In Berlin’s ever-evolving culinary scene, bold ideas are the only constant. Today, we sit down with visionary duo Arash Ghassemi and Cäcilia Baldszus – the creative minds behind Basta Berlin. Reimagining the legacy of LOBB with fearless spontaneity and an unfiltered approach to honest hospitality, they’re now ready to shake up the city’s food landscape. With Arash’s roots in service and self-taught culinary flair, perfectly complemented by Cäcilia’s intuitive design sense and keen eye for authentic flavour, they reveal the creative process and dynamic synergy that power their new venture. Get ready to dive into a conversation that’s as unapologetically real as the vibrant dishes and transformative spaces they create.
hube: Basta Berlin marks a new chapter for you both. What’s the story behind the name, and how does it capture the essence of what you’re creating?
Arash Ghassemi: We should start by talking about why we didn’t continue with LOBB and instead created a completely new concept. LOBB was like a travelling hospitality circus with pop-ups and events – our Casa Campa pop-up ran for two months in a hotel, and they asked if we’d do it for just a week. I said, ‘Why not two months?’ We always aim for full capacity: merging great food with the overall experience. In that two-month run, Cäcilia was my head chef and the perfect match – my work wife. I even asked her if she wanted to be Mama LOBB in the future, and she said yes. The hotel loved what we did – we hit 120 covers a day with long waiting lists. The concept is personal and intimate, a project we’re both fully invested in as we look ahead to an environment where, eventually, we’re just two old pros roaming the kitchen.
h: And why ‘Basta’? What’s the inspiration behind that choice?
Cäcilia Baldszus: It’s about cutting the nonsense. Basta means ‘don’t say more’ – skip the bullshit. It’s a call for honest hospitality. We’re not trying to be overly Italian, even if there’s the occasional pasta dish. We want our message to be clear and straightforward.
h: When can we expect the doors of Basta Berlin to open for guests?
CB: We started our breakfast service for hotel customers on the 1st of March, with outside guests joining on the 4th. Our lunch service was planned for a soft opening on the 20th of March. The timing feels right – spring in Europe means a fresh start.
h: From LOBB Berlin’s ‘culinary circus’ to Baldon’s creative hub, your past projects were anything but conventional. How does Basta.Berlin build on those legacies while carving out its own identity?
AG: Basta will be different from what we did at schmuck or LOBB. Since we’re taking over an existing space, we’re here to infuse our own design elements – custom sound design, new chairs, new lighting – to completely change the vibe. It’s all about creating a clean, cosy, and welcoming atmosphere that complements our approach to food and hospitality.
CB: The place already has a good base. Our aim is to tweak the elements enough to make it uniquely ours without losing its soul.
h: You’re joining forces for the first time as co-creators. What strengths do you each bring to the table, and how has that dynamic shaped the development of Basta.Berlin?
CB: We’re both creative and well-known in Berlin’s gastro scene. I come with experience from projects like ‘Ours, with love’ and my background in marketing and design – I can spot what works and what’s just bullshit. I ensure our presentation is authentic.
AG: My background comes from bartending, service, and self-taught culinary vision. I’ve always had a clear taste in food and design. After working together on the LOBB pop-up, it became evident that Cäcilia perfectly complements my rough recipes and ideas. It’s a yin-and-yang: we share the same philosophy while each handling the parts the other isn’t as strong in.
h: The Berlin culinary scene is no stranger to bold concepts. What’s your take on where it stands now, and where do you see Basta.Berlin fitting into this vibrant landscape?
CB: We want to offer a fun, comforting experience – no stiff or overly thought-out menus. Our goal is to present food that’s both easygoing and high in quality. Berlin is intimate, where everyone supports one another. We appreciate the bold concepts around us and want to add our own flavour while working in harmony with the scene.
AG: Our food is thoughtfully crafted from start to finish. It’s simple yet magical – something you can instantly recognise as our signature style. Whether you’re at one of our venues or at home with us, you’ll feel that unmistakable vibe.
h: Every new restaurant has its growing pains. What has been the biggest challenge so far in bringing Basta.Berlin to life, and how have you approached it?
AG: We’re still at the beginning. We did a lot of research and buying upfront, and now we’re in daily planning mode. It’s a big challenge to pull everything together in a short time.
CB: The project came about quite spontaneously, alongside our other ventures like event catering. It’s a real test of our ability to work fast and efficiently, but we’re excited about the creative journey ahead.
h: In your work with schmuck on the New York project, you took on consulting roles for both design and food. How did that experience influence your approach to Basta?
AG: For schmuck, it was straightforward. My best friend, who opened the bar, trusted our food and design vision. We spent weeks on the construction site, shipped design pieces from Europe, and adapted our food concept to fit a New York environment. That project built our confidence in consulting and design – knowing we can build a concept quickly while retaining our identity.
CB: Consulting on schmuck taught us how to blend cultural nuances without compromising our style. We wanted to maintain a European charm even in New York, and that experience now informs how we shape Basta in Berlin.
h: LOBB Berlin turned heads with its pop-up format and daring creativity. How did the spontaneity and freedom of those events shape your approach to Basta.Berlin?
AG: LOBB – the parent concept – is bigger than just one restaurant. It’s the core vibe that links all our projects, from design and consulting to events. With Basta, we’re keeping that creative lightness intact while making bold, spontaneous decisions. We rely on our past experiences to guide us, and we know that sometimes the best ideas come from taking a leap.
h: Finally, what can guests expect on the plate at Basta? Are you experimenting with fusion or staying true to a modern European kitchen?
CB: We’re all about easy, comforting food that’s seasonal and quality-driven. Our vision is to present dishes that invite you to eat, enjoy, and come back for more – without being overly complicated.
AG: Our approach is to have fun with our dishes. For instance, we might serve a classic French dish with mashed potatoes and sausage – but with a twist like a Thai-inspired sausage. It’s all about doing what’s fun while maintaining a balance between stability and creative evolution in our menu.
Photography courtesy of BASTA BERLIN