The Best Restaurants in 10119 Berlin
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.
Highlights: Real Poke Salmon Bowl with avocado, pomegranate and raw fish. You can watch the preparation in the open stainless steel kitchen. Head chef Daniel Finke and Holger Hellmuth were inspired by the traditional harbour cuisine of Hawaii. The food is served at two solid concrete tables on stone stools - minimalistically cool.
You can sense when a chef arrives where his dishes were meant to go: away from foreign concepts and towards a cuisine based on gut feeling, memories and his own accents. This is the case with Nadav Kundel. After years in Berlin's nightlife scene, in his first own restaurant "Saint Farah" he cooks the way he eats, thinks and dreams. Together with his cousin Gil Azrielan, the chef has created a contemporary restaurant. The influence of the places that have shaped him - Tel Aviv, Berlin, a little bit of London - is palpable, but never as a copy. Rather as a condensation: the triple-fried fries in sambal butter sauce are simply delicious. The mezze set a clear, modern tone: mini cucumbers in parmesan miso caesar with citrus and chili seed crumble. A lightly fermented kohlrabi with hazelnut milk vinaigrette, a vegan mushroom paté with umami waves. Particularly successful. "Farah's grilled chard" - a contemporary variation on a dish from his grandmother with minced lamb in a chard leaf, grilled like bun cha and served with beet ketchup. The power of Saint Farah lies precisely in this interplay of memory and the present. The main courses - from mussels on pita bread and in a dense stock of rice wine, butter, bacon and chili crisp to mushrooms in ajo blanco sauce with sumac - also bear this signature: warm, modern, self-confident. Saint Farah is not another Levante copy with a grandmother's legend, but the first truly original chapter of a chef who has long worked for others. Now that he is true to himself, everything seems natural.
The atmosphere is characterized by the spirit of the Japanese tea ceremony. Here, guests experience the appreciation of the moment while enjoying the seasonal tasting menu. A special culinary place.
"Sexy and wild" is the motto of this all-red restaurant. The cuisine is authentic Italian. The produce comes from 180 small producers from all over Italy, which Chef Fabio Fisicaro and 27 young chefs transform into great dishes. Magnificent view of Weinmeisterpark!
The cozy, family-run restaurant in Mitte serves typical Italian dishes such as homemade pasta, classic fish and meat dishes and delicious tiramisu.
On the site of the office of star architect David Chipperfield, who among other things redesigned the New Museum. A popular meeting place for a casual lunch, in summer in the courtyard under the plane trees.
While enjoying one of the three authentic Korean menus with fish, meat or vegetables, guests sit at the chic counter in the middle of the restaurant. Tea or wine is served with the meal.
In the brightly tiled former butcher's shop in Mitte, everything revolves around delicious meat specialties. The menu offers a large selection of classics such as fillet, schnitzel and steak.
Oyster bar Vòlk is Berlin Francophilia in action. Chef Oliver Chesler, a New York musician, composer and DJ, hired Margaux Arabian as chef, who learned from her mother, a two-star chef. So there's super-fresh seafood and French trifles that score with intense flavours and creative arrangements.
Braised kid, bitterballen of beef or crudo of pikeperch - the signature of the former owners of Lode & Stijn can still be felt in the trendy urban restaurant in the publishing house.
In the lively Bardele restaurant, the focus is on Italian dishes and fine, handmade pasta. Dishes such as polpette al sugo or ricotta gnocchi are perfected by head chef Tyler Hanse.
In 2013, after more than 90 years, the brewery culture returned to its original location. Brewmaster Thorsten Schoppe brews his bottom-fermented beer according to the tradition of founder Joseph Pfeffer. This is accompanied by seasonal dishes, depending on the weather in the restaurant or in the beer garden.
The Kink is a casual-cool restaurant and bar in a former ballroom. Not only the ambience is impressive, but also the menus, which are always a play of different flavors.
The stylish restaurant serves street food favourites from Israel with a creative twist. Sabich is served on challah, shakshuka on bread, shawarma made of fish. Later in the evening, there may well be dancing on the tables to live DJ music.
Whole pizzas or slices made from sourdough at trendy Rosenthaler Platz. You might actually feel in love at the pink minimalist store, with offerings for vegans and gluten intolerants and cosiness thanks to fewer tables in the room.