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Makar Artemev<\/p>\nMakar Artemev<\/p>\n
Food isn\u2019t everyone\u2019s first thought when they think of Berlin. Must-eat lists are often reduced to some JFK-related doughnut joke and the pedestalling of a boiled sausage covered in powdery ketchup. But Berlin food is so much more than its currywurst. A vibrant international culture and generations of immigrants have brought some of the world\u2019s best dishes to our fingertips. It\u2019s trying them all that\u2019s the real (albeit delicious) problem. Usually, you narrow them down through recommendations: the hidden spot your friend stumbled upon or the cafe your colleague insisted you visit. But most of us have an online local foodie we trust. Yours is probably on this list. What our 18 foodies have in common \u2013 besides a bottomless appetite \u2013 is an interest in food beyond eating it, focusing on the stories and people behind every bite. And it\u2019s this curiosity that often reveals something about their own stories, too.<\/p>\n
Tafelspitz at Jolesch<\/p>\n
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Makar Artemev<\/p>\n
\u201cComfort food done right\u201d<\/p>\n
Chosen by Hanna of @wasissthanna<\/a><\/p>\n After training in Michelin-starred kitchens, chef, food stylist and recipe developer Hanna Reder works independently creating recipes, hosting food content and telling stories around seasonal, produce-driven cooking. It was in 2013 that she got to know Jolesch: a grounded and timeless restaurant her head chef told her she must visit. It\u2019s one of those places that doesn\u2019t try to reinvent itself constantly; it just does what it does really well. According to Hanna, \u201cthe Tafelspitz there is truly iconic.\u201d If you don\u2019t know, Tafelspitz is boiled veal or beef in broth. Served in two courses, the process turns a classic into a small experience. First, you get a Frittatensuppe (kind of a pancake soup), the Austrian version of a Fl\u00e4dlesuppe, which is freshly poured over at the table with the rich broth from the Tafelspitz. It\u2019s comforting, fragrant, and deeply satisfying. Then comes the Tafelspitz itself, served with creamy spinach and crispy fried potatoes. It\u2019s simple on paper, but incredibly balanced: a traditional Austrian dish that feels special every time you eat it.<\/p>\n Available at Jolesch, Muskauer Stra\u00dfe 1, Kreuzberg, details<\/a><\/p>\n PBERG Pizza at Gemello<\/p>\n \u201cA taste of Italy\u201d<\/p>\n Chosen by Claudi of @claudifoodierecs<\/a><\/p>\n Claudi looks with deep curiosity at Berlin cuisine. For her, food is more than just a meal; it\u2019s the most intimate way to know a new culture. Originally from Bolivia, she explores a diverse gastro scene through a Latina lens, celebrating \u201cthe immigrants and passionate artisans who make this city taste so good\u201d. At somewhere like Gemello, you aren\u2019t just getting a meal. You\u2019re getting a piece of someone\u2019s heritage and story and a front-row seat to the creative pulse of Berlin. Gemello\u2019s PBERG pizza proves that vegan pizza can be an elevated, creative masterpiece. While their combination of vegan sour cream, fresh rosemary and truffle oil is an absolute flavour explosion, any one of their creations will blow you away, whether you live a plant-based life or not. Instead of just making pizza without cheese, they experiment with complex, bold tastes you won\u2019t find anywhere else. You don\u2019t miss the dairy at all because the ingredients are so high-quality and the combinations are so well-thought-out. Trust us, one bite and you\u2019ll get the hype.<\/p>\n Available at Gemello, Lettestra\u00dfe 6, Prenzlauer Berg, details<\/a><\/p>\n Plov at Taste of Samarkand<\/p>\n \u201cKeeping traditional alive\u201d<\/p>\n Chosen by Naomi of @naomisberlinfood<\/a><\/p>\n It\u2019s Naomi\u2019s food world and we\u2019re just living in it. She\u2019s one of the youngest culinary content creators in Germany, having been in advertising and TV since she was five. In her popular videos, she brings her love of food and family to life \u2013 a mission encapsulated by her chosen dish: plov. Naomi grew up with her Ukrainian grandparents\u2019 cooking, and Taste of Samarkand comes pretty close! In her words, \u201cThe smell of slowly cooked meat, warm spices and aromatic rice instantly feel like home.\u201d The dish itself is massive and super fragrant \u2013 slow-cooked beef, a few veggies and expertly seasoned rice. To Naomi, it\u2019s important to keep traditional meals like this one alive. \u201cOur generation cooks less, and with that, a lot of culture risks being lost. For me, these dishes are real treasures. They carry memory, identity and history.\u201d As Naomi\u2019s mum often helps in the creative and filming processes, that\u2019s partly why she chose Taste of Samarkand. Its welcoming, family-run vibe, traditional menu and hearty flavours bring Naomi\u2019s practices together in one dish.<\/p>\n Available at Taste of Samarkand, two locations, details<\/a><\/p>\n Oranienstra\u00dfe 187, Kreuzberg<\/p>\n Reichsstra\u00dfe 87, Charlottenburg<\/p>\n Soft Serve with Olive Oil, Sea Salt and Shortbread at Gazzo<\/p>\n \u201cForget everything you thought you knew about ice cream\u201d<\/p>\n Chosen by My of @munchwithmy<\/a><\/p>\n An original Berliner with Vietnamese parents, My experienced both German and Vietnamese cuisine growing up. She told us, \u201cAsian parents are not really affectionate with words. Food was their way of showing love.\u201d She\u2019s always taken photos of food, even before everyone else on the internet, curious about food beyond eating it. She loved the stories behind restaurants: who runs it, where the produce comes from, what inspires them. That\u2019s how she came across Gazzo\u2019s soft serve. Growing up, the only soft serve she knew of was from the machines at IKEA. While they weren\u2019t bad, discovering a version made with real ingredients, such as creamy buffalo milk, changed her perspective of something simple. Last year, the combination of olive oil, sea salt and shortbread went viral thanks to Dua Lipa. But Gazzo had long perfected it already. Incredibly creamy and rich, it will make you rethink everything you thought you knew about soft serve ice cream.<\/p>\n Available at Gazzo, Hobrechtstra\u00dfe 57, Neuk\u00f6lln, details<\/a><\/p>\n Bistecca Fiorentina at To the Bone<\/p>\n \u201cThe storytelling steak\u201d<\/p>\n Chosen by Ilaria of @hungry_in_berlin<\/a><\/p>\n For Ilaria, food is deeply connected to people and culture. That\u2019s why she curates eating experiences and natural wine tours across Mitte and Prenzlauer Berg \u2013 to connect. It\u2019s a sentiment shared by one of her favourite restaurants. Just a few steps from lively Rosenthaler Platz, To The Bone feels elegant but not overdone, with an interior that speaks to its class: deep green velvet tones, carefully chosen design details and striking wallpaper that beautifully frames the space. Illaria rarely eats meat, but when she does, \u201cI want to know exactly where it comes from.\u201d She expects only the best \u2013 and the best means To The Bone\u2019s fiorentina steak. Enjoying this succulent meat feels like hearing a story told directly by Dario Cecchini, the famous artisan butcher from Panzano who supplies it. Cooked just right, with nothing excessive around it, this must-eat Berlin dish is exquisite simplicity on a plate.<\/p>\n Available at To The Bone, Torstra\u00dfe 96, Mitte, details<\/a><\/p>\n Vegan Mushroom Sando at Fr\u00fchst\u00fcck 3000<\/p>\n \u201cThe vegan sandwich of your dreams\u201d<\/p>\n Chosen by Angelika of @bonappetrip<\/a><\/p>\n Angelika Schwaff explores the world through flavour. She\u2019s travelled to 94 countries, sharing her findings through culinary documentaries, a column in DIE ZEIT and her food podcast Schnitzel & Stories. After three decades in Berlin, she\u2019s one of the city\u2019s most trusted voices on dining culture. For that reason, we have no doubt that Fr\u00fchst\u00fcck 3000\u2019s vegan mushroom sando is a top dish out there. Since the 90s, Berlin brunch culture has increasingly treated breakfast with the same technical precision and culinary ambition as a fine-dining dinner. Fr\u00fchst\u00fcck 3000 is a prime example. Coriander lovers, this one\u2019s for you. With a meaty crunch of oyster mushrooms, a soft, pillowy brioche and the bold pairing of Tonkatsu sauce and Sriracha mayo, their vegan mushroom sando is a salty, spicy, savoury explosion. In Angelika\u2019s words, \u201cThis sandwich is a total umami-bomb.\u201d<\/p>\n Available at Fr\u00fchst\u00fcck 3000, two locations, details<\/a><\/p>\n Fromet-und-Moses-Mendelssohn-Platz 9, Kreuzberg <\/p>\n B\u00fclowstra\u00dfe 101, Sch\u00f6neberg<\/p>\n Goldies\u2019 Smashburger, Fries and Champagne at KaDeWe<\/p>\n \u201cHigh-end street style\u201d<\/p>\n Chosen by Olya of @gastroberlin<\/a><\/p>\n Your favourite dish doesn\u2019t have to be anything fancy. The classics are classics for a reason. But sometimes, you can\u2019t help but treat yourself. Olya nailed the balance with her choice: a Goldies smashburger, fries and champagne at KaDeWe. Why? It\u2019s simple. KaDeWe: iconic. Goldies burgers: iconic. In Olya\u2019s words, it\u2019s \u201cone of those places where history, atmosphere and food come together \u2013 timeless Berlin\u201d. The pairing works surprisingly well. Navigating the busy top floor of the famous department store \u2013 packed with shoppers, business people and tourists \u2013 brings a thrill of its own. Tucked away is Goldies Bar, complete with a diner-style chequered floor, booth, chrome countertop and Chuck Berry blasting from the speaker. The burgers speak for themselves, and paired with crispy, shoestring fries and a glass of bubbly, the controlled decadence has its own vibe. That\u2019s Olya\u2019s whole thing: curating some of Berlin\u2019s best finds for iconic dining places or under-the-radar gems.\u00a0<\/p>\n Available at Goldie\u2019s Bar in KaDeWe, Tauentzienstra\u00dfe 21-24, Sch\u00f6neberg, details<\/a><\/p>\n Deep-Fried Spreewald Pickles at Luna<\/p>\n \u201cDangerously snackable\u201d<\/p>\n Chosen by San of @berlin.gal.eats<\/a><\/p>\n While some eat to live, San Dudler lives to eat. She wrote cookbooks, eating and cooking her way across Europe, the US and Asia, before settling down in Berlin\u2019s culinary scene. Now she tracks down great chefs, farmers, small-batch producers and local delicacies. One of those track-downs was an easy find: Luna. Their deep-fried Spreewald pickles in a tempura batter are so shatteringly crisp, you should order them at least twice. They are truly addictive: tangy, briny, dangerously snackable, a little playful and one of the city\u2019s most unique bites. Luna is located in the iconic Cl\u00e4rchens Ballhaus, an incredible landmark that feels frozen in time. From the moment you step inside, you\u2019re pulled back to old Berlin and its faded-glory grandeur. It\u2019s the kind of place where nostalgic ballroom dancers, hip young crowds, curious visitors and hungry locals all belong in the same film. Just like San, you\u2019ll find yourself asking, \u201cWhy would I ever want to eat anywhere else?\u201d<\/p>\n Available at Luna, Auguststra\u00dfe 24\/25, Mitte, details<\/a><\/p>\n One Night Stands at FACTORY GIRL<\/p>\n \u201cDo something you won\u2019t regret\u201d<\/p>\n Chosen by Mariona of @marywave_foodie<\/a><\/p>\n \u201cI\u2019ve had one too many one night stands in Berlin\u2026 but not the kind that you think.\u201d This was Mariona\u2019s apt introduction to her favourite dish. One Night Stands is the name of FACTORY GIRL\u2019s relatively-healthy-but-totally-addictive brunch plate. It has all the fixin\u2019s, from the lightly toasted bread that acts as the base of the dish to the loaded layers on top: truffle mayo, home fries, cheese and two eggs, sunny side up. If you love a good food porn moment, this dish has it all: a long cheese pull, oozing egg yolk and plenty of satisfying textures to sink your teeth into. Mariona is an athlete, community builder and content creator, and FACTORY GIRL\u2019s menu, which offers quite a few healthy options, is perfect after a workout. It helps that their locations in Prenzlauer Berg and Mitte are near to where Mariona\u2019s running group, Running FOMO, meets. \u201cBeyond its location, the menu strikes a thoughtful balance between indulgence and nutrition, offering dishes built around quality carbohydrates, lean proteins, and fibre.\u201d FACTORY GIRL\u2019s flexibility around dietary restrictions and preferences also make it stand out as the perfect place to bring a health-conscious group.<\/p>\n Available at FACTORY GIRL, two locations, details<\/a><\/p>\n Friedrichstra\u00dfe 113, Mitte<\/p>\n Rykestra\u00dfe 39, Prenzlauer Berg<\/p>\n Beef on Weck with Cheese at Bertie<\/p>\n \u201cThe shining-star sandwich\u201d<\/p>\n Chosen by Per Meurling of @berlinfoodstories<\/a><\/p>\n Are you even a Berliner if you don\u2019t know Berlin Food Stories? The man behind it, Per Meurling, is regarded as a \u2013 if not the \u2013 leading voice in the city\u2019s gastronomy scene. A Swedish self-taught food critic, he built Berlin Food Stories into one of Germany\u2019s most influential and widely read restaurant food publications. So when he says that Bertie\u2019s Beef on Weck with cheese is one of Berlin\u2019s greatest comforts, you better believe it. A \u201cshining star in the rare category of saucy sandwiches\u201d, it starts with a house-baked bun \u2013 chewy yet fluffy \u2013 and goes into thin slices of impeccably cooked and incredibly juicy roast beef. This alone would make a perfect dish. But what shoots it to stardom is the insane gravy that covers it, transforming the whole thing into one a dish that blows your mind. Bertie is the high-end American diner we always needed, with one of the greatest chefs and best service teams in Berlin. As Per rightly asks, \u201cWho doesn\u2019t like this restaurant?\u201d<\/p>\n Available at Bertie, Schwedter Stra\u00dfe 13, Mitte, details<\/a><\/p>\n Y\u00f6r\u00fck Taba\u011f\u0131 at Pamfilya<\/p>\n \u201cThe choose-your-own-adventure option\u201d<\/p>\n Chosen by Tutti of @foodtasterberlin<\/a><\/p>\n Hidden in the depths of Wedding is one of Berlin\u2019s best-kept secrets. Pamfilya is a Turkish restaurant that specialises in d\u00f6ner, but this isn\u2019t the kind of d\u00f6ner you\u2019d expect. When you walk up to the restaurant, the first thing you see is a giant Spie\u00df, rotating with a stack of huge cuts of sizzling Kalbfleisch. Unsurprisingly, what sets the restaurant apart, among other things, is the high quality of the beef. Tutti is one of many who\u2019s convinced by the intense flavour that makes this place unique. Having found her love of food through baking, she began looking outwards to the food scene in Berlin, starting her popular Instagram page in 2016. She recommends combining the Y\u00f6r\u00fck Taba\u011f\u0131 \u2013 or nomad plate \u2013 with a homemade Ayran poured straight from the tap. The dish is made up of Pamfilya\u2019s classic veal, fresh vegetables and freshly baked bread made on site. You assemble the meal yourself and choose your toppings. Sauces are also served on the side, but try eating the nomad plate without them, since they distract from the flavour of the meat. Yes \u2013 it\u2019s that good!<\/p>\n Available at Pamfilya, Luxemburger Stra\u00dfe 1, Wedding, details<\/a><\/p>\n Leberk\u00e4se-Sandwich with Gribiche Sauce at THEKE<\/p>\n \u201cA Michelberger classic\u201d<\/p>\n Chosen by tipBerlin food<\/a> editor Clemens Niedenthal <\/p>\n Over his ten years as the food editor at tipBerlin, Clemens has broken away from the more traditional, dish-centric critic angle. Instead, he approaches food from a cultural studies perspective, considering each bite within a wider societal phenomenon. He is a member of The Berliner Meisterk\u00f6che jury, which stands for Berlin\u2019s culinary range on an international scale and has awarded more than 140 prize winners. Clemens knows good food. He knows that the Leberk\u00e4se-sandwich with Gribiche sauce at THEKE is beloved for a reason. This German version of what is essentially a meatloaf sandwich reinterprets soul food, with high-quality Leberk\u00e4se, a toasted bun and Gribiche sauce: a cold, creamy egg sauce classically refined with pickle, capers and herbs. As part of the Michelberger family, THEKE prioritises a high-quality experience with relaxed, friendly vibes. It\u2019s the perfect spot for a dependably delicious lunch or leisurely aperitivo dinner. But our recommendation? Enjoy their signature sandwich on their beautiful terrace while basking in that warm Wedding sunset after work.<\/p>\n Available at THEKE, Seestra\u00dfe 13, Wedding, details<\/a><\/p>\n Patatas Bravas at Alaska<\/p>\n \u201cPure potato bliss\u201d<\/p>\n Chosen by Sophia of @sophia_sofire<\/a><\/p>\n You can\u2019t go wrong with fried potatoes, but to have them as your favourite dish in Berlin? That must mean something special. Alaska\u2019s patatas bravas truly are that something. Sophia has been in the food scene since 2014, when she got her start as a restaurant critic. Since then, she\u2019s been working in social media, photography and journalism, developing creative yet refined recipes, co-founding Shemesh Kitchen and releasing a cookbook of the same name. She knows her stuff and she loves potatoes. She even has two potato tattoos. So what\u2019s so special about the potatoes at Alaska? According to Sophia, \u201cThey get that balance just right \u2013 perfectly crispy on the outside, soft on the inside, and the sauce and crispy chilli oil add just the right amount of heat and depth.\u201d It doesn\u2019t hurt that the restaurant provides the perfect space to enjoy delicious, simple food. A cosy interior boasts just the right amount of kitsch, stuffed to the brim with quirky knick-knacks, upholstered chairs, couches and a disco ball. It\u2019s bursting with personality. Sophia is such a fan that she named her cat \u2013 adopted from Spain \u2013 after the restaurant. A photo of Alaska even hangs on one of the walls of Alaska, watching over you as you enjoy their delicious vegan tapas.<\/p>\n Available at Alaska Bar, Reuterstra\u00dfe 85, Neuk\u00f6lln, details<\/a><\/p>\n Spitzkohl at Nomad<\/p>\n \u201cCabbage gets a glow-up\u201d<\/p>\n Chosen by Vivi of @whatvivieats<\/a><\/p>\n Cabbage is making a comeback. Nomad\u2019s simply named Spitzkohl packs a serious punch. Braised cabbage sits on a bed of bright green spinach soubise. But the real surprise is what\u2019s inside: layers of cabbage leaves hide rich, creamy lentils, all topped with chive oil for a smooth finish. Nomad takes simple ingredients and elevates them to a mind-blowing level. Simple elegance pairs perfectly with the atmosphere: cosy yet chic, attentive but not-too-attentive staff and a menu filled with unpretentious ingredients, assembled in a way that makes each and every one shine. Vivi chose the dish partially because she\u2019s a huge cabbage fan and partly due to its surprising flavour. She enjoys fine dining and Nomad\u2019s fort\u00e9 is simple dishes seasoned well. Coming from Greifswald, there wasn\u2019t a huge restaurant scene growing up, but her Chinese upbringing inspired a love of food (her mom\u2019s food, especially). She moved to Berlin nine years ago to study and found that her subject, science, pairs surprisingly well with baking, which is why she opened a second account @whatvivibakes<\/a>.\u00a0<\/p>\n Available at Nomad, Borsigstra\u00dfe 28, Mitte, details<\/a><\/p>\n Ali Nazik at Adana Grillhaus<\/p>\n \u201cLicense to grill\u201d<\/p>\n Chosen by Naz of @berlingastronomy<\/a><\/p>\n There\u2019s something about seeing food cooked over an open flame that just makes it taste better. That\u2019s part of the concept behind Turkish ocakba\u015f\u0131 culture, a style of dining where you watch food being prepared right in front of you. For Naz, it\u2019s been difficult to find in Berlin \u2013 that was, until she discovered Adana Grillhaus. Directly in the front of the restaurant, you can watch as chefs prepare fire-roasted red peppers, eggplants, lamb and beef skewers and even fire-grilled bread. Originally from Istanbul, Naz loves showcasing a wide range of restaurants but the Ali Nazik is a dish that keeps her coming back. Part of what attracts her, besides the flavour, is the deeply rooted tradition it embodies. She explains, \u201cAli Nazik is a very layered dish. It has roots in traditional Anatolian cuisine and dates back to the Ottoman era.\u201d Tried and true, the tender grilled lamb that makes the base of the dish is something people have loved for ages. In this iteration, the lamb meat is served over a bed of yogurt mixed with fire-roasted eggplant and gets topped with browned butter. Rich, creamy, smoky and tender, this dish packs a serious punch. There\u2019s also a nostalgic element to it. \u201cFor me, this dish is also emotional \u2013 it connects me to my roots while living in Berlin. It reflects exactly what I love about the city: how different cultures come together and create something meaningful through food.\u201d If this is how people eat their emotions, count us in!<\/p>\n Available at Adana Grillhaus, multiple locations, details<\/a><\/p>\n Brandenburgische Stra\u00dfe 32, Charlottenburg<\/p>\n Skalitzer Stra\u00dfe 105, Kreuzberg<\/p>\n Vegan Loaded Poutine Fries at Neue Republik Reger<\/p>\n \u201cA Canadian classic turned vegan\u201d<\/p>\n Chosen by Antea of @theveganberlin<\/a><\/p>\n Original Berliner Antea has always loved food and always loved animals. What began with questioning her eating habits and the way we treat animals led to going vegan eight years ago \u2013 and she\u2019s never looked back. At the beginning of 2026, life threw her a personal challenge (to put it mildly): she was diagnosed with a brain tumour. Having recently had surgery, it will remain part of her life for a while, but one thing that has helped her through it is food. For Antea, the vegan loaded poutine fries at Neue Republik Reger in particular is \u201cthe ultimate guilty pleasure\u201d. It\u2019s quite shocking how loaded these fries really are. With delicious pulled seitan smothered in a rich gravy, it\u2019s pure comfort food. The place itself has a strong alternative, left-leaning vibe with fair prices and a friendly 100%-vegan attitude. More than a restaurant, it\u2019s a political space that hosts great events: \u201cTo me, it\u2019s a true Berlin institution.\u201d<\/p>\n Available at Neue Republik Reger, Bouch\u00e9stra\u00dfe 79A, Treptow, details<\/a><\/p>\n Triple Garlic Ramen at Kuma Ramen<\/p>\n \u201cBecause you can never have too much garlic\u201d<\/p>\n Chosen by The Berliner food editor N\u00f3ra Nemes of @nemesnora_dacota<\/a><\/p>\n Having studied anthropology, Nora has always been intrigued by the anthropological side of gastronomy. She\u2019s followed the exciting journey of worldwide cuisine over the past 20 years as a food writer, writing two cookbooks and working as a restaurant critic in Budapest. Arriving in Berlin, she realised that there\u2019s no lack of great ramen, but it\u2019s the triple garlic ramen at Kuma Ramen that really stands out. Located in Markthalle Pfefferberg (a great place to write about in itself \u2013 a laid-back food hall perfect for chill summer evenings), they offer rich, flavourful, umami-packed broth, homemade noodles and chashu pork that melts in your mouth. Nora\u2019s top tip? Sit by the counter. \u201cThat\u2019s where you\u2019ll find fermented ginger, roasted garlic, lemon, chilli and garlic vinegar, as well as a paste-like Vietnamese chilli oil, which you can use to further shape the flavours.\u201d<\/p>\n Available at Kuma Ramen, Sch\u00f6nhauser Allee 176, Prenzlauer Berg, details<\/a><\/p>\n If you\u2019re looking for some more food tips, check out our guide to Berlin\u2019s Best Restaurants<\/a>.<\/p>\n ![\"\"](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/GEMELLO-scaled.jpeg\")
Makar Artemev<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/Taste-of-Samarkand-scaled.jpeg\")
Makar Artemev<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/Gazza-scaled.jpeg\")
Makar Artemev<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/To-the-Bone-3-scaled.jpeg\")
Makar Artemev<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/Fruhstuck3000-scaled.jpeg\")
Makar Artemev<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/Goldies-2-scaled.jpeg\")
Makar Artemev<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/Luna-scaled.jpeg\")
Makar Artemev<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/Factory-Girl-scaled.jpeg\")
Makar Artemev<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/Bertie-scaled.jpeg\")
Makar Artemev<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/Pamfilya-scaled.jpeg\")
Makar Artemev<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/Theke-scaled.jpeg\")
Makar Artemev<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/Alaska-scaled.jpeg\")
Makar Artemev<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/Nomad-scaled.jpeg\")
Makar Artemev<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/Adana-Grillhaus--scaled.jpeg\")
Makar Artemev<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/Neue-Republik-Reger-scaled.jpeg\")
Makar Artemev<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/Kuma-Ramen-scaled.jpeg\")
Makar Artemev<\/p>\n