The Best 10 Mid-Range priced Restaurants in Berlin
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.
An institution of vegetarian and vegan fine dining is located in a Berlin backyard. Cookies is always worth a visit for top-class plant-based creations.
Meeting place for creative people in Mitte in the rooms of a former brewery. Berlin's number one slow food restaurant. Premium products from the region, forgotten vegetable and potato varieties and the specialty "Candy on Bone," meat dishes braised slowly and long at low temperature.
Daniela and Udo Knörlein put a lot of love into their innovative Franco-German gourmet dishes. They serve upscale tasting menus in their restaurant in Charlottenburg.
Johanna Nußbaumer serves Tafelspitz, Kasnockerl and Wiener Schnitzel in her rustic restaurant in Charlottenburg. The Salzburg native focuses on classics from her homeland, some of which she reinterprets.
Austrian comfort food such as Wiener Schnitzel, pumpkin soup or cordon bleu is available in top quality at Ottenthal. A glass of Grüner Veltliner from the Wachau is a must.
Even though the rich and famous flock here, the Borchardt welcomes everyone who loves good food and appreciates an excellent schnitzel and hospitality.
The menus at Restaurant Jungbluth are in tune with the seasons, with chef and owner André Sawahn focusing on market-fresh vegetables in his delicious dishes.
The beautiful estate is located in idyllic Britz, where chef Matthias Buchholz prepares fine country house cuisine. In addition to classics such as schnitzel, there is also a vegan menu on offer.
Tyrolean bacon dumplings, Styrian fried chicken or Wiener schnitzel - Austrian culinary classics are celebrated here and excellently prepared by host Daniel Rüdiger. Accompanied by fine wines.
The Jolesch owners have been bringing a breath of fresh air to the traditional restaurant since the summer. However, there are still grilled dishes such as flamed salmon, chicken and BBQ spare ribs from Havelland apple pigs.
The name comes from the original location at the Engelbecken in Kreuzberg, but the restaurant with alpine cuisine has been at home in the dignified neighborhood around the Lietzensee since 1999.
German-Austrian classics such as schnitzel, Kaiserschmarren and Tafelspitz can be enjoyed at the Berlin institution Lutter & Wegner on Gendarmenmarkt. The selected wines are an excellent accompaniment.
The restaurant is named after the pioneer of German landscape photography Albert Renger-Patzsch. You can enjoy down-to-earth German-French cuisine with a regional twist and Alsatian roots.
NENI Berlin sits like a kind of greenhouse at the very top of the Hotel 25hours Bikini Berlin. As for the food, chef Haya Molcho likes it international: Persian, Russian, Arabic, Moroccan, Turkish, Spanish, German. Small portions according to the "sharing is caring" principle.
This fine dining restaurant is hidden away in a second backyard in Prenzlauer Berg. Great emphasis is placed on regional and seasonal cuisine with a creative approach.
The Lamazère is a typical French bistro in Charlottenburg, where reinterpreted classics are on the menu. Selected wines from France accompany the fine dishes.
The 3 sisters serve fine market cuisine or rustic classics such as roasts and schnitzel in the time-honored Kreuzgewölbesaal. In summer, the wonderful beer garden is the perfect place to linger.
Hidden just behind the concrete jungle of Berlin's Alexanderplatz, in a partially rebuilt historical quarter, is what is said to be the oldest inn in the metropolis. The back wall of the listed building opposite the baroque Parochial Church is formed by the remains of Berlin's medieval city wall. There has been a pub on this site since 1621, which even survived the GDR era as an HO restaurant. Today, the Sperling family is the second generation of restaurateurs to run the restaurant, which offers refined, home-style and regional cuisine in an environment largely dominated by fast food outlets. You dine at bare wooden tables, the menu is small but fine, and even the sweet and sour pickled carp served as a starter is a culinary discovery. For the main course, there are old Berlin classics such as mustard party with mashed potatoes, Berlin-style veal liver, cabbage rolls or Königsberger Klopse. All of the best quality. The meatballs were wonderfully fluffy, the caper sauce mild and spicy, and the potato and parsley mash was perfect. What was then served as "warm apple cake with vanilla ice cream" was another surprise. It consisted of caramelized apple pieces baked in puff pastry. Sweet and sinful. The wine list is intelligently compiled with unusual wines from Germany and Austria, although a beer is probably the best accompaniment to the hearty dishes. The service is nimble, friendly and knowledgeable, without the Berlin brashness that sometimes takes some getting used to.
An Austrian inn in the heart of the trendy district: guests are treated to authentic, traditional Alpine cuisine in the form of schnitzel, juice goulash, fried chicken or spinach dumplings.