The Best Restaurants in 10967 Berlin
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.
Felix Thoms and Leonardo Donati cook with remarkable precision at "Fukagawa", their Japanese-French fusion cuisine consistently translates ramen tradition into fine dining. Donati was able to recruit Berlin-born Felix Thoms as head chef. The 35-year-old opened the restaurant "Bob & Thoms" in Schöneberg in 2019. Thoms is now devoting himself intensively to Japanese cuisine for Fukagawa. He will be supported by Markus Suntinger, who has a wealth of experience at Golvet, Coda and Bonvivant. The menu at "Fukagawa" with eight or optionally nine courses is based on the three basic elements of traditional ramen: oil, broth and seasoning. Four home-made broths form the foundation: Chintan chicken broth, tori paitan, tonkotsu made from pork bones and Chintan vegetable broth. The opening clearly shows the philosophy: cold ramen shot and filled praline demonstrate the range. The hand-dipped scallops from Brittany with black garlic oil in Tonkotsu reduction are just as impressive as three cuts of Bluefin tuna. Outstanding: the Wagyu rib eye from Kagoshima, prepared on the Konro grill with Binchotan charcoal. The execution is impeccable, although individual dishes could be a little more focused. What else is impressive: the harmonious interior, the flawless presentation, the excellent wine list with a focus on Germany and Austria. Alternatively, there is a sake or non-alcoholic tea accompaniment. In times when fine dining is under pressure in Germany, such a concept is courageous. Thoms and Donati have the craftsmanship and the ambition to make it work, to make it work.
This is actually a place of Japanese drinking culture, where small snacks are served with sake and natural wine. But you can also be whisked away to the Far East with the varied omakase menu.
Australian chef Lee Thompson reinterprets pub cuisine at St. Bart. The gastro pub serves dishes that are uncomplicated, honest and of high quality.
Fresh, unfiltered and natural beers that retain their full content of vitamins, minerals, active yeasts and other valuable vital substances. Light Star or Dark Star are the ideal accompaniment for the entrecôte of Simmental beef or a curry sausage.