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Our Philosophy

Our Philosophy

Turn your dining into cultural experience

Turn your dining into cultural experience

We make a casual kitchen, with a simple spirit and homely affection. We cook what there is, what is born to us, what nature suggests. We work with fresh and healthy products, always worrying about their origin and above all about the good practices of our suppliers Our philosophy is influenced by the two concepts: free cooking and product cooking. ‘Cocina libre’ is about creative freedom to interpret and modify traditional recipes. We do not limit ourselves to fixed or established rules. ‘Product cuisine’ requires conscious consumption. Most of our products come from the Berlin-Brandenburg region. Our menu is seasonal. We only work with producers, who respect their products. Product kitchen ensures that our customers always get fresh, high-quality ingredients.

We make a casual kitchen, with a simple spirit and homely affection. We cook what there is, what is born to us, what nature suggests. We work with fresh and healthy products, always worrying about their origin and above all about the good practices of our suppliers Our philosophy is influenced by the two concepts: free cooking and product cooking. ‘Cocina libre’ is about creative freedom to interpret and modify traditional recipes. We do not limit ourselves to fixed or established rules. ‘Product cuisine’ requires conscious consumption. Most of our products come from the Berlin-Brandenburg region. Our menu is seasonal. We only work with producers, who respect their products. Product kitchen ensures that our customers always get fresh, high-quality ingredients.

David Raphael Pollack

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David Raphael Pollack

San Francisco

San Francisco

Born in San Francisco December 1962 At a young age was invited by a newly arrived French restaurant to dark chocolate mouse and cheeses which I ,had till then never tried and from then on grew a fascination To the world of new foods Started working as a dishwasher in a Mexican restaurant at 13 saying i was 18 Which I doubt anyone really believed in a few years went through most every possible position in various restaurants. Later Drifting off to the world of music and singing in the early 80s in multiple hardcore punk bands At this point also Stated the international music agency Destiny International Tourbooking. Today also owner and or part owner of 3 restaurants in Berlin Including Tupac I believe to be the most challenging And flavorful The idea for these modern Latin American flavors started With our executive chef Ariel Peralta Whom is at Tupac my partner in Crime.

Born in San Francisco December 1962 At a young age was invited by a newly arrived French restaurant to dark chocolate mouse and cheeses which I ,had till then never tried and from then on grew a fascination To the world of new foods Started working as a dishwasher in a Mexican restaurant at 13 saying i was 18 Which I doubt anyone really believed in a few years went through most every possible position in various restaurants. Later Drifting off to the world of music and singing in the early 80s in multiple hardcore punk bands At this point also Stated the international music agency Destiny International Tourbooking. Today also owner and or part owner of 3 restaurants in Berlin Including Tupac I believe to be the most challenging And flavorful The idea for these modern Latin American flavors started With our executive chef Ariel Peralta Whom is at Tupac my partner in Crime.

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Ariel Peralta

Ariel Peralta

Peruvian and punk since birth.

Peruvian and punk since birth.

After working in several kitchens, such as the Central Restaurant of the renowned Virgilio Martínez, which has been among the 10 best restaurants in the world for years and others in Latin America (Chile, Ecuador, Colombia), he had the opportunity to open his first project in Berlin in early 2019, TUPAC a Latin American restaurant in the heart of Berlin’s Kreuzberg. With a different look, Ariel Peralta cooks what he wants and what is born in the moment, starting a more genuine freer kitchen, respecting the seasons and the changes that make a Latin American cuisine in Berlin.
“We live in a time when we can not only eat filet mignon”

After working in several kitchens, such as the Central Restaurant of the renowned Virgilio Martínez, which has been among the 10 best restaurants in the world for years and others in Latin America (Chile, Ecuador, Colombia), he had the opportunity to open his first project in Berlin in early 2019, TUPAC a Latin American restaurant in the heart of Berlin’s Kreuzberg. With a different look, Ariel Peralta cooks what he wants and what is born in the moment, starting a more genuine freer kitchen, respecting the seasons and the changes that make a Latin American cuisine in Berlin.
“We live in a time when we can not only eat filet mignon”