Thyme Supperclub was started in 2010 by Caroline Grinsted and Tobias Zeller and really blazed the trail for the supperclub scene in Berlin. Coming from an event management background in her native England, Caroline developed a serious passion for cooking in her own time and it was a natural extension to invite strangers as well as friends to partake. With Caroline in the kitchen, Tobias was the host in the dining room, and could (almost always) be found refilling your glass with more great wine. Tobias’s background is a combination of entrepreneur, world traveller, painter and more recently, designer. Somehow he managed to add the skill of ‘charming host’ to his already impressive repertoire, and voila, you have Thyme Supperclub!
We started small, in our own flat, but as the months went by, we started to receive a huge amount of inquiries from locals and tourists alike. As the demand for seats increased, so it became apparent that we’d either have to find a bigger flat, or do something different. We never intended to open a proper restaurant, but sometimes life takes over!
Now at Muse
During the week, we do the cooking.
We are open Monday-Friday, 12:00 - 22:00, serving a changing menu of simple, delicious food made with passion and attention to the smallest detail. Practically everything is made by us from scratch: the pickles, the hand-cut fries, the spiced rye bread, the sauces. Although we've become known for our hearty gourmet sandwiches, there's plenty more on the menu as well, including our winter-warmer, the HotPot, weekly desserts from our Italian pastry guru, and light vegetarian options for the health-conscious.
At the weekend, we often let someone else do the cooking.
Each month we invite special guest chefs to curate one-off menus for Muse, and give our restaurant over to them for the Saturday evening. The concept is always the same: long communal tables, lots of wine, and a killer menu presented by the chef him or herself.
There is nothing better for our own inspiration than working with other chefs, swapping ideas, recipes, and general food gossip. We are also passionate about supporting and promoting exciting chefs, so these events offer a platform for them to showcase what they can do. We set the stage, they bring the star power, and all you have to do is eat and enjoy!
In addition to presenting guest chefs, we also host our own Thyme Supperclub events as well.
Both the Guest Chef events and the Supperclub nights are by reservation only and are announced first via our Mailing List.
Long tables, low lighting and comfy chairs. We want people to feel at home at Muse. That is part of the reason we did all the design and renovations ourselves, because we think that if we feel at home, you will too.
We've got three main dining areas, a bar, some high tables and low level lounge seating. We've really strived to maintain a homely atmosphere, with books, knick-knacks and our own artwork on the walls.
Official specs for event managers:
- inside -145sqm
- 3 long tables, each with seating possible for 16
- individual tables, each with seating from 3 or 6
- addtional seating at bar and bar table for 16 people
- lounge area with sofa and 12 arm chairs
- basement with bar and speaker system. Further AV specs available on request
- maximum capacities: sit-down meal: 50, buffet: 100, standing room only: 150
"I think yes"
Ois hoib so wüd
"... Bacon, Bacon, Bacon..."