Who am I?

Rooted in the heart of Berlin and with a connection to Milan, Elements of Food was born from my profound passion for authentic and meaningful culinary experiences. Having proudly called Berlin home since 2011, with previous years spent in Milan, I recognized the need to re-establish a vital connection between individuals and their food. We never truly stopped eating, but we have gradually distanced ourselves from direct connections to food and the growers. With this vision in mind, I founded Elements of Food in 2015, aspiring to reintroduce people to the source of their nourishment and the stories behind each dish.

Drawing on my background as a certified guide, trained chef, and food writer, I am dedicated to curating extraordinary gastronomic journeys within these two vibrant cities. Our mission is to guide locals and visitors alike through immersive food tours, offering encounters with the unsung heroes of nourishment—the passionate people behind the food. These tours are designed to kindle a deep appreciation for flavors and stories that transcend the plate.

In addition to our thoughtfully orchestrated tours, we extend an invitation to participate in our enriching cooking classes. These classes not only awaken new culinary skills but also serve as a medium to foster camaraderie and solidify team connections. Moreover, we offer our expertise in creating exceptional culinary experiences via catering services. For your next event, allow us to craft an exquisite array of fresh, seasonal delights that will undoubtedly leave a lasting impression.

Our commitment to cultivating genuine and palate-enchanting experiences has led to our recent expansion into Milan, where we deliver the same exceptional food tours in adherence to our concept and standards. As we continue to grow, extending our offerings to both Berlin locals and visitors, we welcome you to join our close-knit community. Whether in Berlin or Milan, we eagerly anticipate the opportunity to embark on a flavorful and enlightening journey together"

Itay Novik

Founder of Elements of Food

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Press

Culinary through Charlottenburg

For Itay Novik, a native of Israel and Berliner by choice, Charlottenburg is always a surprise. Novik goes on food tours through different parts of Berlin. But he likes Charlottenburg best. He likes the weekly market, the old family businesses and the good stories that can be told about Charlottenburg. The meeting point is in the pedestrian zone, which looks like everywhere else:

Tchibo, Ernsting’s Family, one-euro shops and Decathlon. But Novik knows the addresses that only exist here. Like the historic Rogacki fish smokehouse, which is still a family business. A place full
of history and stories – and herring fillet on the plate. The delicatessen has been around since 1928. “It’s important to me that I find places that people are passionate about,” says Novik. And his passion is culinary. He raves about his favorite lunch table, recommends a Russian café, takes you to an antique shop, where you can get an excellent espresso between art and knick-knacks. And he shows you the wonderful cheese shop run by Fritz Lloyd Blomeyer, a man with cheese expertise who was able to serve cheese to King Charles and Queen Camilla.

Novik tells how Charlottenburg got its name, that the Lietzow settlement became the city of Charlottenburg as a souvenir shortly after Queen Sophie Charlotte died. The castle was their summer residence.

Itay Novik does (almost) nothing

which is not connected to food

My name is Itay Novik. I have lived in Berlin for 5 years, after living in Milan for 6 years. In Milan I studied industrial design in Politecnico (the technical university). I moved to Berlin exactly one year after my first visit here. I knew I wanted to move already on my second day here. So what do I do? I work in Berlin as a food designer, mainly as a stylist for food photography productions. I also cook the food if needed and form recipes.

In addition I advise restaurants and am working on a pilot to a series I’m writing which documents Israeli immigrants in Berlin through domestic food. The cooking style, the domestic tastes missing here, where they get their products and documenting the immigration experience of each one of them. In the end we cook together from a mutual recipe by the will of the host. What else? I guide tours about the culinary history of Berlin and Brandenburg. In these tours I talk about the evolution of food in the area, its characters and the influence of immigrants kitchens. We also visit markets and famous culinary institutes and family businesses. read more