About Elements of Food
Elements of Food
Berlin food tours: details and booking →
Since 2015, Elements of Food has run small-group and private food tours in Berlin, led by a chef and local food professionals. Each tour takes you through one neighbourhood: its markets, family businesses and street food, and the history behind what you eat.
Our values
Food with a story: Every tasting is a way into the city. We connect food with the history, migration and local communities that shaped Berlin and Milan.
Local partners: We work with independent producers, family businesses and local food artisans, and we choose every stop ourselves.
Culinary expertise: Our tours are created by food professionals and built around real knowledge of ingredients, techniques and food culture.
Responsible tourism: We keep groups small, support local businesses and respect the neighbourhoods we visit.
In the press: Our work has been featured in Condé Nast Traveller, Le Figaro, Der Tagesspiegel and other international publications. Read our press coverage →
Official listing: Elements of Food is listed as a guided food tour provider in visitBerlin Program Points 2026.
Vision
We want every guest to leave knowing a city better through its food: who cooks it, where it comes from, and how history and migration have shaped it.
Mission
We create small, carefully curated food experiences in Berlin and Milan, led by people who know each neighbourhood, its producers and its stories. Alongside our tours, we run cooking classes and host journalists and media professionals who want to understand the food culture of these cities.
History
Elements of Food was founded in 2015 by chef and culinary guide Itay Novik, who has lived in Berlin since 2011 after six years in Italy. What began as neighbourhood food walks in Berlin has grown into food tours, cooking classes and culinary press experiences in Berlin and Milan.
Our Team
Founder of Elements of Food
Chef and culinary guide in Berlin since 2011, after six years in Italy. Itay creates food experiences that explore food culture, urban history and the migration stories behind each dish. He also writes about food and guides culinary experiences for international journalists in collaboration with visitBerlin. His work has been featured in Condé Nast Traveller, Le Figaro and Der Tagesspiegel. Press coverage →
Author, poet and translator
Born in Haifa and based in Berlin, Tomer writes in German and Hebrew. His debut novel Birobidschan (2023) was longlisted for the German Book Prize, and his second book, Keinheimisch, followed in 2025. A longtime Kreuzberg resident, he shares the stories behind the neighbourhood's food.
