Velvet

The bar team builds its weekly changing cocktail menu around wild plants and foraged herbs gathered in and around Berlin. After regular foraging trips and a weekly lab day, the team processes the harvests using homemade tinctures, cordials, and liqueurs alongside vacuum distillation and cryo-concentration. The drinks focus on light and white spirits, sake, madeira, sherry, or dry vermouth to let the natural plant aromas stand out, and half-portion orders allow guests to sample a wider variety of creations.