Berlin has long been known as one of Europe’s most vegan-friendly cities, with countless plant-based restaurants offering everything from casual street food to gourmet fine dining. But among the many options, one name has been generating a lot of buzz: Green Harvest. Touted as a game-changer in vegan dining, this stylish restaurant in Kreuzberg has been making waves for its innovative menu, commitment to sustainability, and its ability to impress even the most devoted meat-eaters. With such high praise, I had to experience it for myself.
Walking into Green Harvest, the first thing that struck me was the atmosphere. Unlike some vegan spots that go for a minimal, almost clinical look, this place felt warm, inviting, and effortlessly chic. Exposed brick walls, earthy wooden tables, and lush greenery hanging from the ceiling created a cozy yet modern space. The open kitchen allowed diners to catch glimpses of chefs plating dishes with precision, while soft indie music played in the background, adding to the laid-back but sophisticated vibe.
I started with the smoked carrot lox on sourdough, a dish that immediately set the tone for the level of creativity here. The “lox” had the silky texture and smoky depth you’d expect from traditional cured salmon, but it was made entirely from marinated carrots. Paired with cashew-based cream cheese, pickled onions, and fresh dill, it was an absolute revelation. If I hadn’t known it was plant-based, I would have assumed it was the real thing.
Next came the mushroom and truffle risotto, one of their signature dishes. Made with a blend of locally sourced wild mushrooms, creamy oat-based parmesan, and infused with black truffle oil, it was nothing short of decadent. The rice was cooked to perfection—creamy but with a slight bite—and the flavors were rich and complex. It was the kind of dish that proves vegan food can be just as indulgent and satisfying as any meat or dairy-based meal.
For the main course, I went with their jackfruit and seitan steak with a red wine reduction, a dish that aimed to challenge traditional notions of plant-based protein. The “steak” had a firm, meaty texture that mimicked slow-cooked beef, and the umami-rich red wine sauce elevated it even further. Served with roasted root vegetables and garlic-infused mashed potatoes, it felt like the perfect comfort meal—elegant yet hearty. My dining companion opted for their spiced lentil and chickpea burger, which came on a fluffy brioche bun with house-made aioli and a side of crispy sweet potato fries. One bite, and I could tell this wasn’t just another generic veggie burger; the patty was full of deep, warm spices and had a satisfying texture that held up beautifully.
Despite feeling full, I couldn’t resist trying their raw cacao and hazelnut cheesecake for dessert. Made without refined sugar or dairy, it was creamy, rich, and had just the right balance of sweetness. The crunchy nut-based crust added a lovely contrast to the silky filling, and the drizzle of homemade date caramel made it even more indulgent. Paired with a cup of their house-brewed oat milk chai latte, it was the perfect ending to an already impressive meal.