The Best of »Falstaff Online Germany 2023«
In a typical Kreuzberg backyard atmosphere, ramen is prepared in creative variations: Tonkotsu comes with turmeric or crispy duck, shio with yuzu. Pretty and large, designed with plants and wooden elements, and always full of a hip crowd.
Hidden behind the sign of the Korean predecessor and a dark corridor lies the small hip ramen restaurant near Nauener Platz. Convincing with its special atmosphere and small selection of (non-) vegetarian ramen in spicy or mild broth.
Gastro legend Duc Ngo has successfully established the Japanese soup trend in Berlin with what is still his most popular ramen bar. Queuing is the order of the day at both locations; inside, fine broths à la miso and Tantan are served at simple wooden tables.
The small store on hip Mulackstraße is casual and authentically Japanese with wood and black tones. In addition to classic broths like tantan, miso, or tonkotsu, there are seasonal specials like yuzu ramen or cold noodles in the summer.
Vegan Japanese cuisine with regional ingredients in Wilhelmsburg. The menu includes some tapas style as well as bowls and desserts. There is a balanced selection of dishes with and without tofu.
Authentic ramen in this black-themed restaurant with a large window front on Kantstraße. Friendly and quick service, serving the mixed crowd classics like miso, but also savoury kimchi ramen, vegan options, and fine appetisers.
Lots of fresh salad and a little pinch of feta in the vegetable kebab, which is actually a chicken kebab (but also available as a vegetarian) - that's Rüyam. Both branches in Schöneberg and Prenzlauer Berg are popular yet cosy. Allow for waiting time.
The name says it all, because the Asian-inspired sliders are mini burgers. These are available on steamed buns, vegetarian, with karaage or beef. The absolute highlights are the mochi fries (with Crackbuns sauce!) and French toast for dessert.
In the meantime six branches serve the best veal doner kebab in Berlin, according to connoisseurs. An institution with ample seating in a cozy atmosphere. The plate variants, Lahmacun and lentil soup with lemon, are also recommended.
For 20 years, this traditional restaurant on Leopoldplatz has been offering rustic chic and yaprak kebab with lean veal in homemade bread. Connoisseurs recommend the lavash instead of the pita bread! Barbecue skewers, pide and baklava complete the menu.
In the lively cozy room with a large window front, there are original Turkish kebabs made of veal and traditional skewers grilled on charcoal, mezze, pide and lahmacun. Highlight the Adana Kebab, which is enjoyed between Turkish family gatherings.
Inventor of the chicken and vegetable kebab, and not to be confused with the crowded tourist hotspot on Mehringdamm. This simple snack bar on Warschauer Strasse sells the original Yaprak chicken kebab with homemade Pide and a squeeze of lemon.
The popular, colourful restaurant on Senefelderplatz serves moderately priced ramen at bar seats, small tables or on the street. Chasu or kimchi beef ramen are joined by dumplings and noodle variations without broth, e.g. with peanut sauce.
Small corner store near Weddinger Pankstraße. Fast service and generous portions, along with homemade specialties like Adana or Tavuk Sis kebabs, invite you to come back. The kebab is combined with homemade bread and very fresh salad.
Original Yaprak kebab in a simple ambience and on a bustling corner of Kreuzberg. The daily freshly layered meat is offered in three different bread variations with always fresh parsley, tomatoes and onion as well as homemade sauces.
A long bar counter invites chef-watching at this popular, simple eatery on Maybachufer. In addition to vegan miso and tantan ramen, there's the shoyu variety as well as yakitori, karaage (also vegan), a large tea selection, sake and matcha ice cream for dessert.
Home baked bread stuffed with lean chicken and finished with homemade herb sauce and the obligatory salad. The special: Initially braised on a spit, the meat becomes great crispy and savoury during the subsequent pan-frying.