Organic German Restaurant

Fresh Organic German
Slow Food in Berkeley

traditional and modern fare
sustainable cooking and baking
put you and the environment first

Organic German Soup

Slow Food is the opposite of Fast Food; handcrafting dishes with traditional cooking methods without microwave or deep fryer, fresh organic and sustainable ingredients, and cruelty free animal products are key to serve you wholesome dishes of the best quality.

Gaumenkitzel’s strength is that everything is cooked and baked with love and care. Your special dietary request can be accommodated immediately.

Gaumenkitzel Gulasch

Hospitality is most important; and there is a German saying:
“Fünf sind geladen, zehn sind gekommen; gieß Wasser zur Suppe, heiß alle willkommen!“ (5 are invited, 10 came, don’t worry, add water to the soup and welcome them all! It is all about sharing.)

German Slow Food Restaurant Beer and Wine

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Dinner Gaumenkitzel Abendkarte, am Wochenende ganztägig (Saturday/Sunday all-day 11.30am to 10pm)

Daily Specials Tagesempfehlung und Nachtisch

German Brunch Specials with German favorites like Kartoffelpuffer and Bauernfrühstück (served Saturday/Sunday 11.30am to 2.30pm in addition to our regular menu)

Kinder Menü now serving the yummy semolina soup! Lecker Gries!

Beer and Wine the most diverse selection of German beer and wine in the Bay Area – Prost!

organic german restaurant


Monday closed
Tuesday to Friday 5pm-10pm
Saturday to Sunday 11.30am-10pm

Reservation for up to 8 Guests

Please finish your reservation by clicking Continue, otherwise your reservation has not been made.

If you don’t receive a confirmation with email we don’t have your reservation. Please try again, or you may call us or use our contact form below. Thank you

For your reservation for more than 8 guests please send us your request with our contact form, or call us at 510- 647 5016.

Private Party

For private events we are pleased to offer the whole restaurant Tuesday to Friday from 8am to 4pm.
We can happily host up to 90 guests for sit down menus or buffet.

Breakfast, lunch, or afternoon events; your choice and your occasion like business meeting, wedding rehearsal, graduation party, birthday, Oktoberfest, and many more.

Ask for chef Anja if you have dietary restrictions or special menu wishes.

To inquire about hosting your next event at Gaumenkitzel, please send us your message by using the form above or call us.


Monday closed
Tuesday – Friday 5pm-10pm
Saturday – Sunday 11.30am-10pm

510- 647 5016
Email us

2121 San Pablo Ave. (2 blocks south of University)
Berkeley, CA 94702


Acterra Photo credit Steven Gregory Photography 

Everything began in Hamburg …

Husband and wife Kai Flache (owner) and Anja Voth (chef owner) are both from Hamburg, and they know each other since high school.
Some 25 years ago Kai moved to Berkeley and owned a successful construction company.
Anja followed him 5 years later, but it took her more than 10 years to finally leave her beloved Hamburg.
The plan to open a restaurant was born, and Gaumenkitzel opened its doors in January 2011.
Back in Hamburg Anja’s Oma was the culinary advisor during the opening phase, sharing her tricks and knowledge over the phone. And Bärbel, Anja’s mother, would refresh the memory of family recipes she taught her.
The restaurant got its name from a memory of Anja’s childhood. Her Opa would make Oma’s cooking super interesting for the children by saying in his humorous voice “Hmm, yummy, what a Gaumenkitzel!” Of course everyone would finish the plates and Oma was happy.
Gaumenkitzel is an old fashioned word for a “special treat”; it translates literally into “Tickle your Taste Buds”.


Gaumenkitzel is

  • a Slow Food Small Business Supporter
    Slow Food USA
    Slow Food Deutschland
  • a Bay Area Certified Green Business
  • a Green America Certified Green Business
  • a recognized EPA Green Power Partner
  • an Arcadia Poper Clean Energy Partner with 100% renewable energy
  • EBMUD Water Smart Business
  • donating to projects involving education, health, social justice, art,  environmental protection and improvement, animal protection, sustainability
  • a big fan of “Nose to Tail” and and “Leaf to Root”



  • KQED 2018 Bay Area Bites “The region around Hamburg is Germany’s greenhouse … The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants.” (read full aricle)
  • KQED 2016 Bay Area Check Please! Watch the Video
  • CoolCalifornia 2017 Cool California Climate Leader Case Study Gaumenkitzel Restaurant
  • CoolCalifornia 2016 ” Berkeley-based Gaumenkitzel Restaurant has long been praised for its organic and slow-cooked German cuisine, but the restaurant’s green business practices are also exceptional. … This recognition, dedication, and distinct approach to addressing food waste is making Gaumenkitzel Restaurant a leader in its industry.” (read full article)
  • Edible East Bay 2016 ” Voth’s seasonal menu, with its organic, local ingredients and focus on craft, makes Gaumenkitzel popular year-round. ” (read full article)
  • Edible East Bay 2016 Featured Recipe Steckrübeneintopf mit dicker Rippe from Gaumenkitzel
  • Oakland Magazine and Alameda Magazine October 2018 ” Voth might tinker with the recipes she inherited from and double-checked with her mother or gleaned from old German cookbooks, but there’s no hint of post-modern, molecular-cuisine experimentation. Her transformations of raw materials are simple and classic …” (read full article)
  • Oakland Magazine March 2018 “The certified-green German restaurant will receive an Acterra Business Environmental Award. … The award winners continue to push forward important new climate-change solutions and lead the way for others in their industry to follow.” (read full article)
  • NOSH 2017 ” Nothing screams fall like a mug of mulled cider or wine and some belly-warming German food.” (read full write up)
  • NOSH 2011 How everything began. (read full article)
  • Featured with Sprouts Cooking Club 2018


Gaumenkitzel Kuh
Wetterhahnkuh im Garten von Anjas Mutter Bärbel in Tangstedt, Schleswig-Holstein 2005
In the garden from Anja’s mother in Germany.