UUU

20/05/2026

Two cocktails. Two exceptional teas. We created the Silver Needle Martini and Oolong Gin Sour to add some spirit to our tea-focused menu.

Silver Needle is a fine white tea from Fuding, Fujian — named after its white-fluffed, needle-shaped buds. It adds hay, acacia, white flowers and more fragrant aromas to our Martini.

Our Oolong Gin Sour gets honeyed, floral and roasted notes through an infusion with Dancong Honey Orchid Oolong Tea from the Phoenix Mountains in Northern Guangdong Province. A milk-wash clarifies the drink and creates a layer of fine foam on top.

16/05/2026

Interesting things happen when you match tea and ice cream…

Introducing: the affogatea, only available at tea+treats, every Sunday from 12:00-17:00.

Visit us to try!

Walk-in possible, reservation recommended

13/05/2026

From our current menu:
Charcoal-grilled quail, potatoes and mint

08/05/2026

Fish is rarely served raw in Chinese cuisine, but Yu Sheng (鱼生), a dish with its origins in Singapore, is a notable exception to this rule.

Ours is prepared with thinly sliced Hamachi, fried fish skin, radishes, celtuce and other fresh vegetables. After adding a dash of litsea oil, it‘s very important to give it all a good toss.

Let us show you how it‘s done.

06/05/2026

On Sunday‘s you can now stop by for Chinese teas, Kombuchas and Cold Brews and treats like this Costa Rica chocolate mousse with fermented banana.

You can book tea+treats via the link in our bio, but feel free to try your luck and stop by without a reservation.

06/05/2026

03/05/2026

Costa Rica Chocolate Sorbet in Muscovado Tuile - Baked Poppy - Candied Lime

Sunday tea+treats, 12-5pm

30/04/2026

Did you know that aged mandarin orange peel a.k.a chénpí (陈皮) is a key ingredient in a number of Cantonese tángshui desserts?

You‘ll find it on our tea+treats menu this Sunday:

tāngyuán in chénpí broth
Glutinous rice balls filled with praline made from sunflower seeds and poppy served in a light broth made from chénpí.

Stop by this Sunday and we‘ll serve you a matching tea to enjoy this treat with.

06/11/2025

25/02/2025

What to expect this March at UUU
If you know us, you know we like to mix things up every once in a while. Back in December, we introduced UUU faves, our à la carte sharing menu. The casual vibe and creative freedom of this format have sparked many new ideas in our cooking. So, we’ve decided to stick with it for now—with one twist: we’re no longer limiting ourselves to past dishes from our tasting menu but will continue introducing new creations and having fun with it. You can now check out our weekly updated sample menu at uuu-berlin.de/menu.

Starting in the second week of April, we’ll be off on an exploration tour in Yunnan—an experience that will shape much of our menu in May. So, visit us in the next few weeks before April 5th or drop by in May once we’re back.

We can’t wait to see you!

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Was euch im März im UUU erwartet
Wer uns kennt, weiß, dass wir immer wieder neue Wege gehen. Im Dezember haben wir UUU faves eingeführt – unser à la carte Menü mit Gerichten zum Teilen. Die Lockerheit und die kreativen Freiräume dieses Formats haben uns zu vielen neuen Gerichten inspiriert. Deshalb bleiben wir erstmal dabei – mit einem Unterschied: Wir beschränken uns nicht mehr auf ein Best-of aus früheren Tastingmenüs, sondern bringen immer wieder neue Kreationen auf die Karte. Ein wöchentlich aktualisiertes Beispielmenü findet ihr ab sofort hier: uuu-berlin.de/menu.

Übrigens: Ab der zweiten Aprilwoche sind wir wieder in Yunnan unterwegs – eine Reise, die unsere Karte im Mai prägen wird. Besucht uns also gern in den nächsten Wochen bis zum 5. April oder im Mai, wenn wir zurück sind.

Wir freuen uns auf euch!