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Our Philosophy

Our Philosophy

Turn your dining into cultural experience

Turn your dining into cultural experience

We cook what there is, what is born to us and what nature suggests, always thinking about our ingredients origins and above all the good practices of our suppliers.Our philosophy is shaped by two main concepts: ‘free cooking’ and ‘product provenance’. Free cooking or ‘cocina libre’ is about having the creative freedom to interpret and modify traditional recipes. We do not limit ourselves to fixed or established rules.‘Product provenance’ requires conscious consumption. We work with local producers and prescribe to the philosophy of nose-to-tail eating where nothing goes to waste. Most of our products come from the Berlin-Brandenburg region and our menu is seasonal. We only work with producers who respect their products and this ensures that our customers always get fresh, healthy, high-quality ingredients.

We cook what there is, what is born to us and what nature suggests, always thinking about our ingredients origins and above all the good practices of our suppliers.Our philosophy is shaped by two main concepts: ‘free cooking’ and ‘product provenance’. Free cooking or ‘cocina libre’ is about having the creative freedom to interpret and modify traditional recipes. We do not limit ourselves to fixed or established rules.‘Product provenance’ requires conscious consumption. We work with local producers and prescribe to the philosophy of nose-to-tail eating where nothing goes to waste. Most of our products come from the Berlin-Brandenburg region and our menu is seasonal. We only work with producers who respect their products and this ensures that our customers always get fresh, healthy, high-quality ingredients.

David Raphael Pollack

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David Raphael Pollack

San Francisco

San Francisco

At a young age Dave tried dark chocolate mousse and cheeses at a newly opened French restaurant and from there grew a fascination with searching out new culinary experiences. He started working as a dishwasher in a Mexican restaurant at 13 and within a few years he had worked through almost every possible position in various restaurants. Later he drifted off to the world of music and in the early 80s he was in multiple hardcore punk bands. It was at this point that he also started the Destiny International Tourbooking music agency. Today he is the owner or part owner of 3 restaurants in Berlin but believes Tupac to be the most challenging and flavorful and credits the ideas for these modern Latin American flavors to our executive chef Ariel Peralta who is his partner in crime.

At a young age Dave tried dark chocolate mousse and cheeses at a newly opened French restaurant and from there grew a fascination with searching out new culinary experiences. He started working as a dishwasher in a Mexican restaurant at 13 and within a few years he had worked through almost every possible position in various restaurants. Later he drifted off to the world of music and in the early 80s he was in multiple hardcore punk bands. It was at this point that he also started the Destiny International Tourbooking music agency. Today he is the owner or part owner of 3 restaurants in Berlin but believes Tupac to be the most challenging and flavorful and credits the ideas for these modern Latin American flavors to our executive chef Ariel Peralta who is his 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 Virgilio Martínez’s renowned Central Restaurant – which has been among the 10 best restaurants in the world for many years now – and others in Latin America (Chile, Ecuador, Colombia), Ariel had the opportunity to open his first project in Berlin in early 2019. With a fresh perspective, Ariel cooks what he wants and what is born in the moment, creating a more genuine, liberated kitchen respecting the seasons and the changes that makes 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 Virgilio Martínez’s renowned Central Restaurant – which has been among the 10 best restaurants in the world for many years now – and others in Latin America (Chile, Ecuador, Colombia), Ariel had the opportunity to open his first project in Berlin in early 2019. With a fresh perspective, Ariel cooks what he wants and what is born in the moment, creating a more genuine, liberated kitchen respecting the seasons and the changes that makes Latin American cuisine in Berlin.“We live in a time when we can not only eat filet mignon”