Wie sind die Öffnungszeiten?

Montag 19:00 - 02:00 Mittwoch 19:00 - 02:00 Donnerstag 19:00 - 02:00 Freitag 19:00 - 02:00 Samstag 19:00 - 02:00 Sonntag 20:00 - 02:00

velvet

Wegbeschreibung Website Service kontaktieren

A bar in Berlin-Neukölln sourcing and processing into drinks what surrounding nature provides at th Open wednesdays to sundays.

A bar in Berlin-Neukölln sourcing and processing into drinks what surrounding nature provides at the time of the year.

02/10/2026

🍄‍🟫 Chicken of the Woods (Ja, it’s a mushroom cocktail!) 🍄‍🟫

Amontillado sherry • chicken of the woods stock • salt • finnish wh***ey • distilled parsley • chamomile

This foraged mushroom carries its name for the distinct reason, that it tastes of chicken when cooked, with even a textural resemblance on top!

We cook Chicken of the woods (Schwefelporling / Laetiporus sulphureus) in salted water and then puree it, resulting in a fragrant mushroom stock after filtration.

To top of this savoury and slightly frothy sherry cocktail, Ruben adds a piece of confit chicken of the woods soaked in typical roast chicken spices, while remaining all vegan 😉

🍄‍🟫 foraged for us by Isak Gumpert in Saxony
🍸 drink by
📷 shot by Sarah S. Fischer

01/10/2026

A plate of this weeks autumn produce

From top, clockwise:

Local Honey Melon // Honigmelone
Basil // Basilikum
Pumpkin „Muskat de Provenance“ // Kürbis
Fig leaf // Feigenblatt
Shiitake // Shiitake

📷 shot by Sarah S. Fischer

30/09/2026

Tasting menu slots till December & special BCB tasting menu now open!

Ahead of Bar Convent Berlin, we will be offering an additional seating of our tasting menu on the pre BCB Sunday, 11th of October, as always from 19:00 sharp.

Seats for the tasting menu are now also available to book via our reservation tool on our website until December.

Our tasting menu is the purest Velvet experience, a full view of what the season has to offer:

• all 10 drinks currently on our weekly menu, served in sip size from matching vintage glassware and decanters

• served with bread and butter and a constant supply of water to see you through 😉

• personal, ceremonial service, with plenty of time to talk about the more nerdy details of the drink with your host if you so will

• only via prebooking, every Saturday 19:00 sharp (+ on Sunday 11th of October), 75€ p.p., up to 8 seats a night

If you wish to book the tasting menu on a different night than a Saturday and are a minimum group size of 5, please direct message us here.

Otherwise, just book at www.velvet-bar-berlin.de

📷 shot by Sarah S. Fischer

28/09/2026

🌽 Corn 🌽

Edelkorn • juiced sweetcorn • salt • mezcal • almond • madeira • dark rum

Both creamy and savoury, this drink by Ayleen comes with the milky texture of juiced sweetcorn. Korn (a traditional German white wheat spirit), smokey mezcal and a chocolatey rum make this crushed ice serve lean on the boozy side.

Served with a grilled wheel of corn & on menu only for a short time.

🌽 grown by Finkes Biolandhof, NRW
🍹by
📷 shot by Sarah S. Fischer

26/09/2026

🍒Cornelian cherry🍒

Dark rum • juiced cornelian cherry • red w**e • citric acid • almond • rapsberry eau de vie

Botanically speaking, cornelian cherries (Cornus mas / Kornellkirsche) are not cherries, they are in a different plant family altogether. They do however imbue a drink with a truly vibrant red and a pleasant hit of fruit and tannins.

In Turkey, they are used to make jam or were traditionally used to colour the Fez hat.

These were foraged for us by .foragers and we consequently took the less ripe ones to make „fake olives“ by letting them rest in a 4% salt brine. You get a small salty treat with every order of this fruity shortdrink by .re

Not many left, come while we still have em 😉

🍒 foraged for us by .foragers
🍸 drink by .re
📷 shot by Sarah S. Fischer

13/09/2026

A plate of last weeks produce, moving from late summer to autumn:

From top, clockwise:

Mirabelle // Mirabellen
Dill / Dill
Tomato // Tomaten
Rosemary // Rosmarin
Fennel // Fenchel
Watermelon // Wassermelone

shot 📷 Sarah S. Fischer

11/09/2026

🔸️ Rowanberry // Vogelbeere 🔸️

Cachaça • juiced rowanberry • px sherry
• jamaican rum • sake • hazelnut eau de vie

A rich drink designed to get the autumn mood going. Full of contrasts, this drink by Ruben pits tarty and bitter rowanberry juice against raisiny sweet pedro ximénes sherry and the grassy funk of brazilian sugar cane.

Germans tend to think that rowanberry, a tree fruit from the apple family, (Vogelbeere / Sorbus aucuparia) is not edible, however that is only the case if uncooked. Once cooked, the mildly toxic parasorbic acid within them is turned into perfectly edible sorbic acid, which happens to also be a great natural preservative, giving the juicy extract a long shelve life.

This is one of our head bartender’s favourite ingredients, although its edgy aroma can be hard to tame.

If you ever see a „Vogelbeerbrand“ on a shelve, go ahead and find out if you’re into thid special flavour - or just come by and have a glass of this drink 🧡
On menu only until next week.

🍊 grown by Isak Gumpert, Saxonia
🥃 drink by
📷 shot by Sarah S. Fischer

07/09/2026

🍅 Tomato 🍅

White rum • clarified tomato essence* • mezcal
• salt • vetiver • grapefruit oils • pickled tomato

Made with our favourite local tomato varietal „Ruthje“, which is a deeply fruity umami bomb, this is much more of a crystal clear boozed up tomato consommé and nowhere near a Bloody Mary.

Full of umami, a touch of salt, as elegant as a Sarah drink gets, and topped with tomato bites brined in tagetes, pepper and vinegar. On menu until next week.

*Crystal clear tomato essence is easy to make at home:

1000 g fresh tomato
50 ml vodka

• blend tomatos extra fine on high speed
• put a cheesecloth into a sieve on top of a receiving vessel that will fit into your (odorless) fridge
• add 50 ml vodka to the receiving vessel to keep drippings shelve stable, then pour the pureed tomato into the cheesecloth
• after 15 minutes of dripping, pour what has already dripped through back on top into the cheesecloth again if it is still cloudy. Repeat until it is dripping clear.
• Refriderate to drip through over night
• if you need to pour off some of the clear tomato essence to make room for fresh drippings, make sure to add some vodka to the receiving vessel again for shelve life
• pressing the cheesecloth for more yield is possible, but will impair clarity. Patience!
• Blend drippings and bottle. Refridgerate and use within 2 weeks.

Clarified tomato essence works great as a base for clear tomato soups aswell as paired with aromatic white spirits such as gin, funky white rum, dill aquavit or mezcal. Just add a touch of salt, spice and acidity - chef’s kiss! 😘

🍅 farmed by Die Girrbachs, Brandenburg
🍸 drink by Sarah S. Fischer
📷 shot by Sarah S. Fischer

02/09/2026

🌿Hogweed / Bärenklau 🌿

Pisco • distilled common hogweed seed• cognac •
verjus • grapefruit oils • raspberry eau de vie

This is a true forager’s favourite. The seed of common hogweed (Wiesen-Bärenklau / Heracleum sphondylium) is an absolutely unique local spice. Hard to describe unless you have tasted it yourself. It is peppery, parsley alike, with an almost bubblegummy fruitiness.

Sarah and Ruben go pick it together every year and are filled with nerdy joy for each head of fresh green seeds they spot in the field. Manos made a fruity, easy to drink yet boozy Pisco Gimlet out of it thus year, served on the rocks.

We serve a single hogweed seed on a hogweed pâte de fruit jelly together with our Hogweed drink, so you can get an idea of its raw wondrous flavour.

This post is too short for our flexible in flavour Pâte de fruit jelly recipe, but feel free to comment „pâte de fruit“ and we’ll send you the recipe for this easy pectine based vegan jelly.

🌿 foraged by us in Berlin
🥃 drink by .sintichakis
📷 shot by Sarah S. Fischer

21/08/2026

🍀Woodruff / Waldmeister🍀

Irish wh***ey • woodruff tincture* • white vermouth • vetiver • mirabelle eau de vie • mezcal • poiré

Woodruff, Waldmeister, the “master of the forest”, a very unique herb that is famous in Germany for Maibowle (infused into white w**e) or as an aroma in ice cream and sweets. Few people however know the real flavour of woodruff / Waldmeister, as the sweets in question are usually flavoured with a synthetical substitute.

The real thing tastes of tonka bean, hay and a bit like vanilla. It’s always a beautiful pairing with strawberries or irsish wh***ey.

After we forage ours in May from a beautiful, rich spot in Brandenburg, we always wilt and then preserve the woodruff as a 96% ABV tincture, capturing both its signature aroma and chlorophyll green colour for the months to come. Woodruff only releases its aroma after bruising and wilting due to enzymatic processes kicking in, the very fresh plant exibits only a fraction of that aroma.

🌿🌿Woodruff Tincture 96%🌿🌿

100 g fresh woodruff (weigh before wilting)
600 ml 96% pure drinking alcohol

• weigh woodruff before all other steps and note down, then wash and pat dry
• firmly bruise all leaves by crushing between the palm of your hands, then leave spread out to wilt for enzymatic aroma development for at least 2 hours
• measure 96% spirit in the 1:6 ratio shown above based on the weight of fresh woodruff you wrote down
• vacuum bag spirit and wilted woodruff together and sous vide at 60°C (not higher, danger of explosion!) far away from open flames
• alternatively as a low tech version, seal together in a jar at room temperature for 24 h
• strain and bottle, use within 1 year
• maximum recommended daily intake of woodruff tincture made this way is 25 ml, due to woodruff’s high coumarin content

🍀 foraged by us in Brandenburg
🥃🍶 drink and tincture by
📷 shor by Sarah S. Fischer

Adresse

Ganghoferstraße 1
Berlin
12043

Öffnungszeiten

Montag	19:00 - 02:00
Mittwoch	19:00 - 02:00
Donnerstag	19:00 - 02:00
Freitag	19:00 - 02:00
Samstag	19:00 - 02:00
Sonntag	20:00 - 02:00

Website

https://www.instagram.com/velvet.berlin/

Benachrichtigungen

Erfahren Sie als Erste/r von Neuigkeiten und Aktionen: Wir schicken Ihnen eine E-Mail, wenn velvet etwas veröffentlicht. Ihre E-Mail-Adresse wird für keinen anderen Zweck verwendet, und Sie können sich jederzeit abmelden.