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Dining

Five kitchens on your doorstep

One is ours, The Sixties Diner. The other four are neighbours, all within a short walk.

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Our philosophy

Culinary experiences beyond a meal

A serviced apartment gives you a kitchen. What it does not give you is somewhere to go when you would rather not cook, and somebody who knows which table to put you at.

That is the part we take seriously — whether it is our own dining room or a place two streets away we have been going to for years.

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A cook in a black shirt, seen from behind, holding a red tray beside a tall vertical rotating spit against a dark marble wall.
The diner’s interior under red neon light, with red booth seating along one wall and an illuminated menu screen reading “The Sixties Diner” on the counter.

Five tables, one city

The restaurants we send guests to

Why we send guests here

Considered in every detail

Five kitchens within a short walk of our doors — what each of them is good at.

  • Ramen, built to order

    Shoyu, shio and tonkotsu at Cocolo Ramen, two streets away.

  • Pizza, dough rested overnight

    Kneaded in front of you at ATIX, next door at number 12.

  • Döner until one in the morning

    Steak döner and pide at BEEF 63, a few doors along.

  • Grilled chicken since 1993

    Half a chicken from the lava-stone grill at Nhas.

  • Breakfast, and then some

    The Sixties Diner serves from eleven until midnight.

  • Open past midnight

    The Sixties Diner and BEEF 63 are still serving after twelve.

  • Halal

    Nhas City Chicken is halal certified.

  • Vegetarian options

    Falafel at BEEF 63, Margherita at ATIX.

  • A table outside

    The Sixties Diner has pavement seating.

  • All of it in Mitte

    Every one of the five is a short walk from our doors.

From the neighbourhood

Two of them, in a little more detail

Guests seated along a wooden counter under low pendant lamps, with cooks working in the open kitchen behind and rust-coloured fabric curtains hanging above.

Bowls built to order on Gipsstraße

Two streets from Oranienburger, a small Japanese kitchen works an open pass and builds every bowl when you order it, never before.

Cocolo Ramen sits on Gipsstraße, a two-minute walk from Oranienburger Straße, in a room small enough that you watch the whole kitchen work. The pass is open and nothing is built before you order it.

The menu stays deliberately short — a shoyu on a soy base, a clear shio beside it, and a tonkotsu that has been simmering since long before the doors opened. Sesame is ground during service rather than in advance. Small plates rotate with the season.

Open Tuesday to Saturday, six until eleven. Sunday until ten. Closed Mondays.

The interior seen from the doorway: illuminated menu screens along the ceiling, a drinks fridge on the left and a stainless steel counter running down the room.

Thirty years of Berlin broiler chicken

Nhas has been grilling in Berlin since 1993, on a family recipe and a lava-stone grill, and the half chicken is still the thing to order.

Nhas City Chicken has been grilling in Berlin since 1993, which in this city counts as an institution. It began with the Berlin broiler — the half chicken turned over open heat that generations grew up on — and that is still the thing to order.

The chicken comes off a lava-stone grill, breaded by hand, on a family recipe the shop has never changed. Everything is halal, and there is no beef on the menu; the whole operation is built around one bird done properly.

The Mitte shop is on Torstraße, by Rosenthaler Platz.

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Taste. Gather. Celebrate.

Come and eat with us, or make Berlin home for a few nights and dine just downstairs.

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Ask us for a tableCall +49 1747 925 966

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