Dear guests and friends,
Come down, relax, let yourself be pampered and have a nice chat. More urgent than ever these days.
We are here. A warm welcome!
Just a stone’s throw from the Jewish Museum lies NaNum, listed in the MICHELIN Guide. A restaurant that embodies radical simplicity and specialises in fermented dishes, seaweed and dry-aged fish. To accompany your meal, we serve selected natural wines or non-alcoholic specialities. The cuisine has its roots in Korean tradition and draws on ancient knowledge to create a variety of new yet authentic dishes. Entirely vegan, with the option of fish but no meat, it offers a varied journey of flavours, featuring intense, delicate delicacies and a wealth of new taste experiences.
We maintain our own garden and prioritise sustainable sourcing; we make our own tofu and all fermented products, dry fish and press our own oil. Combining a sense of fun, a love of experimentation, a spirit of adventure and high standards for ourselves, NaNum has become a special place in Berlin.
Dinner Wed - Sat \ 7 -11 pm
We also offer a small menu on Wed and Thu.
C E R A M I C S
The dishes are served on ceramics from the hostess's workshop. Earthy, passionate and wild creations that give the dishes a strong message and another dimension. On the upper floor of NaNum, you can visit the exhibition space and the artist's studio.
Rowohlt:
A philosophy of life between Korea and Europe - and a woman who embodies and lives it.
She performed as an opera singer on stages around the world and created art from clay before opening the "hippest restaurant in Berlin" (Stern) at the age of 66. With her whole being and her art, Jinok Kim embodies a cultural cosmos between East and West - which she unfolds here together with her husband Dirk Eicken. The two of them talk about kimchi and the cultural technique of fermentation, as well as natural wine and German organic activists; they take us to the metropolis of Seoul, but also to their garden in Sacrow an der Havel. A passionate response to the call of the earth - and a guide to greater appreciation and mindfulness.
«A lesson in time, creativity and ferments - the soul of Korean cuisine.» Süddeutsche Zeitung about Jinok Kim and her restaurant NaNum *
what moves us
monthly stories...
Short and sweet. If we have something to say, we write it in our newsletter. It explains practical things about NaNum, or reports on changes, trips to the studio, the kitchen, the garden - and occasionally to Korea.