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Cbovero | Seasonal Food Crafted for Modern Life

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Cbovero is going quiet for a while — but first, we're throwing one last dinner. 🍅
👇Get your ticket now

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Hi, I’m Stefan, founder of Cbovero.
I started Cbovero because I’m tired of the way food is handled today.
Food is everywhere, but real nourishment is not.
Options have multiplied. Quality has not.
Ingredients travel thousands of kilometers while local fields go unnoticed. Packages promise health while hiding complexity.
Eating has become confusing. Industrial. Transactional.

At Cbovero we return to something simple.
Eating in rhythm with nature.
Respect for the ingredient. Respect for the farmer. Respect for the body. Respect for the land.

If you want to taste what we do, our first Cbovero Meal Kits are launching today.
Seasonal meals, prepared in our kitchen, ready for you to finish at home in not more than 20minutes.

Link in bio. #cbovero #eatlikeitmatters #seasonalfood by @cbovero

Cbovero is pausing. We're stepping offline for a while — but before we do, we want to celebrate it properly, together with you. For one night only, we're taking over the kitchen at Melody Nelson Bar, and we're not doing it alone.

Our guest chef: Karina

Joining us for the evening is Karina, currently Chef de Partie at Salumeria Lamuri in Kreuzberg and previously at Meierei in Prenzlauer Berg. Both kitchens share a focus on seasonal produce, creating food that is thoughtful, ingredient-led and unfussy. She's bringing that same instinct — and Cbovero's philosophy of simple, ingredient-first cooking — to our menu for the evening, with a touch more colour and playfulness.

The menu

Expect a menu that leans on classic Italian and Mediterranean technique, then bends it somewhere more global and a little cheeky:
Puttanesca carpaccio.
Grilled zucchini with burrata and fresh herbs.
Spicy corn rib salad.
Amaretto panna cotta.
It's a menu that respects where Karina trained, while giving her room to play outside of it.

And all night long, there'll be plenty of sourdough focaccia on the table — crafted with love by Cbovero, the way we always do it.

To drink
Every seat comes with a welcoming cocktail by Melody Nelson Bar, included in the menu. On top of that, Alen — owner of Melody Nelson Bar and a cocktail master with more than 20 years behind the bar — has designed a full cocktail and wine pairing menu, made especially for this one evening, to run alongside each course.

Dinner starts at 19:15 — please arrive at 19:00 so you have time to sit down and start to enjoy yourself.

With the dinner, you'll also get a small present — a hint of Cbovero's future plans.

Cbovero is going quiet for a while. This is our send-off — one night, one kitchen takeover, one menu you won't see again. Don't miss the opportunity to celebrate with us.

LINK IN THE BIO by @cbovero

Sigan a @cbovero by @cbovero

by @cbovero

Get yours now on Wolt!
#cbovero #eatlikeitmatters by @cbovero

Tonight, a new season arrives on @wolt.deutschland 🌿

Freshly made focaccia.
Silky roasted garlic hummus.
Orecchiette con i broccoli.
A bright fennel salad.
Homemade tiramisù.

And this is only the beginning.

Every dish follows the season, is crafted from scratch, and is designed to bring a little more joy to your table.

See you on Wolt tonight. 💚

#cbovero #eatlikeitmatters #wolt #berlinfood #seasonalfood #mealkit #slowfood #homemadewithlove #foodculture by @cbovero

We're on Wolt. 🏄‍♂️

Cbovero is now just a few clicks away.

Our menu changes every week, following the season and what nature has to offer.

Order today, and come back next week to discover something new.

See you on Wolt. 💙 by @cbovero

Charred Hispi Cabbage with Garlic Yogurt, Harissa & Crispy Chickpeas

Smoky and sweet, this dish turns simple ingredients into something extraordinary. The hispi cabbage is pan-seared until deeply charred and caramelized, then roasted alongside chickpeas to create a satisfying crunch.

We balance the smoky heat of a warm harissa-agave drizzle with a generous, cooling base of zesty garlic yogurt. Finished with a heavy scatter of toasted sesame seeds, this bowl offers a beautiful interplay of temperature, fire, and texture. #eatlikeitmatters #cbovero by @cbovero

No Words — simply FUNKELDANK
✨✨✨✨✨✨✨✨✨✨✨✨

#familyrave #FETEberlin #funkelfest #techno #funkfunkel by @cbovero

Berlin may still be waiting for summer, but we’re not. ☀️
This Thursday we’re setting the table with seasonal food, beautiful cocktails, and the kind of evening that reminds you how good it feels to slow down and share a meal.
On the menu: silky butter beans alla puttanesca with creamy stracciatella and fresh basil oil, alongside plenty of other Cbovero creations inspired by what nature is offering right now.
Come for the food, stay for the conversations.
📍 Melody Nelson Bar, Berlin 🌿 Everyone is welcome at Cbovero’s table.
#cbovero #eatlikeitmatters #berlinfood #melodynelsonbar #seasonalfood localfood summerinberlin berlinevents slowfood foodculture communitytable goodfoodgoodpeople by @cbovero

Food can do more than feed people.

It can slow a room down.
Start conversations.
Turn strangers into guests and guests into a community.

For the opening of Unë, our goal was simple: create an experience where food became a place of connection.

Together  @magdalenakomar_food who developed the visual concept and food styling, and @cbovero who designed the menu, we created the table that celebrated both the season and the neighborhood around us.  We followed @cbovero mission that food should nourish deeply while delivering remarkable flavor.
Because eating well should never mean choosing between pleasure and health.

@une.berlin is a space dedicated to health, wellbeing, and community for FLINTA people (female, lesbians, intersex, non-binary, trans, and agender people) and together we celebrated their opening.

We welcomed guests with homemade elderflower lemonade, made from hand-picked blossoms, followed by individual jars of White Asparagus & Chickpea Umami Glow — a gentle first bite, designed to spark curiosity and ease people into the gathering.

The shared table that followed was our interpretation of the season through the lens of Berlin. Located between Kreuzberg and Neukölln, we drew inspiration from the many food cultures that shape the neighborhood — Arab, Anatolian, Balkan, Italian and beyond.

For us, every menu starts by listening to nature and cooking what’s in season.
Green & White asparagus
Wild garlic
Fresh peas
Fresh Mint & Basil
Fermented cucumber
Red Endive
Radicchio Tardivo  Homebaked Sourdough focaccia.
Strawberries

Photos @magdalenakomar_food by @cbovero