The 10 best market cuisine restaurants in Berlin

For ten years, head chef Micha Schäfer and patron Billy Wagner have focused on outstanding food and its producers. Only the finest products are used for the menus.

Eight stories above Potsdamer Straße, with a panoramic view of Berlin and a former club floor that’s actually too big and too noisy for fine dining. The “Golvet” has never had it easy: too much space, too much turnover in the kitchen, and most recently, a chef who, despite his great self-confidence and even higher menu prices, went largely unnoticed. Anyone who knows this steps into the elevator heading upstairs with a certain amount of skepticism. And leaves the restaurant in a completely different mood. Nicholas Hahn has been at the stove since February, and it takes less than two courses to realize what his ambitions are. Known as a vegetable chef, his menu makes it clear: that was always just one part of his skill set. He cooks vegetables at a level unmatched in the city, but he also prepares quail, shrimp, and pikeperch with the same precision. With this, “Golvet” has reached a culinary level it has never before attained. The bell pepper tartare with bell pepper ice cream and jalapeño jus has the texture of meat and the quality of a dish you’ll never forget. The deconstructed meringue pizza sounds like an Instagram trend, but it tastes like a true testament to culinary skill. And the quail: glazed thighs, souffléed breast with truffle, a stuffed morel, accompanied by a blueberry purée that you wouldn’t expect but would immediately miss if it were gone. Sommelier Andrea Agosta has curated a wine list of encyclopedic depth, though it’s a bit more extensive than necessary. What’s still missing is a non-alcoholic pairing that takes Hahn’s play with flavors a step further. Four courses for 110 euros, seven for 185 euros: not exactly cheap, but given what Hahn puts on the plate, it’s hard to complain.

Reduced, modern cuisine is the signature of head chef Sarah Hallmann. In her minimalist restaurant in Neukölln, she cooks simple dishes with strong flavors.

The trendy restaurant in Prenzlauer Berg serves Nordic-inspired cuisine with a focus on modern, minimalist dishes. The seasonal dishes are complemented by natural and orange wines.

Barra offers exceptional produce cuisine to share. Vegetable ingredients such as chanterelles or shiso are just as much in evidence as sea bass and pork belly.

In the chic ambience of Torstraße, you can find everything you love about Austrian cuisine here: schnitzel, dumplings, boiled beef, Kaiserschmarren and even a sorbet from Almdudler.