The story
At Pequeña Habana in Berlin, chef Eric translates a lifelong family passion into distinctly Cuban cuisine. He grounds his preparations in ancestral recipes while weaving in modern techniques that keep the menu current. You will taste that philosophy in every bowl of their signature Ropa Vieja, where shredded beef simmers until it melts alongside black beans and Moros rice.
The Cuban kitchen balances hearty meat plates with vibrant vegetarian options and daily fresh catches. Shredded beef stew arrives with homemade fritas and a side of tangy garlic lime cassava, while the vegan soy picadillo mimics traditional textures using tomatoes, capers, and raisins. Every main course rests on a foundation of perfectly cooked rice or creamy black beans. Guests who prefer lighter fare often order the mixed salad topped with grilled corn-fed chicken and toasted peanuts.
A modest dining room opens onto a lively bar area where the cocktail program drives the evening energy. The list features house-made Mojito sorbet alongside classic Daiquiris, Havana Club rum selections, and refreshing Palm Cristal beers. Even those who avoid alcohol find plenty of crafted alternatives among the rotating specials. This combination earned recognition from the Schlemmer Atlas, which highlighted the original seafood soup and the immediate festive mood created by the drink selection.
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