/ About
/ About
/ About
/ HYPERSEASONAL
/ HYPERSEASONAL
Velvet's weekly changing cocktail MENU reflects the flavours available from Berlin’s surroundings at the given time of the year.
Velvet's weekly changing cocktail MENU reflects the flavours available from Berlin’s surroundings at the given time of the year.
Velvet's weekly changing cocktail MENU reflects the flavours available from Berlin’s surroundings at the given time of the year.
/ FORAGED BOTANICALS
/ FORAGED BOTANICALS
Such as magnolia blossoms and violets in spring, fir tips and elderflower in summer, fig leaf and sea buckthorn in autumn - every plant aroma, wild or cultivated is fair game for the small, dedicated bar team.
Such as magnolia blossoms and violets in spring, fir tips and elderflower in summer, fig leaf and sea buckthorn in autumn - every plant aroma, wild or cultivated is fair game for the small, dedicated bar team.
Such as magnolia blossoms and violets in spring, fir tips and elderflower in summer, fig leaf and sea buckthorn in autumn - every plant aroma, wild or cultivated is fair game for the small, dedicated bar team.
/ WEEKLY LAB DAY
/ WEEKLY LAB DAY
After harvest on their regular foraging trips in and around Berlin, the team turns the plants into liquids on the weekly lab day and subsequently into new drinks for the weekly changing cocktail MENU.
After harvest on their regular foraging trips in and around Berlin, the team turns the plants into liquids on the weekly lab day and subsequently into new drinks for the weekly changing cocktail MENU.
After harvest on their regular foraging trips in and around Berlin, the team turns the plants into liquids on the weekly lab day and subsequently into new drinks for the weekly changing cocktail MENU.
/ PROCESSING
/ PROCESSING
While processing seasonal plants, various processes are used to make the respective aroma shine for our cocktails. In addition to the homemade tinctures, cordials and liqueurs, avantgarde techniques such as vacuum distillation and cryo-concentration are employed.
While processing seasonal plants, various processes are used to make the respective aroma shine for our cocktails. In addition to the homemade tinctures, cordials and liqueurs, avantgarde techniques such as vacuum distillation and cryo-concentration are employed.
While processing seasonal plants, various processes are used to make the respective aroma shine for our cocktails. In addition to the homemade tinctures, cordials and liqueurs, avantgarde techniques such as vacuum distillation and cryo-concentration are employed.
/ PLANT FOCUSED
/ PLANT FOCUSED
Drinks at Velvet naturally lend themselves to a focus on light and white spirits as well as sake, madeira, sherry, or dry vermouths, leaving space for the natural plant aromas to shine.
Drinks at Velvet naturally lend themselves to a focus on light and white spirits as well as sake, madeira, sherry, or dry vermouths, leaving space for the natural plant aromas to shine.
Drinks at Velvet naturally lend themselves to a focus on light and white spirits as well as sake, madeira, sherry, or dry vermouths, leaving space for the natural plant aromas to shine.
/ SEASONAL TASTING MENU
/ SEASONAL TASTING MENU
Embracing customers that wish to sample our whole weekly menu but cannot in one normal sitting, we also offer a tasting menu on Saturdays.
The tasting menu consists of 10 serves of small seasonal sips, combining our foraged and handcrafted ingredients with beautiful vintage glassware. Join us and enjoy a slightly more ceremonial service experience on a coming Saturday.
The 10 tasting menu sips are accompanied by sourdough bread and salted butter.
We are offering the tasting menu only via pre-booking, every Saturday at 19:00 sharp, limited to 6 seats per night.
Embracing customers that wish to sample our whole weekly menu but cannot in one normal sitting, we also offer a tasting menu on Saturdays.
The tasting menu consists of 10 serves of small seasonal sips, combining our foraged and handcrafted ingredients with beautiful vintage glassware. Join us and enjoy a slightly more ceremonial service experience on a coming Saturday.
The 10 tasting menu sips are accompanied by sourdough bread and salted butter.
We are offering the tasting menu only via pre-booking, every Saturday at 19:00 sharp, limited to 6 seats per night.
Embracing customers that wish to sample our whole weekly menu but cannot in one normal sitting, we also offer a tasting menu on Saturdays.
The tasting menu consists of 10 serves of small seasonal sips, combining our foraged and handcrafted ingredients with beautiful vintage glassware. Join us and enjoy a slightly more ceremonial service experience on a coming Saturday.
The 10 tasting menu sips are accompanied by sourdough bread and salted butter.
We are offering the tasting menu only via pre-booking, every Saturday at 19:00 sharp, limited to 6 seats per night.
/ TEAM
/ TEAM
Our employees are jointly responsible for the creation of the weekly changing MENU.
The bar is run by our bar manager - Sarah S. Fischer, and our head bartender - Ruben Neideck.
As a trained photographer, Sarah S. Fischer is also responsible for all photography.
Our employees are jointly responsible for the creation of the weekly changing MENU.
The bar is run by our bar manager - Sarah S. Fischer, and our head bartender - Ruben Neideck.
As a trained photographer, Sarah S. Fischer is also responsible for all photography.
Our employees are jointly responsible for the creation of the weekly changing MENU.
The bar is run by our bar manager - Sarah S. Fischer, and our head bartender - Ruben Neideck.
As a trained photographer, Sarah S. Fischer is also responsible for all photography.
/ RECOGNITION
/ RECOGNITION
BAR AWARDS
Bar of the Year Germany – Mixology Magazine (2019 & 2023)
World’s 50 Best Bars – Ranked #77 (2023/24)
Bar Team of the Year – Falstaff Magazine (2020)
Berlin Bar Culture – Berlin Master Chefs (2022)
Highest Rated Bar in DE/AT/CH – Currently 98 points, Falstaff Magazine
TEAM & INDIVIDUAL AWARDS
Ruben Neideck (Head Bartender)
Bartender of the Year – Mixology Magazine (DE/AT/CH) (2020 & 2023)
Farm-to-Shaker Bartender of the Year – Craft Spirits Festival Berlin (2018)
Sarah S. Fischer (Bar Manager)
Barwoman of the Year – Falstaff Magazine (2023)
Member of the Main Jury – Mixology Bar Awards (since mid-2024)
BAR AWARDS
Bar of the Year Germany – Mixology Magazine (2019 & 2023)
World’s 50 Best Bars – Ranked #77 (2023/24)
Bar Team of the Year – Falstaff Magazine (2020)
Berlin Bar Culture – Berlin Master Chefs (2022)
Highest Rated Bar in DE/AT/CH – Currently 98 points, Falstaff Magazine
TEAM & INDIVIDUAL AWARDS
Ruben Neideck (Head Bartender)
Bartender of the Year – Mixology Magazine (DE/AT/CH) (2020 & 2023)
Farm-to-Shaker Bartender of the Year – Craft Spirits Festival Berlin (2018)
Sarah S. Fischer (Bar Manager)
Barwoman of the Year – Falstaff Magazine (2023)
Member of the Main Jury – Mixology Bar Awards (since mid-2024)
BAR AWARDS
Bar of the Year Germany – Mixology Magazine (2019 & 2023)
World’s 50 Best Bars – Ranked #77 (2023/24)
Bar Team of the Year – Falstaff Magazine (2020)
Berlin Bar Culture – Berlin Master Chefs (2022)
Highest Rated Bar in DE/AT/CH – Currently 98 points, Falstaff Magazine
TEAM & INDIVIDUAL AWARDS
Ruben Neideck (Head Bartender)
Bartender of the Year – Mixology Magazine (DE/AT/CH) (2020 & 2023)
Farm-to-Shaker Bartender of the Year – Craft Spirits Festival Berlin (2018)
Sarah S. Fischer (Bar Manager)
Barwoman of the Year – Falstaff Magazine (2023)
Member of the Main Jury – Mixology Bar Awards (since mid-2024)
VELVET
HIGHEST RATED BAR / 98 Points
2025
VELVET
RANKED #77
2023 / 2024
VELVET
BAR OF THE YEAR GERMANY
2023
SARAH S. FISHER
BARWOMAN of THE YEAR
2023
RUBEN NEIDECK
BARTENDER OF THE YEAR
2023
VELVET
BAR OF THE YEAR GERMANY
2019
RUBEN NEIDECK
BARTENDER OF THE YEAR
2020
VELVET
BERLIN BAR CULTURE
2022
/ Collaborations
/ Collaborations
With weekly drink recipe development by our team, we are constantly training our palate and honing our seasonal cocktail designing skills.
If you wish to put this plant-focussed know-how to use for your own event, we are open for collaborations.
Previous partners include: Prada, Zalando, KaDeWe, Berlin Partner, Neue Nationalgalerie Berlin.
With weekly drink recipe development by our team, we are constantly training our palate and honing our seasonal cocktail designing skills.
If you wish to put this plant-focussed know-how to use for your own event, we are open for collaborations.
Previous partners include: Prada, Zalando, KaDeWe, Berlin Partner, Neue Nationalgalerie Berlin.
/ Gallery
/ Gallery
Ready to deepen your first impression? The world of Velvet awaits. Immerse yourself in our gallery and uncover more about our world.
/ Shop
/ Shop
Indulge in the signature Velvety experience—effortlessly delivered to your fingertips, wherever you may be.
Indulge in the signature Velvety experience—effortlessly delivered to your fingertips, wherever you may be.
