The Best Restaurants with 2 Falstaff-Gabel(n) in Berlin
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?.
Chic meets casual calm, the "Gastrobar" in the name says it all. At Holly, they pour carefully curated pet nats and natural wines to accompany a seasonal and always successful menu, with highlights like baked camembert with pumpkin miso.
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.
In Berlin-Lichterfelde, "The Knast" has found its home in a former women's prison. Head chef Michael Zscharschuch brings his experience from renowned establishments such as Schloss Elmau and the "4Eck" restaurant in Garmisch-Partenkirchen to the table. His cuisine combines classic French techniques with modern Asian influences and creates surprising, precisely composed worlds of flavor. It starts with an amuse of celery cream, amaranth and pickled plum - creamy, crunchy, fruity. And this play with textures runs through all the dishes: a beef tartare is given unusual depth by chili and salted blackberries. The pickled char appears fresh, melting delicately in the mouth, supported by wasabi mayo and bright green parsley oil. Even a strong beef essence is not classically nostalgic, but surprisingly playful - accompanied by a hearty meat praline. The big surprise of the menu is the playful corn composition with polenta, popcorn, sweet cream and a sorrel sorbet, which adds a wonderful freshness between all the notes. The main course is then hearty: Werdenfelser venison from Bavaria, cooked sous-vide and deep-fried in a crispy crust of sesame and shake bread, meets parsley root in three textures - as a chip, cream and essence - as well as pickled sea buckthorn berries. For dessert: a herb granité with yoghurt-raspberry ice cream and puffed white chocolate, accompanied by a glass of Madeira. The crowning glory is the deceptively real porcini mushroom made from ganache refined with porcini mushroom essence.
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.
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 restaurant gem is located in the beautiful, leafy inner courtyard of the Wilmina Hotel. Head chef Sophia Rudolph serves upscale and modern casual fine dining cuisine here.
In his gourmet restaurant, chef and owner Arne Anker presents seasonal cuisine with top products from the region and the skillful use of refreshing acidity and selected herbs.
Austrian cuisine with a modern twist. Tobias Janzen and his team not only know their way around Wiener Schnitzel, but also offer the whole range of classic Alpine cuisine, skillfully styled.
The kitchen team succeeds in transforming fine, mostly regional products into dishes rich in flavor. The "Urkraftküche" meets selected accompaniments from the wine list with around 750 items.
In 2015 Mani in Pasta opened a store in the gourmet oasis Markthalle Neun in Berlin-Kreuzberg. Angelo is the pasta master who brought the best Sicilian cuisine to Berlin. Now there is the restaurant to go with it in Kreuzberg, following the traditions of the best Italian cuisine.
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.
Brooklyn flair in a rooftop studio with lots of green plants and Japanese-American cuisine. The German offshoot of the House of Small Wonder, which was founded in Williamsburg, New York, is right on trend with crazy combinations like matcha cappuchino, taco meat with rice.
French brasserie opposite the Willy Brandt House. Popular with politicians and beyond for its hearty quiches and tarte flambée. If you like it even heartier, order the Bourdin Noir, French black pudding. Impressive menu with French wines and Alsatian crémant.
The Weinhaus was built in 1912 and is the only historic house among the 19 buildings on the Daimler site at Potsdamer Platz. In addition to an extensive wine list with German, Austrian and Italian wines, it offers its guests home-style cooking with an Austrian twist.
Marseille in Kreuzberg: chef Yann Mastantuono serves contemporary bistro cuisine from the south of France with perfectly matched organic and natural wines in his restaurant Mastan.
Simple on the outside, great on the inside: head chef Mathias Diaz's Italian-Peruvian fusion cuisine is characterized by exciting delicacies such as eagle fish involtini with rocoto and Amalfi lemon.
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.
The bistro atmosphere in the historic dining room with its modern art is pleasantly uncomplicated. The cuisine impresses with contemporary dishes made from the best products and with a Mediterranean twist.