hier.

Vegetarian lunch on Schönhauser Allee: a weekly changing menu and homemade preserves stored in the former bank vault.

Since June 2026, hier. at Schönhauser Allee 8 has served vegetarian lunches. Pale tables and wooden chairs stand beside a long oak bench, with metal stools at a wall counter opposite. The premises used to house a bank. The old basement vault now stores jars of preserves.

Chiara Strobl and Marc Schmidheiny are behind the restaurant. Strobl trained at Mraz & Sohn and worked at Nobelhart & Schmutzig and Lode & Stijn. Head chef Jan Wichert also comes from Lode & Stijn. Originally planned as an office canteen, hier. became a lunch restaurant open to everyone.

Salad, stew, soup and an oven dish form the structure of a weekly changing menu. The potato salad is called Knolle & Grün; during the visit it came with roasted pointed cabbage and radishes among other ingredients. The team pickles and ferments vegetables to build supplies for the colder months. Muckefuck, a hot coffee alternative made from sweet lupins, is available with dessert.