The best restaurants in Berlin in the Mid-Range Price Category
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.
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 15 years, Stephan Hentschel has left Cookies. Since mid-October, Nicholas Hahn has been at the helm of the trendy eatery, which already impressed customers at Steinplatz with its innovative vegetarian 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.
Since 2008, the restaurant has enjoyed a reputation as Berlin's top address when it comes to Austrian cuisine. Whether it's schnitzel or boiled beef, a meal here immediately transports you to the beautiful neighbouring country.
Fine dining is also available in Steglitz, but in a more relaxed, laid-back version. André Sawahn and Felix Leisegang offer wonderful and affordable menus in their friendly neighbourhood restaurant.
Lutter & Wegner is a long-established restaurant in Berlin-Mitte that serves German and Austrian cuisine as well as fine wines from its own wine shop right next door. A Berlin classic!.
Berliners meet here to eat perhaps the best Wiener schnitzel in town. You can order from the extensive wine list to go with it, and special favourites can also be ordered to take home.
The oldest restaurant in Berlin, founded in 1612, is idyllically located in the historic center. A horse groom was the first landlord here. Today's operators offer dishes inspired by modern German cuisine. The wine list with drops from great German vintners rounds off the visit.
Veal shanks, Finnish flamed salmon and roast lamb are prepared on the open flame wall grill in the Weingrün rotisserie. The cuisine is consistently down-to-earth with a well-stocked wine list.
The inn owes its name to the landscape photographer Albert Renger-Patzsch and serves down-to-earth German-French specialties such as tarte flambée and beef roulades.
Daniel Rüdiger creates Austrian specialities at the highest level at Rüdiger's in Schöneberg. The menu includes Wiener schnitzel, Styrian fried chicken and Viennese boiled beef.
The kitchen concept is based on from-farm-to-table menus. Vegetables and herbs are grown on the restaurant's own Tisk farm, which is located near Berlin, and are then processed into creative dishes.
Classic bistro with red leather benches and small, closely spaced tables. The friendly patron, Régis Lamazère, serves ambitious French classics and gives expert advice on the wines.
NENI Berlin sits like a kind of greenhouse at the very top of the Hotel 25hours Bikini Berlin. As for the food, chef Haya Molcho likes it international: Persian, Russian, Arabic, Moroccan, Turkish, Spanish, German. Small portions according to the "sharing is caring" principle.
Mediterranean tapas are served here at lunchtime and in the evening and are intended to be enjoyed through sharing. Homemade drinks and sodas with unusual flavours are also available.
Matthias Buchholz and his team serve upscale regional cuisine at the highest level in the quietly located estate in the green suburb - from the classic Frankfurt green sauce to the elegant estate menu.
Small, fine menu with organic Alpine and Mediterranean dishes, which you can enjoy in the high hall of the former monastery hospital. If you wish to sit in the beautiful beer garden, be sure to make a reservation!
Casual fine dining in a real library atmosphere at Daniela and Udo Knörlein. A special highlight here are the home-made pickles, which you can also order to take home.
In a white setting, the Schneeweiß restaurant in Friedrichshain invites you to enjoy high-quality, down-to-earth Alpine dishes such as Tafelspitz goulash, fried chicken and cheese spaetzle.