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Elements of food

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Elements of food

Elements of Food, Berlin based culinary brand is reconnecting people to real food. Culinary tours an

Elements of Food is an Israeli Berliner brand, specializes in Berlin's culinary playground. Itay Novik, food designer and and owner does all that is connected to food from culinary tours, cooking classes and food styling to special events and consulting, just get in touch.

05/04/2026

Raven joined me for a Kreuzberg tour, and it turned into such a lovely afternoon, the kind that unfolds naturally through good conversation and shared curiosity ✨

I’m very grateful to do what I do, and especially to receive such thoughtful words from professionals in the field 🍻 It was a real pleasure meeting you and sharing a piece of my Berlin.

09/03/2026

Mead 🍯 is one of the oldest alcoholic drinks in the world. It’s made by fermenting honey with water, but modern meaderies push it much further. With fruit, acidity and barrel aging, it can become surprisingly dry, complex and closer to wine or sour beer than to the sweet “medieval” image many people still have.

Yesterday I joined a barrel-aged mead tasting at in Kreuzberg, hosted by Cihan. We tasted 12 rare meads in four flights from very unique editions.

These were my final five of the night:

Barrel Aged Lemon Blueberry Scone – Garagiste
Blueberries, lemon pie and lemon curd with butter cookies, juniper and a touch of bitter almond.

Barrel Aged Colada Vibes – Garagiste
Apricot ice-pop and cotton candy aromatics, still dry, with the barrel showing more on the palate.

BA Prelude – White Chocolate & Vanilla – Garagiste
Very vanilla driven with cinnamon baked apple and an unusual fermented-butter note.

Bourbon Barrel Aged 1+1+1+1 = 5 – Garagiste
Pine / tannenzapfen on the nose with red cherry notes.

Rebuttal – Schramm’s Meadery
Sherry and port aromatics but dry and sour, with kriek-like cherry, bitter chocolate and tonic bitterness. Extremely complex.

If you want the full list of all 12 meads and my impressions, comment below and I’ll post them.

07/03/2026

Winter visit to Hegelbach 🧀

One of the nice things about visiting a small dairy like Hofgemeinschaft Heggelbach is how short the journey is. The milk comes from the cows on the farm and goes straight into the dairy.

From there the cheeses move down to the cellar, where they slowly age on wooden shelves.

After seeing the whole process, I couldn’t resist taking home their ready-made fondue mix, made from those same cheeses.

Back home it was simple: melt it in a pot, tear some bread, and start dipping.

19/01/2026

Elements of Food x .berlin

We’ve been talking about doing this for a while, and it’s finally here.
Elements of Food is expanding with our first-ever collaboration. We’ve teamed up with .berlin, a Yiddish streetwear label that fits right into the Berlin aesthetic we love.
"KOSCHER, sometimes." It’s a play on the traditions we encounter on our tours. Sometimes we follow them, sometimes we just appreciate the history, and most of the time, we're just here for the food.

Want one?
Online: You can buy it directly from the .berlin shop (link in bio).
On Tour: If you’re booked for a tour with us, you get a special discount and can pick up your shirt directly from your guide while we’re out.
See you on the streets 🥔👕

31/12/2025

Last-minute drop, but here’s our end-of-year 2025 🔥

5️⃣ highlights from the year.
• A new tour was born: Red Sauce & Shashlik, with a completely new narrative about food, migration, and East Berlin
• We celebrated our first decade. Ten years of Elements of Food
• Local and international press took notice, including Tagesspiegel, Condé Nast Traveller, and the latest Rick Steves Berlin
• The Kreuzberg tour levelled up, with new food stops added along the route
• A personal milestone: hosting 75 guests on one tour, plus a full double-decker to move everyone together
Big thanks to our partners, collaborators, and everyone behind the scenes who made this year happen.
And of course, thank you to everyone who joined us on the streets 💫 see you next year # #

28/12/2025

Stop settling for “okay” home pizza. 🍕

THE PIZZA GOLDEN RULES

Rule #1: Patience beats everything.
70–72 hours in the fridge is ideal.
24 hours still beats same-day dough.

Rule #2: Never cook the sauce.
Tomatoes, olive oil, oregano, salt & pepper.
That’s it. Garlic is an option

Rule #3: Dry your mozzarella.
Water is the enemy. They will make your pizza soggy.

Rule #4: Heat is non-negotiable.
Oven to the max. Stone or upside-down tray and let it preheat, at least 30 minutes.

Rule #5: Tools matter.
A slotted pizza pan saves disasters.

Rule #6: Restraint wins.
Too many toppings ruin pizza.

Stick to that, and your pizza will look like mine.

Which rule are you breaking right now?
Yes, we can fight about raw sauce in the comments. 🛡️

17/12/2025

In a city with thousands of places to eat, knowing where to go really matters. And when you only have a limited number of meals, you want each one to count.

Our Berlin restaurant guide has just received a major update.

We added many new places we tried over the past year, removed others that no longer felt right, and reorganized the guide to make it genuinely useful. Whether it’s your first time in Berlin or you already know the city quite well.

Even if you’ve downloaded the guide before, it’s worth getting the new version before your next visit.

The guide is available as a free download via our website.
Link in bio.

09/11/2025

Today, as each year, was a great opportunity to get a glance at some of Europe’s best cheese producers. There is so much to see and taste, and of course we did not try everything. Here is a very short list of our highlights:

• , featuring the excellent goat cheeses from
• , with their new schnapps-washed cheese made in Brandenburg from Jersey cow milk
• from the Po Valley, deep and elegant North Italian character
• Cstelmagno from the Alpine Valle Grana, pure mountain flavour from a tiny village
• from Sweden, clean and precise cheese and a great melting cheese
• with the sheep-milk hazelnut ice cream which was super creamy
• with their excellent wines and the smoked-meat cheese melt sandwiches

Always a pleasure to see what everyone brings to Berlin. See you next year 🧀

06/10/2025

We went out to the forest yesterday, the conditions were perfect for mushroom collecting 🍄🌳
⚠️ This isn’t a recommendation to do it unless you really know what you’re doing, or at least pick only the ones you’re absolutely sure about.

It was by far the biggest amount of mushrooms I’ve ever seen — so many, and all so fresh. Our basket was full in no time.

A few hours of sorting, washing, and prepping later, and we’re now equipped for the next month (at least). We had a big mushroom dinner, froze some, dried others in the dehydrator, and turned a few into pure umami powder.

Collecting your own food from the forest is a pretty powerful experience. Ever tried it?

03/08/2025

Urban Farming in Neukölln 🌱

When we moved here, I had zero gardening experience. But we got lucky: a small garden, 20 square meters, tucked away on the ground floor, right in the middle of Neukölln. Three years ago everything changed when I installed the first Hochbeet (raised bed). The original soil was shallow, cheap, and not great. Adding new layers made all the difference.

Now each May we plant, and by July the tomatoes arrive—several kilos from every plant throughout the season. This year’s highlight: Hokkaido pumpkins. We got 5 to 6 pumpkins per plant, already ripe by the end of July. Beans grow fast and provide shade, and if you wait long enough, they turn into great white beans.

New this year: cucumbers. Just one plant in a sunny spot, and in less than two weeks we had fresh, tasty cucumbers.

We also grow berries, herbs, strawberries, plums, chilies, paprika, rhubarb, and host a lot of friendly insects. This green backdrop stays with us at least until November, and honestly, it’s a gift. Living green in the city. 🌿

04/04/2025

Red Sauce & Shashlik
A journey I’ve been working toward for years—quietly, steadily, and with a lot of garlic.

After a decade of Elements of Food, I’m launching something close to my heart: a new tour (or better yet, a journey) that explores the untold story of immigrants in East Berlin’s food scene during the DDR.

At the time, immigrants were almost invisible in public life. They had no restaurants, no platform, and no recognition. But they were here—cooking in courtyards, sharing meals behind closed doors, laying the unspoken groundwork for what Berlin would later become.

This tour is part history, part imagination—grounded in truth, guided by research, and filled with the small details that never made it into the official narrative. It’s my tribute to those whose stories were left out, and a small gesture of thanks to the people who were never properly thanked.

You’ll taste Shashlik. Red sauce. Talk about borders, memory, migration, and everything in between.

It’s a time machine—with extra garlic.
Come hungry.

📷 Boaz Arad

Adresse

Berlin
12043

Öffnungszeiten

Montag	09:00 - 18:00
Dienstag	09:00 - 18:00
Mittwoch	09:00 - 18:00
Donnerstag	09:00 - 18:00
Freitag	09:00 - 18:00
Samstag	09:00 - 18:00

Webseite

http://www.foodelements.net/

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