Image Courtesy of SLEEK.
Berlin, like any other major capital, thrives on its culture, its chaos, and its ever-evolving roster of hip destinations. A friend recently said that the city’s “it spots” have a shelf life of no more than a year—a sentiment that, in many ways, rings true. But every now and then, a place opens that feels like it’s here to stay. The latest name making waves across the city is Pinci, with roots that go deeper than fleeting trends.
Right in Mitte at Große Hamburger Straße 42, Pinci is a new addition to the neighborhood that defies the usual pretensions. It’s not just a restaurant, not just a café, not just a bar—but all of the above. The concept is simple and inspired by Italian daytime bars: quick but high quality food, good coffee, better drinks and no unnecessary frills. You could step in at 8 AM for an espresso and find yourself still lingering with a Negroni til 11 PM.
Image Courtesy of SLEEK.
The name Pinci comes from Manu, one of the three founders, whose Italian heritage runs deep—every man in his family is just called “pinci”. And much like its namesake, Pinci is built on legacy rather than hype. Manu oversees the kitchen, drawing from his background in gastronomy. Then there’s Lu, who describes her entry into the world of wine and dining as a hobby that “completely escalated.” Completing the trio is Silvan, who has spent the past eight years shaping Berlin’s gastro scene, particularly in Neukölln.
Together, they’ve created something that feels unforced, something that Berlin didn’t know it needed. A place that settles in, makes itself at home—and invites you to do the same.
Image Courtesy of SLEEK.
SLEEK: How would you define Pinci in a sentence?
Manu: We are an Italian daytime bar, opening at 8 in the morning and closing at 11 in the evening. Our goal is to bring the Italian way of life to Berlin Mitte in a contemporary way—especially since this area is dominated by chains.
S: What gap does Pinci fill in Berlin’s food and drink scene?
Manu: I can’t think of a place in Mitte where you can walk in early in the morning, order a caffè al banco, grab a high-quality croissant, juice, or tramezzino on your way to work. And you can do that not just once, but three times a day if you like.
S: How did the three of you come together?
Lu: We connected through our passion. It’s not a shared passion in the same way—Silvan is all about drinks and hospitality, Manu is mostly about food, and for me, it’s wine combined with hospitality. I love creating warmth, bringing people together, and just having fun as a host.
Image Courtesy of SLEEK.
S: What was the process of bringing Pinci to life?
Manu: We didn’t start with a fixed vision—we just wanted to create a nice place. We all have a soft spot for Italy and felt there was a lack of contemporary Italian concepts that go beyond Neapolitan pizza. We wanted a hangout spot where you don’t need a reservation, where you can just have an espresso or, if you’re in the mood, a bottle of wine. A space where you can come with friends, a date, or family—uncomplicated, where you just show up and see what happens.
S: What was your first impression of this space?
Manu: We had our eyes on this location for a year. I first noticed it when a friend had a clothing store here and immediately thought, this should be a café or something food-related. The journey involved a long battle with permits, but we made it. We already offer a wide range of products, but we want to expand our fresh food counter. It feels like a natural continuation of the location’s history—as a kind of bodega where you could grab a drink or a sandwich on the go.
Image Courtesy of SLEEK.
S: What makes a space inviting?
Lu: This place is, first and foremost, shaped by the people behind it—us. Then, by the people who come here. And third, by the design. We went a little wild with different chairs, but in a way, that reflects who we are. Silvan always says a shop should be a stage.
Silvan: The space needs to create dynamics, with highs and lows. A place where you can be seen but also find a little corner to yourself. It’s all about balance. In the back, we created what has become our guests’ favorite spot—the 120, a sort of grandstand. We elevated the room slightly and built a central island so everyone can see each other.
S: Berlin’s subcultures are increasingly being pushed out due to rising rents. How do you create a space where subculture still thrives?
Manu: We want to be welcoming, not intimidating or exclusive. That’s why we offer espresso at 1.50€—something simple you can have at the bar to get a feel for the place before making any judgments. We also work collaboratively with artists and collectives, giving them a platform within our space. For example, our first artwork is by Oliver Osborne, and he can consume the price of the painting at Pinci in the form of food and drinks. Pinci is for everyone—for subcultures and for those outside of them. We’re not aiming for a specific clientele. That’s why our Italian-inspired concept works—it’s easy to understand and approachable. More than anything, it’s about the encounters that happen here, where people from all kinds of backgrounds cross paths.
Pinci has new opening hours now, running all day from 8am-11pm from Monday to Friday.