Cafe Mugrabi at the edge of Goerlitzer Park in Kreuzberg cooks an Israeli-inspired Levant brunch from locally roasted coffee to warm mezze plates. The corner terrace is the neighbourhood's quieter Sunday option.
Must order: The hummus plate with green chili; the shakshuka with labneh and za'atar-roasted tomatoes.
Address: Goerlitzer Strasse 58, 10997 Berlin
Cafe Rix in Neukoelln, attached to the Heimathafen theatre, anchors the neighbourhood's weekend brunch scene with a German-style buffet of regional cheeses, smoked fish and fresh-baked pastries at accessible prices.
Order: The weekend brunch buffet with rye bread, smoked salmon, Thuringian cheeses and house pastries.
Mogg in Mitte's former Jewish girls' school does a New York-deli brunch anchored by house-cured pastrami and matzo ball soup. The former school hall is the room; closed Saturday in observance.
Order: The pastrami sandwich on rye with house pickles; the matzo ball soup on Sunday.
Standl 20 inside Markthalle Neun runs a market-sourced modern-German lunch counter from Tuesday to Sunday, with the slow-roasted pork-shoulder Sunday roast from 13:00 the week's headline dish.
Order: The Sunday pork-shoulder roast with Sauerkraut, or the Brandenburg trout with brown butter on weekdays.
Silo Coffee in Friedrichshain serves Berlin's best-known seasonal brunch from a small room with a serious house espresso and a menu that leans heavily on produce sourced from local farmers.
Order: Smashed avocado with feta on sourdough, or the pulled-pork hash with a poached egg.
House of Small Wonder on Johannisstrasse serves a Japanese-American brunch in a leafy courtyard room with a spiral staircase. The miso hollandaise and the okinawan rice bowl have anchored the menu since 2013.
Order: Okinawan taco rice bowl with avocado; eggs benedict with miso hollandaise.
Benedict Breakfast Bar in Prenzlauer Berg serves comfort-driven brunch classics from shakshuka and pancakes in a Parisian-toned room. Bottomless mimosa sessions run weekend afternoons into the evening.
Order: Shakshuka with merguez; the berry pancake stack with lemon curd.
