01Cynthia Barcomi
02Knippenbergs
03Cappuccino at Barcomi’s
04Knofi Feinkost
05Vanille & Marille
06Marheineke Markthalle
07Just-baked bread at Soluna Brot und Öl
08Soluna Brot und Öl
09Vanille & Marille
Seattle-born Cynthia Barcomi opened her first café in Berlin’s Kreuzberg neighbourhood in the 1990s. Since then, her coffee, cakes and bagels have become a local legend. She takes us on a tour of the district’s best bakeries and food shops.
Issue 62
Sculptor Rachel Whiteread is a regular at London restaurant St John, an establishment that has been a favourite with artists for nearly 20 years.
Issue 3
Making fast food and even faster bucks in the Middle East, plus Russia's new low-cost carrier.
Issue 54
Quick-witted adman George Lois shares his philosophy on advertising, creative sustenance and the perfect last meal.
Issue 20
Celebrated Swedish chef Mathias Dahlgren enjoys preparing complex dinners at work but likes to keep things simple in his free time. For the setting of his last meal, he would choose the quiet Nyckelviken forest just outside…
Issue 51
Going out in Sydney just got even better with new upstarts including a bike shop-cum-espresso outlet and a tequila bar.
Issue 44
Matthew Evans was a successful chef and food critic before giving it all up to move to Hobart and run his own farm. For Evans, it’s all about eating and drinking local produce, which he points out to Monocle on a walk…
Issue 62
The bistro Vivant Table is testament to the owner’s cosmopolitan upbringing, with its organic, fuss-free Italian and French food.
Issue 36
Seattle-born Cynthia Barcomi opened her first café in Berlin’s Kreuzberg neighbourhood in the 1990s. Since then, her coffee, cakes and bagels have become a local legend. She takes us on a tour of the district’s best bake…
Issue 50
Leading soprano Deborah Voigt chooses the suitably breath-taking lakeside Boathouse restaurant in Central Park for her imaginary last meal.
Issue 61
Renowned curator Klaus Biesenbach used to live on chocolate bars; thankfully he has something more refined in mind for his ‘last meal’.
Issue 31
The almighty Master Shibatayama, a former Grand Champion sumo wrestler, chooses a traditional Japanese restaurant in Shinjuku for his Last Meal. He runs a sumo school in Tokyo and is the author of several books on regional…
Issue 30
As Monocle expands its food and drink coverage, we ask chefs, food pioneers and bar owners to take us on a tour of their culinary neighbourhood. First up is breadmaker Jean-Luc Poujauran, who has made a name for himself in…
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