Pantry

The story

Pantry Berlin: Eclectic Dining Near Oranienburger Tor

The Kitchen and Its Range

Pantry Berlin anchors its eclectic cuisine in seasonal produce and precise technique. Founder Marie Pankonin shapes a menu where Japanese preparations meet South American ingredients and French classics. The kitchen treats cross-cultural references as practical tools rather than gimmicks. Raw Surf ‘n’ Turf combines Scottish salmon and beef tartar with sushi ginger puff pastry and wild herbs. Such combinations rely on sharp seasoning and balanced textures instead of heavy sauces.

Signature Preparations

The main course list leans heavily toward seafood and grilled meats, often paired with unexpected vegetable sides. Two Hundred presents Irish grass-fed beef fillet alongside potato fig gratin and thyme jus. A lighter option appears in Dirty Hands & Happy Soul, which tosses wild-caught prawns with garlic, chili, and fresh herbs. Evening service begins at six o’clock daily, allowing diners to sample the full range without rushing. The global-inspired kitchen keeps flavors distinct while maintaining a consistent level of care across every plate.

The Dining Room and Details

The dining room sits near the Oranienburger Tor tram stop, placing the entrance directly on a busy corridor. Plush Chesterfield sofas line the walls, creating a relaxed environment for extended conversations. Original artwork hangs throughout the space, adding visual rhythm to the warm lighting. Sweet endings follow the same experimental logic. Tonkabohnen Crème Brûlée arrives with mango chili ragout and homemade ice cream, while Tipsy Cream Puffs offer whiskey chocolate sauce beneath a nut crust. The two spoons from the Schlemmer Atlas recognize how this mixed culinary approach balances ambition with everyday warmth.