Barrier-free – restaurants in Berlin
The city's most elegant restaurant in Germany's most famous hotel: Chef Reno Brändli serves a menu of the finest products, prepared by hand, in a luxurious ambience.
There's no getting around Tim Raue when it comes to cuisine. In his restaurant, the Michelin-starred chef creates Asian-inspired cuisine - the "Hummingbird Menu" pays homage to Berlin, while the "Koi Menu" is influenced by the Far East.
Head chef Sebastian Frank primarily uses first-class vegetables for his experimental Austrian star cuisine. This results in unforgettable dishes such as "Celery, ripe and young".
The German Bundestag is the only parliament building in the world to house a public restaurant. There, you can expect a roof garden and modern German cuisine with fresh, regional products - as well as excellent service.
Classic French-German fine cuisine in an equally elegant ambience and with a view over old West Berlin. Chef Eberhard Lange is obsessed with ingredients and cooks with technical perfection and no frills.
It's not just the urban ambience and the view over the city that impress. Jonas Zörner's modern and cosmopolitan cuisine and the highly attentive service are also exemplary.
He has trained with numerous renowned chefs and is now head chef at Skykitchen. On the 12th floor of the Andel's Hotel, Sascha Kurgan serves dishes that are creative and inspired by nature.
This cocktail bistro in Schöneberg perfects casual fine dining thanks to head chef Nikodemus Berger and takes the vegetarian-vegan eating to a new level of sophistication.
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.
The successful idea of Japanese fine dining is celebrated in the ambience of a mysterious yakuza club. Chef The Duc Ngo stands for authenticity, the finest craftsmanship and creative dishes.
Upscale Austrian-French cuisine with a celebrity factor - even Johnny Depp is said to like coming here for the schnitzel. The knowledgeable service team will be happy to help you choose the right wine.
After the retirement of Daniel Achilles, sous-chef Julius Nowak has taken over the chef's spoon in the chic industrial building. The "exclusive belly kitchen without the fuss" therefore continues to offer the best fine dining.
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?.
White brick walls, simple designer furniture, discreet and attentive service: Everything in the small restaurant looks just as well thought out as the honest seasonal casual dining cuisine by chef Sarah Hallmann.
Honest French bistro cuisine without the frills: chef Yann Mastantuono, who trained with three-star chef Alain Ducasse, is realizing his dream of owning his own restaurant with the Mastan.
Patron Arne Anker opened Brikz true with the motto: cooking is pure passion. The focus is on close relationships with suppliers and the menu is tailored to the ingredients currently available.
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.
A successful mix of casual dining, fine Mediterranean fish cuisine and Asian flavour sophistication. Fusion cuisine creator The Duc Ngo's casual restaurant brings together what belongs together.
Jerusalem, London, Paris - and now Berlin. At Berta, the bustling Michelin-starred chef Assaf Granit cooks Israeli-Lebanese cuisine and combines innovation with traditional family recipes.
Refined French cuisine in the casual look of a train station restaurant with wooden benches. However, the sophisticated, changing menus based on the recommendations of chef Tim Raue go beyond the brasserie concept.