Kaffee und Kuchen.
And everything around it.

A warm croissant straight from the case, salted butter, our preserves, soft cheese. The lightest start to the morning.

Our German rolls, split warm, filled with cheese, cured meat, or both. The everyday German breakfast, done properly.

Two eggs your way, with Brötchen and butter. Add tomato, cheese, or a slice of ham.

A small board of the morning's bake — Brezel, Brötchen, sliced bread, butter, jam, cheese. For one, or for two.

Built on our bread, topped with what's good this week. Never quite the same twice. Ask what's on it today.

Slow-simmered, served with a thick slice of bread or a warm Brezel. Changes through the week.

A proper lunchtime Brötchen — cured meats, cheese, fresh leaves, mustard. For eating in, or for taking with.

Something simple and seasonal — a salad, a small dish, whatever the kitchen put together this morning.

Pulled with care. Single, double, or with a touch of milk.

The classic milk drinks, always without unnecessary flourish.

Whatever Maja baked that morning. Ask the counter — there's usually more than one to choose from.

A small selection. Served in a small pot, the proper way.