The Future Breakfast A Fresh Take on Breakfast

At the café The Future Breakfast on Böhmischen Straße 46, Australian-born Katie James and German co-owner Florian Tränkner are reinventing international breakfast favourites in entirely novel ways. For just over a year, they’ve been serving surprising interpretations of popular breakfast dishes in the café’s friendly interiors – with plenty of fun to go around.

The eggs benedict, for example, arrive with their usual poached eggs, sourdough bread and sauce hollandaise, but are combined with oven-baked potatoes and chipotle-marinated mushrooms, and really shine when measured up against its flood of competitors.

The scrambled eggs, prepared with garlic and cheese, arrive on sourdough bread with green jalapeno chimichurri; the granola is made of buckwheat with quark, cardamom and poached pear; the vegan French toast is topped with coconut yoghurt, maple syrup and blueberry sorbet. All eight or so daily dishes are served from the morning to the late afternoon.

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The menu changes seasonally, since regional and organic are keywords at The Future Breakfast. But a café wouldn’t be a café without cake: next to coffee from The Barn and a selection of homemade pastries, vegan and gluten-free goodies are also offered.

In the coming summer, homemade long drinks and cocktails will also be mixed, which are foreseeably going to be a hit in the outdoor area just in front of the café – like breakfast is now. Don’t forget to make a reservation!

Constanze Hallensleben

Founder Creme Guides