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.
