Gorilla Bäckerei sits on the EUREF-Campus, a few steps from S-Bahnhof Schöneberg.
Sourdough, focaccia and Roman pizza slices land straight from a glass-walled bakery into the counter display. You order at the counter — the morning queue is part of the setup. The brunch card rotates and stays almost fully plant-forward, with one chicken dish the only exception. Charred corn over polenta or pancakes with green asparagus, plus viennoiserie folded from laminated dough. The zucchini pizza shows up on the board often enough to plan around, and it is the move when it runs. Drinks stay non-alcoholic by design, built from fermented infusions and herbs.
