore, so I started with t, started with a delicious Cream of white asparagus with sour dough croutons and spring herbs. On the table, Sourdough Bread with wipped butter and lovage
The menu spams for “Spring”dishes to “Classics” to “Signature”. From The “Klassiker” Selection I choose an elevated comfort food, Blutwurstknödel (blood pudding dumplings) served with caramelized cabbage then the exquisite Chichen Liver parfait with Roscoff onion, long pepper and Shallot juice with seaweed.
Chef Maier surprised me with a classic ( and super seasonal) dish:
White asparagus from Beelitz aith sauce hollandaise and parsey potatoes.
To end a “Chocolate Cremeux” dessert with walnut and dulce de leche
AFTER THE TASTING I HAD THE PLEASURE OF MEETING THE CHEF
Hello Johann, how long have you been running the show here?
I’ve been at the helm for about a year now.
What is your very first memory in the kitchen?
I actually grew up on a farm in Lower Bavaria, right near the Austrian border,
(laughs) don’t ask me why my hometown is called the “Venice of Bavaria”…
We had every kind of farm animal you can imagine, chickens, cows, and plenty of pigs. We handled everything ourselves: fresh meat, charcuterie, sausages, and even blood sausages. In fact, blood is an ingredient you’ll still find on my menu today, for example as filler of the potato knodel.
When did the professional “spark” happen?
Pretty early on. I was about 14 when my mom was celebrating her birthday. She’d hired a catering service, and they asked me to lend a hand. It was a total curveball because, honestly, back then my dream was to become an electrician!
If you hadn’t taken the path of a chef, what would you be doing now?
Probably a computer whiz. I’m fascinated by the digital world; I can spend hours at a keyboard and totally lose myself in it. I love graphic design. Truthfully, it still surprises me sometimes that I ended up as a chef—but I absolutely love what I do.
Let’s talk about the menu. How would you describe your style?
We have several sections, including a “Classics” selection, so I wouldn’t label my cooking as strictly traditional or purely avant-garde. I like my cuisine to bridge the gap between Germany and the South, stretching toward the Alps. I also enjoy adding Mediterranean flourishes and using Japanese fermentation techniques. It’s a menu that travels.
Speaking of traveling, where’s your favorite spot?
I head to Italy at least twice a year. I adore Tuscany and Puglia, and last year I discovered Piedmont for the first time. The food there is just spectacular!
Is there one dish you only ever eat if someone else cooks it?
My grandmother homemade Strudel. When it’s done right, the aroma is unforgettable—it smells like home.
What is the one thing I’ll always find in your fridge at home?
Tofu. It’s a total staple for me.
Bundesbüdchen
Hannoversche Straße 2
10115 Berlin
Phone +49 30 3409 9979
https://bundesbuedchenberlin.de/
This spot is a masterclass in Berlin’s knack for reinvention. The restaurant lives in a stunning former distillery that was pumping out liqueurs at the turn of the 20th century.
You’re dining under the watchful eye of preserved distillation gear—a nod to the building’s “spirited” past—while minimalist Bauhaus lighting softens the industrial edge. It’s the perfect “hidden gem” vibe.
The bread arrived shortly after—warm, fragrant, and served with whipped butter and mushroom whey (seriously delicious).
Next up was the “Kohlrabi” with goat milk and dill, which looked stunning, plated in the shape of a peace sign.
How do you find your direction as you grow?
Welcome to Der Tresen-Treff, a traditional Berlin corner pub in the Wilmersdorf district, , successfully taken over and revitalized by the dynamic duo Laurens Friedl and Josha Kalborg, chefs but most of all , great friends.
And when did the professional spark actually fly?
So, what’s the “signature move” of your restaurant?
And what are the crowd favorites?
The annual “Regina Colomba” competition was held in Milan, where judges evaluated the desserts of competing pastry chefs from many Italian regions. I was one between them and I loved the sweet and delicious experience.
The competing desserts had in common that they were made with sourdough starter and all-natural ingredients, with no artificial additives, no artificial and/or identical natural flavors, no semi-finished products (so-called “mixes”), and no processing aids, because this event follows the “All natural, only artisanal” philosophy.
Here is the winning “Regina,” a creation by Master Pastry Chef Juri Caseri of Forneria del Lago (Paratico 8 Brescia), followed by the bridesmaids of honor of the Chefs from Pasticceria Memmolo and Pasticceria Rizzo. Happy Easter!
A soft, fragrant, and naturally scented dough, the result of slow artisanal leavening, releases delicate and enveloping aromas. The surface is embellished with a crunchy almond glaze, creating the perfect balance between softness and texture, making every bite a genuine and timeless experience.
Sbarca al teatro Manzoni di Milano A qualcuno piace caldo versione teatrale italiana del celebre film Some Like It Hot, capolavoro cinematografico firmato da Billy Wilder con Marilyn Monroe, Tony Curtis e Jack Lemmon
Siamo a “Da Lucia,” dove ci accoglie un ambiente: piccolo, elegante e molto accogliente, spesso scelto anche per cene romantiche. La gestione è gestito dalla simpaticissima coppia Lucia e Chef Rosario Varriale………con cui mi sono intrattenuto in una simpatica chiacchierata.
While in Milan, I visited the spectacular
Three very high quality products, three distinct entities, each with a strong personality
Ebano grows in the countryside with a very low demand for energy and inputs: less water, less fertilizer, no fungicides. To control weeds, it is possible to carry out an intense mechanical control activity thanks to its significantly postponed sowing. 
Among the products I choose Pesto Oriental, with mustard, mizuna, japanese spinach, arrugula, parmesan cheese and cashews. It is refined and bold, thaks to an accurate selection of the best oriental leaves. Ideal for creative dishes with a light spicy touch
Mediterranean Rub a fragrant addition to your mediterranean cuisine, with sea salt, lemon balm, marjoram, oregano, thyme, lemon, sweet paprika, garlic, fennel. .A true explosion of Mediterranean scents, with selected herbs for balanced marinades and dressings. Ideal for fish dishes, white meats and fresh salads.
Carefully elected and and hand-picked from the best farms of Khorasan, ROSSORO Super Negin it s an organic iranian saffron that does not use any kind of fungicide and picking poison and represents the highest quality in terms of flavor and aroma.
In the Marche, a region considered among the greatest hidden gems of Italy, in a small town located between the Adriatic Sea and the Sibillini Mountains Park, I found the house and the laboratory of La Pasta di Aldo a name that represents the first syllable of the surnames of Maria and Luigi, husband and wife. 
Chitarrine with squid
And finally the glam Pasta e Cacao, artisanal specialty with roasted cocoa bean husks and nibs, slowly air dried by traditional method, with an intense color and a unique aromatic profile, capable of enhancing savoury dishes with a creative and surprising touch.i deal with sauces based on mature cheeses, porcini mushrooms, game.nuts and gorgonzola cheese, a white powder cream or simply with butter and spices.
Cesare Zucca Born in Milan, lives between New York, Milan and the rest of the world. He travels up and down America and allows himself escapes in Italy and Europe. Photographs and describes cities, cultures, lifestyles and discovers both traditional and innovative gastronomic delights. Meets and interviews top chefs from all over the world, ‘steals’ their recipes and tells you all about it here, in a ‘non touristy tourist’s style’
Founded in 1972 by Floriana Frassetto, Bernie Schürch, and Andres Bossard, To mark the anniversary, Floriana Frassetto has devised a production that takes the public on a 50-year journey taking a look back at the most popular, most successful productions of years gone by.
On stage come back to life legendary characters such as the Clay Masks and the Toilet Paper Faces.
MUMMENSCHANZ This fantastic journey is lively, humorous, full of affection and brimming with imagination.
The sets, costumes, and lighting are highly evocative, successfully recreating Victorian London and providing striking visual impact that fully engages the audience.
At Teatro Nazionale, Milano till Feb 01
L’ Atelier è situato nel cuore della Sanità, a 600 metri dall’Osservatorio astronomico di Capodimonte e offre camere climatizzate con WiFi gratuito, mentre alcune unità dispongono di un’area salotto dove è possibile rilassarsi.
La terrazza vi offre una vista incantevole della città di Andria e dei suoi meravigliosi campanili, inutile dire quanto piacevole possa essere un “breakfast con vista” ! 
Sorpresa! Il pianterreno, che posa sulle fondamenta, dove un segreto è stato celato per decenni: gli antichi insediamenti urbani risalenti all’epoca normanna.Oggi Il tour 
I stayed in Guerricchio suite, that has a kitchenette, a delightful double bedroom, a private bathroom and a cute little balcony to enjoy the view on the enchanting Sassi of Matera. It is At the entrance an artistic work of great value welcomed me. “Girasoli di Guerricchio”, a Lucanian artist to whom the suite is dedicated.
Che sia la “verace” di un vicolo napoletano, una “slice” tra i grattacieli di Manhattan o una “acrobatica”di Las Vegas, la pizza resta un linguaggio universale capace di unire il mondo intero in un solo morso.
Contributing to this are Monica Capuani’s translation, Carlo Sala’s set design, and the sumptuous costumes by Ferdinando Bruni.
A modern reimagining of Elizabeth I’s rise to power, focused on her journey toward self-awareness in a patriarchal world involved in a dark comedy, visually striking, with highly impactful sets and costumes
A great cast on stage:
The comedy centers on the Colombo family, the iconic characters of I Legnanesi: Teresa ( Antonio Provaso) Giovanni ( Italo Giglioli) and the flamboyant daughter Mabilia ( Enrico Dalceri)
With humor, warmth, and music, the show explores the theme of love—suggesting that real affection matters more than a signature on a piece of paper.
nontouristytourist.com 