"Outdoor Dining Area" Restaurants in Berlin

It doesn't get any better than this: star chef Marco Müller knows how to create inspiring food from the best ingredients "that feeds the head, touches the heart and makes the stomach warm and happy".

A visit to Facil is a complete package: the dining room radiates tranquillity with its view of the green terrace, while Michael Kempf's cuisine takes you on a culinary journey in a class of its own.

At Horváth in Kreuzberg, Sebastian Frank combines his Austrian roots with a dose of creativity. The focus is on regional ingredients and most of the dishes are vegetarian.

The stucco wall by sculptor Richard Bieber is the visual centerpiece of the restaurant in Wilmersdorf. Chef Stephan Garkisch offers three different star-awarded menus.

It's hard to believe that chef Max Strohe and his partner Ilona Scholl have been running this Kreuzberg eatery for ten years. His consistently flavorful product cuisine impresses guests.

The Grill Royal is a Berlin institution for first-class steaks, fish and other delicacies. It also serves homemade sauces and an excellent wine list.

Eight stories above Potsdamer Straße, with a panoramic view of Berlin and a former club floor that’s actually too big and too noisy for fine dining. The “Golvet” has never had it easy: too much space, too much turnover in the kitchen, and most recently, a chef who, despite his great self-confidence and even higher menu prices, went largely unnoticed. Anyone who knows this steps into the elevator heading upstairs with a certain amount of skepticism. And leaves the restaurant in a completely different mood. Nicholas Hahn has been at the stove since February, and it takes less than two courses to realize what his ambitions are. Known as a vegetable chef, his menu makes it clear: that was always just one part of his skill set. He cooks vegetables at a level unmatched in the city, but he also prepares quail, shrimp, and pikeperch with the same precision. With this, “Golvet” has reached a culinary level it has never before attained. The bell pepper tartare with bell pepper ice cream and jalapeño jus has the texture of meat and the quality of a dish you’ll never forget. The deconstructed meringue pizza sounds like an Instagram trend, but it tastes like a true testament to culinary skill. And the quail: glazed thighs, souffléed breast with truffle, a stuffed morel, accompanied by a blueberry purée that you wouldn’t expect but would immediately miss if it were gone. Sommelier Andrea Agosta has curated a wine list of encyclopedic depth, though it’s a bit more extensive than necessary. What’s still missing is a non-alcoholic pairing that takes Hahn’s play with flavors a step further. Four courses for 110 euros, seven for 185 euros: not exactly cheap, but given what Hahn puts on the plate, it’s hard to complain.

In Giacomo Mannucci's new perfectly styled restaurant, excellent Italian meats play the starring role with premium on and off the bone cuts from Italian butcher Dario Cecchini. The Bistecca Fassone of Tuscan Chianina beef is first class fine dining.

Modern French star cuisine with Asian influences meets a neighborly atmosphere here. The wine list features over 300 top wines from France and Germany.

Down-to-earth German cuisine and culinary childhood memories meet a love of regional products, star expertise from the Rutz and hospitality with wine bar aspirations in an old half-timbered house.

Reduced, modern cuisine is the signature of head chef Sarah Hallmann. In her minimalist restaurant in Neukölln, she cooks simple dishes with strong flavors.

Chef Francesco Contiero interprets French classics such as tartare, bœuf bourguignon and duck liver terrine with a twist. Sommelier Sascha Hammer serves the matching wines.

Andreas Saul's eight-course menu takes you on a journey of discovery through modern French fine dining cuisine. However, Bandol always remains accessible and focuses on a relaxed atmosphere.

Nikodemus Berger's restaurant is surprising in more ways than one: not only does it only serve vegetarian dishes, the starred restaurant also offers a brunch menu.

In a beautiful restaurant with high, tiled ceilings, Sebastian Leyer and Tim Tanneberger serve market cuisine that is simply fun to eat. Vegetables are the star of the show, just like fish and meat.

Different styles can be found in the dishes at Loumi. French, Japanese and Nordic influences make for outstanding menus served in the small, intimate restaurant.

The Matthias restaurant on Kollwitzstraße is minimalist and clear, but at the same time cozy and inviting. It serves modern French cuisine with an international variety of flavors.

At Hotel Indigo Berlin between the East Side Gallery and the Mercedes-Benz Arena. Stylish and bright with a view over historic Berlin and the Spree River. Drinks from the Golden Twenties like a "Shimmy" or from Mexico like a "Titty Twister" with Mezcal - what more do you need?.

Asian-Californian fusion cuisine is served at Grace in the Hotel Zoo on Ku'damm. The sharing plates can be enjoyed in a glamorous and elegant ambience that exudes New York vibes.

The Orania.Berlin restaurant in the hotel of the same name is known for its reinterpretation of Peking duck. The à la carte dishes, which combine different national cuisines, are also a culinary delight.