What does the future taste like? This question was the focus of Berlin Food Night 2025 at AchtBerlin. One hundred guests from the restaurant industry, manufacturing, and startups were invited—people who not only consume food, but also shape it.
AchtBerlin was transformed into a laboratory for one evening. It was not a traditional dinner, but a curated food market with open stations where guests could taste, discover, and discuss. Between live cooking and exciting product innovations, an exchange took place that showed how closely enjoyment and the future can be linked.
Our highlight of the evening: the DIY mycelium taco. Together with Berlin-based startup Kynda, we developed a street food that makes sustainability tangible. A taco made from mushroom mycelium, freshly pressed in a sandwich grill, topped with portobello emulsion, pickled shallots, apple kimchi, and marinated mustard seeds. Crispy, aromatic, unique—and a taste of what culinary innovation can achieve.
“Why does plant-based protein always have to imitate meat?” asked Rio Leonhardt, Creative Director Food at Berlin Cuisine. “We wanted to develop something that stands on its own – honest, exciting, and with a texture that surprises.”
It was precisely this idea that made the evening so special: thinking in new ways instead of copying the familiar. An event that showed how a spirit of experimentation can lead to real innovation.
Thanks to the team at the Food Service Innovation Lab by Dussmann for the inspiring collaboration.
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