The story
Feed the Pony in Berlin approaches Nordic-inspired German cooking with a focus on seasonal sourcing and straightforward techniques. Hannah Cooper-Borchardt manages the pass in an open kitchen that traces her training through VAU, Noma, and several Copenhagen establishments. She works alongside Martin Cooper and Maja Sommer to blend Scandinavian pantry staples with familiar Central European foundations. Every vegetable and cut arrives from regional farmers and hunters.
The dining format encourages passing plates across the table, a practical choice for their German cooking with a North Atlantic twist. Guests often begin with rye bread paired with cultured butter and dried sea kelp, followed by pretzel bites resting in a warm yeast emulsion. A chilled okroshka soup uses yellow beets, fresh horseradish, and trout roe to bridge regional traditions. Heavier courses like spätzle folded with peas, kombu, and Anster cheese arrive alongside roasted venison served with leek and wild garlic.
The space sits directly on the Herrfurthplatz terrace, offering clear views of the square before moving into a cozy interior. Martin greets visitors at the door and usually carries a prepared story about the staff or the day’s catch. The layout maintains a relaxed pub atmosphere while delivering steady execution. Guests settle in for Friday through Sunday evenings where the kitchen closes promptly after service.
That two and a half ladle distinction reflects the precise handling of reinterpreted German classics. The award highlights how local sourcing and straightforward techniques yield consistent plating. The Schlemmer Atlas rating confirms the kitchen's ability to balance a North Atlantic cooking style with familiar comfort food.
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