Berliner Imbisse in the test: vegetable soup and kitsch in the Cadadia – enjoyment

Despite their name, waiting areas are busy places, often busy: trains want to be accessible, connections do not miss. So it is not surprising that in the Cadadia in Mitte, which with its white subway tiles, worn newspapers and green industrial lamps already gives the impression of a station bistro, there is a crowd and noise as usual in peak hours at the nearby S. -Bahn station Friedrichstrasse. In the room, which could easily hold 35 people, about 50 crowd at lunch.

Step past the mandatory chalk board

The newcomers just walk past the counter in stumbling steps. This gives you time to study the obligatory chalk board calmly. The offer changes weekly and mainly consists of soups. Today, for example, there is a Berlin bean with bacon, a vegan carrot or a slow soup with plums. The Arabic vegetable stew with couscous and mint looks the most tempting (4.95 euros). There is also brown bread, which is fresh, but according to the staff it is not home-baked at all, as is sometimes reported.

The offer at Cadadia changes weekly.Photo: Moritz Honert

Then it’s about maneuvering the plate to one of the bar tables. Here, too, is a sense of a railway station: elderly tourists with Loden jackets and sealing rings stand next to thirty-year-olds pouring out of the surrounding offices, who also put on their launch hats when they eat. Place of equal rights meetings. Sometimes involuntarily, when you hit the neighbor taking off your jacket. “Bon appétit” wishes him well.

The quiche is made from foliage and not paste

The Arabic soup is one of the rustic type and has a very pleasant fruitiness and sweetness. As for the spices, however, the mixture of tomatoes, carrots and peas could just as easily be found in Italy. The mushroom kitsch (5.35 euros) ordered to be on the safe side – the bowls are more for the small to medium appetite – also takes liberties. Instead of being flat and firm like a cake, it is bulky and fluffy like a piece of cheesecake, as it is made not of a bun, but of a puff. The yogurt dip could be spiced harder next time, one thinks of how to dip one’s plate inside. There is no time to stay. The journey must continue. The next guests are already waiting.

Free. The quiche is made with stuffing and not with bun.Photo: Moritz Honert

address Charlottenstr. 63, Mitte, 030/346 20 808,,

Open up Mon-Fri 9 am to 6 pm, Sat 9 am to 5 pm

An interesting neighbor There is dessert at the Rausch Schokoladenhaus nearby

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