Located in Pfefferberg, a former mid-19th century brewery turned multidisciplinary cultural centre in Berlin’s Prenzlauer Berg, KINK is a unique venue where gastronomy and mixology fuse into one cohesive experience. Founded by Oliver Mansaray and Daniel Scheppan, whose shared passion lies at the intersection between international food and drinking cultures, KINK brings together a bar, restaurant and in-house culinary laboratory in a space that fittingly marries the building’s historic legacy and architectural heritage with contemporary art and design. Mansaray and Daniel couldn’t have picked a better venue than Pfefferberg for their experimental venture. Founded by local residents in 1990, the transformation of the long-abandoned brewery into galleries, artist studios and event venues addressed lingering sentiments of segregation and displacement - Prenzlauer Berg being an area of Berlin that was once divided by the Berlin wall. Inspired by Pfefferberg’s cultural ambition, which boasts a year-long programme of concerts, dance and theatre performances, KINK’s focus on the culinary and cocktail arts is complemented by its embrace of applied and decorative arts. “We cherish art that interrogates, moves and stimulates exchange”, the founders explain. “Art reveals differences – and similarities.”

KINK位于普費弗貝格（Pfefferberg），那里是19世紀中葉啤酒廠轉(zhuǎn)變成的柏林普倫茨勞堡（Prenzlauer Berg）的多學科文化中心，是一個獨特的美食場所，美食和混合烹飪?nèi)诤蠟橐惑w。KINK由Oliver Mansaray和Daniel Scheppan創(chuàng)立，他們共同的激情在于國際飲食文化之間的交匯處，KINK在一個空間中集合了酒吧，餐廳和內(nèi)部烹飪實驗室，將建筑物的歷史遺產(chǎn)和建筑遺產(chǎn)與當代元素完美地結(jié)合在一起藝術(shù)與設(shè)計。曼薩雷（Mansaray）和丹尼爾（Daniel）在實驗性事業(yè)上沒有一個比費弗伯格（Pfefferberg）更好的地方。由當?shù)鼐用裼?990年創(chuàng)立，將廢棄的啤酒廠轉(zhuǎn)變?yōu)槊佬g(shù)館，藝術(shù)家工作室和活動場所解決了種族隔離和流離失所的纏綿感-普倫茨勞貝格（Prenzlauer Berg）是柏林的一處區(qū)域，曾經(jīng)被柏林墻隔開。受到Pfefferberg的文化野心的鼓舞，該文化野心勃勃的表演包括為期一年的音樂會，舞蹈和戲劇表演節(jié)目，KINK對烹飪和雞尾酒藝術(shù)的關(guān)注得到了實用藝術(shù)和裝飾藝術(shù)的補充。創(chuàng)始人解釋說：“我們珍惜審訊，移動和促進交流的藝術(shù)。” “藝術(shù)揭示差異和相似之處。” KINK對烹飪和雞尾酒藝術(shù)的關(guān)注得到了實用藝術(shù)和裝飾藝術(shù)的補充。創(chuàng)始人解釋說：“我們珍惜審訊，移動和促進交流的藝術(shù)。” “藝術(shù)揭示差異和相似之處。” KINK對烹飪和雞尾酒藝術(shù)的關(guān)注得到了實用藝術(shù)和裝飾藝術(shù)的補充。創(chuàng)始人解釋說：“我們珍惜審訊，移動和促進交流的藝術(shù)。” “藝術(shù)揭示差異和相似之處。”

The historic building’s industrial heritage is infused with contemporary art and design, most notably in the 8-metres-high hall at the heart of KINK where the exposed, centuries-old building structure is complemented by classic and vintage furniture, including Hans Hopfer-designed Mah Jong sofas for Roche Bobois, North Africa-inspired Berberlin handcrafted rugs, and artwork by German artist Philipp Emanuel Eyrich. The space is dominated by Swiss artist Kerim Seiler’s imposing neon light installation suspended above the central open kitchen and bar designed by Berlin studio Hidden Fortress. Seiler’s sculptural work explores the interrelation between materiality and spirituality, engaging with space both physically and conceptually, and this installation is no exception. Titled ‘Spaceknot (Pfefferberg)’, Seiler’s site-specific work consists of over 100 metres of red neon tubes that effortlessly twist and loop through the space, uncannily fleshing out the three-dimensionality of the central void. Designed as a communal zone, the central open kitchen and bar area features overlapping seating, serving counters and work stations where guests and staff intermingle, while more intimate seating areas fan out from the main hall, including a mezzanine lounge accessed through an antique cast iron spiral staircase. A separate daylight-filled dining space overlooking Pfefferberg’s beer garden, one of the oldest in Berlin, and a private dining room complete KINK’s multifaceted character.

歷史建筑的工業(yè)遺產(chǎn)注入了當代藝術(shù)和設(shè)計，尤其是在KINK中心8米高的大廳中，那里暴露了百年歷史的建筑結(jié)構(gòu)與經(jīng)典和老式家具（包括Hans Hopfer設(shè)計的）相輔相成羅氏博瓦依（Roche Bobois）的Mah Jong沙發(fā)，北非風格的Berberlin手工地毯，以及德國藝術(shù)家Philipp Emanuel Eyrich的藝術(shù)品。該空間由瑞士藝術(shù)家Kerim Seiler的氣勢宏偉的霓虹燈裝置控制，該裝置懸掛在柏林工作室Hidden Fortress設(shè)計的中央開放式廚房和酒吧上方。Seiler的雕塑作品探索了物質(zhì)性和精神性之間的相互關(guān)系，無論是在物理上還是概念上都與空間互動，這種裝置也不例外。標題為“太空結(jié)（Pfefferberg）”，Seiler的特定地點工作包括100多米的紅色霓虹燈管，這些霓虹燈管可以輕松地在空間中扭曲和循環(huán)，從而毫無意義地充實了中央空隙的三維空間。設(shè)計為公共區(qū)域，中央開放式廚房和酒吧區(qū)設(shè)有重疊的座位，為柜臺和工作人員和工作人員混合提供工作臺，而更私密的座位區(qū)則從大廳散開，包括通過古董鑄鐵進入的夾層休息室螺旋樓梯。一個單獨的充滿日光的用餐空間，俯瞰著柏格（Pfefferberg）的啤酒花園，這是柏林最古老的啤酒花園之一，而一間私人餐廳則完全體現(xiàn)了KINK的多面性。設(shè)計為公共區(qū)域，中央開放式廚房和酒吧區(qū)設(shè)有重疊的座位，為柜臺和工作人員和工作人員混合提供工作臺，而更私密的座位區(qū)則從大廳散開，包括通過古董鑄鐵進入的夾層休息室螺旋樓梯。一個單獨的充滿日光的用餐空間，俯瞰著柏格（Pfefferberg）的啤酒花園，這是柏林最古老的啤酒花園之一，而一間私人餐廳則完全體現(xiàn)了KINK的多面性。設(shè)計為公共區(qū)域，中央開放式廚房和酒吧區(qū)設(shè)有重疊的座位，為柜臺和工作人員和工作人員混合提供工作臺，而更私密的座位區(qū)則從大廳散開，包括通過古董鑄鐵進入的夾層休息室螺旋樓梯。一個單獨的充滿日光的用餐空間，俯瞰著柏格（Pfefferberg）的啤酒花園，這是柏林最古老的啤酒花園之一，而一間私人餐廳則完全體現(xiàn)了KINK的多面性。

KINK Bar - Restaurant. Bar design in collaboration with Hidden Fortress. Bar stools by Atelier Haussmann. Light installation by Kerim Seiler. Photography by Robert Rieger. Courtesy of Kerim Seiler.

Italian chef Ivano Pirolo, most recently chef de partie at the two-Michelin-starred FACIL in Berlin, and Indian-born bar manager and mixologist Arun Puvanendran, have re-worked a range of processes, from fermentation and sous-vide to distillation and infusion, to produce a complementary selection of creative dishes and inventive beverages. A re-jigged Classic Margarita can be paired, for example, with a deconstructed taco, while a contemporary version of a penicillin mixed drink goes splendidly with an order of Chicorée filled with minced lamb and mole. If the open kitchen and bar area embodies KINK’s heart then the adjacent “l(fā)aboratory” represents its creative mind. Reflecting Mansaray and Scheppan’s experimental and synergetic approach to gastronomy and mixology, the space functions as an open workshop where modern techniques and culinary expertise come together, with Pirolo and Puvanendran hosting a monthly Lab Day for those looking to hone their culinary and mixology skills. With a cultural programme that includes electronic, house and disco DJs and classical music performances, we have no doubt that KINK will excel in its goal to become “a socio-cultural space for healing, reconstruction and discovery”.

意大利大廚伊凡諾·皮羅洛（Ivano Pirolo），最近兩次擔任柏林米其林星級餐廳的廚師，印度出生的酒吧經(jīng)理兼調(diào)酒師阿倫·普瓦南德蘭（Arun Puvanendran），已經(jīng)重新設(shè)計了一系列流程，從發(fā)酵和酸味發(fā)酵到蒸餾和注入，以產(chǎn)生創(chuàng)意菜肴和發(fā)明性飲料的補充選擇。重新裝瓶的經(jīng)典瑪格麗塔酒可以與解構(gòu)的炸玉米餅搭配，而現(xiàn)代版的青霉素混合飲料則帶有奇克雷意味濃郁的羊肉和葡萄胎。如果開放式廚房和酒吧區(qū)體現(xiàn)了KINK的心臟，那么相鄰的“實驗室”就代表了其創(chuàng)造力。反映了曼薩賴（Mansaray）和席普潘（Scheppan）對美食和混合學的實驗性和協(xié)同性方法，該空間作為一個開放式工作坊，將現(xiàn)代技術(shù)和烹飪專業(yè)知識融合在一起，Pirolo和Puvanendran每月舉辦一次“實驗室日”，以供那些希望磨練其烹飪和調(diào)酒技能的人士使用。憑借包括電子，家庭和迪斯科DJ以及古典音樂表演在內(nèi)的文化計劃，我們毫不懷疑KINK將在實現(xiàn)“康復，重建和發(fā)現(xiàn)的社會文化空間”這一目標方面表現(xiàn)出色。

KINK Bar - Restaurant. Photography by Robert Rieger. Courtesy of Kerim Seiler.

Oliver Mansaray and Daniel Scheppan, founders of KINK Bar - Restaurant. Photography by Robert Rieger.

KINK Bar-Restaurant的創(chuàng)始人Oliver Mansaray和Daniel Scheppan。攝影:羅伯特·里格（Robert Rieger）