The SÜD branch of Knödelwirtschaft sits on Fuldastraße in the Reuterkiez and does one thing: Knödel.
Four varieties rotate every few months, with Bergkäse and Speck as the fixed entries. Alongside run Spinat-Ricotta and Rote Beete, plus a vegan tofu-and-mushroom version served with salad. Can't pick one? Mix the varieties straight on the plate — explicitly allowed. The room is small, packed, and reads like one of those old Neukölln shopfronts. The kitchen stays Austrian and South Tyrolean, handmade. To close, a Grießknödel with Marillenkompott. Open from late afternoon, earlier on weekends.
