Berlin Food Week

Berlin Food Week: The Format

Berlin Food Week has been around since 2013. Conceptually, it's a mix of a conference, consumer fair, and restaurant week — a hybrid that attempts to represent the entire Berlin food scene, from Michelin-starred cuisine to food trucks, organic manufacturers, and startups, within one week. Venues: Bikini Berlin on the edge of Tiergarten (main stage and House of Food), plus around 70 Berlin restaurants offering special themed menus and pop-up events.

House of Food

The House of Food at Bikini Berlin is the heart of the week. Spread across several floors, it features: local Berlin manufacturers (chocolate, beer, bread, cheese, spreads), international brands from neighboring countries (Italian sauces, Danish bakeries, Dutch cheese dairies), regional farmers from Brandenburg, and small startups with innovative products (insect protein, algae food, fermented sauces). The focus is on organic, regional, sustainable, and vegan-vegetarian — the program reflects the priorities of the Berlin food scene.

Restaurant Week

Parallel to the House of Food, approx. 70 Berlin restaurants offer special menus — usually 3- or 4-course meals at a fixed price (typically €50–€80), which are not normally on the menu. Participating establishments range from Berlin's star gastronomy (Tim Raue, Lorenz Adlon) to creative mid-range restaurants in Friedrichshain, Neukölln, and Prenzlauer Berg. This is the most accessible way to experience high-quality Berlin gastronomy.

Conference and Workshops

The conference is aimed at gastronomy professionals — chefs, restaurant owners, food journalists, suppliers. Regular topics include: sustainability in gastronomy, staff shortages, food waste, digitalization, and vegan gastronomy. In parallel, workshops for hobby cooks are held — bread baking, fermentation, sushi rolling, cheese making. Conference admission is subject to a fee, workshops can be booked individually.

Berlin as a Food City

Over the past 20 years, Berlin has developed into a European food city — almost comparable to Copenhagen or London, but significantly cheaper. Berlin Food Week positions itself as a platform to make this development visible: Berlin as an open-source food metropolis where star chefs and street food colleagues operate on an equal footing.