Photo: Robert Rieger
Café Frieda
71-75
Gastronomy points 2025
An uplifting experience
Ignore the prefix – this dynamic place is part restaurant, part bar. Located in in Berlin’s chic Prenzlauer Berg-district, it exudes a warm, vintage charm: think bookshelves, vinyl records, and an open kitchen with nothing to hide. The menu offers modern, sometimes bold reinterpretations of bistro classics, all rooted in local, sustainably sourced ingredients. Natural wines flow freely, and whole animals are sourced directly from farmers with whom the owners maintain close, long-standing relationships.
Sustainability highlights
- Seasonal menu
- Source from personally known and trusted suppliers with minimal intermediaries
- Use regional meat to support farmers with long-term, consistent slaughter plans
Information
Head Chef: Ben Zviel
Lychener Strasse 37, 10437 Berlin, Germany
Samina Raza, Café Frieda
Café Frieda, Berlin, Germany
How can the hospitality industry redefine success to prioritize both sustainability and staff wellbeing?
–Sustainability is central to how we source our products—but for us, it must also apply to the lives of hospitality workers. This industry is often associated with high pressure, stress, and long hours. To focus only on produce and ignore the wellbeing of people would lack integrity. That’s why we’ve worked intentionally to create an environment where our team can thrive and build long-term careers