Based in the heart of Berlin, FREA is the latest addition to Berlin’s nascent restaurant landscape: Germany’s first plant-based zero waste restaurant serves plant-based, hand crafted food in an particularly pleasant, friendly ambience.
The space is beautifully bright with large windows, old oak wood tables define the prevailing warm décor; huge, wild grown plants add to the minimalist, yet homely vibe. Sustainability played a crucial role in construction, and the interior design was allowed to grow in the process.
The idea of a bare brick wall was dismissed when beautiful layers of white and blue wall paint emerged and were preserved; vintage chairs, lamps and decoration items were selected piece by piece, and the lamps over the long, wooden counter are from a local designer made from dried fungus. The founders did the complete interior and you can see their passion in every detail, in linen napkins, in handcrafted gorgeous ceramic plates and cups. Everything feels in place, as if having been there for a long time.
So what is FREAs story? The founders David and Jasmin believe in a sustainable, healthy future for all of us, and that everything starts with food. Growing increasingly frustrated about waste and pollution, they wanted change and to make an impact in a globalized world. The initial idea for a zero waste concept store was further developed into a zero waste restaurant and came to life when head chef Halfdan, who had been working in numerous star and zero waste restaurants, joined the FREA team to work on zero waste recipes at the highest level.
FREA works closely with regional farmers and suppliers to make the concept as sustainable as possible.
They aim to produce zero waste; every peel or leftovers that cannot be further used is recycled in the innovative composting machine before going back to the suppliers.
FREA delivers a fresh market, bistro-style cuisine but different and more exciting, so expect no standard vegan bowls or dishes. Everything is seasonal, regional and w without any animal produce to keep the ecological footprint as small as possible. Simple ingredients like pasta or potatoes are reimagined as unique, unseen dishes; you find kohlrabi being fermented and served as kimchi or celeriac cut into the most slender peels, triggering new perceptions of plant based food. The agreeable small lunch menu complemented with a fine selection of coffee, cacao and tea and homemade specials like kombucha, water kefir and fresh juices. Oh and not to forget the homemade hazelnut milk and bittersweet chocolate, simply delish!
The food simply is on point. Fresh and crisp vegetables, creamy sauces, fluffy pastries and flavors so rich you might forget it is actually vegan.
And this is part of the magic; FREA is truly holistic and bridges sustainability and indulgence in an undogmatic way, as the concept is not forced onto the guests. If you want to hear everything about the circular concept the staff will take the time to go into detail; but if you simply want to enjoy your lunch break it’s perfectly fine, too.
FREA is a place where a truly meaningful concept comes to life through the warm atmosphere created by a great team fully standing behind what they are doing, every day.