MikroKosmos

MikroKosmos Restaurant and catering company
Sustainable food & drinks
Experience how tasty future food can be ARE YOU READY FOR THE FUTURE? WHaAT? WHY? MAKE THE EXPERIENCE!

mikroKosmos, a new born project that let you discover the taste of edible insects as protein alternative, is pleased to announce its launch. Within several POP UP EVENTS and PRIVATE DINNERS, we want to experiment fusios between different cookings techniques and the use of edible insects in extraordinary dishes. Our intention is to find out the best European combination of tastes to assume this pr

eciouse resource. Insects are underestimated! They are not only rich of of proteins, minerals and nutritional factors, but also tasty and above all they are sustainable for a planet that at this rhythm of Livestock production and consumption, risks to collapse. In Western societes eating insects is considered as disgusting or primitive. But in dozen of countries worldwide 2 billion people consume insects on a regularly base. Come, taste and cross over the cultural gap that divides western society from the rest of the world. During the events you can get more detailed information about the issue. We invite you to dicuss and explore this „special super food“. Let you be surprised.

  .as we are ;) 🪻
25/07/2025


.as we are ;)

🪻

  Despite the difficulties and tough times, it is important to never lose the passion for what you do. The love for deta...
17/07/2025



Despite the difficulties and tough times, it is important to never lose the passion for what you do. The love for details and the unconditional desire to make every guest’s visit an unforgettable experience. Thanks to this special energy, everything makes sense and gains a deeper meaning.
We are deeply grateful to have the possibility to do what we believe in.

Thanks 📸

🙏

  Let’s keep the summer spirit alive on our tables 🌈❣️
15/07/2025



Let’s keep the summer spirit alive on our tables 🌈❣️

  “Tiger’s milk” refers to the marinade in which a ceviche is prepared. Originally is a fish dish. The fish fillet gets ...
02/07/2025



“Tiger’s milk” refers to the marinade in which a ceviche is prepared. Originally is a fish dish. The fish fillet gets marinated, while the fish scraps are minced into the sauce, which takes a withe color and the name, “milk.” The base of tiger’s milk consists of lime juice, salt, chili, coriander, and onion. The name “tiger” comes from the strength of this sauce—it’s rich in minerals and vitamins, it’s spicy and it’s even said to be aphrodisiac;)
Each chef, of course, has their own interpretation of this sauce.
For this summer season—or rather, with this heat—we’ve decided to use the marinade for beetroot and have added confit tomatoes and raspberries.
The result is an incredibly fresh and unmissable sort of
gazpacho…

  We still have some venison from the winter hunt and we are serving it in   with Roma salad and huancaina
30/06/2025



We still have some venison from the winter hunt and we are serving it in with Roma salad and huancaina

 We are quite at the end of the asparagus season and we decided to conclude our celebration of this gorgeous vegetable w...
24/06/2025



We are quite at the end of the asparagus season and we decided to conclude our celebration of this gorgeous vegetable with a warm ceviche made with a tiger milk of fermented chilies and a pumpkin-oranges foam that delivered to us the idea of the sweet potato that we don’t have around us.
Insect version with smoked buffalo worms from ;)

  In love with wild and green asparagus.This dish is simply poetic. A mix of them with a foam of fermented potatoes and ...
20/06/2025



In love with wild and green asparagus.
This dish is simply poetic. A mix of them with a foam of fermented potatoes and two emulsion: black garlic and parsley.
In the insects version comes with a chimichurri of crickets.

Perfect paring with Oszkar Maurer wine Orion

13/06/2025

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  Vegan version of ceviche made with white asparagus and our fermented strawberries 🍓 A spring bliss
29/05/2025



Vegan version of ceviche made with white asparagus and our fermented strawberries 🍓
A spring bliss

  „Seco á la norteña”This dish comes from the northern coast of Peru. It is a stew, usually made with beef brisket cooke...
27/05/2025



„Seco á la norteña”This dish comes from the northern coast of Peru. It is a stew, usually made with beef brisket cooked in a base of blended cilantro, fresh ají amarillo, corn chicha, and spices. Diego has reimagined the dish using rabbit, replacing the corn chicha with dark beer and white wine.
Perfect paring wit our wine .hummel by 🥂

  Crispy grilled zucchini with a spicy sauce made from dried chilies and Sichuan pepper, served with huancaína.         ...
22/05/2025



Crispy grilled zucchini with a spicy sauce made from dried chilies and Sichuan pepper, served with huancaína.

Adresse

Reichenberger Straße 122
Berlin
10999

Öffnungszeiten

Montag 18:00 - 22:00
Dienstag 12:30 - 15:30
18:00 - 22:00
Mittwoch 12:30 - 15:30
18:00 - 22:00
Donnerstag 12:00 - 15:30
18:00 - 22:00
Freitag 12:30 - 15:30
18:00 - 22:00
Samstag 18:00 - 22:00

Benachrichtigungen

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