Parking Space – 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.
Definitely one of the best, but also one of the most relaxed restaurants in the city. Michael Kempf and his team serve virtuoso international menus in a relaxed Buddhist ambience.
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.
The Orania is best known for its X-Berg duck, which can be enjoyed as part of a four-course menu. This classic dish is even available in a vegetarian version. Contemporary and delicious!
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.
Marco Müller cooks reinterpreted Berlin dishes in the listed customs house on the Landwehr Canal in Kreuzberg. Down-to-earth ingredients and recipes as well as exquisite wines round off the concept.
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?.
European cuisine meets Asian influences: Sushi is prepared by Japanese masters in the open show kitchen. Otherwise, the Vox offers seasonal à la carte dishes and menus.
Classic German dishes with an innovative approach are served at POTS in the Hotel Ritz by Chef de Cuisine Christopher Kujanski. The focus is on regional ingredients.
Last year, the Root opened in the Telegraph Office. Behind it is Roland Mary, who is also the founder of Borchardt. The menus are inspired by cuisines from all over the world. The sushi is excellent.
Modern and relaxed casual dining is celebrated in the velvety, plush salon ambience. Chef Daniel Müller cooks the classics of reined regional cuisine with a deft hand and a clever head.
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.
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.
The urban brewery and beer garden in Gleisdreieck has become an institution. Fresh vegetable cuisine, meat from the smoker and a finely tuned variety of beers.