Recently, we celebrated an “open house” day. Aren't the doors always open anyway? Sure, but not quite as wide as they were on that day. Visitors were invited to take a look at the 134-year-old cellar, visit production rooms ranging from a butcher's shop to a brewery to a bakery, stroll through the market with the city's top restaurateurs, and explore the history and present of the market hall in its entirety.

Not only were all the tours, production visits, and market strolls fully booked in advance, but on the day itself, we spontaneously repeated many of the activities because so many of you wanted to take a look behind the scenes at Markthalle Neun. Almost 8,000 visitors came to the hall not only for the weekly market, but also – or above all – for the “open doors” event, which featured more than 50 activities for young and old alike!

We opened our doors for the first time during the week. On Tuesday, Carla Ulrich's exhibition “Arbeitsort: Markthalle” (Workplace: Market Hall) was officially opened. Her pictures show what happens behind the scenes at the market and often behind closed doors – the work that takes place before and after opening hours. They are displayed exactly where they were created: between the stalls and in the aisles. The opening featured guided tours with Carla, hall snacks – the things that all the hands in the pictures passionately produce – and many wonderful conversations.

Incidentally, these hands belong to over 400 people who work in the market hall – with roots in dozens of countries, with different languages, stories, and cultures. This was the focus of the “open house” on Saturday: encounters with the people who make up the market and insights into their working worlds.

Perhaps you will also discover the portrait of vegetable seller Peter, which Carla took last August, as you walk through the exhibition. It is one of the last pictures taken of him here. Peter, our long-time friend and market hall original, worked one of his last shifts on that day. He left this world in December. We have dedicated a small altar to him – a quiet place of remembrance in the middle of the hall, his second home.

Then on Thursday, there was the Heinzelcheesetalk with Ursula Heinzelmann: a journey through the regional cheese landscape—from Prignitz to Uckermark, from young farm cheese dairies to pioneering Brandenburg businesses. The focus was on short distances, long maturing times, special people – and the big question: what does “regional” actually mean when it comes to cheese? Perhaps the true Milky Way lies somewhere between Oderbruch and Spree after all.

Milky confessions followed early on Saturday morning from Billy Wagner. While strolling through the market, the owner of Nobelhart & Schmutzig revealed his nocturnal thirst for milk: a slice of bread with butter and a liter of milk from the Erdhof – that always helps, he says. The radical regional romantic opened the restaurant over ten years ago together with chef Micha Schäfer (who also joined him on his market stroll), a restaurant that not only takes regionality seriously, but has made it its philosophy. No lemons, no olives, no compromises. Instead, a clear commitment to what the region has to offer – seasonal, artisanal, direct. While strolling with Billy and Micha, it became clear: real flavor begins here at the market – but actually already in the field.

Amelie and Alan from the neighboring Studio Schmaus also shared the idea that seasonality and regionality determine the menu. Their market stroll kicked off the day and followed the same logic: cooking begins with shopping—and that takes place almost exclusively at markets. What is available determines what ends up on the table. Together, they went from stall to stall, sampling strong cheese from Alte Milch, crisp vegetables from Wilde Gärtnerei, and robust spices from Werner's herb garden. Amelie explained why Heggelbach and Deichkäse cheeses are the perfect combination for her legendary cheese sauce, while Alan, as usual, treated himself to a fish sandwich from Frisch Gefischt – and waited patiently until Amelie had finished chatting with the participants at Werner's or Roberto's. Alan then went to see Sylvain from Drunk by Nature – because at Schmaus, it's okay to let it bubble naturally!

Meanwhile, the Neun cooking school received a visit from Berlin's top gastronomy. Together with Lode van Zuylen – yes, the Lode from Lode & Stijn and Remi – the deep fryer was fired up without further ado. With a group of small market strollers, they first went shopping in the hall and then over to Eisenbahnstraße. There they fried golden fries – naturally with top-class mayonnaise (i.e., really good homemade mayo).

And while we're on the subject of simple and good: the doors of the Kantine Zukunft were also open all day. Visitors were able to taste for themselves how good Berlin canteen food can be. Canteen expert Dinah Hoffmann and kitchen trainer Karsten Schwarzenberg invited visitors to ask questions, take a look at the training kitchen, and, of course, taste what has been worked on here every day since 2019: the qualitative development of urban communal catering: tasty, attractive, and forward-looking.

Where the doors usually remain closed, we opened them wide on that day. At “Open Doors,” you could go where production usually takes place: to sausage, beer, bread, and cake directly at the places where they are made. Anne took us down to the basement pastry shop of Goldmond Bakery, Johannes took us to the Heidenpeters brewery, Martin took us to the Kumpel & Keule butcher shop, and Florian took us to the Domberger bread bridge. Alfredo showed us the pizza oven at Sironi, Angelo showed us the pasta workshop at Mani in Pasta, John from Frisch Gefischt let us take a look behind the fish counter, Tobias opened the smoker at Big Stuff BBQ – and with Benito and Philipp from Mondhügel, we even went in search of the gin of life.

Thank you for being there, with open eyes, ears, and hearts. Thank you for asking questions, marveling, and participating. Because that is exactly what Markthalle Neun is: a lively place where food culture can be experienced—as a marketplace, production facility, learning center, and meeting place. This is where people who bake, brew, and butcher meet—and those who enjoy their products. Neighbors who shop and guests from all over who love fresh bread, crisp vegetables, and diverse cuisines. People who eat together, learn together, and discover how food is made—just like on that Open House day.

Community around food – that's how our market hall grows and thrives. Every day with open doors and open hearts.

P.S.: If you missed it, don't worry! There will be another “Open House” next year. We'll keep you posted.