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  • Berlin is burning: The new wave of restaurants cooking with fire

Open fire cooking

Berlin is burning: The new wave of restaurants cooking with fire

From Kramer to Stoke, Ember, Ernst and Barra, open-fire cooking is having a moment in Berlin right now.

Photo: Kramer

Open-fire cooking definitely seems to be having a moment in Berlin. Is it a trend? Not exactly: the number of establishments serving dishes cooked over an open flame is still limited, but so far, they’re all knocking the ball out of the park when it comes to quality dining. 

One such place is Neukölln newcomer Kramer, which opened in Reuterkiez over the winter. For chef and owner Fabian Kramer, fire cooking forges a connection of sorts to nature. 

It’s kind of a primordial cooking style

“If you’re a chef in a high end kitchen, it’s still just electricity: you bake in a stainless steel box that you can turn to a precise temperature, or you cook on an induction stove and you never see any fire. If you want to connect to a product and the nature and where it comes from, then fire is the obvious gateway.” 

There are challenges, of course: Kramer points out that chefs can’t exercise absolute control over fire. 

Photo: Kramer

“When chefs come here, they come from high end cooking. They have to get used to not being able to work so precisely. But you also don’t really need all of this precision and perfect colour and perfect consistency, because it’s kind of a primordial cooking style.” 

Fuelled by a mix of beech, birch and ash wood from Brandenburg, the menu rotates frequently

A couple of open-fire dining destinations have surfaced in Berlin in the last couple of years, but it’s unlikely you’ll see them cropping up everywhere. It’s logistically tricky: in the case of the restaurant Kramer, the space had to be fitted with a special ventilation system to handle the heat and smoke – and (in an environmentally friendly twist) the restaurant now helps to supply the whole building above it with heat and hot water. 

But those extra expenses are worth it for some fine, charred-yet-juicy plates. So which spots are already setting Berlin alight?


Photo: Kramer

Fire is at the literal center of Kramer: the restaurant is in a rough U-shape so that pretty much every seat in the room can witness the char-grilling first hand.

Kramer has experience at an open-fire beach restaurant in the Philippines

Fuelled by a mix of beech, birch and ash wood from Brandenburg, the menu rotates frequently, but fish and seafood such as grilled octopus figure prominently (Kramer has experience at an open-fire beach restaurant in the Philippines). There’s also ample vegan options: the fire adds so much flavour that animal products like butter just aren’t so necessary for cooking, says Kramer. Fittingly, mezcal (and cocktails made with it) are a key part of the drinks menu, offering a smoky compliment to the food.

Enjoy the restaurant’s greenery, too: the heat from the fire and two metre oven helps Kramer keep a veritable greenhouse of lush plants alive through winter. 

  • Kramer, Pannierstr. 41, Neukölln, details.


Photo: Ember

Led by chef Tobias Beck, this pop-up settles into some fascinating locations for a few months at a time. Last year it occupied an old factory in Marzahn, and right now you’ll find them on a rooftop in Kreuzberg.

Ember’s menus look to an array of cuisines (naturally, all featuring fire-based cooking) from Argentina to Japan, typically with a seasonal bent. Dinners tend to be once a week with advance booking required.

Ember are serving up a four course menu with an unbeatable view in Kreuzberg this summer. Their rooftop pop-up has a casual dining atmosphere, and fantastic seasonal produce is all cooked over a wood fire. The glasshouse is a beautiful setting to enjoy the Berlin sunset with a tip top meal.

  • Ember Roof Top Wiener Str. 10, Kreuzberg, details


Ernst. Photo: Luka Godec

While not strictly an open-fire restaurant, this cooking style (done with a Konro-style grill) typically figures into Ernst’s exquisite tasting menu, which mixes Japanese techniques and influences with regional produce.

Chef-owner Dylan Watson-Brawn has also put his affinity for flames to work with yakitori pop-ups he’s hosted in conjunction with Kreuzberg restaurant Stoke. With just eight seats, bookings are absolutely necessary (and typically need to be made well in advance). 

  • Ernst, Gerichtstr. 54, Wedding, details.

Stoke Torikabin

Photo: Stoke Berlin

Another rooftop open flame experience is provided by Stoke, who are serving up yakitori (Japanese grilled skewers) on the roof of Atelier in Kreuzberg. The pop-up will be operating here until September, after which we’re hoping they’ll find a permanent home. Book well in advance for a delectable sunset meal.

  • Stoke Torikabin, Aterlier Berlin, Prinzenstraße 84, Kreuzberg, details.


Grilled Sweetcorn, Hazelnut Praline & Marjoram. Photo: Zoe Spawton

Flame cooking isn’t the sole raison d’être at this ever-hot Schillerkiez small plates destination, and it may be an exaggeration to call Barra an “open fire” restaurant. But in any case, chef Daniel Remers uses the maillard reaction-inducing power of flame judiciously for charring and searing all manner of fine meats and fresh vegetables. 

  • Barra, Okerstr. 2, Neukölln, details.

This article originally gave the name ‘Fabian Beck’ as the owner of Kramer, the correct name of the restaurant’s owner is Fabian Kramer. The owner of the restaurant Ember has also been corrected to Tobias Beck.